I have to say my favorite cook by far is Alton Brown I love the way he uses science to develop his recipes. This is another winner it is asked for constantly, I use it as written I do double the glaze it is that good you can’t put it all on the loaf as it will not cook correctly but what you don’t use just heat and use it as a dipping sauce, I have also used those cheese crutons so any will work.they key here is not to squeeze the meat to much it will toughen the loaf and do use a temperature probe it makes a world of difference.
2In 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.
3Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
4Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
5Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. I go around the edges to loosen the loaf with a butter knife or an offset spatula, then turn it over and give it a good smack on to a parchment paper-lined baking sheet in the center of the pan the pan should lift very easily I use a Teflon pan so be careful when you are running the knife to loosen if you do. Insert a temperature probe at a 45 degree angle into the top of the loaf personally I run mine thru the small end of the loaf right in the middle that way I know if the middle is done not sure why Alton suggest the top. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
6Combine 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, again I double mine but dont try and put it all on the loaf it can be used as a dipping sauce