Adapted from Good Eats Meatloaf. Substituted saltines and spice for croutons and doctored the spicy ketchup.

• 6 oz Saltines or equivalent
• 1/2 tsp Granulated Garlic
• 1/2 tsp Oregano
• 1 1/2 teaspoon kosher salt + 1 pinch if using water crackers)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 1/2 red bell pepper
• 3 whole cloves garlic
• 2 1/4 lbs (36 ounces) 90%+ ground beef/sirloin
• 1 egg

Spicy Ketchup

Meatloaf

1. Heat oven to 325 degrees F.
2. In a food processor bowl, combine crackers, cajun spice, garlic, salt, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
4. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
5. Add the egg and combine thoroughly, but avoid squeezing the meat.
6. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. 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.

Spicy Ketchup

• Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.