Step 1

Heat oven to 325° F. Line a rimmed sheet pan with foil.

Step 2

In a food processor add carrot, onion, and garlic. Pulse until the onions and carrots are finely minced but not pureed.

Step 3

Heat a large skillet over medium-high heat and saute the vegetables with the thyme until the vegetables are tender about 5 minutes.

Step 4

While the vegetables are cooking add the croutons to the food processor and process until they become breadcrumbs. Add the beef stock to the breadcrumbs and process until it becomes a paste.

Step 5

In a large bowl combine cooked vegetables, breadcrumbs, ground meat, and meatloaf seasonings. Mix together until well combined.

Step 6

Wet the inside of a 10-in loaf pan. Line the inside of the loaf pan with plastic wrap. The plastic wrap will stick to the wet sides. You can also clip the plastic wrap to the sides with binder clips.

Step 7

Press the meatloaf mixture tightly into the pan. Using the plastic wrap pull the meatloaf away from the sides.

Step 8

Invert the meatloaf onto the prepared sheet pan and remove it from the loaf pan and discard plastic wrap.

Step 9

In a small bowl combine sauce ingredients and mix until well combined. Spread half of the sauce over the meatloaf.

Step 10

Bake in the oven for 45 minutes or until a meat thermometer reads 155 degrees.

Step 11

Remove the meatloaf from the oven and let it rest for 10 minutes. Brush remaining sauce over the meatloaf before serving.