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Meatloaf
| Source: |
Alton Brown, Good Eats |
| Yield: |
10 inch loaf |
| Serving Size: |
1 slice |
| Servings: |
8 |
Meatloaf: meat and veggies with a nice glaze. What a great and simple comfort food!
This recipe is based on Alton Brown's Good Eats Meat Loaf. I didn't have any croutons so I replaced them with White Cheddar Cheez-its. |
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Ingredients
| Meatloaf |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Pepper, Black
|
1 Teaspoon |
5 |
0.1 |
0 |
0 |
Beef, Ground 80% Lean
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1 Pound |
1232 |
78.8 |
0 |
0 |
Ketchup
|
0.25 Cup |
80 |
0 |
16 |
0 |
Garlic, Raw
|
4 Clove |
20 |
0 |
4 |
0.8 |
Carrot
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1 |
30 |
0.2 |
6.9 |
0.7 |
Thyme, dried
|
1 Teaspoon |
4 |
0.1 |
0.9 |
0.1 |
Egg, Whole, Raw
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2 Large |
148 |
10 |
0.8 |
12.6 |
Cayenne
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1 Teaspoon |
6 |
0.3 |
0 |
0 |
Beef, Ground, 90% Lean
|
1 Pound |
800 |
44.8 |
0 |
91.2 |
Cheeze-Its, White Cheddar
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1 Ounce |
150 |
8 |
18 |
2 |
Pepper, Red Bell
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2 |
86 |
1 |
19.8 |
3.2 |
Onion, raw
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1 |
46 |
0.1 |
11.1 |
1 |
Chili Powder
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1 Teaspoon |
8 |
0.4 |
1.4 |
0.3 |
Salt
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1.5 Teaspoon |
0 |
0 |
0 |
0 |
| Glaze |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Hot Pepper Sauce
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2 Teaspoon |
1 |
0 |
0 |
0 |
Honey
|
4 Tablespoon |
256 |
0 |
0 |
0 |
Worcestershire Sauce
|
2 Teaspoon |
9 |
0 |
0 |
0 |
Ketchup
|
0.25 Cup |
80 |
0 |
16 |
0 |
| Total: |
2961 |
143.8 |
94.9 |
111.9 |
| Per Serving: |
370 |
18 |
11.9 |
14 |
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| Instructions
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click for a larger image |
Line your loaf pan with plastic wrap. The pan is only to shape the meat so this will make it easy to take out the loaf and to keep the pan clean.
Also line a small baking sheet with parchment paper.
Pre-heat your oven to 325.
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Combine the croutons/crackers, black pepper, cayenne pepper, chili powder, thyme and sugar in your food processor.
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Pulse until fine and then transfer the crumbs to a large bowl.
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| Roughly chop your onion, carrot and red pepper (2" pieces are fine) and put them into the food processor, along with the garlic. |
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| Pulse until finely chopped (but do not puree) and then mix with the breadcrumbs. |
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| Add in the meat and salt. |
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| Using your hands, mix the meat. You should knead the veggies and crumbs into the meat, but do not squeeze the meat. |
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Add the egg and mix that in as well.
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Pack the meat into your lined loaf pan.
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Flip your pan upside down onto your lined baking sheet.
Because the pan was lined with plastic, it should be easy to remove.
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Remove the plastic.
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Insert a meat thermometer (preferably digital) at an angle through the center, but not all the way to the bottom of the loaf.
Bake at 325 for 10 minutes while you make the glaze.
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Next, make the glaze by combining the ketchup, cumin, worcestershire sauce, hot sauce and honey.
Bring to a simmer over low heat.
Simmer for 5 minutes.
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After the meatloaf has been cooking for about 10 minutes, brush half of the glaze onto the loaf, reserving the rest for sauce.
Return the meatloaf to the oven and continue baking until the internal temperature reaches 155 degrees (if using a digital thermometer, set it to alert you) between 30-50 minutes..
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When done, remove the loaf and cover in aluminum foil to rest for 5-10 minutes (it will coast to an internal temp of 160).
Then slice into 8 pieces.
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Serve with the remaining sauce.
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