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Categories:
weight Sirloin kosher salt garlic freshly ground black pepper cayenne pepper chili powder thyme onion garlic carrot red bell pepper egg ketchup ground cumin Worcestershire sauce pepper sauce honey
Viewed: 25 - Published at: 2 years agoIngredients
- 18 ounces, weight Chuck Steak
- 18 ounces, weight Sirloin Steak
- 1- 1/2 teaspoon Kosher Salt
- 6 ounces, weight Garlic Flavored Croutons
- 1/2 teaspoons Freshly Ground Black Pepper
- 1/2 teaspoons Cayenne Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Dried Thyme
- 1/2 whole Onion, Roughly Chopped
- 3 cloves Garlic
- 1 whole Carrot, Roughly Chopped
- 1/2 whole Red Bell Pepper
- 1 whole Egg
- 1/2 cups Ketchup
- 1 teaspoon Ground Cumin
- 1 dash Worcestershire Sauce
- 1 dash Hot Pepper Sauce
- 1 Tablespoon Honey
Method
- Heat oven to 325 degrees F.
- Cut the chuck steak and sirloin steak into 1 1/2 inch pieces and grind at home using your meat grinder, or have your butcher grind them for you at the store.
- Season the meat with salt.
- Add the croutons, black pepper, cayenne pepper, chili powder, and thyme in the food processor.
- Pulse until well combined and place in a large bowl.
- Now add the onion, garlic, carrot and red pepper in the food processor and pulse again until well combined.
- Add this vegetable mixture to the crouton mixture in the bowl.
- Add in the beef and gently mix together with hands, careful not to press the meat too much.
- Add in the egg and gently combine.
- Press meat mixture into a loaf pan for shape and turnover on to a foil-lined baking sheet.
- Bake for 10 minutes while you put together the glaze.
- Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey in a small bowl and whisk together.
- Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
- Cook for another 35-40 minutes or until internal temperature has reached 155 degrees F.
- (Recipe lightly modified from Alton Brown, Food Nework.)
