Good Eats Meat Loaf
Recipe courtesy of Alton Brown
See this recipe on air Tuesday Apr. 22 at 3:00 AM ET/PT.
I watched Alton make this one weekend afternoon, and I couldn’t tick-off fast enough all of the typical meatloaf problems that it solved so much so that I immediately had to use the techniques on my own meatloaf. Presented here is the original recipe as offered by Alton Brown for the Food Network.
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.
Place in the pre-heated 325 degree F oven and bake for 10 minutes.
Brush with the Glaze (ingredients below) and continue baking for about 35 minutes, or until the temperature probe or a meat thermometer reaches 155 degrees F.
My Added Steps: A) Remove from oven and let rest in mold for about 5 minutes. B) Turn out on to a serving plate or cutting board, and cover with foil; let rest an additional 10 minutes. C) Slice and enjoy… covered in gravy with mashed potatoes near by.
For the Glaze
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, as described above.)