Barbecue-glazed meatloaf

Ingredients

• 510 g of ground beef (chuck)
• 510 g of ground beef (minced beef)
• 170 g of garlic croutons
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of cayenne pepper
• 1 teaspoon of chili powder
• 1 teaspoon of dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and chopped
• 3 cloves of garlic
• Half a bell pepper
• 1.5 teaspoons of salt
• 1 egg
• 1/2 cup of barbecue sauce
• 1.5 tablespoons of Worcestershire sauce
• 2 tablespoons of Tabasco
• 1 tablespoon of blackstrap molasses

Preheat the oven to 160 °C.

Pulse the croutons, black pepper, cayenne, chili, and thyme in a food processor until finely ground. Transfer to a large salad bowl.

Combine the onion, carrot, garlic, and bell pepper until they are finely chopped, but not pureed.

Add the vegetables and the two meats to the breadcrumbs.

Season the meat, add the egg, and mix thoroughly, being careful not to overwork the mixture.

Press the filling into a 25 cm loaf pan, then transfer it to the center of a baking sheet lined with parchment paper.

Place a thermometer probe at an angle on the top, without touching the plate, set to 68 °C.

Combine the icing ingredients and brush the meatloaf with the mixture after about 10 minutes of cooking.

When the internal temperature reaches 68 °C, remove the turkey and let it rest for 8 to 10 minutes before serving.