Alton brown meatloaf

Alton_brown_meatloaf

Alton Brown Very good Eats Meatloaf


Components


six ounces garlic-flavored croutons


one/two teaspoon ground black pepper


1/two teaspoon cayenne pepper


one teaspoon chili powder


one teaspoon dried thyme


one/two onion, approximately chopped


one carrot, peeled and broken


3 whole cloves garlic


one/two red bell pepper


18 ounces ground chuck


18 ounces ground sirloin


one 1/two teaspoon kosher salt


For the glaze:

1 teaspoon ground cumin


Dash Worcestershire sauce


Dash sizzling pepper sauce


one tablespoon honey


Directions



  1. Heat oven to 325 degrees F.

  2. In a food processor bowl, mix croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse right up until the mixture is of a fine texture. Area this mixture into a huge bowl. Combine the onion, carrot, garlic, and red pepper in the foods processor bowl. Pulse until the mixture is finely chopped, but not pureed. Mix 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 mix totally, but steer clear of squeezing the meat.

  3. Pack this mixture into a 10-inch loaf pan to mold the form 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. Steer clear of touching the bottom of the tray with the probe. Set the probe for 155 degrees.

  4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about ten minutes.


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