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Taco Potion #19

 

Course: Pantry
Keyword: Cinco de Mayo, Dairy-Free, Gluten-Free, Hacks, Make-Ahead, Spices, Taco Potion #19, Tex-Mex

Taco Potion #19

Homemade taco seasoning ingredients lined up on a black cutting board.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 6 tablespoons
This perfect homemade spice blend for taco night will turn ground meat into a flavor fiesta…and yes, I just said “flavor fiesta.”
Why number 19? Because there were 18 seasoning formulas before that didn’t quite reach my “fiesta” standards. Although I use this predominantly on beef, it works just as well with ground turkey.
This recipe first appeared in Season 14 of Good Eats.
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Homemade taco seasoning ingredients lined up on a black cutting board.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 6 tablespoons

Procedure

  • Put all the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
  • To use, break up a half pound of ground beef or turkey in a wide skillet over medium heat. As soon as it starts to sizzle, sprinkle on a tablespoon or two and continue stirring. As moisture cooks out of the meat and simmers, it will be thickened by the cornstarch. It’s a darned tasty trick.

AB’s B&Bs (Bread and Butter Pickles)

 

Course: Pantry
Keyword: AB's B&Bs (Bread and Butter Pickles), Bread and Butter Pickles, Bread and Butter Pickles Recipe, Condiments, Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Pickles, Preserves, Snacks, Summer, Vegetarian

AB's B&Bs (Bread and Butter Pickles)

Bread and butter pickles from Alton Brown in two spring top jars.
ACTIVE TIME: 10 minutes
TOTAL TIME: 7 days 40 minutes
Yield: 1 quart
Give acid and spice a little time and relatively bland cucumber slices are transformed into classic sweet and sour pickle chips that add a tangy bite to sandwiches.
Leftover pickle brine can be added to marinades, salad dressings, or mayo. Oh, and pickle juice in beer really is quite refreshing.
Did you know that George Washington, John Adams, Dolly Madison, and Elvis Presley were all major pickle heads? So, pickles are in our nation’s blood.
This recipe first appeared in Season 3 of Good Eats.
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Specialized Hardware

1-quart spring-top jar
Bread and butter pickles from Alton Brown in two spring top jars.
ACTIVE TIME: 10 minutes
TOTAL TIME: 7 days 40 minutes
Yield: 1 quart

Procedure

  • Combine the onion and cucumber slices in a clean, 1-quart spring-top jar.
  • Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.
  • Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. A large ladle is a good tool for the job.
  • Cool to room temperature before topping off with any remaining pickle (that is, the liquid) and sealing the jar.
  • Refrigerate for 1 week before serving and finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.

Wok Fried Peanut Butter

Course: Pantry
Keyword: Comfort Food, Condiments, Dairy-Free, Gluten-Free, Hacks, Snacks, Wok Fried Peanut Butter

Wok Fried Peanut Butter

Wok fried peanuts cooling on a paper towel.
ACTIVE TIME: 10 minutes
TOTAL TIME: 55 minutes
Yield: 16 (2-tbsp) servings
Whip out the wok for sweet, salty, and toasty four-ingredient homemade fried (yes, I said fried) peanut butter. Sure, you can buy chunky, honey-roasted peanut butter, but we both know it tastes better when made fresh.
This recipe first appeared on altonbrown.com.
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  • 2 tablespoons peanut oil
  • 1 pound peanuts, raw, shelled and skinned
  • 1 teaspoon kosher salt
  • 3 tablespoons honey, optional

Specialized Hardware

Wok
Food processor
Wok fried peanuts cooling on a paper towel.
ACTIVE TIME: 10 minutes
TOTAL TIME: 55 minutes
Yield: 16 (2-tbsp) servings

Procedure

  • Heat the oil in a wok or large pan over medium-high heat until shimmering, about 5 minutes. Add the peanuts and stir-fry for 1 minute. Reduce heat to medium and continue cooking until the peanuts are golden brown, 10 to 15 minutes.
  • Remove the peanuts to a paper towel-lined half-sheet pan and immediately season with salt.
  • Cool peanuts completely, about 20 minutes, then transfer a third of the peanuts to a food processor and pulse until coarsely chopped, about 20 pulses. Remove the chopped peanuts from the food processor and set aside.
  • Add the remaining peanuts to the food processor along with the salt and honey. Process the peanuts for 5 minutes. Stop and scrape down the sides of the processor as needed.
  • Continue pureeing until the peanut butter is completely smooth. Add the chopped peanuts and pulse 3 to 4 times until well incorporated.
  • Store in an airtight container.

Chicken Parmesan Meatballs

 

Course: Mains
Keyword: Chicken, Chicken Parmesan Meatballs, Comfort Food, Entertaining, Italian, Meats, Weeknight Dinner

Chicken Parmesan Meatballs

"Chicken Parmesan Meatballs served inside a hoagie roll, topped with melted mozzarella cheese and baked in tomato sauce on a wooden countertop.
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 2 hours 40 minutes
Yield: 18 to 20 meatballs
Chicken Parm is reimagined with these garlic and herb oil-fried meatballs baked in tomato sauce and topped with gooey mozzarella cheese.
In my line of work, personal cuisine can be born on the job. When I couldn't decide between chicken parmesan and meatballs, my brain said, "Chicken Parmesan Meatballs." You're welcome.
This recipe first appeared in EveryDayCook.
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For the Red Sauce

  • 1/4 cup extra-virgin olive oil
  • 6 large garlic cloves, minced
  • 4 anchovy fillets
  • 1/2 teaspoon red pepper flakes
  • 2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained with the liquid reserved
  • 2 teaspoons kosher salt
  • 1 (2-inch) Parmesan rind

For the Meatballs

  • 3/4 pound boneless, skinless chicken thighs, cut into 2-inch pieces
  • 3 1/2 ounces Parmesan cheese, broken into 1-inch chunks (3/4 cup)
  • 3 ounces stale Italian bread, cut into 1-inch pieces (about 2 cups)
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/4 cup loosely packed fresh basil leaves
  • 1 tablespoon loosely packed fresh oregano leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup dry red wine, such as Chianti
  • 1 batch Red Sauce (from above)
  • 3/4 cup reserved drained liquid from canned tomatoes
  • 2 ounces grated low-moisture mozzarella cheese
  • 2 ounces grated fontina cheese
  • Crispy bread or hoagie rolls for serving

Specialized Hardware

Food processor
10-inch oven-safe skillet
"Chicken Parmesan Meatballs served inside a hoagie roll, topped with melted mozzarella cheese and baked in tomato sauce on a wooden countertop.
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 2 hours 40 minutes
Yield: 18 to 20 meatballs

Procedure

Red Sauce

  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring frequently, until it begins to brown, about 2 minutes. Add the anchovies and the red pepper flakes and cook, breaking up the anchovies with the back of a wooden spoon, until the anchovies dissolve into the oil, about 1 minute.
  • Add the tomatoes and the salt. Break up the tomatoes with the back of the spoon, then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is almost dry, about 1 hour.
  • Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge.

Meatballs

  • Heat the oven to 400°F with a rack in the middle position. Place the chicken in a bowl and chill in the freezer about 15 minutes.
  • Meanwhile, place the Parmesan in the food processor and pulse until it resembles coarse breadcrumbs, about 15 one-second pulses. Add the bread pieces and pulse until the mixture forms fine breadcrumbs, 15 to 20 one-second pulses. Remove 3/4 cup (65 grams) of the breadcrumb mixture, transfer to a pie plate or shallow bowl, and reserve for later. Add the parsley, basil, oregano, black pepper, lemon zest, and nutmeg to the food processor bowl and pulse until finely chopped, 8 to 10 one-second pulses. Transfer the herbed breadcrumb mixture to a large bowl.
  • Remove the chicken from the freezer and pulse in the food processor until it resembles a coarse, medium grind, 8 to 10 one-second pulses. Transfer to the bowl with the herbed breadcrumbs, along with the garlic powder and salt. Using your hands, combine until everything is well incorporated, trying not to overwork the meat.
  • Divide the meatball mixture into 18 to 20 meatballs, each weighing about 1 ounce (28 grams), and roll them in the reserved plain breadcrumb mixture. Place on a half sheet pan.
  • Heat 3 tablespoons of the olive oil in an oven-safe, 11-inch, straight-sided sauté pan over medium heat. When the oil is shimmering, place half of the meatballs in the skillet and cook until well browned on two sides, 2 to 3 minutes per side. Return to the half sheet pan and repeat with the second half of the meatballs, adding 1 more tablespoon of oil if needed. Remove the pan from the heat to cool for 1 minute.
  • Add the wine to the now-empty pan. Return to medium heat and bring to a simmer. Cook, scraping up the browned bits from the bottom of the pan, until the wine is reduced by about half, about 2 minutes. Add the Red Sauce and reserved tomato liquid and stir well to combine. Remove from the heat. Return all of the meatballs to the pan and gently stir the meatballs to cover with sauce. Combine the grated mozzarella and fontina in a small bowl and sprinkle the mixture over the top of the meatballs.
  • Bake until the meatballs are cooked through and the cheese is melted and bubbly, 12 to 15 minutes. Let cool for about 5 minutes before serving over cooked pasta, on top of crispy bread, or inside a hoagie roll. 

Election Night Sirloin Steak

 

Course: Mains
Keyword: Beef, Comfort Food, Election Night Sirloin Steak, Hacks, Meats

Election Night Sirloin Steak

Election Night Sirloin Steak
ACTIVE TIME: 22 minutes
TOTAL TIME: 1 hour
Yield: 2 to 4 servings
Salt, oil, a hot cast iron skillet, and a good stopwatch are all you need for a perfect medium-rare sirloin steak, the very steak I cook every four years when the polls close. I don’t know why I started the tradition — maybe sometimes I need a visceral reminder of why this country is so freakin’ awesome and no victual sums up that self-evident truth like steak.
This time, I’m going with a top sirloin because election years are tough on all of us, and if you’re not careful, sirloin can be tough. In fact, you could choke on it if you’re not careful.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • 1 (1 1/2-inch-thick) sirloin steak, approximately 21 ounces
  • 2 tablespoons kosher salt
  • 1 tablespoon neutral, high heat oil, such as safflower. or canola

Specialized Hardware

Digital instant-read thermometer
12-inch cast-iron skillet
Election Night Sirloin Steak
ACTIVE TIME: 22 minutes
TOTAL TIME: 1 hour
Yield: 2 to 4 servings

Procedure

  • Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop
  • When about 5 minutes of the salting time remains, place a 12-inch cast iron skillet over the highest heat you’ve got for a full 5 minutes. You will want to crank up your ventilation hood to high and open a window; there’s gonna be smoke.
  • Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Place right in the middle of the pan and don’t touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted.
  • Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30. If you’re checking, its internal temperature should be between 70° and 72°F. Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. (Did I mention there would be smoke?)
  • After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. At this point, the internal temperature should be 120°F. (If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Its internal temperature should be between 105 and 110°F.)
  • Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices. 

40 Cloves and a Chicken

Course: Mains
Keyword: 40 Cloves and a Chicken, Chicken, Comfort Food, Entertaining, Meats, Weeknight Dinner

40 Cloves and a Chicken

Alton Brown 40 Clove Chicken
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 55 minutes
Yield: 6 servings
Low and slow cooking transforms this garlic-filled chicken dish into a golden brown, juicy braise.
Despite the fact that this recipe is classic European peasant fare, modern cooks tend to avoid it because unless you have a chronic vampire problem, 40 cloves seems…excessive.
Ah! But when cooked into the chicken, the garlic becomes smooth and sweet and produces an aroma that wraps the kitchen like a hug. Make sure you have bread on hand to spread the soft garlic cloves onto and don’t forget to sop up that oil. Yes, all of it.
This recipe first appeared in Season 4 of Good Eats.
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  • 1 (3- to 4 pound) broiler/fryer chicken, cut into 8 pieces
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons plus 1/2 cup olive oil, not extra-virgin
  • 5 sprigs fresh thyme
  • 40 cloves garlic, peeled

Specialized Hardware

11-inch straight-sided, oven-safe saute pan
Alton Brown 40 Clove Chicken
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 55 minutes
Yield: 6 servings

Procedure

  • Heat oven to 350ºF.
  • Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
  • In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan from the heat and add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
  • Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family-style with plenty of toasted bread to spread the softened, fragrant garlic on.

Turkey Salad

 

Course: Sides & Salads
Keyword: Dairy-Free, Fall, Gluten-Free, Hacks, Salads, Sandwiches, Thanksgiving, Turkey, Turkey Salad

Turkey Salad

Alton Brown Turkey Salad Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings
This sweet and nutty turkey salad is what all the cool kids are putting between those bread slices the day after Thanksgiving. I actually like this better than roast bird.
This recipe first appeared on altonbrown.com.
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  • 1 pound roasted turkey meat, cubed
  • 1/2 cup mayonnaise
  • 1/2 small lemon, juiced
  • 2 stalks celery, thinly sliced
  • 1/2 small red onion, finely chopped
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/4 cup dried cranberries, roughly chopped
  • 2 tablespoons thinly sliced fresh sage
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
Alton Brown Turkey Salad Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings

Procedure

  • Combine all ingredients in a large bowl and gently mix. Move mixture to a large airtight container and refrigerate for 1 hour before serving. Store in the fridge for up to 3 days.

Fish Tacos

 

Course: Mains
Keyword: Cinco de Mayo, Fish Tacos, Mexican, Seafood, Summer, Tequila, Tex-Mex

Fish Tacos

Tequila lime fish tacos with creme and red cabbage slaw lined up on a serving platter.
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 day 2 hours
Yield: 4 to 6 servings
Tilapia marinated in tequila and lime zest gives these tacos some zing.
Lovers of fish tacos fall into two camps: fried and not fried. I tend toward the fried side as I really like the crunch, but in this case, the marinade brings enough flavor to the party to make up for any lack of crunch.
This recipe first appeared on Season 14 of Good Eats.
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Flour Tortillas

Crema

  • 1 cup heavy cream
  • 1 tablespoon buttermilk
  • 1 chipotle chile in adobo sauce
  • 1/4 teaspoon kosher salt

Fish Tacos

  • 3 cloves garlic
  • 1 cup packed cilantro leaves
  • 2 limes, zested
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup tequila
  • 1 pound tilapia fillets
  • 1 tablespoon olive oil
  • 8 (7-inch round) flour tortillas
  • Crema
  • Shredded red cabbage
  • Lime wedges

Specialized Hardware

Food processor
Immersion blender
Nonstick electric griddle
Tequila lime fish tacos with creme and red cabbage slaw lined up on a serving platter.
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 day 2 hours
Yield: 4 to 6 servings

Procedure

Make the Tortillas

  • Combine 255 grams flour and the salt in the bowl of a food processor, pulsing 2 to 3 times. Add the lard in 4 to 5 chunks and pulse until the mixture resembles coarse crumbs, about 10 pulses. With the processor running, add the water in a steady stream until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until most of the flour has absorbed and the dough is less sticky, 2 to 3 minutes. Wrap dough ball in plastic wrap and rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form into balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375ºF.
  • Place the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden brown, about 4 minutes per side. Repeat with the remaining tortillas. Hold for up to 2 hours at room temperature wrapped in a barely damp tea towel. Microwave for 1 minute in the damp tea towel to reheat.

Make the Crema

  • Place heavy cream in a microwave-safe, 16-ounce glass jar and microwave on high until cream is just under 100ºF, 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  • Add the chipotle chile and salt, and process in the jar with an immersion blender until smooth, approximately 20 seconds. Refrigerate until ready to use.

Make the Tacos

  • Pulse the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor for 20 seconds. With the processor running, add the tequila.
  • Place the tilapia fillets into a 1-gallon zip-top bag, add the paste, and move around the coat each fillet. Work as much air out of the bag as possible, seal, and set aside at room temperature for 20 minutes.
  • Heat an nonstick electric griddle to 375ºF. I really like a griddle for this, but in a pinch, you can do this in a cast-iron pan parked over medium heat for 10 minutes.
  • Brush the griddle with the olive oil and cook the fillets until just cooked through and opaque, about 3 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage, and lime juice.

Homemade Baked Meatballs

 

Course: Mains
Keyword: Appetizers, Baked Meatballs, Best Baked Meatball Recipe, Comfort Food, Entertaining, Game Day, Homemade Meatballs, Make-Ahead, Meats, Simple Meatball Recipe, Weeknight Dinner

Homemade Baked Meatballs

Meatballs sitting in muffin tin on wood table.
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 20 meatballs
A triple-meat blend is the secret to these always-moist, homemade, baked meatballs. These are the ultimate culinary multitaskers for carnivores.
They can be small or big. They can be built upon beef, pork, chicken, turkey, lamb, or any combination thereof including fish. They can be stuffed or coated. They can be lavishly seasoned or simply salted. Then when it comes time to meet the heat, meatballs can be roasted, baked, simmered, sautéed, braised, fried, or grilled.
I often make up big batches of these guys, bake ’em, cool and freeze ’em in muffin pans, then transfer to heavy-duty zip-top bags for storage. They’ll keep for up to six months and you can revive them simply by simmering for a few minutes in a pot of sauce or soup.
This recipe first appeared in Season 9 of Good Eats.
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Specialized Hardware

Digital kitchen scale
miniature muffin tin
Meatballs sitting in muffin tin on wood table.
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 20 meatballs

Procedure

  • Heat oven to 400ºF.
  • Combine the pork, lamb, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs in a large mixing bowl. Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  • Place the remaining 1/4 cup of bread crumbs into a small bowl. Cover a scale with plastic wrap, weigh meatballs into 1 1/2-ounce (43-gram) portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.

Meatloaf: Reloaded

 

Course: Mains
Keyword: Beef, Comfort Food, Meatloaf: Reloaded, Meats, Weeknight Dinner

Meatloaf: Reloaded

Good Eats Meatloaf Reloaded with Cocoa Glaze
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 6 to 8 servings
My reloaded meatloaf is still made with home-ground beef for the best flavor and texture, but now comes with a revamped tomato-chile-cocoa glaze.
I have always loved meatloaf. My mom made a pretty good version when I was growing up, but she cooked it in a baking dish so there wasn’t nearly enough crusty exterior. And she never glazed her meatloaf the way my friend Stanley’s mom did. But then Stanley’s mom used too many fillers and overcooked hers. Then there was Craig, who lived behind my house. His mom put whole cooked eggs in hers. That just ain’t right. This one here though...just right.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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Glaze

Meatloaf

  • 3 cups garlic-flavored crutons
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 medium onion, roughly chopped (1 1/3 cups)
  • 1/2 medium red bell pepper, seeded and cut into large pieces
  • 1 medium carrot, peeled and broken into a few large pieces
  • 3 cloves garlic, peeled
  • 18 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes and chilled
  • 18 ounces sirloin roast, cut into 1 1/2-inch cubes and chilled
  • 1 1/2 teaspoons kosher salt
  • 1 large egg

Specialized Hardware

Digital kitchen scale
Food processor
Probe thermometer
Good Eats Meatloaf Reloaded with Cocoa Glaze
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 6 to 8 servings

Procedure

  • 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.