Delicious Meatloaf Recipe Food Network Alton Brown

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GOOD EATS MEATLOAF



Good Eats Meatloaf image

Our original Good Eats Meatloaf blends home-ground chuck and sirloin with fresh vegetables and an array of spices into a moist and meaty weeknight dinner. A classic ketchup and Worcestershire glaze keeps things classic. This recipe first appeared in Season 2 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.

Provided by Level Agency

Categories     Mains

Time 1h10m

Number Of Ingredients 18

6 ounces garlic-flavored croutons
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, peeled and quartered
1 carrot, peeled and broken into chunks
3 cloves garlic, peeled
1/2 red bell pepper, roughly chopped
18 ounces sirloin, trimmed, cut into 1 1/2-inch cubes, and chilled
18 ounces chuck, trimmed, cut into 1 1/2-inch cubes, and chilled
1 1/2 teaspoon kosher salt
1 large egg, lightly beaten
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Steps:

  • Heat oven to 325ºF.
  • In the bowl of a food processor, combine the croutons, black pepper, cayenne pepper, chili powder, and thyme, and pulse until finely ground. Transfer this mixture to a large bowl. Add the onion, carrot, garlic, and red pepper to the bowl of the food processor, and 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 kosher salt. Add the egg and, using your hands, combine thoroughly, but avoid squeezing the meat.
  • Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out onto a parchment paper-lined half sheet pan. 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 155ºF. Bake on the center rack of the oven for 10 minutes.
  • Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl. After 10 minutes, brush the glaze onto the meatloaf and continue to cook until the temperature probe reaches 155ºF, about 25 more minutes.
  • Cool for 10 minutes before slicing and serving.

RAVIOLI



Ravioli image

Provided by Alton Brown

Time 30m

Yield 4 servings

Number Of Ingredients 26

1/4 recipe Alton Brown's Meatloaf, recipe follows
1 tablespoon balsamic vinegar
3 tablespoons grated Parmesan
1/2 teaspoon dry oregano
Fresh pasta dough, recipe follows
1 egg mixed with 1 teaspoon water (eggwash)
2 tablespoons butter
1 tablespoon sliced sage
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground sirloin
18 ounces ground chuck
1 1/2 teaspoons kosher salt
1 egg
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt

Steps:

  • For the browned butter for 10 raviolis:
  • In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside
  • Using the fresh pasta recipe, roll out your dough either by hand or by machine.
  • After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.
  • In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer.
  • In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute.
  • 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. 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 kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  • By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
  • By Food Processor:
  • In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.

GOOD EATS MEATLOAF



Good Eats Meatloaf image

For an easy weeknight standby, try Alton Brown's Good Eats Meatloaf recipe from Food Network, made complete with a tangy ketchup glaze.

Provided by Alton Brown

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Steps:

  • Heat oven to 325 degrees 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. 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 kosher salt. Add the egg and 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 degrees.
  • Combine 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.

GAZPACHO



Gazpacho image

For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Steps:

  • Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
  • Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
  • Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

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