RCI-MT.002.0079.001
Barbecue Meatloaf
Barbecue Meatloaf from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ground chuck18 ounces
- ground sirloin18 ounces
- garlic-flavored croutons6 ounces
- ground black pepper1/2 teaspoon
- cayenne pepper1/2 teaspoon
- chili powder1 teaspoon
- dried thyme1 teaspoon
- onion1/2 unitroughly chopped
- carrot1 unitpeeled and broken
- cloves garlic3 whole
- red bell pepper1/2 unit
- salt1 1/2 teaspoon
- egg1 unit
- barbecue sauce1/2 cup
- tbs Worcestershire sauce1 1/2 unit
- tbs Tabasco or something that tastes like it2 unit
- tbs blackstrap molasses1 unit
Method
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 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 degrees 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 degrees F, take it out of the oven and let it sit for about 8-10 minutes before serving.