Cookbook:Barbecue Meatloaf

Barbecue Meatloaf
Category	Beef recipes
Difficulty

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Ingredients

• 18 ounces ground chuck
• 18 ounces ground sirloin
• 6 ounces garlic-flavored croutons
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• ½ onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• ½ red bell pepper
• 1 ½ teaspoon salt
• 1 egg

Glaze

• ½ cup barbecue sauce
• 1 ½ tbsp Worcestershire sauce
• 2 tbsp Tabasco or something that tastes like it
• 1 tbsp blackstrap molasses

Procedure

1. Heat oven to 325 °F.
2. 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 and set aside.
3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed.
4. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
5. Season the meat mixture with the salt, and add the egg.
6. Combine thoroughly, but avoid squeezing the meat.
7. 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.
8. 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°F.
9. Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
10. Once the meatloaf has reached 155°F, take it out of the oven and let it sit for about 8–10 minutes before serving.