SERIOUS EATS MEATLOAF RECIPES

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.

Steps:

• To make the glaze: In a medium saucepan, whisk together Dr Pepper, ketchup, honey, brown sugar, vinegar, mustard, Worcestershire sauce, ancho chili powder, white pepper, garlic powder, and onion powder. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until reduced to a medium syrupy consistency, 20 to 30 minutes. Remove from heat and set aside.
• To make the meatloaf: Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and cook until softened and just starting to brown, about 6 to 8 minutes. Add in jalapeños, garlic, chili powder, black pepper, cumin, and chipotle powder and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
• In a small bowl, whisk together milk, eggs, mustard, Worcestershire sauce, and hot sauce.
• Place beef, pork, breadcrumbs, parsley, and salt in a large bowl. Add in onion and milk mixtures and mix with hands until thoroughly combined. Line a loaf pan with wax or parchment paper. Pour out meatloaf mixture into pan and press down, forming a loaf. Turn loaf out wood plank and remove pan and paper.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate and place wood chunk directly on top of coals. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Place planked meatloaf on cool side of grill, cover and cook for 15 minutes.
• Brush meatloaf all over with glaze, cover, and continue to cook until an instant read thermometer registers 155 degrees when inserted into middle of meatloaf, about 40-60 minutes more, brushing with additional glaze two more times during cooking. Remove from grill and lest rest for 15 minutes. Slice and serve immediately.