I seriously need some help with my food photography! Lol. I can tell you honestly though, this meatloaf (my favorite is the end piece shown here) tastes SO MUCH BETTER than it looks. And it uses my favorite method of cooking these days: hiding my veggies. Not sure why, but I just don’t like eating anything green besides green beans right now. So, I hide spinach and kale in my smoothies and tons of nutritious, colorful veggies in Alton Brown’s famous meatloaf.
The preparation is a little tedious, but worth it in the end. To feed 5 people, I cut in half the recipe below using only 1 package/16 ounces of ground chuck (96% percent lean, grass-fed). I added extra veg: kale and cauliflower. On my next round, I might use brown rice bread-crumbs with garlic powder instead of the croutons.
I’m not saying you get a decent serving of veggies in a slice, but it’s better than nothin’!
- 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 teaspoon kosher salt
- 1 egg
For the glaze:
- 1/2 cup catsup
- 1 teaspoon 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, kale, cauliflower, 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. (I didn’t do this, I just cooked for 35ish minutes.)
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.