MEATLOAF

Because meatloaf is one of my favorite things, I've collected many recipes for it and my last post was a version credited to Bill Blass. And his is no slouch. But I think this one is even better, probably because since I like sweet things, this one has a crust of maple syrup on top. Both recipes make a great meatloaf; choosing between them is now up to you.

MAPLE GLAZED MEATLOAF

3/4 lb sliced, smoked bacon, separated

1 C finely chopped onion

3 cloves garlic, peeled and chopped

1/4 C whole milk

1/4 C sour cream of plain yogurt (you can use the low fat kind)

2 large eggs (I use only extra large eggs so don't buy large eggs just for this recipe)

1 T dry mustard (Coleman's if you can find it)

2 t kosher salt

3/4 t dried thyme

1 t Worchestershire sauce (I usually just dump some in, like a couple of squirts)

1/2 t freshly ground black pepper

dash hot pepper sauce (whatever you have; tabasco is fine)

1 lb ground beef (I use sirloin)

1 lb ground pork

1 lb ground veal

1/2 C crushed saltines (just put them in a plastic bag and bang it with something heavy)

1/3 C finely chopped parsley (use either kind but flat-leafed has more flavor)

1/4 C maple syrup

3 T Dijon mustard (don't use the ballpark kind; it has a different flavor)

1. Chop 1/4 pound bacon; saute until browned but not crisp, about 8 minutes. Transfer cooked bacon to paper towels to drain. Add onion and garlic to pan. Cover, and cook over low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat and set aside.

2. Heat oven to 375. In a medium bowl, whisk toghether the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground pepper and hot pepper sauce.

3. In a large bowl, combine beef, pork, veal, cooked bacon, onion mxture and milk mixture. Using your hands (a cook's best tool), toss lightly to mix (or mix with a fork, trying to keep the mixture light). Add saltines and parsley, and toss lightly again until thoroughly combined. Line a rimmed cookie sheet with foil; on it, form meat into a domed loaf about 5 inches by 12. Drape remaining bacon lengthwisde over loaf to cover completely.

4. In a small bowl, combine maple syrup and Dijon mustard. Paint a thick coat over bacon. Bake uncovered, until an instant read thermometer inserted into center registers 165 degrees, about 1 1/4 to 1 1/2 hours. If desired, baste occasionally with remaining maple syrup mixture. Let meatloaf rest about 10 minutes, tented with aluminum foil. Slice and serve.