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
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.
This is hands-down the BEST meatloaf I have ever had. Far from your ordinary meatloaf!!
Texture was very good, but there were just too many flavours. IMO, the chili powder, thyme and cumin were just not a good combo in those quantities and it almost tasted like some sort of sweet hamburger curry... my hubby didn't even like it, and he usually wolfs down everything in sight. I will make this again, but I'll definitely omit the chili powder and halve the amount of cumin.
This recipe is worth 5 stars. I'm giving it 4 stars because I made changes in this recipe. 1) used 32 oz mt. 2) used bread soft bread cubes, 3) cut back on the spices, because of the amount of mt. 4) used 2 eggs. 5) made mini meatloafs, baked in large muffin pan for 35 minutes. this recipe is fantastic, the best meatloaf I ever had, moist and flavorful
Pretty tasty! I decided to make this at the last minute, so a few substitutions had to be made. I didn't have any croutons, so I used two pieces of dried bread (that were about to be turned into breadcrumbs) with a bit of garlic powder. I also only had 2lbs of 96/4 ground beef, so the end result was a little crumbly, but good nonetheless.
Best meatloaf ever! Alton Brown is always spot on. Use the Semifreddie's brand Super Garlic croutons if you can get them - they're by far the best!
Best meatloaf EVER!!!! Good flavor and nice moisture....use a probe to get it to 155...comes out perfect!!!! Easy and satisfying! Happy cooking!!