If you want Dr. Frank N Furter and Magenta and Riff-Raff and Brad and Janet and all the rest to fight over your dinner, this is the way to go.
- 6 oz. homemade croutons or store-bought garlic croutons
- 1⁄2 tsp. black pepper, freshly ground
- 1⁄2 tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tsp. dried thyme
- 1⁄2 onion, peeled and quartered
- 1 carrot, cleaned and broken into chunks
- 3 cloves of garlic, peeled but left whole
- 1⁄2 red bell pepper, roughly chopped
- 18 oz. sirloin, trimmed and cut into 1 1/2‑inch cubes, chilled
- 18 oz. chuck, same as above, chilled
- 1 1⁄2 tsp. kosher salt
- 1 large egg, lightly beaten
- 1⁄2 cup ketchup
- 1 tsp. ground cumin
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 1 tbsp. honey
Heat the oven to 325°.
Combine the croutons, black pepper, cayenne, chili powder and thyme in a food processor and pulse until the mixture is like sand. Transfer to a large bowl.
Combine the onion, carrot, garlic and red bell pepper in the food processor and pulse until finely chopped, but not pureed. Add to breadcrumb mixture.
Load the sirloin into the food processor and pulse 10 times. Dump the sirloin into the mixing bowl and repeat with the chuck.
Add the salt, then the egg to the mixing bowl, and using your clean hands, combine thoroughly.
Line a half sheet pan with parchment paper. Plop the meat mixture into the middle of the pan and shape it into a loaf. Or if you prefer precision, line a loaf pan with plastic wrap, mold the meat into it then flip it out onto the parchment.
Insert the probe of a remote oven thermometer so that the tip is in the middle of the loaf. Set the thermometer alarm to go off at 155°.
Bake in the middle of the oven for 10 minutes.
Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot sauce and honey in a small bowl.
After 10 minutes*, brush the glaze onto the meatloaf and continue to cook for 25 minutes, or until the loaf reaches 155 °
Cool for 10 minutes before slicing and serving.**
* Seems like an odd step, but 10 minutes will harden the outside of the loaf enough to prevent exiting juices from pushing off the glaze. Also, if the glaze went on at the start it would probably burn.and burnt ketchup is never good eats.
**Don’t worry, carryover heat will continue to push the temperature higher. I’ve never had one come out under-cooked yet.