Prep 20 mins
Cook 1 hr
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.
- 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
- Heat oven to 325 degrees.
- 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.
- 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.
- COmbine catsup, cumin, Worcestershire, hot pepper sauce, and honey. Brush glaze onto the meatloaf afer it has been cooking for 10 minutes.
Great meat loaf! I wasn't sure how I would feel about the carrots in it, so I made sure I chopped the veggies as finely as possible without actually pureeing them. We loved the kick of the glaze, but I only added 1 teaspoon cumin (a tablespoon seemed like too much to me). I did bake it a bit longer. Very much enjoyed around here--thanks for posting the recipe!
This was kind of so-so. The only change I made was to use half ground pork and half ground beef. I thought that the thyme flavor was a bit too strong as well as the cumin in the glaze. The directions do not state how long to cook the meatloaf, but mine took about 1 hour and 45 minutes. I was getting tired of waiting, so I eventually turned up the heat to 375 degrees to bump up the cooking time.
This has always been my go-to meatloaf. Some advice though: The original recipe on foodnetwork.com calls for 1 teaspoon cumin, not 1 tablespoon. I used this recipe tonight (since I can save it in my recipe box) and noticed the glaze was a bit "cumin-y" -- just figured out why! X-D