Ground Beef Meatloaf with Barbecue Molasses Sauce

Introduction

You pulse garlic-flavored croutons into fine crumbs, process onion, carrot, garlic, and red bell pepper until finely chopped, and bake the loaf at 325 °F until it reaches 155°F. The result is a firm but tender meatloaf with a dark barbecue-molasses glaze that works well for Sunday dinner and slices cleanly for leftovers.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8

Ingredients

• 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

Instructions

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.

Variations

• Replace the ½ red bell pepper with ½ green bell pepper if you want a sharper, less sweet vegetable note in the loaf.
• Reduce the ½ teaspoon cayenne pepper to ¼ teaspoon, or omit it, for a milder meatloaf that keeps the chili powder and molasses in balance.
• Swap the 6 ounces garlic-flavored croutons for plain breadcrumbs or panko if you want a more neutral base; the loaf will be slightly less seasoned and a bit softer.
• Bake the shaped loaf directly in the 10-inch loaf pan instead of turning it onto the baking sheet if you want a moister result with less crust around the sides.
• Brush on a second thin layer of the barbecue-molasses glaze during the last 10 minutes if you want a stickier, darker exterior.

Tips for Success

• Pulse the croutons until they are fine and even so they bind the meat mixture without leaving hard pieces in the finished loaf.
• Stop processing the onion, carrot, garlic, and red pepper when they are finely chopped, not wet or pureed, or the loaf can turn dense and watery.
• When you combine the beef, egg, vegetables, and crumbs, mix just until the ingredients are evenly distributed; overworking the meat makes the texture tight.
• Keep the temperature probe angled into the center of the loaf and off the sheet pan so you get an accurate reading.
• Let the meatloaf rest the full 8 to 10 minutes before slicing so the juices redistribute and the slices hold together.

Storage and Reheating

Store cooled meatloaf in an airtight container in the fridge for up to 4 days. For longer storage, wrap slices or the whole loaf tightly and freeze in a freezer-safe container for up to 3 months.

Reheat slices in the microwave in 30-second bursts until hot, or warm larger portions in a 325 °F oven, covered with foil, for 15 to 20 minutes. If reheating from frozen, thaw in the fridge overnight first for more even heating.

FAQ

Can you make this without a food processor?

Yes. Crush the croutons in a bag with a rolling pin and finely mince the onion, carrot, garlic, and red bell pepper by hand.

Why turn the meatloaf out onto a parchment-lined baking sheet?

Baking it on the sheet gives you more browning on the outside and lets excess fat drain away instead of collecting around the loaf.

Can you use all ground chuck or all ground sirloin?

Yes. All chuck gives you a richer, juicier loaf, while all sirloin bakes up a bit leaner and firmer.

Use an instant-read thermometer and check the center near the end of cooking. Pull the meatloaf when it reaches 155°F, then let it rest before slicing.