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Don’t let your meatloaf…loaf

Meatloaf

I only make meatloaf once or twice a year but I always use Alton Brown’s recipe. It turns out a moist, delicious meatloaf with a great texture. The leftovers make excellent sandwiches. I’ve provided the recipe in my usual format for your convenience and here’s the link to Alton Brown’s recipe at the Food Network.

Good Eats Meat Loaf
Recipe courtesy of Alton Brown

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

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. 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.

Recipe Summary: Prep Time: 25 minutes, Cook Time: 45 minutes, Yield: 6 to 8 servings
User Rating: 4 Stars
Episode#: EA1B11Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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February 18, 2007 | Filed Under beef, fish, poultry, pork, food, recipe 

comments

6 Responses to “Don’t let your meatloaf…loaf”

  1. Vesna on February 18th, 2007

    I’ve always been skeptical about not baking this in a pan — thought it was one of Alton’s ol’ pecadillos. I thought it might be messy, and perhaps dry. But obviously you say it turns out great. What do you think of the out-of-the-pan aspect?

    Oh, yeah, and it reminds me of Alton’s pie that he bakes right on a baking sheet — no pie pan — also! Sometimes it seems he just TRIES to do things the hard way. Or at least the odd way. Still, he’s my favorite FN star!

  2. vanessa on February 18th, 2007

    Vesna, actually that’s what makes it so perfect. I’ve tried a meatloaf baked in a pan and it was too mushy. Using the pan as a mold makes a much more attractive loaf than if I tried to form it myself.

    As for the pie without pie pan…I agree there too. My fruit pies are always galettes and they’re so much easier to make…check out http://www.whatgeekseat.com/wordpress/2006/12/05/apple-galette/

    Thanks for stopping by and I agree that Alton is the best FN star now.

  3. Ros on February 19th, 2007

    I still don’t know who Alton Brown is, but everyone seems to agree his meatloaf is the best!

  4. Freya on February 19th, 2007

    You have achieved the impossible: making meatloaf look tasty AND healthy! Yum!

  5. vanessa on February 19th, 2007

    Ros, the thing I like about Alton is that he is geeky and approaches food that way…sort of science and flavor, and ease all together.

    Freya, the grass-fed beef I use makes it so lean too…yet not dry.

  6. Scott at Real Epicurean on February 20th, 2007

    Meatloaf! Oh yes, I love meatloaf…

    I’ll have to get cooking some of this!

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