Sunday, November 7, 2010

Perfect Meatloaf

I don't normally praise the Food Network, but there a few shows I like to watch. Good Eats is one for sure, reason is because Alton Brown knows food and also knows how it should be prepared. Sometimes he does come off as being a little anal retentive, this does annoy me a lot, but his food is really good so its a fair trade off.

So today I decided to make one of my favorite comfort food meals. Meatloaf with roasted garlic cheesy smashed potatoes, and glazed carrots.

This is the Alton Brown recipe for meatloaf.

Good Eats Meatloaf
Recipe courtesy of Alton Brown

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

For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

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.

Make sure when you pack the meat mixture in the loaf pan that you really pack it tight. Make sure to eliminate any big air pockets. This will assure that that you can get a nice thick slice when plating.

Wednesday, November 3, 2010


Its the time of year when the days get shorter and cold crisp air reminds us of snowy days to come.  So with Halloween over with we can finally concentrate and a much more loved Holiday.  Well maybe not a Holiday per say but a beautiful time of the year.  Unlike other holidays this does come twice a year and when it arrives I can't wait to get in line for it. 

The McRib is back!

Yes the McRib or in Kentucky they call it s the (Mc-Whiib)  However you like to pronounce it is fine with me because it all about the tasty goodness of what can only be the best mystery meat sandwich you can buy.  Yest mystery meat, to think its an actual rid is crazy, although I do like the feeble attempt to put grill mark lines on the McRib to make it more authentic. If you know me, then you know that instead of being afraid of mystery meat I tend to embrace it with open arms.  If you are new to the blog then understand that I don't count calories and if I do my 1st grade math skills to not help me.  Bluntly put if its greasy and bad for me I normally crave it and it ends up in my belly.

So today no new profound Thanksgiving recipe just the a friendly reminder that all that is good in America is not always good for you, but damn delicious.