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Ken’s Meatloaf
| Ingredients
Serves 6 to 8:
6 ounces - garlic-flavored croutons
1/2 teaspoon - ground black pepper
1/2 teaspoon - cayenne pepper
1 teaspoon - chili powder
1 teaspoon - dried thyme
1/2 - onion roughly chopped
1 - carrot peeled and quartered
4 - whole cloves garlic
1/2 - red bell pepper
2 pounds - ground beef or mix
1 1/2 teaspoon - kosher salt
1 - egg
The Glaze:
1/2 cup - catsup
1 teaspoon - ground cumin
1 tablespoon - honey
Dash Worcestershire sauce
Directions
Preheat oven to 325°:
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-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 top of the meatloaf. Avoid touching the bottom of the tray
with the probe. Set the probe for 155 degrees.
Combine the catsup,
cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the
glaze onto the meatloaf after it has been cooking for about 10 minutes.
Bon Appétit!!
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