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

Meatloaf: Reloaded

Good Eats Meatloaf Reloaded with Cocoa Glaze
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 50 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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  • 1/2 cup ketchup
  • 1/4 cup tomato paste
  • 2 canned chipotle chiles in adobo, seeded and finely chopped, plus 1 tablespoon adobo sauce from the jar
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon garlic powder


  • 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 large carrot, peeled and broken into a few large pieces
  • 1/2 medium red bell pepper, seeded and torn into large pieces
  • 3 cloves garlic, peeled
  • 18 ounces chuck roast, 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: 20 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 6 to 8 servings



  • Whisk the ketchup, tomato paste, chipotles, adobo sauce, brown sugar, cocoa powder, and garlic powder together in a small bowl.


  • Heat oven to 325ºF. Line a half-sheet pan with parchment paper and have a 10-inch loaf pan standing ready.
  • In the bowl of a food processor, combine the croutons, chili powder, thyme, black pepper, and cayenne pepper, if using. Pulse in short bursts until you achieve a coarse crumb, and then transfer mixture to a large mixing bowl. Add the onion, carrot, red pepper, and garlic to the now-empty food processor and pulse until mixture is finely chopped, but not pureed, scraping the bowl with a rubber spatula about halfway through the pulsing process. Transfer the vegetable mixture to the bowl with the breadcrumbs.
  • In small batches, add the meat to the food processor and pulse until it resembles a medium grind, 10 to 15 times.Add the meat to the mixing bowl with the breadcrumb-vegetable mixture. Add the salt and stir gently with your hands to combine. Add the egg and combine thoroughly, but avoid squeezing the meat.
  • Pack this mixture into the loaf pan to mold the shape of the meatloaf. Then, turn the meatloaf out of the loaf pan onto the prepared sheet pan. Insert a temperature probe at a 45-degree angle into the top of the meatloaf, avoiding touching the bottom of the tray with the probe. Set the probe alarm for 155°F and place the pan on the middle rack of the oven.
  • After 15 minutes, pull the meatloaf out of the oven and brush with the chipotle glaze. Return the meatloaf to the oven and cook until the probe alarm sounds at 155°F, about 1 hour and 15 minutes.
  • Rest the meatloaf for at least 20 minutes before slicing and serving.
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