Alton Brown Meatloaf Recipes

MEATLOAF: RELOADED

Steps:

• Crank the oven to 325ºF with a rack in the middle. Line a half sheet pan with parchment paper.
• Whisk the ketchup, tomato paste, chipotles, adobo sauce, cocoa powder, brown sugar, and garlic powder together in a small bowl. This is your chipotle glaze. Measure out about 1/4 cup for serving, then reserve the remaining 3/4 cup for brushing on the meatloaf.
• Load the work bowl of your food processor with the croutons, chili powder, thyme, black pepper, and cayenne (if desired) and pulse to coarse crumbs. Transfer the mixture to a large mixing bowl.
• Add the onion, bell pepper, carrot, and garlic 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, about 8 one-second pulses. Transfer to the bowl with the breadcrumbs.
• In two batches, pulse the chuck and sirloin until it resembles a coarse, medium grind, 10 to 15 one-second pulses. Add the meat to the bowl with the crouton and vegetable mixture, along with the salt, and mix with your hands to combine. Quickly work in the egg.
• Pack the meat mixture into a 9-by-5-by-3-inch loaf pan. Run an offset spatula along the edge of the meatloaf, then turn the meatloaf out onto the prepared sheet pan. Remove the loaf 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°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 3/4 cup of the glaze. Return to the oven and cook until the probe alarm sounds at 155°F, 45 minutes to 1 hour longer. Transfer the meatloaf to a platter and let rest for at least 20 minutes before slicing and serving with the remaining glaze for dipping.

ALTON BROWN MEATLOAF RECIPE

Steps:

• Adjust oven rack to center position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
• Combine the croutons, black pepper, cayenne pepper, chili powder and thyme in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour crumb mixture into a mixing bowl. Add onion, carrot, garlic and red pepper to food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far as puree). Add the chopped vegetables, chuck, sirloin and salt to the breadcrumbs and combine. Mix in the egg and combine thoroughly, but don't squeeze the meat.
• Press the mixture into a 10-inch loaf pan to shape the meatloaf. Turn the meatloaf out onto prepared baking sheet. Bake for 10 minutes in preheated oven.
• Meanwhile, make the topping by combining ingredients in a small mixing bowl. After meatloaf has baked 10 minutes, remove it from oven and brush the ketchup mixture over top and sides. Place back in oven and bake until cooked through, about 55-65 minutes, or internal temperature reaches 155 degrees. Cool for 10 minutes before serving.

GOOD EATS MEATLOAF

Steps:

• Heat oven to 325ºF.
• In the bowl of a food processor, combine the croutons, black pepper, cayenne pepper, chili powder, and thyme, and pulse until finely ground. Transfer this mixture to a large bowl. Add the onion, carrot, garlic, and red pepper to the bowl of the food processor, and 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, using your hands, combine thoroughly, but avoid squeezing the meat.
• Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out onto a parchment paper-lined half sheet pan. 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 155ºF. Bake on the center rack of the oven for 10 minutes.
• Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl. After 10 minutes, brush the glaze onto the meatloaf and continue to cook until the temperature probe reaches 155ºF, about 25 more minutes.
• Cool for 10 minutes before slicing and serving.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

GOOD EATS MEATLOAF

Steps:

• 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.
• 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.