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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This meat loaf from Alton Brown is moist and perfectly seasoned. My family has always been very picky when it comes to meatloaf. They loved this variation. Ingredients:
6 ounces garlic-flavored croutons |
1/2 teaspoon ground black pepper |
1/2 teaspoon cayenne pepper (i used 1/4 tsp.) |
1 teaspoon chili powder |
1 teaspoon dried thyme |
1/2 onion, roughly chopped |
1 carrot, peeled and broken |
3 whole garlic cloves |
1/2 red bell pepper |
18 ounces ground chuck |
18 ounces ground sirloin |
1 1/2 teaspoons kosher salt |
1 egg |
1/2 cup catsup |
1 tablespoon ground cumin |
1 dash worcestershire sauce |
1 dash hot pepper sauce |
1 tablespoon honey |
Directions:
1. Heat oven to 325 degrees.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt.Add the egg and combine thoroughly, but avoid squeezing the meat.
3. Pack this mixture into a 10 loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
4. COmbine catsup, cumin, Worcestershire, hot pepper sauce, and honey. Brush glaze onto the meatloaf afer it has been cooking for 10 minutes.
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