Monday, July 7, 2008

Revenge of the Meatloaf

All my life I've had a love-hate relationship with meatloaf. Too undercooked. Too dry. Too much in it. Not enough in it. Ad nauseum.

But I know it is something I could really like if I could just get the right one! I knew it! So, James and I began the task of finding a good meatloaf recipe.

On our first try, we got a winner. Our sincere thanks to Alton Brown of Good Eats:

Good Eats Meat Loaf
Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Daily Grind

6 ounces garlic-flavored croutons
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
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

Heat oven to 325 degrees F.
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. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. 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.

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. 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.

Now, I think the next time we may add another egg because part of it fell apart in the oven, but oh my goodness was it yummy. It is the first meatloaf I've ever had I would have been happy to eat plain, but the gravy with it was heavenly too. Nice and crispy outside, rich flavor inside with just a little kick. Yummmmmy!

1 comment:

  1. We wrap our meatloaf in bacon and cook it on a rack above a pan to catch the drippings. This way the meatloaf doesn't stew in it's own juice and the bacon adds extra flavor. I've never been a fan of that ketchup mixture on top. Sounds like a tasty recipe!

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