Meatloaf: Reloaded

Name: Meatloaf: Reloaded
Prep time: 45 min
Total time: 140 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Ketchup (1/2 cup ketchup); ¼ cup Tomato Paste (1/4 cup tomato paste); 2 pieces Chipotle Chili in Adobo Sauce (2 canned chipotle in adobo sauce seeded and finely chopped); 1 tbsp Adobo Sauce (1 tablespoon); 1 tbsp Cocoa Powder (1 tablespoon cocoa powder); 2 tsp Dark Brown Sugar (2 teaspoons dark brown sugar); 1 tsp Garlic Powder (1 teaspoon garlic powder); 3 cup Croutons (3 cups garlic-flavored crutons); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Dried Thyme (1 teaspoon dried thyme); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ½ tsp Cayenne Pepper (1/2 teaspoon cayenne pepper, optional) — optional; ½ cup Yellow Onion (1/2 medium onion, roughly chopped (1 1/3 cups)); ½ piece Red Bell Pepper (1/2 medium red bell pepper, seeded and cut into large pieces); 1 piece Carrot (1 medium carrot, peeled and broken into a few large pieces); 3 cloves Garlic (3 cloves garlic, peeled); 18 oz Beef Chuck Roast (18 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes and chilled); 18 oz Boneless Beef Sirloin Roast (18 ounces sirloin roast, cut into 1 1/2-inch cubes and chilled); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); 1 piece Egg (1 large egg)

A classic American meatloaf with a spicy chipotle-cocoa glaze, using a blend of chuck and sirloin roasts for a moist, flavorful result.

140 minAmerican

Servings6

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Halal

Ingredients

For 6 servings

Ketchup½ cup · 1/2 cup ketchup
Tomato Paste¼ cup · 1/4 cup tomato paste
Chipotle Chili in Adobo Sauce2 pieces · 2 canned chipotle in adobo sauce seeded and finely chopped
Adobo Sauce1 tbsp · 1 tablespoon
Cocoa Powder1 tbsp · 1 tablespoon cocoa powder
Dark Brown Sugar2 tsp · 2 teaspoons dark brown sugar
Garlic Powder1 tsp · 1 teaspoon garlic powder
Croutons3 cup · 3 cups garlic-flavored crutons
Chili Powder1 tsp · 1 teaspoon chili powder
Dried Thyme1 tsp · 1 teaspoon dried thyme
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Cayenne Pepper½ tsp · 1/2 teaspoon cayenne pepper, optional · optional
Yellow Onion½ cup · 1/2 medium onion, roughly chopped (1 1/3 cups)
Red Bell Pepper½ piece · 1/2 medium red bell pepper, seeded and cut into large pieces
Carrot1 piece · 1 medium carrot, peeled and broken into a few large pieces
Garlic3 cloves · 3 cloves garlic, peeled
Beef Chuck Roast18 oz · 18 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes and chilled
Boneless Beef Sirloin Roast18 oz · 18 ounces sirloin roast, cut into 1 1/2-inch cubes and chilled
Kosher Salt1 ½ tsp · 1 1/2 teaspoons kosher salt
Egg1 piece · 1 large egg

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Steps

1Crank the oven to 325ºF with a rack in the middle. Line a half sheet pan with parchment paper.
2Whisk 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.
3Load 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.
4Add 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.
5In 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.
6Pack 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.
7After 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.