Catsup Cumin For the glaze

Catsup Cumin For the glaze

Ingredients:
1/2 cup catsup
1 tablespoon ground cumin

Directions:
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
1) Heat oven to 325 degrees F.
2) In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili
powder, and thyme.
3) Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
4) Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until
the mixture is finely chopped, but not pureed.
5) Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb
mixture.
6) Season the meat mixture with the kosher salt.
7) Add the egg and combine thoroughly, but avoid squeezing the meat.
8) Pack this mixture into a 10−inch loaf pan to mold the shape of the meatloaf.
9) 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.
10) Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey.
11) Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Yield: 4 servings
GOOD EATS MEAT LOAF 38
GRAVY FROM ROAST DRIPPINGS