This dish was actually a happy accident. Before I left for work this morning, I pulled out ground meat from the freezer and put it in the fridge to thaw. When I got back, I realized that I took out the ground beef instead of the ground pork that I meant to cook.
So I made the first thing that came to mind - meatloaf. There are a million meatloaf recipes online, but I decided to tweak Alton Brown's recipe (yeah, I'm an Alton geek!). Being a "science" guy, his recipes are always complicated (not to mention the ingredient list is almost always impossibly long), but I haven't made anything of his that didn't taste good. So I decided to copy his meatloaf recipe. With a 5-star rating from 713 reviews, I could bet my left leg that it was good.
|Thyme from my garden|
|Nope, not from my garden :-(|
What you need:
1 1/2 pounds ground chuck
6 tablespoons bread crumbs
1/4 teaspoon freshly ground black pepper
dash of powdered cayenne
dash of crushed red pepper
3 sprigs fresh thyme
1/4 Vidalia onion
3 cloves of garlic
1 teaspoon garlic powder
1/2 teaspoon kosher salt
For the glaze:
1/4 cup ketchup
dash worcestershire sauce
a squirt of sriracha
1 tablespoon honey
What to do:
Preheat oven to 350°F.
In a big bowl, combine breadcrumbs, garlic powder, black pepper, cayenne pepper, crushed pepper and thyme leaves. Set aside.
|A food pro just makes life a bit easier!|
Place this mixture in a loaf pan, packing it tight so the meatloaf would hold its shape. Flip the loaf pan on a baking tray lined with parchment paper and place it in the preheated oven.
|Flipped loaf pan|
|Remove the loaf pan and...taaadaaaa!|
Meanwhile, make the glaze. Combine all the glaze ingredients in a bowl and mix well. When the meatloaf has been cooking for 10 minutes, brush the glaze onto the meatloaf with a basting brush. Continue cooking for about 30 more minutes, or until the temperature of the meat reaches 155°F. Let sit for a few minutes before slicing.
|glaze + meat = deliciousness!|
Tips, Tricks and Tweaks:
1. A food processor will really come in handy for chopping stuff. However, you can always do it the old-fashioned way - with your hands and trusty knife!
2. If using dried thyme, just use 1/4 teaspoon.
3. Yes, there are a lot of peppers in this dish. If you think this would be a problem, lessen the amount of cayenne.
4. For the glaze, I just used about 4 drops (yes, drops!) of Sriracha. Add more if you can take the heat.
5. I know what you're thinking - one egg would probably make a dry meatloaf. But it actually worked. Alton Brown mentioned something about using just one egg in meatloaf - I didn't catch it, though. I might have to watch that Good Eats episode to find out why.
6. This recipe did turn out garlicky. If you are not a big fan, just use one clove of garlic!