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.
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.
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!
I thought this was great and my husband loved it, too. (He who swears no one can EVER make better meatloaf or lasagna than his mother) He even commented a couple of times about how great it was and that he went back for seconds. I did make some changes but nothing too drastic. I only had lean ground beef so I used that. I didn't have enough garlic croutons so I toasted some bread and used that to make up the difference. Someone used up all my thyme (husband) so i used a mix of marjoram and basil, with an extra shake of basil thrown in (I like basil). I also added one of those small boxes of frozen spinach (thawed and squeezed very dry). I put that in the food processor with the garlic and other veggies. I did not have any bell peppers so I left that out. Also, in the sauce, I omitted the cumin, put a few shakes of ground ginger in instead (maybe a 1/4 to a 1/2 tsp), and added several dashes more of the hot sauce and worchestershire because I couldn't taste it in the mix. I baked mine at 350 for 30 minutes, then brushed the sauce on, then I baked it for another 50 minutes and it came out measuring 180 degrees. I probably could have bumped the heat down, or something for the last round of baking. Still it didn't seem overcooked. It was very good.