Meatloaf

Ingredients

1. 6 ounces homemade croutons or store-bought garlic croutons
2. ½ teaspoon black pepper, freshly ground
3. ½ teaspoon cayenne pepper
4. 1 teaspoon chili powder
5. 1 teaspoon dried thyme
6. ½ onion, peeled and quartered
7. 1 carrot, cleaned and broken into chunks
8. 3 cloves of garlic, peeled but left whole
9. ½ red bell pepper, roughly chopped
10. 18 ounces sirloin, trimmed and cut into 1 ½-inch cubes, chilled
11. 18 ounces chuck, same as above, chilled
12. 1 ½ teaspoons kosher salt
13. 1 large egg, lightly beaten
14. ½ cup ketchup
15. 1 teaspoon ground cumin
16. 1 dash Worcestershire sauce
17. 1 dash hot pepper sauce
18. 1 tablespoon honey

Instructions

1. Heat the oven to 325 degrees F.
2. Combine the croutons, black pepper, cayenne, chili powder and thyme in a food processor and pulse until the mixture is like sand. Transfer to a large bowl.
3. Combine the onion, carrot, garlic and red bell pepper in the food processor and pulse until finely chopped, but not pureed. Add to breadcrumb mixture.
4. Load the sirloin into the food processor and pulse 10 times. Dump the sirloin into the mixing bowl and repeat with the chuck.
5. Add the salt, then the egg to the mixing bowl, and using your clean hands, combine thoroughly.
6. Line a half sheet pan with parchment paper. Plop the meat mixture into the middle of the pan and shape it into a loaf. Or if you prefer precision, line a loaf pan with plastic wrap, mold the meat into it then flip it out onto the parchment.
7. Insert the probe of a remote oven thermometer so that the tip is in the middle of the loaf. Set the thermometer alarm to go off at 155 degrees F.
8. Bake in the middle of the oven for 10 minutes.
9. Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot sauce and honey in a small bowl.
10. After 10 minutes*, brush the glaze onto the meatloaf and continue to cook for 25 minutes, or until the loaf reaches 155 degrees F.
11. Cool for 10 minutes before slicing and serving.**

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