Good Eats Challenge Week 17: Meatloaf

Ok, so this may come as a shock to most Americans (at least it was a shock to all of my co-workers) but I have never had meatloaf before in my life. My mother never cooked it. Probably because she rightfully believed none of us would eat it. We were a picky bunch. To this day I still have problems with lots of foods. I wont eat stew or anything I can't figure out what each ingredient is. That being said, I'm very adventurous when it comes to cooking at home. And, as Daniel pointed out, isn't trying new things what this challenge is all about? So I sucked up my squeamishness at weird looking food and gave it a shot (though truth be told I don't ever plan to make the applesauce we skipped. Gross!). Honestly, I'd eat this meatloaf again and again and again. It was delicious. Easy to make and it lasted all week since it called for over 2lbs of meat.  We actually cooked this two weeks ago but I didn't want to leave it out.

Here is the recipe courtesy of Food Network

Ingredients

• 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

Directions

Heat oven to 325 degrees 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. 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. (I just free formed it since that was how he did it on the show) 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.

Cook for another 20-25 min or until it reaches 155 degrees. Enjoy!

Obviously my loaf didn't stay too loafy but I didn't care. We both went back for seconds of this dish. The glaze was great too. Nicely spicy with a hint of sweetness. Add this one to your recipe files because this is a keeper! The Chocolatier at work said her favorite meat combo is equal parts lamb, pork, and chuck so I may have to try that sometime soon. I'll let you know how it turns out.

Cheers!