- 18 ounces ground chuck
- 18 ounces ground sirloin
- 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
- 1 1/2 teaspoon salt
- 1 egg
- 1/2 cup barbecue sauce
- 1 1/2 tbs Worcestershire sauce
- 2 tbs Tabasco or something that tastes like it
- 1 tbs blackstrap molasses
- 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 and set aside.
- 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, ground sirloin, and ground chuck with the bread crumb mixture.
- Season the meat mixture with the salt and add the egg.
- 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 F.
- Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
- Once the meatloaf has reached 155 degrees F, take it out of the oven and let it sit for about 8-10 minutes before serving.