Ingredients:

2 cups packaged croutons (any flavor)

1/2 tsp. ground black pepper 

1 tsp. cumin

2 tsp. dry Italian herbs

1 medium onion, roughly chopped

3 cloves garlic, minced fine

1/2 red bell pepper

1 lb. ground chuck

1 lb. ground sirloin

1 large egg, beaten

1 Tbsp. mustard

11/2 tsp. kosher salt

 

Glaze:

1/2 cup ketchup

1 Tbsp. chili powder

1 tsp. Worcestershire sauce

1 Tbsp. honey

 

Directions:

Heat oven to 325°F.

In a food processor bowl, com- bine croutons, black pepper, cumin and dry Italian herbs. Pulse until the mixture reaches the consistency of coarse crumbs. Move to a large bowl. Combine the onion, garlic and red pepper in the food processor bowl and pulse until finely chopped. Add to the crumbs along with the meat, egg, mustard and salt. Mix with clean hands, but avoid squeezing.

 

If desired, pinch off an ounce or so of the mixture and cook it in a pan on the stove- top over medium heat, ham- burger style. Taste and adjust seasonings to your liking.

 

Line a loaf pan with wax paper so that several inches hang over the long sides, then pack in the mixture.

Turn the meatloaf out of the pan onto the center of a parch- ment-lined sheet pan or jelly roll pan and peel off the wax paper. (A cookie sheet will work, too, aslongasithasalipalltheway around to catch any rendered fat.) Precook for 15 minutes.

 

Meanwhile combine the ketchup, chili powder, Worcester- shire sauce and honey in a small bowl. After 15 minutes, remove the meatloaf and liberally brush on the glaze. Return to the oven and cook until an instant-read thermometer inserted into the middle of the loaf registers 160°F (45 minutes to an hour).

 

Yield: 8 servings 

Prep Time: 15 minutes 

Cook Time: 1 hour