Step 1

Heat oven to 325ºF.

Step 2

In the bowl of a food processor, combine the croutons, black pepper, cayenne pepper, chili powder, and thyme, and pulse until finely ground. Place this mixture into a large bowl. Add the onion, carrot, garlic, and red pepper to the bowl of the food processor, and pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and, using your hands, combine thoroughly, but avoid squeezing the meat.

Step 3

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out onto a parchment paper-lined half-sheet pan. 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 155ºF. Bake on the center rack of the oven for 10 minutes.

Step 4

Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl. After 10 minutes, brush the glaze onto the meatloaf and continue to cook until the temperature probe reaches 155ºF, about 25 more minutes.