Reducipe – Southwestern Meatloaf
Posted on February 29, 2008 by Melissa
Filed Under Food, Reducipes
Ahhh, meatloaf. Loved and yet hated by the young and old alike. It’s so good when at its best and so bad when messed up. I think people develop their meatloaf preference early on and their first experiences with the stuff can make or break it.
Many mothers, in an effort to pinch pennies, have thrown together makeshift meatloafs that lack flavor, moisture, and flair. It ruins its reputation.
Meatloaf, when done right, is succulent, moist, hearty, and best of all, cheap eats. It just takes a gentle touch and a fabulous glaze to turn even the most opposed into meatloaf fans.
This recipe is one of my most popular. Everyone loves it and Eric requests it often. I have even served it at an hors d’Oeuvres party by increasing the amount of crumbs and forming meatballs. What a hit!
It’s juicy, tender, and anything but dull. The bold southwestern flavors helped me win first place in a meatloaf cook-off contest a few years ago. It is definitely worth a try, even if you hate meatloaf. It might blow you away.
Southwestern Meatloaf (adapted from a recipe by Alton Brown)
5oz garlic flavored croutons
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 medium sweet onion, rough chopped
1 large carrot, peeled and rough chopped
1 red bell pepper, seeded and rough chopped
4 cloves garlic, peeled and rough chopped
1 lb ground chuck
2 teaspoons kosher salt
1 eggGlaze:
1/2 cup ketchup
1-2 tablespoons cumin
2 tablespoons honey
Dash Worcestershire
Dash hot saucePreheat the oven at 350 degrees.
Combine the croutons and all spices except salt in a food processor. Pulse until it’s a fine texture. Pour crumbs into a bowl and set aside. Combine the onion, carrot, red bell pepper, and garlic in food processor bowl and finely chop.
Place the hamburger meat in a large bowl. Season with the salt then add the crumbs and vegetable mixture. Add the egg and combine all ingredients thoroughly with your fingers. Avoid squeezing the meat while you do this.
Pack the mixture into a loaf pan, insert a meat thermometer, and place in oven. Prepare the glaze by mixing all ingredients together, adjusting to taste. Brush some of the glaze on the meatloaf after about 10 minutes in the oven. Repeat glazing 20 minutes later.
Cook until the internal temperature reaches 155 degrees. Remove the meatloaf from the oven and let rest until the temperature reaches 160 degrees. Serve hot, with plenty of additional glaze. Serves 6-8.
Notice that I changed up the bowls this time? I’m trying out white plates now. The glaze ingredients are in the mini cups below.
I highly recommend doubling the glaze recipe, I always do. It will be highly requested. This meatloaf is awesome with thick and creamy mashed potatoes. Use the mashers to sop up the extra glaze. Too yummy!
| Ingredient | Cost | Ingredient | Cost |
|---|---|---|---|
| Croutons | $0.95 | Ground Chuck | $2.83 |
| Spices | $0.10 | Egg | $0.11 |
| Onion | $0.56 | Ketchup | $0.12 |
| Carrots | $0.43 | Honey | $0.14 |
| Bell Pepper | $1.49 | Worchestershire | N/A |
| Garlic | $0.05 | ||
| Total | $6.78 or $0.85 a serving |
That’s dirt cheap for such a high-quality meal. ‘Nuff said!
This post was featured in:
- Carnival of the Recipes – Upside Down Edition hosted by Food History
- Make It From Scratch! hosted by Pajama Mommy
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I love meatloaf, and this recipe looks fantastic! And your presentation with the little bowls for the glaze looks like something from a cooking show – very nice! Can’t wait to try this…
looks like a great recipe – I’ll have to try it. One question though. What is the purpose of the instruction to not squeeze the meat? I find my mixing strategy to lean towards squeezing – does this doom my meatloaf??
I use a very similar glaze, but with brown sugar instead of honey and I add in dry mustard.
I can’t even eat meatloaf at restaurants anymore, it never stacks up to the homemade stuff! LOL
Squeezing the meat packs it together and makes the meatloaf too dense.
Meatloaf has always and will always gross me out. You are correct my first experience was my worst and last ever!
my meatloaf is very similar to yours however, i skip the croutons and add oats (either kind is fine) as oats are more hearthealthy and help get rid of cholesterol. and the really great thing about meatloaf is that it tastes much better the next day…my mouth is watering already for a meatloaf sandwich!
Your blog always makes me hungry!!!
Looks good. I love experimenting with different ways to make meatloaf! These spices would fit right in this house!
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Flavored croutons! My new secret ingredient – thank you for the great idea!
Thanks for the meatloaf recipe. I LOVE meatloaf! My wife and I are trying to be more frugal with what we eat. I may have to try it with ground turkey, though, since she doesn’t eat red meat.
-Zachary