Good Eats Meatloaf
This Good Eats Meatloaf recipe combines ground chuck and sirloin with a flavorful mix of seasoned croutons, fresh vegetables, and an egg binder. It's molded in a loaf pan, then baked on a baking sheet to achieve a perfect shape and even cooking. A tangy, savory glaze made from catsup, cumin, Worcestershire, hot sauce, and honey is brushed on during baking, adding a delicious finish to this classic dish.
Equipment
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 10-inch Loaf Pan
- 1 Baking Sheet Lined with parchment paper
- 1 Meat Thermometer with Probe Essential for food safety
Ingredients
Main
- 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
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Instructions
- Heat oven to 325 degrees F.
- 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.
Notes
For a truly superior meatloaf, ensure your ground chuck and sirloin are cold before mixing; this helps maintain texture. Avoid overmixing the meat as it can lead to a tough meatloaf; combine just until ingredients are incorporated. The use of a probe thermometer is critical for food safety, ensuring the meatloaf reaches 155°F (68°C) internal temperature. After baking, allow the meatloaf to rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a moister and more flavorful slice. Consider adding a touch of smoked paprika to the glaze for an extra layer of complexity.