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Thursday, June 17, 2010

Jennifer's Week Twenty-Four Recipe: Good Eats Meatloaf

So, last week Friday I spent the night at Chez Velander (along with Katie) to assist Erin with her small ones. (At one point, I was carrying both children up the stairs: Amber is too young to get much out of it but Lily thought it was great fun!) Erin made this meatloaf for dinner and I thought it was tasty and I live with carnivores. (A loaf? Made of meat?! Perfect!) It also has a slightly spicy/Mexican flavor to it and I thought I would test our theory that Erik loves Mexican food. Yes, it is yet another Alton Brown recipe and I promise I will get a recipe from someone/somewhere else next week!

Good Eats Meatloaf

6oz garlic-flavored croutons (At Super Target, all brands of croutons come in 5 oz bags!)

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

1 tsp chili powder

1 tsp dried thyme (Penzeys FTW!)

1/2 onion, roughly chopped

1 carrot, peeled and broken (or use baby carrots like Erin and I)

3 whole garlic cloves

1/2 red bell pepper

18 oz ground chuck

18 oz ground sirloin

1 1/2 tsp kosher salt

1 egg

For the glaze:

1/2 cup catsup/ketchup

1 tsp ground cumin (Am I the only one that thinks cumin smells like body odor?)

Dash Worcestershire sauce (I know I used more than a dash)

Dash hot pepper sauce, i.e. Tabasco (see above)

1 Tbs 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.

This was a HUGE hit with Erik. "Mommy you need to make this for dinner EVERY night!" Really, what better praise is there. Thanks Erin!

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