Week 36, Recipe 4: Good Eats Meatloaf with Veggies

Good Eats Photo

NOTES

• Modified from Alton Brown (Food Network)
• Make and freeze if desired. Meatloaf freezes well.
• Original recipe calls for 18 oz ground chuck and 18 oz ground sirloin. I used about 2 lbs of ground beef because that's what I had in the freezer.

INGREDIENTS

• 6 ounces garlic-flavored croutons
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 2 garlic cloves (whole)
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 tsp salt
• 1 egg
• For glaze (optional): 1/2 c. catsup, 1 tsp ground cumin, dash Worcestershire sauce, dash hot pepper sauce, 1 tbsp honey

DIRECTIONS
1. Preheat the oven to 325. In a food processor, combine croutons, black pepper, cayenne pepper, & chili powder. Pulse until the mixture is of a fine texture and place into a large bowl.
2. Combine the onion, carrot, garlic cloves, and red pepper in the food processor and pulse until the mixture is finely chopped but not pureed.
3. Combine the veggie mixture, meat, and bread crumb mixture. Seaon with salt and add egg. Combine throughly but avoid squeezing the meat.
4. Place this mixture into a 10-inch loaf pan to mold into the shape of the meatlof. Onto a parchment lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
5. If using a glze, combine the catsup, cumin, Worcestershire, hot pepper sauce and honey. Brush the glave ontot he meatloaf after it has been cooking for about 10 minutes.
6. Bake for around 45-60 minutes until cooked through or a thermometer inserted in the middle reads 160.