Meat Loaf

This was my first time actually making meat loaf. I was a little worried because I was making it for a dinner party, and I usually try to avoid making things for the first time when I'm having company. But I needed a side to go along with my chicken pesto pasta, garlic bread, and salad. It turned out to be delicious! The blended vegetables kept it very moist and full of flavor; its definitely a keeper. This recipe is from Alton Brown, from the Food Network.


Ingredients:

baking tray
parchment paper
meat loaf pan
6 ounces garlic-flavored croutons (or about 1 1/2 cups of Italian seasoned bread crumbs)
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
32 ounces ground beef (about 2 pounds)
1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey


1. Heat oven to 325 degrees 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.

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 beef with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing or overworking the meat. This will keep the meat moist and tender.

5. Line a baking tray with parchment paper. Parchment paper is very different from wax paper. I learned this the hard way.

6. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. If you don't have a meat loaf pan, you can just mold the beef into a rectangular loaf or mound using your hands.

7.  Turn the meatloaf out of the pan onto the center of the baking tray (The pan is basically there to make the shape).

8. Place baking tray on top rack in the oven. Fill a large glass bowl halfway with warm water and place on the rack directly below the baking tray. The evaporating water will keep the meatloaf moist and prevent it from cracking.

8. Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

9. Bake for a total of 50-55 minutes.

10. Remove from oven, allow to slightly cool, and serve with any leftover glazing sauce. Enjoy!