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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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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, and ground beef 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 lightly greased or oiled 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 ketchup, cumin, worcestershire sauce, tabasco sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
| Ingredients:
1 Ounce(s) worcestershire sauce
74/6789 Pound(s) sugar
163/1250 Pound(s) cornmeal
1 Ounce(s) tabasco sauce
1/12 Ounce(s) salt
1/2 Ounce(s) honey
1 48/85 Pound(s) flour
4 Ounce(s) ketchup
1 Ounce(s) active dry yeast
27/10000 Pound(s) instant yeast
1 egg(s)
1 Cup(s) Warm water
1 48/85 Pound(s) bread flour
163/10000 Pound(s) kosher salt
264/5629 Quart(s) vegetable oil
3 Pound(s) garlic
2 1/4 Pound(s) ground beef
1/2 coarse chopped medium onion
1/2 sliced red bell pepper
1 peeled carrot
1 ground thyme
1/6 Ounce(s) chili powder
869/10000 Ounce(s) cayenne pepper
1/12 Ounce(s) ground black pepper
6 croutons
1/6 Ounce(s) cumin |
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