This recipe started as a Cook’s Illustrated recipe, but Adam tweaked and tinkered until he came up with this version. He likes to double the glaze and reserve half of it. He then reduces the reserved half over low heat while the loaf is cooking to serve as a sauce with the loaf. The curry powder he uses is a sweet Middle Eastern variety.
Ingredients
Meatloaf Ingredients:
6 oz box of Caesar/Garlic croûtons
¼ tsp cayenne pepper
¼ tsp chipotle pepper
½ tsp black pepper
1 tsp chili powder
1 tsp dry thyme
1 small onion, roughly chopped
1 small red bell pepper, seeded and roughly chopped
1 carrot, peeled and roughly chopped
3 cloves garlic
1 russet potato, partially cooked and cubed
3 lbs lean ground beef
1 ½ tsp salt
1 egg, slightly beaten
Glaze Ingredients:
½ cup ketchup
1 Tbl curry powder
1 Tbl honey
1/8 tsp Worcestershire sauce
1/8 tsp hot sauce
Directions
Preheat oven to 325. Combine croûtons, cayenne, chipotle, chili, black pepper, and thyme in a food processor until powder. Set aside. Combine onion, bell pepper, carrot, and garlic in a food processor until mashed. In a large bowl combine ground beef, salt, dry mixture, wet mixture and egg. Add potato until just incorporated. Place mixture on a rimmed cookie sheet, molding to form a somewhat flat loaf. Cook at 325 for 15 minutes. Meanwhile thoroughly combine the glaze ingredients in a small bowl. After 15 minutes, remove loaf from the oven and apply the glaze. Insert meat thermometer and return to the oven. Cook until center of loaf reaches 155F.
a little of each 