The original recipe calls for 18-oz of ground sirloin and 18-oz of ground chuck. Who sells just 18-oz of ground beef? I ditched that idea and just purchased 26-oz of ground chuck (essentially 2 pounds). Much easier! I also read the reviews and wished I had doubled the sauce- half to put on top of the meatloaf, and the other half for dipping my (cooked) meatloaf. Yes, I do love my dipping sauces.
I would also highly recommend using your food processor to finely chop the vegetables- if the veggies are too large, they won't cook properly in the oven. They also give this meatloaf moist! Also, I lined my baking sheet with foil- bad idea. The meatloaf stuck to the bottom of it. Learn from my mistake and follow the recipe by using parchment paper.
I hope you try this meatloaf- let me know if you think it's the best. For me, I never have to look for another recipe. Again. I paired this with my favorite salad and a baked sweet potato.
- 6-oz garlic-flavored croutons (my bag of croutons was 5-oz, and it was the perfect amount for 2# ground beef)
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves of garlic
- 1/2 red bell pepper (I didn't have this, so I omitted)
- 18-oz ground sirloin*
- 18-oz ground chuck*
- 1-1/2 tsp kosher salt
- 1 egg
* Note: I used 2-lb of ground chuck instead
For the glaze (Double the sauce if you want some to dip at the end)
- 1/2 cup ketchup
- 1/2 tsp ground cumin
- Several dashes of Worcestershire sauce
- Several dashes of Tabasco sauce
- 1 Tbsp honey
- Preheat oven to 325 degrees.
- In a food processor, 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.
- In a large bowl, combine the vegetable mixture, ground beef, and crouton mixture. Season the mixture with kosher salt, and add the egg. 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-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe (we have this one and love it) at a 45-degree angle into the top of the meatloaf, avoiding touching the bottom of the baking sheet with the probe. Set the probe temperature for 155 degrees. Place the meatloaf in the oven.
- Combine all the ingredients for the glaze. Once the meatloaf has cooked for about 10 minutes, brush the glaze on top and continue baking. (It took a total of 1 hour and 15 minutes for our meatloaf to reach 155 degrees.)
Source: Adapted from Alton Brown