"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Meat Loaf Recipe

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This recipe for Meat Loaf, by , is from The Graham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Graham
Added: Tuesday, October 14, 2008


Heat oven to 325 degrees.

6 oz garlic flavored croutons
1/2tsp ground black pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1/2 onion, course chopped
1 carrot, peeled and diced
1/2 tsp minced garlic
1/2 red bell pepper
18 oz of ground chuck
18 oz of ground sirloin
1 1/2 tsp kosher salt
1 egg

For the glaze:
1/2 c catsup
1 tsp ground cumin
Dash Worcestershire sauce
1tbsp honey

In a food processor bowl, combine croutons,black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place mixture into a large bowl. Combine the onion, carrot, garlic and red pepper in the food processor bowl. 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 mixture with the kosher salt. Add the egg and combine thoroughly.

Pack the mixture into a 10 inch loaf pan to mold the shape of the meatloaf.
Insert a temperature probe at a 45 degree angle into the meatloaf. Set the probe for 155 degrees.
Cook until meat is no longer pink inside.

For the glaze mixture:
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

The glaze makes this meatloaf very tasty.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Cook time: 2.5 hrs




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