Meatloaf
Total:
1 hr 50 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 50 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Software:
  • 140 grams (1/2 cup) ketchup
  • 60 grams (1/4 cup) tomato paste 
  • 8 grams (1 tablespoon) dark brown sugar 
  • 3 grams (1 tablespoon) dark cocoa powder 
  • 2 grams (1 teaspoon) garlic powder 
  • 2 canned chipotle peppers in adobo (see Cook's Note), seeded and finely chopped 
  • 1 tablespoon adobo sauce from chipotles 
  • 170 grams (6 ounces) garlic-flavored croutons 
  • 2 grams (1 teaspoon) chili powder 
  • 1 gram (1/2 teaspoon) freshly ground black pepper 
  • 1 gram (1 teaspoon) dried thyme 
  • 1/2 teaspoon cayenne pepper, optional 
  • 1/2 an onion, roughly chopped 
  • 1 carrot, peeled and broken 
  • 3 whole cloves garlic 
  • 1/2 a red bell pepper, seeded and torn into large pieces 
  • 510 grams (18 ounces) chuck, cut into 1 1/2-inch cubes and chilled 
  • 18 ounces (510 grams) sirloin, cut into 1 1/2-inch cubes and chilled 
  • 5 grams (1 1/2 teaspoons) kosher salt 
  • 1 large egg 
Special Hardware:
  • Lots of little bowls (It pays to be organized.)

Directions

Special equipment: Special Equipment: Lots of little bowls (It pays to be organized.)

Crank oven to 325 degrees F.

Whisk the ketchup, tomato paste, brown sugar, cocoa powder, garlic powder, chipotles, and adobo sauce together in a small bowl.

Load the work bowl of your food processor with the croutons, chili powder, black pepper, thyme and optional cayenne and pulse to coarse crumbs. Transfer mixture to a large mixing bowl.

Add the onion, carrot, garlic and red pepper to the food processor bowl and pulse until finely chopped, but not pureed, scraping the bowl with a rubber spatula about halfway through the process. Transfer to the bowl with the breadcrumbs.

Process the meat in two batches, pulsing 10 to 15 times or until it resembles a medium grind. Add the meat to the bowl with the crouton/vegetable mixture along with the salt and mix with your hands to combine, then quickly work in the egg.

Pack meat mixture into a 10-inch loaf pan then turn the meatloaf out onto a parchment-lined sheet pan. Insert a temperature probe into the top of the loaf at a 45-degree angle, being careful not to push the tip through to the bottom of the pan. Set the thermometer alarm for 155 degrees F and place the pan on the middle rack in the oven.

After the meatloaf has been cooking for 15 minutes, slide it out on the rack and quickly brush with the chipotle glaze. Return to the oven and cook until the probe alarm sounds at 155 degrees F, about 1 hour 15 minutes.

Rest meatloaf for at least 20 minutes before slicing.

Cook's Note

They're not really peppers, they're chiles but since about 90% of the cans say "peppers," I'm not going to fight about it.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here