Meatloaf

Here is another Alton inspired, Aaron made recipe. He decided to give meatloaf a shot. I’m not usually a big fan, but it’s also been quite some time since I last ate it, so I figured why not. Aaron modified the original a bit and ours was about half as big. However, the basic technique is the same, so thanks again Alton!

Meatloaf modified from Good Eats:

Serves 6-8

3 oz. stale bread
¼ tsp. ground black pepper
¼ tsp. cayenne pepper
½ tsp. chili powder
½ tsp. dried thyme
¼ onion, roughly chopped
½ carrot, peeled and broken
2 whole cloves garlic
7 oz. ground beef
4 oz. ground buffalo
7 oz. ground turkey
1½ tsp. kosher salt
1 egg
¼ c. ketchup
½ tsp. ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce (he used Sriracha)
½ Tb. honey

Heat oven to 325 degrees F.

As a quick note, we didn’t have even amounts of the ground meats, but Aaron suggests keeping them even .

In a food processor bowl, combine bread, 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, and ground meats 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. We don’t have a probe, so Aaron checked the temperature of the meat occasionally to make sure it was cooking properly and that it was at a safe temperature.

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.



Meanwhile, I fried up some potatoes with olive oil, herbs, and parmesan cheese and the whole meal was served with green beans.

This was a delicious meatloaf and I was really surprised by how much I liked it, especially the glaze. I really thought it was neat that the loaf didn’t cook in an actual loaf pan. I’d love to try a turkey/buffalo version or an all turkey version.