This was good for a change in meatloaf pace, but a little too sweet for our tastes. If I were to make it again, I'd reduce the maple syrup and increase the worcestshire and pepper sauce
Alabama Meat Loaf
jlavelli Posted: 11/23/08
ChelleyBones Posted: 06/26/09
Smelling this bake for an hour was torture! It smelt so amazing! The flavors in this dish are so mouthwatering and hearty. I would make this time and time again. This is an easy dinner for a busy work night yet classy enough for company. The only thing I did differently was cut the recipe in half and instead of pork bacon I used turkey bacon to help cut out some fat. I made a pot of mashed potatoes to go with it. Two thumbs up! I'm in meatloaf heaven!
Supersally Posted: 07/12/09
This is my stand-by, accept no substitutes, only meatloaf ever, recipe. The only things I changed was replacing the maple syrup with ketchup, and replacing the ketchup with BBQ sauce. I use Sweet Baby Ray's Hickory & Brown Sugar. It keeps it sweet, but adds a smokey flavor to it, too. I prefer to make the whole recipe, and then split the amount made and vacuum seal one half to pop in the freezer. Because without a doubt, one half of this recipe can feed a family of three with leftovers! Plus, by letting all the flavors rest together, and thaw out again together, the second loaf is always better than the first. :)