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Alton Brown's Good Eats meatloaf uses a blend of ground beef, fresh veggies & a traditional ketchup glaze to create this comfort food classic.
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Course: Mains
Keyword: Beef, Comfort Food, Good Eats Meatloaf, Meats, Weeknight Dinner

Good Eats Meatloaf

Whole meatloaf on a white platter with a slice removed.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 to 8 servings
Our original Good Eats Meatloaf blends home-ground chuck and sirloin with fresh vegetables and an array of spices into a moist and meaty weeknight dinner. A classic ketchup and Worcestershire glaze keeps things classic.
This recipe first appeared in Season 2 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.
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Good Eats Meatloaf

  • 6 ounces garlic-flavored croutons
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, peeled and quartered
  • 1 carrot, peeled and broken into chunks
  • 3 cloves garlic, peeled
  • 1/2 red bell pepper, roughly chopped
  • 18 ounces sirloin, trimmed, cut into 1 1/2-inch cubes, and chilled
  • 18 ounces chuck, trimmed, cut into 1 1/2-inch cubes, and chilled
  • 1 1/2 teaspoon kosher salt
  • 1 large egg, lightly beaten

For the glaze

  • 1/2 cup ketchup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey

Specialized Hardware

Food processor
10-inch loaf pan
Probe-style thermometer
Whole meatloaf on a white platter with a slice removed.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 to 8 servings

Procedure

  • Heat oven to 325ºF.
  • In the bowl of a food processor, combine the croutons, black pepper, cayenne pepper, chili powder, and thyme, and pulse until finely ground. Transfer this mixture to a large bowl. Add the onion, carrot, garlic, and red pepper to the bowl of the food processor, and 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, using your hands, combine thoroughly, but avoid squeezing the meat.
  • Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out onto a parchment paper-lined half sheet pan. 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 155ºF. Bake on the center rack of the oven for 10 minutes.
  • Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl. After 10 minutes, brush the glaze onto the meatloaf and continue to cook until the temperature probe reaches 155ºF, about 25 more minutes.
  • Cool for 10 minutes before slicing and serving.
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