What's for Dinner? Meatloaf

Good Eats Meatloaf - recipe courtesy of Alton Brown

Dear hubby said he has never liked my meatloaf.  I asked him how does he like his meatloaf.  He said like his mother fixed it.  since she passed away there is no chance of getting her recipe. The thing is I wasn't fixing my meatloaf recipe.  It was one he wanted me to fix, year after year so I guess he just got tired of it.  Maybe he will like Alton Brown's Good Eats Meatloaf.

It smells really good and I am sure I will like it.  If hubby doesn't like it I get to have leftovers and meatloaf sandwiches!


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Ingredients:

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


For the glaze:

1/2 cup Catsup
1 teaspoon cumin
1 tbsp Honey
1 Dash Hot pepper sauce
1 Dash Worcestershire sauce

Directions:

   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. Cook: 45 min

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That sounds excellent.  I love meatloaf, it's one of my comfort foods.

I thought it turned out really tasty.  I cooked it in the crockpot with sliced potatoes and an onion cut in half.  I love onions.

For dessert, we had angel food cake, strawberries and whipped cream.

Meatloaf: Reloaded Recipe

Alton said, "My reloaded meatloaf is still made with home-ground beef for the best flavor and texture, but now comes with a revamped tomato-chile-cocoa glaze.

I have always loved meatloaf

Glaze

   1/2 cup ketchup
   1/4 cup tomato paste
   2 canned chipotle chiles in adobo, seeded and finely chopped
   1 tablespoon adobo sauce from the chipotles
   1 tablespoon cocoa powder
   2 teaspoons dark brown sugar
   1 teaspoon garlic powder

Meatloaf

   3 cups garlic-flavored crutons
   1 teaspoon chili powder
   1 teaspoon dried thyme
   1/2 teaspoon freshly ground black pepper
   1/2 teaspoon cayenne pepper, optional
   1/2 medium onion, roughly chopped (1 1/3 cups)
   1/2 medium red bell pepper, seeded and cut into large pieces
   1 medium carrot, peeled and broken into a few large pieces
   3 cloves garlic, peeled
   18 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes and chilled
   18 ounces sirloin roast, cut into 1 1/2-inch cubes and chilled
   1 1/2 teaspoons kosher salt
   1 large egg


Meatloaf Reloaded

Procedure

   Crank the oven to 325ºF with a rack in the middle. Line a half sheet pan with parchment paper.

   Whisk the ketchup, tomato paste, chipotles, adobo sauce, cocoa powder, brown sugar, and garlic powder together in a small bowl. This is your chipotle glaze. Measure out about 1/4 cup for serving, then reserve the remaining 3/4 cup for brushing on the meatloaf.

   Load the work bowl of your food processor with the croutons, chili powder, thyme, black pepper, and cayenne (if desired) and pulse to coarse crumbs. Transfer the mixture to a large mixing bowl.

   Add the onion, bell pepper, carrot, and garlic to the food processor bowl and pulse until finely chopped but not pureed, scraping the bowl with a rubber spatula about halfway through the process, about 8 one-second pulses. Transfer to the bowl with the breadcrumbs.

   In two batches, pulse the chuck and sirloin until it resembles a coarse, medium grind, 10 to 15 one-second pulses. Add the meat to the bowl with the crouton and vegetable mixture, along with the salt, and mix with your hands to combine. Quickly work in the egg.

   Pack the meat mixture into a 9-by-5-by-3-inch loaf pan. Run an offset spatula along the edge of the meatloaf, then turn the meatloaf out onto the prepared sheet pan. Remove the loaf pan. Insert a temperature probe into the top of the loaf at a 45-degree angle, being careful not to push the tip through to the bottom of the pan. Set the thermometer alarm for 155°F and place the pan on the middle rack in the oven.

   After the meatloaf has been cooking for 15 minutes, slide it out on the rack and quickly brush with the 3/4 cup of the glaze. Return to the oven and cook until the probe alarm sounds at 155°F, 45 minutes to 1 hour longer. Transfer the meatloaf to a platter and let rest for at least 20 minutes before slicing and serving with the remaining glaze for dipping.