Baked Meatloaf With Honey Ketchup Topping

Heat the oven to 325 degrees F and line a baking sheet with parchment paper.
Add the croutons, black pepper, cayenne pepper, chili powder, and thyme to the food processor bowl.
Pulse until the mixture becomes a fine texture.
Transfer the crouton mixture to a large bowl.
Add the onion, carrot, garlic, and red bell pepper to the food processor bowl.
Pulse until the vegetables are finely chopped but not pureed.
Add the vegetable mixture to the large bowl with the crouton mixture.
Add the ground chuck and ground sirloin to the bowl.
Sprinkle the kosher salt over the meat mixture.
Add the egg to the bowl.
Mix everything together thoroughly without squeezing the meat.
Pack the mixture into a 10-inch loaf pan to shape the meatloaf.
Turn the loaf pan over onto the center of the prepared baking sheet to release the meatloaf.
Insert the meat thermometer at a 45-degree angle into the top of the meatloaf without touching the baking sheet.
Set the thermometer to alert at 155 degrees F.
Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl.
Place the meatloaf in the oven and bake for 10 minutes.
Use a small basting brush to brush the glaze onto the meatloaf.
Continue baking until the thermometer reaches 155 degrees F, about 35 more minutes.
Remove from the oven and let rest for 5 minutes before slicing.

Notes

Tips and Tricks

Don't Overmix the Meat - Mix the ingredients just until combined. Overmixing makes the meatloaf dense and tough instead of tender.

Use a Meat Thermometer - Baking until the internal temperature reaches 155 degrees F ensures the meatloaf is fully cooked without drying out. The temperature will rise a few more degrees as it rests.

A meat thermometer takes the guesswork out of knowing when the meatloaf is done. A loaf pan helps shape the meatloaf before transferring it to the baking sheet.

Pulse Vegetables, Don't Puree - The vegetables should be finely chopped but still have some texture. If you puree them, the meatloaf will be too wet.

Let It Rest Before Slicing - After removing the meatloaf from the oven, let it rest for 5 to 10 minutes. This lets the juices redistribute and makes slicing easier.

Line the Baking Sheet - Parchment paper prevents sticking and makes cleanup way easier. It also catches any glaze drips.

Brush the Glaze On Gently - Use a small basting brush to apply the glaze without disturbing the shape of the meatloaf. Brushing too hard can cause it to crack.

Double the Glaze - If you really love the sweet topping, make a double batch of the glaze and serve extra on the side.

Freeze Individual Slices - After baking, slice the meatloaf and freeze individual portions wrapped in plastic wrap and foil. Reheat slices straight from the freezer for quick meals.

Storing

Refrigerate - Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.

Freeze Whole or Sliced - Wrap the whole meatloaf or individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.

Thaw Before Reheating - Thaw frozen meatloaf in the refrigerator overnight before reheating for the best texture.

Reheating

Reheat in Oven - Place slices in a baking dish, cover with foil, and heat at 350 degrees F for 15 to 20 minutes until warmed through.

Reheat in Microwave - Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until hot.

Reheat on Stovetop - Heat a slice in a skillet over medium-low heat with a splash of water or broth. Cover and cook for 3 to 5 minutes per side until heated through.

Nutrition

Calories: 362kcalCarbohydrates: 23gProtein: 30gFat: 17gSaturated Fat: 6gCholesterol: 111mgSodium: 477mgFiber: 2gSugar: 7g

Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!