Good Eats Meatloaf

A free-form meatloaf molded in a loaf pan then flipped onto a sheet so the sweet ketchup glaze crisps all over.

Ingredients

• 6 ounces garlic croutons
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 small onion, roughly chopped
• 1 carrot, peeled and chopped
• 3 cloves garlic
• 1/2 red bell pepper, chopped
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoons kosher salt
• 1 large egg
• 1/2 cup ketchup
• 1 teaspoon ground cumin
• 1 tablespoon honey
• Dash Worcestershire sauce
• Dash hot sauce

Directions

Heat the oven to 325 degrees F.

1. Grind the croutons to fine crumbs in a food processor, add the pepper, cayenne, chili powder, and thyme, and pulse to combine; pour into a large bowl.
2. Pulse the onion, carrot, garlic, and bell pepper in the processor until finely chopped, then add to the crumb mixture.
3. Add the ground chuck, ground sirloin, salt, and egg and gently combine with your hands until just blended.
4. Pack the mixture into a loaf pan to shape, then turn it out onto a parchment-lined sheet pan.
5. Insert a probe thermometer and bake until the internal temperature reaches 155 degrees F, about 50 to 55 minutes.
6. Whisk together the ketchup, cumin, honey, Worcestershire, and hot sauce for the glaze.
7. Brush the glaze over the loaf and continue baking until it reaches 165 degrees F, about 10 more minutes.
8. Rest at least 10 minutes before slicing.

Notes

Alton Brown’s Good Eats meatloaf; turning it out of the pan lets the whole surface form a crust.