Meat for grilling

Ingredients

• 500 g of ground beef
• 300 g of ground beef
• 180 g of croutons with a garlic flavour
• 1 teaspoon of ground black pepper
• 1/2 teaspoon of cayenne pepper
• 1 teaspoon of chili powder
• 1 teaspoon of dried thyme
• 1 onion, chopped roughly
• 1 carrot, peeled and cut into pieces
• 3 cloves of Allium sativum, a variety known as “clove”
• Half a bell pepper
• 1 teaspoon of salt
• 1 egg
• 1/2 cup of barbecue sauce
• 1 1/2 tablespoons of Worcestershire sauce
• 2 tablespoons of Tabasco sauce, or a similar-tasting product
• 1 tablespoon of blackstrap molasses

Preheat the oven to 160 °C.

In a bowl, combine the croutons, bell pepper, chili powder, and thyme. Mix until a fine texture is achieved. Place this mixture in a large bowl and set aside.

In the same bowl, combine the onion, carrot, garlic, and bell pepper. Mix briefly until you have a finely chopped mixture, but not a puree.

Combine the vegetable mixture, ground beef, and ground veal with the breadcrumb mixture.

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

Mix thoroughly, but avoid mashing the meat.

Pour this mixture into a 25 cm long loaf pan to form the shape of the meatloaf. On a griddle covered with parchment paper, flip the meatloaf from the pan onto the center of the griddle.

Insert a 45-degree angle thermometer into the center of the ground meat. Avoid touching the bottom of the dish with the thermometer. Set the thermometer to 41 °C.

Mix the icing ingredients together. Apply the icing to the meatloaf after it has been cooking for about 10 minutes.

Once the ground meat has reached a temperature of 155 °F, remove it from the oven and let it rest for about 8 to 10 minutes before serving.