Monday, November 5, 2012


Here's a great meatloaf recipe. I'm allergic to milk and a lot of meatloaf recipes use meatloaf, so I found one that doesn't need it. It's an Alton Brown recipe, really good! So here it is:


  • 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 ground cumin
    • Dash Worcestershire sauce
    • Dash hot pepper sauce
    • 1 tablespoon honey

    Not entirely sure why I only took a picture of these things, but hey, here they are
    * I am allergic to most ready made croutons, so I made my own. Here's the quick run down. Heat oven to 375°. Cut up french loaf in small squares, heat about cup of olive oil and whole head of garlic. DO NOT BOIL, just heat. Once heated pour oil over squares in a bowl, mix. Pour everything on cookie sheet, put in oven. Flip croutons occasionally. Cook until browned and crispy. Should take about 45 minutes to an hour.
    Step 1: In a food processor, combine croutons, black pepper, cayenne pepper, chili powder and thyme. Pulse until the mixture is of fine texture. Move mixture from food processor to mixing bowl.
    Step 2: In the newly emptied food processor container (no need to rinse), combine the onion, carrot, garlic and red pepper. Pulse until mixture is finely chopped, but not pureed. Pour into mixing bowl that has the crouton mixture.

    Step 3: Add the ground sirloin and ground chuck, season with kosher salt.

    Step 4: Add the egg and combine thoroughly, do no squeeze the meat.

    Step 5: Put into 10inch loaf pan to mold the shape of the meatloaf.

    Step 6: Place parchment paper on baking sheet, dump meatloaf pan upside down onto parchment paper.

    Step 7: Put meatloaf in oven, and start to make the glaze

    Step 8: Make glaze, conbine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey.

    Step 9: Brush glaze onto the meatloaf after it has been cooking for about 10 minutes.

    Step 10: After about 45 minutes, measure meat temperature with meat thermometer (this one is the bomb, haven't had overcooked meat ever since I got this, cooks illustrated recommended best instant read thermometer)* Meat should read about 155°, take out of oven.

    * I was not paid to recommend this thermometer, I just really like it.

    Step 11: Slice up and enjoy!

    I think what made this recipe unique was the glaze. Seriously, don't skip out on it, the cumin and Worcestershire sauce added with the honey really made it unique and yummy. Of course if you don't like cumin, then this isn't the glaze from you. But give it a try, it's easy to make and your family will be impressed. If you click on the recipe, there are suggestions for different glazes in the comments section, such as this:

    4 Tablespoons maple syrup
    1/2 C ketchup,
    2 Tablespoons apple cider vinegar
    1 Tablespoon mustard powder

    Nothing like comfort food on a Sunday to start your week out right! Let me know how yours turns out.

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