Ingredients
- 700 g ground beef
- 300 g ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 100 g breadcrumbs
- 120 ml milk
- 1 egg
- 30 ml Worcestershire sauce
- 15 ml Dijon mustard
- Salt and black pepper
- 90 ml Québec maple syrup
- 60 ml ketchup
- 15 ml apple cider vinegar
Method
- Soak the breadcrumbs in milk for 5 minutes, then mix with the meats, onion, garlic, egg, Worcestershire sauce, mustard, salt, and pepper.
- Shape the mixture into a loaf in a parchment-lined pan.
- Bake at 175°C for 45 minutes.
- Whisk maple syrup, ketchup, and vinegar; brush half over the loaf and bake 20 minutes more.
- Rest for 10 minutes, brush with the remaining glaze, and slice.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar in the tomato glaze
Conversion used: Replace 100 g brown sugar with 90 ml maple syrup; reduce ketchup by 30 ml to control glaze moisture, and bake at 15°C lower than the usual 190°C setting.
Why Quebec maple syrup: Maple gives the familiar sweet-tangy meatloaf topping a softer caramel aroma and balanced finish. It also replaces refined brown sugar with a local Québec ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →