Ingredients
5 ounces Gardetto’s snack mix
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
2oz jarred roasted red peppers
2 lbs lean ground beef
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1/8 teaspoon ground cumin
Dash Worcestershire sauce
Dash Crystal hot pepper sauce
1 tablespoon honey
Preparation
In a food processor bowl, combine snack mix, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, & garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Add red pepper and pulse one time to slightly chop. Combine the vegetable mixture, and ground beef with the snack mix crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a silicone pad or parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
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.
