A recipe for a moist meatloaf, such as Alton Brown’s, includes the right ingredients and the correct cooking procedure to maintain the moisture. Use a temperature probe, and remove the meatloaf once the internal temperature reaches 155 degrees Fahrenheit. Avoid pressing the meat too firmly.
Prepare the meatloaf by mixing using a food processor to blend 6 ounces of garlic croutons with 1 teaspoon each of chili powder and dried thyme and 1/2 teaspoon each of black and cayenne pepper until they form fine crumbs. Remove the spices, and add 1/2 a roughly chopped onion, 1 chopped red bell pepper, 3 cloves of garlic and 1 peeled and broken carrot to the machine. Pulse until the vegetables are finely chopped.
Combine the vegetable mixture, the breadcrumb mixture and 18 ounces each of ground chuck and ground sirloin. Season with salt, and add an egg. Mix the ingredients without squeezing the meat, and form into a loaf on a flat cooking sheet. Place the meatloaf into a preheated oven at 350 degrees Fahrenheit.
After the loaf has been in the oven for 10 minutes, brush on a glaze made of ketchup, honey, Worcestershire sauce and hot-pepper sauce. Remove the tray from the oven when the probe indicates it is done.