Good Eats Meatloaf

This is quite the yummy meatloaf. I didn't use ground chuck though. I used one pound of ground sirloin and one pound of ground pork. With a side of mashed potatoes and corn...mmmm mmmm.

6 ounces garlic-flavored croutons

1/2 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 tsp. chili powder

1 tsp. 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 tsp. kosher salt

1 egg

For the glaze:

1/2 cup ketchup

1 tsp. ground cumin

Dash Worcestershire sauce

Dash hot pepper sauce

1 tablespoon honey

Heat oven to 325 degrees F. In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor. 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 (160-165 if using ground pork).

Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.