Beef Meatloaf with Barbecue Molasses Sauce

Introduction

You pulse the croutons and vegetables separately, then bake the loaf at 325 °F until it reaches 155°F, which keeps the texture sliceable without turning dense. The glaze of barbecue sauce, Worcestershire sauce, Tabasco, and blackstrap molasses gives you a sharp, sweet finish that works for dinner now and sandwiches later.

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

Heat oven to 325 °F.

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.

Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed.

Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.

Season the meat mixture with the salt, and add the egg.

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 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°F.

Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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

• Change the ground meat balance to all ground chuck if you want a richer loaf with a softer bite and more rendered juices.
• Change the ground meat balance to all ground sirloin if you want a leaner meatloaf that slices a little firmer.
• Swap the garlic-flavored croutons for plain croutons or plain dried breadcrumbs if you want the beef and glaze to stand out more and the seasoning to read less garlicky.
• Replace the ½ red bell pepper with green bell pepper for a less sweet, slightly sharper vegetable base.
• Bake the loaf in the pan instead of turning it out onto the parchment-lined baking sheet if you want a moister loaf with softer edges and less browning on the sides.

Tips for Success

• Pulse the croutons until they are fine and even; large pieces can leave weak spots that make the loaf crumble when sliced.
• Stop pulsing the onion, carrot, garlic, and red pepper once they are finely chopped; if you puree them, the meat mixture turns wetter and looser.
• Mix the ground sirloin, ground chuck, vegetables, crumbs, salt, and egg just until combined; overworking the meat makes the loaf tight.
• Brush on the glaze after about 10 minutes, as written, so it has time to set without scorching.
• Use the temperature probe in the center at a 45 degree angle and pull the loaf at 155°F; the rest time finishes the carryover cooking and helps 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 individual slices or the whole loaf tightly and freeze in a freezer-safe container or bag for up to 3 months.

Reheat slices in the microwave, covered, in 30-second bursts until hot. For larger portions, reheat in a 325 °F oven, covered with foil, for 15 to 20 minutes, or until heated through; a spoonful of extra barbecue sauce on top helps keep the surface from drying out.

FAQ

Can you make this without a food processor?

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

Can you assemble the meatloaf ahead of time?

Yes. Shape it in the loaf pan, turn it onto the lined baking sheet, cover, and refrigerate for up to 24 hours before baking.

What if you do not have a probe thermometer?

Bake until the center reaches 155°F on an instant-read thermometer. For a loaf this size at 325 °F, that usually lands around 75 to 90 minutes.

Can you use only one type of ground beef?

Yes. All chuck gives you a juicier, richer loaf, while all sirloin gives you a leaner loaf with a tighter slice.