- 6
- 15 mins
- 15 mins
Ingredients
- 6 ounces garlic-flavored croutons replace with parmesan cheese for low carb
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 5 cloves whole crushed garlic
- 1/2 red bell pepper small diced
- 1 whole onion small diced
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground beef
- 1/2 pound diced bacon
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Preparation
Step 1
For the Meatloaf
Preheat the water bath to 149F.
In a large skillet, place the oil in a pan and heat on high until it shimmers. Add the onion, garlic, and red pepper in the pan and sauté until tender.
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 vegetable mixture, ground beef and bacon with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Loosely pack this mixture into a 10-inch loaf pan lined with parchment paper. Still in the pan, place the meatloaf in a large Foodsaver bag and vacuum seal it or in a large gallon ziplock and use the displacement method to get the air out. Sink into the water bath and cook for 2.5 - 3 hours. For a frozen 10 inch loaf pan, add another 1 hour to the cooking time.
Preheat the oven to 350F
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey.
Pull the meatloaf out of the water and run a knife around the edge of the pan. Dry the surface of the meat with a paper towel. Brush the glaze onto the meatloaf
Caramelize the glaze in the oven for 10 minutes at 350F. Once it is nice and caramelized, pull the meatloaf back out and give it another dose of glaze. Serve immediately.