Cookbook:Barbecue Meatloaf

Ingredients
Glaze
 * 18 ounces ground chuck
 * 18 ounces ground sirloin
 * 6 ounces garlic-flavored croutons
 * ½ teaspoon ground black pepper
 * ½ teaspoon cayenne pepper
 * 1 teaspoon chili powder
 * 1 teaspoon dried thyme
 * ½ onion, roughly chopped
 * 1 carrot, peeled and broken
 * 3 whole cloves garlic
 * ½ red bell pepper
 * 1 ½ teaspoon salt
 * 1 egg
 * ½ cup barbecue sauce
 * 1 ½ tbsp Worcestershire sauce
 * 2 tbsp Tabasco or something that tastes like it
 * 1 tbsp blackstrap molasses

Procedure

 * 1) Heat oven to 325 °F.
 * 2) 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 this mixture into a large bowl and set aside.
 * 3) Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed.
 * 4) Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
 * 5) Season the meat mixture with the salt, and add the egg.
 * 6) Combine thoroughly, but avoid squeezing the meat.
 * 7) Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
 * 8) 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°F.
 * 9) Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
 * 10) Once the meatloaf has reached 155°F, take it out of the oven and let it sit for about 8–10 minutes before serving.