Adapted from
http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recip…
This is a great meatloaf, nicely dense and flecked with tiny bits of onion, red bell pepper, carrot, garlic, and parsley. Easy to slice after it has chilled in the reefer overnight.
Ingredients
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 1/2 c. (packed) parsley
- 4 ounces breadcrumbs (I use panko crumbs from TJ’s)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 2 1/4 lbs. 80/20 grass-fed ground beef
- 1 1/2 teaspoon kosher salt
- 1 egg
For the glaze:
- 1/3 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tsp. honey
Heat oven to 325 degrees F.
In a food processor bowl, combine onion, carrot, garlic, red pepper, and parsley. Pulse until the mixture is finely chopped, but not pureed. Place this mixture into a large bowl. Add ground beef, crumbs, black pepper, cayenne pepper, chili powder, and thyme. Mix well with clean hands. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack (really pack to get all the air out) this mixture into a 10-inch loaf pan lined with wax paper to mold the shape of the meatloaf. Turn the meatloaf out of the pan onto the center of a parchment-lined baking sheet. (Note to LD: don’t use the silicone mat – too hard to get the grease off.) 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. (I wait until after brushing on the glaze to insert the probe.) Bake.
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. Total baking time is about 60-75 minutes.