Meatloaf
A classic meatloaf made with a blend of ground chuck and sirloin, seasoned with spices and a tangy glaze. This hearty dish is perfect for a comforting dinner.
Ingredients
- 170 g garlic-flavored croutons
- 2.46 ml ground black pepper
- 2.46 ml cayenne pepper
- 4.93 ml chili powder
- 4.93 ml dried thyme
- 0.5 onion roughly chopped
- 1 carrot peeled and broken
- 3 clove garlic
- 0.5 red bell pepper
- 510 g ground chuck
- 510 g ground sirloin
- 7.39 ml kosher salt
- 1 egg
- 118 ml catsup
- 4.93 ml ground cumin
- Worcestershire sauce
- hot pepper sauce
- 14.8 ml honey
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 166 mg
- Iron: 2.92 mg
- Magnesium: 30.8 mg
- Phosphorus: 148 mg
- Potassium: 516 mg
- Zinc: 1.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 170 g garlic-flavored croutons
- 2.46 ml ground black pepper
- 2.46 ml cayenne pepper
- 4.93 ml chili powder
- 4.93 ml dried thyme
- 3 clove garlic
- 0.5 red bell pepper
- 510 g ground chuck
- 510 g ground sirloin
- 7.39 ml kosher salt
- 1 egg
- 118 ml catsup
- 4.93 ml ground cumin
- Worcestershire sauce
- hot pepper sauce
- 14.8 ml honey
Prepare
- 0.5 onion, roughly chopped
- 1 carrot, peeled and broken
Let's Cook
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Step 1.
Heat the oven to 325°F.
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Step 2.
In a food processor bowl, combine the croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture, then transfer to a large bowl.
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Step 3.
In the same food processor bowl (no need to wash), combine the onion, carrot, garlic, and red bell pepper. Pulse until the mixture is finely chopped but not pureed.
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Step 4.
Add the chopped vegetable mixture, ground chuck, and ground sirloin to the bowl with the bread crumb mixture. Season with kosher salt, add the egg, and combine thoroughly using your hands or a spatula, being careful not to overwork or squeeze the meat.
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Step 5.
Pack the meat mixture into a 10-inch loaf pan to mold the shape, then turn the meatloaf out onto a parchment paper-lined baking sheet, centering it on the tray.
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Step 6.
Insert a temperature probe at a 45-degree angle into the top of the meatloaf, ensuring the probe does not touch the bottom of the tray. Set the probe to 155°F.
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Step 7.
In a small bowl, combine the catsup, cumin, Worcestershire sauce, hot pepper sauce, and honey to make the glaze.
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Step 8.
Place the meatloaf in the oven and bake. After about 10 minutes of cooking, brush the glaze evenly over the top of the meatloaf. Continue baking until the internal temperature reaches 155°F, then remove from the oven and let rest for 5–10 minutes before slicing.
Tips & variations
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Found this one on FoodNetwork from Alton Brown