Ingredients

This is for 1 lb meat, double if necessary

3 oz (by weight) garlic-flavored croutons - about half a bag? Look at the package.
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 onion, roughly chopped
half a carrot, peeled and broken
2 whole cloves garlic
1/4 red bell pepper
1 lb ground beef (Alton uses half and half ground chuck and sirloin, but you can use whatever you want)
1/2 teaspoon kosher salt
1 egg
1/4 cup ketchup or chili sauce
1/2 teaspoon ground cumin
dash of Worcestershire sauce
dash hot pepper sauce

For the glaze:
1/4 cup ketchup or chili sauce
1/2 teaspoon ground cumin
dash Worcestershire sauce
dash hot pepper sauce
1/2 tablespoon honey or brown sugar (your choice)

Directions

Heat oven to 325 degrees F

In a food processor bowl, combine croutons, blackpepper, cayenne pepper, chili powder, and thyme. Pulseuntil the mixture is of a fi ne texture. Place this mixture into alarge bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl.Pulse until the mixture is fi nely chopped, but not pureed. Combine the vegetable mixture,ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixturewith the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

If you want a perfect shaped loaf, pack into a loaf pan lined with parchment paper and turn it out onto a 9x13 dish or other suitable tray.

Bake for 45 minutes at 325 F, or insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoidtouching the bottom of the tray with the probe. Set the probe for 155 degrees.

For the glaze, combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.