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  • Bleu Meatloaf

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    Bleu Meatloaf
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    by Keith H
    1 recipe
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    This is Alton Brown's GoodEats Meatloaf with a few twists. I cut back on the thyme and added 4 ounces of crumbled Gorgonzola (use Bleu Cheese if you like more 'bleu'). And then, I smoked it in my WSM. or, one can use indirect method on the grill but be sure to use a mild smoke wood. I like maple or apple.

    Ingredients

    • 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 (cut back on thyme by half ///kwh)
    • 1/2 onion, roughly chopped
    • 1 carrot, peeled and broken
    • 3 whole garlic cloves
    • 1/2 red bell pepper
    • 18 ounces ground chuck
    • 18 ounces ground sirloin
    • 1 1/2 teaspoon kosher salt
    • 1 egg

    Directions

    1. 1. Heat oven to 325 degrees. (or grill/smoker)
    2. 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.
    3. 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. 4. 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.
    5. 5. 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.
    6. 7. This recipe yields 6 to 8 servings.

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