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Adjust oven rack to center position. Preheat oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper. Set aside.
Combine the croutons (6 ounces), black pepper (½ teaspoon), cayenne pepper (½ teaspoon), chili powder (1 teaspoon), and thyme (1 teaspoon) in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour the crumb mixture into a mixing bowl. Add onion (½ large), carrot (1), garlic (3 cloves), and red pepper (½) to the food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far as puree). Add the chopped vegetables, chuck (18 ounces), sirloin (18 ounces), and salt (1 ½ teaspoons) to the breadcrumbs and combine. Mix in the egg (1) and combine thoroughly, but don't squeeze the meat.
Press the mixture into a 10-inch loaf pan to shape the meatloaf. Turn the meatloaf out onto the prepared baking sheet. Bake for 10 minutes in the preheated oven.
Meanwhile, make the topping by combining ingredients in a small mixing bowl. After the meatloaf has been baked for 10 minutes, remove it from the oven and brush the ketchup mixture over the top and sides. Place back in the oven and bake until cooked through about 55-65 minutes, or until the internal temperature reaches 155°F (68°C). Cool for 10 minutes before serving.