Ingredients
- ground chuck18 ounces
- ground sirloin18 ounces
- garlic-flavored croutons, garlic-flavored6 ounces
- ground black pepper1/2 teaspoon
- cayenne pepper1/2 teaspoon
- chili powder1 teaspoon
- dried thyme, dried1 teaspoon
- onion, roughly chopped, roughly chopped1/2
- carrot, peeled and broken, peeled and broken1
- whole cloves garlic, whole3 clove
- red bell pepper1/2
- salt1 1/2 teaspoon
- egg1
- barbecue sauce1/2 cup
- Worcestershire sauce1 1/2 tbsp
- Tabasco or something that tastes like it, or something that tastes like it2 tbsp
- blackstrap molasses, blackstrap1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Heat oven to 325 °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 and set aside.
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 salt, and add the egg.
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°F.
Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Once the meatloaf has reached 155°F, take it out of the oven and let it sit for about 8–10 minutes before serving.
