I love Meatloaf- and so does the rest of my family!

Not this Meatloaf: 

This meatloaf: 

Yum!~

This recipe can be altered in several different ways and depending on your budget will be a win-win no matter how you do it;  the recipe calls for 18 oz. of ground sirloin & 18 oz. of ground chuck- I only used 16 oz. of each and made a plentiful meatloaf- but if you want to tip top your loaf pan and have it dripping gooily over the side, go ahead and add the additional 2 oz.'s to each meat.  And take a picture....I want to know that I'm not the only one who blows up her kitchen every time she cooks. 

I really enjoy experimenting with different meats and the last time I made it, I used 16 oz. of ground chuck and 16 oz. of ground pork and it was very good.  You can always use 2 lbs. of ground beef as well, but it will cook down and you'll have to drain it a bit when it first comes out of the oven- but it tastes great! 

The glaze is very good as it has a little bit of spice and a little bit of sweet- of course if you want to add a little more of each- or just some of one, go ahead.  And take a picture....I love meatloaf glazes.

 Let me know if you use it and what you think (I've fallen behind on my blog this semester) but always want to know what people think about my recipes- even if they stink!  Happy cooking Friends!

Ingredients

• 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

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees 

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.

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.

Happy Cooking!