Ingredients
- For the glaze:
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- 4 cloves garlic, grated (on a rasp)
- 1 teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
- 1 onion, roughly chopped
- 1 carrot, grated
- 1/2 red bell pepper
- 1/2 cup mushrooms
- 8 ounces ground pork you may use spicy if you like
- 8 ounces ground veal
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 2 slices bread, lightly toasted and cut into 1/4-inch cubes, divided in 2 Tbsp unsalted butter
- 2 ounces flat-leaf parsley
- 1/4 cup panko bread crumbs
- 1/2 cup chicken stock
- 1/2 cup barbecue sauce or curry sauce
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon Molasses
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Preparation
Step 1
Heat oven to 325 degrees F.
For the meatloaf: In a large bowl, whisk together the Worcestershire sauce, egg, salt, peppers , paprika, garlic, thyme, onions, carrots, scallions, mushrooms, diced red peppers, parsley, chicken stock and reserved spicy sauce. Crumble half the chuck, into the bowl, followed by some bread, then 1/4 of veal and pork pile on some more bread cubes. Repeat with the other half of meat and remaining bread. (So a half pound of crumbled chuck, some bread, then a half pound of ground turkey, some bread and repeat until done. Adding this way will make mixing easier and lighter for a juicier loaf.) Gently mix with 1 hand, bringing the egg mixture from the bottom to the top and around until everything is gently combined. Place into a 9 by 5-inch loaf pan, flatten the top and pour the remaining sauce over the top evenly. Bake in the oven for 60 minutes. Remove and allow to rest for 10 minutes.
Tilt the loaf pan slowly to 1 corner and discard any excess fat or juices from the pan while holding the loaf inside. Don't worry, the meatloaf will still be juicy! Slice into 1-inch thick portions. Serve warm and if there's anything left, refrigerate it and enjoy a meatloaf sandwich for leftovers the next day.
Combine the sauce, cumin, Worcestershire sauce, hot pepper sauce, molasses, apple cider vinegar, mustard, brown sugar and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.