Barbecue Meatloaf

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

Ingredients for 6 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oven to 325 °F.

   Oven
2. 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.

   Food processor
3. 3

   Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed.

   Food processor
4. 4

   Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.

5. 5

   Season the meat mixture with the salt, and add the egg.

6. 6

   Combine thoroughly, but avoid squeezing the meat.

7. 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.

   Oven
8. 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. 9

   Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

10. 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.

    Oven