Ingredients
- 6 ounces garlic clove-flavored croutons
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red pepper cayenne
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and damaged
- 3 whole cloves garlic clove
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- For that glaze:
- 1/2 cup ketchup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Directions
Heat oven to 325 levels F.
Inside a mixer bowl, combine croutons, pepper, red pepper cayenne, chili powder, and thyme. Pulse before the mixture is of the fine texture. Place this mix right into a large bowl. Combine the onion, carrot, garlic clove, and red pepper within the mixer bowl. Pulse before the mixture is finely chopped, although not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck using the bread crumb mixture. Season the meat mixture using the kosher salt. Add some egg and mix completely, but avoid squeezing the meat.
Pack this mix right into a 10-inch loaf pan to mold the form from the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf from the pan onto the middle of the tray. Insert a temperature probe in a 45 degree position into the top meatloaf. Feel, as this the foot of the tray using the probe. Set the probe for 155 levels.
Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze to the meatloaf once it has been cooking for around ten minutes.
Recipe thanks to Alton Brown
