Barbecue Meatloaf
This barbecue meatloaf swaps the usual breadcrumbs for ground garlic croutons, which season the loaf from the inside. Chuck brings fat and sirloin brings beefy depth, while a puree of onion, carrot, garlic and red pepper keeps the slices moist. A glaze of barbecue sauce, Worcestershire, Tabasco and blackstrap molasses is brushed on partway through baking. A probe set to 155°F takes the guesswork out of doneness.
Instructions
Heat the oven to 325 °F.
Put the croutons, black pepper, cayenne, chili powder and thyme in a food processor and pulse until the mixture is fine. Tip it into a large bowl and set it aside.
Put the onion, carrot, garlic and red bell pepper in the food processor and pulse until finely chopped but not pureed.
Add the vegetables, ground sirloin and ground chuck to the crumb mixture. Sprinkle over the salt, add the egg, and mix until everything is thoroughly combined, taking care not to squeeze the meat.
Pack the mixture into a 10-inch loaf pan to shape it. Turn the loaf out onto the center of a baking sheet lined with parchment paper.
Push a temperature probe into the top of the meatloaf at a 45 degree angle, keeping the tip away from the bottom of the tray. Set the probe to 155°F.
Stir together the barbecue sauce, Worcestershire sauce, Tabasco and molasses to make a glaze. After the meatloaf has cooked for about 10 minutes, brush the glaze over the top.
When the probe reads 155°F, take the meatloaf out of the oven. Let it rest for 8 to 10 minutes before slicing and serving.
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