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Good Eats Meatloaf

This 'Good Eats Meatloaf' recipe by Alton Brown combines a unique blend of ground chuck and sirloin with finely processed seasoned croutons and aromatic vegetables. The meatloaf is molded, baked on a parchment-lined sheet, and finished with a tangy-sweet glaze. A temperature probe is key to ensuring perfect doneness for a moist and flavorful result.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2911 kcal

Equipment

  • 1 Food Processor
  • 1 Large Mixing Bowl
  • 1 10-inch Loaf Pan
  • 1 Baking Sheet
  • 1 Meat Thermometer/Temperature Probe Essential for accurate doneness

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 tender meatloaf, avoid overmixing the meat. Combine ingredients just until incorporated; excessive handling toughens the final product. Finely chopping the vegetables, rather than pureeing, adds subtle texture and ensures even cooking without introducing too much moisture. The internal temperature of 155°F (68°C) is critical for food safety and optimal texture; always use a reliable thermometer. Apply the glaze about 10 minutes into cooking to allow it to caramelize nicely without burning. Resting the meatloaf briefly after baking helps the juices redistribute, resulting in a more succulent slice.