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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Number of Servings: 1 |
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Directions: In a food processor bowl, combine crout
ons, 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.
| Ingredients:
1 Teaspoon(s) dried thyme
1 Tablespoon(s) worcestershire sauce
3 Teaspoon(s) gound ground cumin
1/2 Cup(s) catsup
1 egg
1/2 Tablespoon(s) kosher salt
18 Ounce(s) ground chuck
18 Ounce(s) ground sirloin
1/2 red bell pepper
3 whole garlic cloves
1 peeled and broken carrot
1/2 roughly chopped onion
1/3 Tablespoon(s) chili powder
1 Dash(s) hot pepper sauce
1/2 Teaspoon(s) cayenne pepper
1/2 Teaspoon(s) ground black pepper
6 Ounce(s) garlic-flavored croutons
1 Tablespoon(s) honey |
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