I love meatloaf. I know I have said that on here many times, but it’s always worth repeating. When we got out somewhere, if it’s on the menu I want to try it. Of course, some times I am disappointed by the results, but hey, you still have to try, right? So tonight when I decided to make meatloaf, I turned to a recipe from Alton Brown and his “Good Eats” program. I like a lot of the things he makes (and he’s great to follow on Twitter if you are on there) so I figured this recipe was a no-brainer. It got a lot of good reviews from people on Food Network’s website also, so I had to give it a try.
Good Eats Meatloaf
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 broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
For the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Heat the 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-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 ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Bake for 45 to 50 minutes. Allow it to rest for 10 minutes, covered, after removing from the oven. Slice and serve.
This recipe is great. The meatloaf and the glaze have a nice combination of bite from the hot sauce, cayenne and chili pepper and a sweetness from the honey. We all loved it and I’ll definitely be making this one again.
I decided to serve this with some boiled potatoes and green beans. I love green beans too, and I am always looking for a new way to make them. I came across this recipe from Williams-Sonoma that is simple and tastes great from the roasting.
Roasted Green Beans and Carrots with Red Onion
3/4 pound green beans, trimmed
1/2 pound carrots, peeled and cut diagonally about 1/4 inch thick
1 red onion, sliced
2 large garlic cloves, very thinly sliced
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Transfer the vegetables to the preheated pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust the seasonings with salt and pepper.
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