Alton brown meatloaf

Substances

6 ounces garlic-flavored croutons

one/two teaspoon ground black pepper

one/2 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon dried thyme

one/2 onion, roughly chopped

one carrot, peeled and broken

3 total cloves garlic

1/2 red bell pepper

18 ounces ground chuck

18 ounces ground sirloin

one one/two teaspoon kosher salt

1 teaspoon ground cumin

Dash Worcestershire sauce

Dash hot pepper sauce

one tablespoon honey

Directions

1. Heat oven to 325 degrees F.


2. In a meals 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 huge bowl. Mix 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 combine completely, but stay away from squeezing the meat.


3. Pack this mixture into a ten-inch 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 leading of the meatloaf. Stay away from touching the bottom of the tray with the probe. Set the probe for 155 degrees.


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

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