Based on Good Eats Meat Loaf.
For the loaf:
For the glaze (double this to have some glaze in reserve as a sauce):
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, breadcrumbs, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. (No food processor? Beat the croutons in a bag with a hammer, then mix with the other stuff.) Place this mixture into a large bowl. Put the carrots and garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. (Still no food processor? Grate the carrots and use a garlic press on the garlic.) Combine the vegetable mixture, ground pork, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined (or cooking sprayed) baking sheet, turn the meatloaf out of the pan onto the center of the tray. If you have one, 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. Stick it in the oven now; we'll glaze it in 10 minutes.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. After the loaf has been in the oven for 15 minutes, take it out and brush the glaze on. Stick it back in for 45 minutes.