So, having a food blog creates a lot of pressure to make interesting new food all the time. While at times, this can be fun and delicious, the other nights when my food doesn’t turn out according to plan, it can be quite stressful. Just what I need, more stress!
Now, here’s where my meatloaf anxiety (MA as my sister would probably say) comes into play.
A long time ago, in a galaxy far, far away… Dave and I decided we were going to cook a dinner together and that we were going to try meatloaf. Neither of us ever were forced to eat it growing up, so we were feeling a little neglected and wanted to give it a shot. We bought the meat and threw a bunch of other stuff we liked in there… maybe a little too much stuff. The meatloaf came out of the oven and was sitting in half an inch of grease, and was completely chunky from all the random ingredients we decided to put in there. It was disgusting. We never even ate it. Complete meatloaf #fail.
Ever since the meatloaf incident, I’ve been too afraid to try it again, until now.
I decided that a Good Eats recipe from good ol’ Alton Brown would be a good place to start. His recipes are always really really GOOD classic versions of food, nothing too trendy or fancy.
I faced my fears and MA and made the meatloaf. Lucky for all of you, it was sooooo good! Chopping all of the ingredients that go into the loaf in the food processor was a great idea and would have been helpful years ago when our chunky meatloaf turned out terrible. Duh.
Good Eats Meatloaf
For the loaf–
6 oz Garlic Croutons
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
1 teaspoon Thyme
1/2 Onion, roughly chopped
1 Carrot, peeled and roughly chopped
3 cloves Garlic
1/2 Red Bell Pepper
2 lbs Meatloaf Mix
1 1/2 teaspoons Kosher Salt
For the glaze:
1/2 cup Ketchup
1 teaspoon ground Cumin
1 teaspoon Worcestershire Sauce
1 teaspoon Hot Sauce
1 Tablespoon Honey
1. Heat oven to 325 degrees F.
2. In a food processor, 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.
3. 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.
4. Shape the meat in a loaf shape onto the foil or parchment lined baking sheet. Place in the pre-heated oven.
5. Make the glaze: 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. Bake for about 45 minutes – an hour, or until a meat thermometer reads 155 degrees. Remove from the oven to slice and serve.
Recipe slightly adapted from: Alton Brown, Good Eats
The meatloaf was super juicy and tender. Checking the temp prevented me from overcooking and drying out the meat. I also loved having the cumin in the glaze mix, which smelled so yummy while I was cooking it and gave it some really great flavor too. Using the croutons instead of bread or bread crumbs was pretty cool and must have had a big impact on the flavor as well.
This recipe is pretty darn awesome, and I have to say may have cured me from my MA! Yayyyyy!
Also, for my #fail research for today’s post, I discovered a new love for googling “pinterest fails”. Give it a try. Had to include this one too…