need good meatloaf

My girlfriend isn't a big fan of meatloaf either but she loves the recipe from Good Eats.

Here it is and be sure to use chuck that you grind in a food processor if you have it:



Good Eats Meat Loaf
Recipe courtesy of Alton Brown
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 teaspoons kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 tablespoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

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.


Recipe Summary
Yield: 4 servings
User Rating 5 Stars


Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_13960_PRINT-RECIPE-FULL-PAGE,00.html

this was way different than any meatloaf ive made. you would have to change the spices as those are no longer made but im sure you could come up with something. and dont skimp on the raisins, they make this sandwich really good when they plump up

http://www.eggheadforum.com/archives//2005/messages/192205.htm

I just made one of these last night and it is the same one i teach in my class. It's an awesome meatloaf.

2 lbs of ground chuck
1 lb of ground pork
3 eggs
3/4 cup of plain bread crumbs
1 medium onion pureed
your favorite rub (I use Dizzy Pig Cowlick) about 1 TB

Mix this all together in a mixer until it is all well mixed and the meat has begun to form a paste like texture.

Form this into a loaf shape and cook it on a rack over a pan. You can also just cook it in the pan and drain the grease at the end.

Cook it at 350° until it is about 150° to 160° internal.

For the glaze I use
3/4 cup ketchup
1 TB worceshire sauce
1/2 cup brown sugar

I apply the glaze about 20 minutes before the meat loaf is done and then serve it is a sauce at the table.

This makes a very dense well textured meatloaf.

I'm not a big meatloaf fan but here is one I like. Haven't done it on the egg yet. Mike

2 eggs, beaten
1/4 cup of ketchup
2 tablespoons Worcestershire Sauce
1 cup (4 oz) shredded cheddar cheese
1/4 cup finely chopped onion
2 tablespoons grated Parmesan Cheese
1 teaspoon Salt
1/4 teaspoon Pepper
2 pounds Ground Beef
8-12 slices of Bacon

In a bowl, combine the first eight ingredients. Add beef and mix well.

Shape into two rolls. Place 4-6 strips of bacon side by side on a large sheet of waxed paper. Place one beef roll over the bacon. Roll up and wrap bacon strips around the roll and secure with toothpicks. Repeat with second roll. Place in an ungreased 13 x 9 pan and bake at 375 degrees for 45-50 minutes, or until meat thermometer reaches 160 degrees and Bacon is browned.

LOL - yup that's bacon - it adds another exclamation that this is NOT your Mother's meatloaf!

BTW I use this wire meatloaf basket so the grease drains out and it permits smoking the loaf!