6 ounces garlic-flavored
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 teaspoons kosher salt
For the glaze:
Heat oven to 325 degrees F.
1/2 cup catsup
1 tablespoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
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.