Good Eats Meatloaf

Meatloaf-recipe-webINGREDIENTS:
• 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

GLAZE:
• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce

DIRECTIONS:
Heat oven to 325 °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, 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. Set the probe for 155 °F.

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. Yields 6 to 8 servings. Recipe courtesy of Alton Brown, foodnetwork.com/recipes/alton-brown

Carnelian_CabernetThe Carnelian ProjectBold_sticker
Cabernet Sauvignon
Coonawarra, Australia

Coonawarra is renowned as one of Australia’s finest wine regions and is particularly known for producing world class red wines especially Cabernet Sauvignon. This Coonawarra Vintage is described as “excellent” by all winemakers. Coonawarra and its famous ‘terra rossa’ strip of limestone rich soil is home to some of Australia’s greatest Cabernet Sauvignon vineyards. A cooler, maritime climate and limited rainfall are conducive to growing excellent Cabernet Sauvignon. An easy partner to a variety of foods, including hearty pastas and dishes with good spicy and smoky notes.

DougFrost“A tangy, red fruits version of the Cabernet Sauvignon grape, this is very much a Cabernet begging for grilled chicken or pork. Its crisp side is more evident than the more heavy, dour face that many other New World Cabernets might show. Its aromatic character (mint, cedar and eucalyptus) reflects the landscape around Coonawarra in South Australia, where these grapes are grown.” – Doug Frost, Master Sommelier and Master of Wine

Winemaker: Douglas Danielak
Appellation: Coonawarra, Australia
Varietal Blend:  91% Cabernet Sauvignon, 6% Cabernet Franc, 2% Shiraz, 1% Sangiovese
Analysis: 14.5% alc/vol

One thought on “Good Eats Meatloaf

  1. Pingback: Caribbean Eats! Pulpeta (Stuffed Meatloaf) – Cuba | Caribbean Eats!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s