Griff's #1 meatloaf
Griff's #1 meatloaf

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, griff's #1 meatloaf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Griff's #1 meatloaf is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Griff's #1 meatloaf is something that I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. You can cook griff's #1 meatloaf using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Griff's #1 meatloaf:
  1. Prepare meatloaf
  2. Get 6 oz flavored croutons of your choice. I use garlic
  3. Prepare 1/2 tsp ground black pepper
  4. Get 1 1/2 tsp salt
  5. Prepare 1/2 tsp cayenne pepper
  6. Take 1 tsp chili powder
  7. Prepare 1 tsp ground thyme
  8. Take 1 can sliced carrots (drained)
  9. Get 1 stick celery, chopped extremely fine
  10. Make ready 2 clove garlic cloves, minced
  11. Make ready 1/2 cup chopped mushrooms (optional)
  12. Make ready 36 oz Very lean ground beef
  13. Prepare 1 each large egg
  14. Get Glaze
  15. Prepare 1/2 cup ketchup
  16. Prepare 1 tsp ground cumin
  17. Take 1 tbsp honey
  18. Take 1 tsp worcestershire sauce
  19. Take 1 tsp hot sauce. I use Frank's red hot

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Steps to make Griff's #1 meatloaf:
  1. Set oven to 325°F Fahrenheit
  2. Combine croutons and seasonings for meatloaf in food processor and blend until fine.
  3. Mix together the meat, veggies, and crouton blend by hand until mixed well.
  4. Pack the final mix into your pan and bake until the center reaches 155°F Fahrenheit
  5. Whisk all glaze ingredients together while waiting for the meatloaf.
  6. Remove from oven, take the loaf out of the pan with the original exposed side facing down. Glaze all parts that were not exposed to direct heat and put back in oven for 15 minutes.

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