Alton Brown Meatloaf Easy Recipes

ALTON BROWN MEATLOAF RECIPE

Steps:

• Adjust oven rack to center position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
• Combine the croutons, black pepper, cayenne pepper, chili powder and thyme in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour crumb mixture into a mixing bowl. Add onion, carrot, garlic and red pepper to food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far as puree). Add the chopped vegetables, chuck, sirloin and salt to the breadcrumbs and combine. Mix in the egg and combine thoroughly, but don't squeeze the meat.
• Press the mixture into a 10-inch loaf pan to shape the meatloaf. Turn the meatloaf out onto prepared baking sheet. Bake for 10 minutes in preheated oven.
• Meanwhile, make the topping by combining ingredients in a small mixing bowl. After meatloaf has baked 10 minutes, remove it from oven and brush the ketchup mixture over top and sides. Place back in oven and bake until cooked through, about 55-65 minutes, or internal temperature reaches 155 degrees. Cool for 10 minutes before serving.

MEATLOAF: RELOADED

Steps:

• Crank the oven to 325ºF with a rack in the middle. Line a half sheet pan with parchment paper.
• Whisk the ketchup, tomato paste, chipotles, adobo sauce, cocoa powder, brown sugar, and garlic powder together in a small bowl. This is your chipotle glaze. Measure out about 1/4 cup for serving, then reserve the remaining 3/4 cup for brushing on the meatloaf.
• Load the work bowl of your food processor with the croutons, chili powder, thyme, black pepper, and cayenne (if desired) and pulse to coarse crumbs. Transfer the mixture to a large mixing bowl.
• Add the onion, bell pepper, carrot, and garlic to the food processor bowl and pulse until finely chopped but not pureed, scraping the bowl with a rubber spatula about halfway through the process, about 8 one-second pulses. Transfer to the bowl with the breadcrumbs.
• In two batches, pulse the chuck and sirloin until it resembles a coarse, medium grind, 10 to 15 one-second pulses. Add the meat to the bowl with the crouton and vegetable mixture, along with the salt, and mix with your hands to combine. Quickly work in the egg.
• Pack the meat mixture into a 9-by-5-by-3-inch loaf pan. Run an offset spatula along the edge of the meatloaf, then turn the meatloaf out onto the prepared sheet pan. Remove the loaf pan. Insert a temperature probe into the top of the loaf at a 45-degree angle, being careful not to push the tip through to the bottom of the pan. Set the thermometer alarm for 155°F and place the pan on the middle rack in the oven.
• After the meatloaf has been cooking for 15 minutes, slide it out on the rack and quickly brush with the 3/4 cup of the glaze. Return to the oven and cook until the probe alarm sounds at 155°F, 45 minutes to 1 hour longer. Transfer the meatloaf to a platter and let rest for at least 20 minutes before slicing and serving with the remaining glaze for dipping.

GOOD EATS MEATLOAF

Steps:

• 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, 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.
• 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.

ALTON BROWN MEATLOAF (EASY RECIPE)

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a food processor, crush the croutons, black pepper, cayenne pepper, chili powder, and thyme until fine. Place the mixture into a large bowl.
• Place the onion, carrot, garlic, and bell pepper in the food processor, Pulse them just until finely chopped, not pureed. Transfer the vegetable mix into the bowl of breadcrumbs.
• Add the chuck and sirloin to the bowl and season with salt. Add the egg. Mix the ingredients with your hands until well-combined. Avoid squeezing the meat.
• Place the meatloaf mixture into a 10-inch loaf pan to mold it. Turn the pan over onto a baking sheet lined with parchment paper. Insert a food thermometer into the center of the meatloaf at a 45-degree angle, making it doesn't touch the baking sheet. Set the thermometer to 155 to 160 degrees Fahrenheit. Bake until the meat thermometer beeps, about 45 minutes.
• Meanwhile, prepare the glaze. Whisk together the ketchup, cumin, Worcestershire sauce, hot sauce, and honey. Brush the glaze onto the top and sides of the meatloaf after 10 minutes of baking.
• Let the meatloaf rest for 10 to 15 minutes before slicing. Serve and enjoy!