Good Eats Meatloaf
Filed under
Beef
Alton Brown's meatloaf, cooked to 155 degrees F with a probe thermometer.
Ingredients
- 6 oz Crouton, garlic-flavored
- 1/2 tsp Black pepper, ground
- 1/2 tsp Cayenne pepper
- 1 tsp Chili powder
- 1 tsp Dried thyme
- 1/2 Onion, roughly chopped
- 1 Carrot, peeled and broken
- 3 clove Garlic, whole
- 1/2 Red bell pepper
- 18 oz Ground chuck
- 18 oz Ground sirloin
- 1 1/2 tsp Kosher salt
- 1 Egg
- 1/2 cup Ketchup, for the glaze
- 1 tsp Ground cumin, for the glaze
- dash Worcestershire sauce, for the glaze
- dash Hot sauce, for the glaze
- 1 tbsp Honey, for the glaze
Directions
- Heat the oven to 325 degrees F.
- In a food processor, pulse the croutons, black pepper, cayenne, chili powder, and thyme to a fine texture. Place in a large bowl.
- Pulse the onion, carrot, garlic, and red pepper in the food processor until finely chopped but not pureed. Combine the vegetables, ground sirloin, and ground chuck with the crumb mixture. Season with the kosher salt. Add the egg and combine thoroughly without squeezing the meat.
- Pack the mixture into a 10-inch loaf pan to shape it, then turn it out onto the center of a parchment-lined baking sheet. Insert a temperature probe at a 45-degree angle into the top, not touching the tray, and set it for 155 degrees F.
- Combine the glaze ingredients. Brush the glaze onto the meatloaf after about 10 minutes of cooking, then bake until the probe reaches 155 degrees F.