PULL APART LOAF RECIPES

Steps:

• Heat oven to 350°F. In large bowl, dissolve beef bouillon in hot water. Add remaining meatloaf ingredients; mix well. Spoon mixture into ungreased 8x4-inch loaf pan or shape mixture into 8x4-inch loaf in ungreased 12x8-inch (2-quart) glass baking dish.
• Bake 1 1/4 hours or until beef is thoroughly cooked in center and meat thermometer reaches 160°F. Remove pan from oven. In small bowl, combine glaze ingredients. Brush top of meatloaf with glaze. Let stand, covered, 5 to 10 minutes before slicing. Serve with remaining glaze.

Steps:

• Preheat oven to 350° and grease an 9-x-5" loaf pan. Cut each biscuit in half to create 16 rounds. Mix melted butter with 1 tablespoon maple syrup. Brush on both sides of each biscuit round.
• In a medium bowl, mix together the sugars and a generous pinch of salt. Coat each biscuit in the sugar mixture, tapping off excess.
• Make your stack: onto one biscuit, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit.
• Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf.
• Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan.
• While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.