Made this tonight - doubled everything because if I'm going to take the time for one I might as well make two and have some killer leftovers - it was pretty fantastic. For me though that gravy in particular punched way above it's weight, my goodness it was delicious - thanks for all the great content!
My husband and I have agreed to make recipes exactly as you have shown us. If we don’t everything ends up tasting the same because our changes just move to the same flavors over and over again. This recipe proved that decision was genius. It was amazing. My husband called the gravy “nectar of the gods”. Thanks so much Brian.
I've got ground beef & pork in the freezer and buttermilk in the fridge. Guess what's for dinner tonight! Great tip about broiling the loaf before putting on the glaze.
I'm a dead ringer for 'log of comfort meat' you took the words right out of my mouth at that moment. If you want to mix it up a little bypass the oven and go put the meatloaf on the smoker! Amazing. But you might prefer to see paradise by the (oven) light. Your choice. Great recipe and great memories, they're all coming back to me now. RIP Meat Loaf you were gold!! An era fondly remembered.
Super delicious recipe! My family loved it. Tip: don’t tent the meatloaf too tightly. I made that mistake, and ended up scraping off some of that fabulous sticky glaze.
I never made a meatloaf that tasted good until I saw the recipe on the back of stofers chicken stuffing. It was literally going to be the last time I ever make meatloaf if it wasn't good because everyone before it was bland. I don't follow the recipe exactly however, I replace water with unsalted beef stock, grate and remove the moisture from one whole onion, two tablespoons of MSG, half a cup of worchishire sauce, 6 whole cloves of garlic, microplaned, 1/4 cup of liquid smoke, 1 box of stofers chicken stuffing, and for glaze, sweet baby rays hickory glazed a minimum of 6 times. Cook until 150F, then by the time you broil on 6 layers of glaze you'll be at 160F. I call it, Redemption Meatloaf.
Pro tip from a life long loaf lover. Line your bread pan with some parchment and chill that loaf before removing to maintain a taller loaf. I love your channel and the fact that you are making food people will actually try to make themselves.
been smoking meatloaf for years... my changes from yours is as follows: breadcrumbs.... I use pork rinds-makes it gluten free buttermilk.... I use apple juice Pork.... I use Turkey with smoked Bacon -- I smoke my own bacon... its great Poultry Seasoning.... SPOG for me.... I divide into two equal parts and put fav cheese in the middle... pinch sides so said cheese does not leak out. I glaze with home made BBQ sauce. Smoke at 225 till IT is 155. Great vid... love watching you....
Made this for my dad but had no intention of trying it because I detest meatloaf. Tried a bite and devoured a full plate. Wow. Excellent recipe! Not even that crazy about onions and that gravy was amazing! Thanks for giving me a new go to meal!
Just made this with ground Turkey as my meat instead of pork/beef. -didn’t have buttermilk so I mixed sour cream and skim milk 50/50 by weight to equal the desired grams of buttermilk from the recipe This turned out fantastic. The glaze and the gravy were both amazing! The turkey loaf wasn’t dry or tired. Excellent recipe, but I wouldn’t expect anything less from this dude. Thanks, Bri!
Tip from my mom, who worked for several years as a banquet caterer (and thus made a LOT of meatloaves.) Before the final shaping, pick up the meat and slam it back down into the bowl. Do this a couple of times. The idea is to force out air bubbles that will create voids in the final product.
I have always been a meatloaf with brown gravy person, while my husband is all about the ketchup glaze. Your recipe made converts out of us both! The meatloaf was so moist and the glaze was tangy and flavorful, and really sold me on the hype of a glaze. The onion gravy really upped my gravy game, and my husband said he now understands having meatloaf with just gravy when the gravy is that good. But now we can always have the best of both worlds thanks to you! Another incredible recipe Bri!
Yummm. I love everything about this recipe, I’ve tried binders of several sorts before but never a buttermilk panade. I will definitely have to give that a shot! One meatloaf hack I like to do, and I hope you try sometime, is instead of sautéing onions or other vegetables, I use a glob of mild salsa! The roasty sweetness of all those roasted vegetables is so flavorful. I just make sure that the salsa isn’t too spicy, doesn’t have a lot of cilantro or cumin or anything like that. It is so dang good, and it adds even more moisture to the meatloaf. Gorgeous recipe Chef Bri, it is the perfect picture image of comfort food ❤️
Wow Brian, it's a cold wet gray day here in Vancouver so I decided to make this, everything as dirrected, but I used corn rather than peas. I am a huge fan of meatloaf, and this is right up there, maybe even my new favorite. I wasn't sure about the onion gravy, but it's delicious as well.... even gave it a good jush...Love your style and channel Sir!
So I kid you not. I saw this recipe, and like immediately I went out and I got all the stuff to make it. And lemme tell ya, fellow viewers, please make this. It is absolutely delicious.
I made everything on the plate and it was excellent both individually and as a complementary meal. The meatloaf and onion gravy are straightforward to shop for and make, and are outstanding. Well done Brian.
Nice hack for this, freeze the loaf in the loaf pan prior to baking. Give it like 30-60 minutes in the freezer will firm it up and it will maintain its shape while baking. I use this while I smoke my meat loaf.
Having so much fun riffing on this meatloaf episode. Thank you for your efficient, effective and quality episodes. Very inspirational. I now watch these on repeat along with episodes from Julia and Jacques.
I made this recipe and everything turned out perfectly! Everything was absolutely delicious and the best I have ever had. HIGHLY recommend! Thank you so much Brandon for creating and demonstrating this recipe!
Haven't had meatloaf in decades, but my mom used to have a recipe that everyone loved. It was all beef, no pork. In addition to all the veggies, the real trick was she used a large amount of corn flakes, which really gave it a great texture. Also, the glaze had grape jam in addition to all the ketchup like ingredients. It was something like a bbq sauce before we moved south and really knew what bbq was.
We have a little diner in Dushore PA that coats French Toast in corn flakes.DELICIOUS! A friend also has a Delmonico potato recipe with corn flakes on top. Outstanding!
My Mom was also a hamburger, onions and corn flaker, but no ketchup glaze. There might have been some ketchup in the loaf-mix though....it's been a long while. Since I cook for one now ...maybe large meatballs or small "lumps" for easy leftovers?
I like my meatloaf recipe just fine, but I'm happy you shared some techniques here that will improve mine. I like the idea of shaping it in a loaf pan, but not cooking it in there so I can add more glaze. Broiling before coating with glaze makes so much sense! I liked the look of that onion gravy. Never peas though. Never. ;)
We don't do any glazing on our meatloaf in germany but i've always liked it! Just slather it in gravy and that bad boy just hits different. I'll have to try the glaze though.
Pretty good. Pretty close to how I do it. Will have to try adding an extra egg yolk and see what that does for it, and try the multiple glazing method. One gripe: glaze is strictly for cooking. The meatloaf gets the gravy just like the potatoes!
I make a meatloaf maybe once a month. I've modified my moms to how I like it and it is so dang good!! I tried yours just to try it and went back to mine. Mine is quite a bit more tender and has more flavor. I use a mix of ground beef, veal, and pork. Sometimes I'll add a little bit of Italian sausage to it as well. I add onions, celery, and carrots to mine as well. Gotta love the food processor in this case. Great vid!
I have a good recipe but this will gives me some good ideas to try. A couple hints I can pass along, put a little CHORIZO in; like 1/2 pound or less in a 2 pound loaf. I like 1 pound lean ground chuck, 1/2 pound semi lean pork, and 1/2 pound of chorizo.
I grew up with really good meatloaf, which I always loved. (except for high school cafeteria meatloaf) That said, I have been trying to up my meatloaf game over the years. This recipe is very similar to the ATK recipe that I use, though I want to try subbing buttermilk for regular milk, I think the acid in the buttermilk would help tenderize the meat even more. Do you ever use baking soda to soften onions when you are sautéing them? Also, if you want to kick up the tomato/ketchup sauce toss in a nice big spoonful of horseradish. (possibly the best condiment in the world)
Made this tonight. Meatloaf is delish!! Took about two hours start to finish and sooooo much to clean up. Worth it though! I'll know for next time what to expect and may be able to expedite a few steps. Another great recipe!
I also eschew the pan, more glaze potential, and I do individual almost tall hamburger sized loaves, so you get plenty of room for glaze. Doing a cooking pass before glazing is something I didn't think of, thanks B!
I made this meatloaf on 9 April 2022. It had good texture and flavor. (For years I've eaten bad meatloaf at restaurants.) I have enough leftovers to provide another meal, which will save me some cooking. Thank you posting this video.
I just had to comment even though this is a relatively older recipe of yours. I must have over 30 different meatloaf recipes but none of them use your methods. This was ABSOLUTELY THE BEST MEATLOAF IF EVER MADE AND EATEN!!! I did the meatloaf, the glaze and the onion gravy to your specifications....down to using my bench scrapers to get nice neat loaf sides. You are the best teacher I've found. ATK does a decent job but you cover a lot more details that help every cook become a better cook.
Love this recipe, I use 1lb of ground beef...1/2lb of pork and 1/2lb of ground veal. I also use sautéed finely diced carrots and celery. I do love the cooking method though, will most def be trying that! Being from Chicago, meatloaf was a staple dinner. Oh and the left overs I like to grill, cover in bbq sauce, throw some crispy bacon on it, some hot mustard and it makes an awesome sandwich!
Love me some meat loaf. This is almost exactly my mom's recipe except for the buttermilk I think. She used to make this at least every other week if not more when I was a kid. So good! Mom always used Lipton onion soup mix with the onions to make the gravy. I'm sure this is better but short cuts LOL
Not a huge dairy lover here- cheese excepted. I would never use the remainder of a carton of buttermilk. I was told ages ago to add a couple of dollops of mayo into the mix to keep it moist, which I do when making turkey burgers.
Will definitely try this. I usually make a whole beef meatloaf and I do a decent job of it not drying out, but I've been looking for a way to smooth out the texture. I will try the beef and pork food processor method. I didn't start eating meatloaf again until I was an adult when I saw Alton Brown's recipe and tried it. I grew up with a mom that would soak whole slices of bread in milk and that just add it to the beef. Then she would douse it with ketchup until it was cooked into some sort of protective tomato helmet. Then she threw on some slices of american cheese. Other than Salisbury Steak, it is one of my more frightening childhood memories of food. Hence the reason it took so long to try it again. Now I love meatloaf and am always looking for ways to improve my recipe. Sorry, Mom. I love you (and miss you), but your meatloaf was jank.
Tip to maybe try when making this or meatballs is use only egg yolks.. apparently the whites can make it more spongy 🤷🏼♀️ I tried it and saw a difference so curious if anyone else has tried it xx
The glaze seems very similar to your glaze for the glazed pork chop video. This sounds interesting. I haven't had meatloaf in decades. I think I'm going to have to try this one.
This is the texture I like, thanks, it’s closer to the Bavarian meatloaf served in a German restaurant I used to go to, they made am au jus to go over. Yummy
Pull the meatloaf from the oven at 140 degrees if you want to cook it to 155. Pulled mine at 155 like in the video and carryover took it to 170 in 20 minutes. Was tougher and drier than it needed to be.
A few years ago I started making my meatloaf into patties because I like lots of crusty bits. Fry it like a hamburger on the stove top or in the air fryer & when it’s about done, I squeeze a ton of ketchup on top. Makes me so happy.
I love a good meatloaf. For the past few years I have been doing a version on a recipe i got from Publix they called a cuban meatloaf. I loved it and make it to this day.
Yes. So my BL Checklist now includes Penne ala Vodka, Caesar Salad, Chicken Tortilla Soup, and Shwarma Tacos. All have been very dope and delicious. Tonight I’m making the Tomato soup and grilled cheese. This meatloaf is now on the radar. I have two questions if I may… I noticed you used a wire whisk in a non stick pan. What’s the threshold there in terms of potentially damaging your pan? And I love doing the grams for prepping my ingredients. I notice sometimes when you throw the ingredients in, not all the contents come out, esp more viscous things. Is this a big deal since we are being so precise with measurement? Love your stuff man, keep it up!
Not only are you talented but very entertaining as well … I’ll just watch you cook for some great food and a few good laughs !!! Brian … you’re the BEST !!
When I make a meatloaf I like to do a full mirpoux mixture in the loaf...but my 8 year old objects to such things, so when I make it for him, I will omit the carrots at least... All and all this recipe looks great! I will have to try the whole glaze thing... I usually whip up a mushroomy beefy gravy for the loaf and taters.
hi Brian you are always so brilliant cook i always make my meatloaf then glaze with ketchup before eating but you loaf is soooo much better than anything i saw online amazing😋😋😋😋
Thanks for the different take on meatloaf. I've never considered putting the meat in the food processor and it's a great idea. Mine often falls apart and this should fix that.
i've alwAys loved meatloaf, sorry even moms. i used dried minced onion to avoid too much water and so it doesn't fall apart. i add rolled oats soaked in milk in mine. my kids loved it.
My grandma used to make a super good meatloaf when I was a kid, and I never got why people didn’t like it. This recipe looks super good though, might just have to try it myself.
@@anneg107 Our food processor is really small (and wouldn't fit all the meat), so I ended up doing a lot of hand mixing. I had the meat at room temp and just gently combined it by hand until it was looking fully mixed in with the bread crumb mixture.
Brian! First off - love your channel, video and recipes. I need an Italian roasted pork with garlic broccoli rabe sandwich in my life. Can you come up with a semi-authentic recipe that brings me back to Philly?
tomato acids eat through aluminum foil practically instantly, if you do this on parchment paper you wont have to worry about eating aluminum. amazing recipe btw
OK, I paused at the very beginning to write this. I already love this channel, and you have me trying things I never thought I would, but if you can get me excited about meatloaf, well then you are truly next level. And I'm betting you will.
My mom also put poultry seasoning in her meatloaf. Always all beef, but topped with a few strips of bacon. Gravy made from the fond stuck on the bottom of the pan. Mashed potatoes and peas, seconds, please.
Make a danish forloren hare with bacon on top and never live without meatloaf ever again. Easy. The trick is to pour milk and broth into the pan with the loaf while it's cooking in the oven. When the liquid is clear the loaf is done. Then you also got a delicious base for sauce.
This looks very good but for me a great meatloaf needs diced red bell pepper which I saute with the onions and garlic. Thanks for the glaze technique idea!
In my land of the torteires (meat pies), the grocery store actually sell 1lb of ground meat in thirds - ⅓ beef ⅓ pork & ⅓ veal for the traditional taste. I remember a 3 meat tourtiere being so amazing! I’m sure this is excellent!
Not gonna lie: There's a soft spot in my heart for the meatloaf that mom used to make, but this looks delicious. Gonna have to add this one to the rotation coming up.
Meatloaf is awesome. Especially leftover meatloaf. Sliced thin fries in butter one some good bread with some cheese melted over top and a nice spicy ketchup to dip it in…
For me meatloaf is something you cook the day before, then slice it up and sear the sides to get a nice crust. Serve with mash and gravy, or on a sandwich This looks like it would work great.
Because I happened to have 2 packages of ground meat (beef and pork) and some homemade habañero ketchup in my fridge the other day, I made some meatloaf (for the first time in a while). Interestingly, my completely ad-hoc recipe turned out pretty similar to this. A breadcrumb and milk panade, an extra egg yolk, even the poultry spice (assuming it was rosemary, sage and thyme). The real difference I had was that I used some old sourdough I whizzed up instead of panko, and I put a bunch of the spicy ketchup in everything, because that's what it's there for.
I tried this last night and it tasted great! I loved the sauce. But being mostly a vegetarian household, I used Impossible meat and sausage. The taste/color was fine but the texture was a little too mushy. Other than the texture, it's a great tasting vegan loaf! Thanks Brian! (been doing some of your other recipes too!)
5 degrees F (-13F wind chill) here in Kansas today. Meatloaf, smashed taters and peas sounds great! Matzo meal also works great in place of bread crumbs.
Made this tonight - doubled everything because if I'm going to take the time for one I might as well make two and have some killer leftovers - it was pretty fantastic. For me though that gravy in particular punched way above it's weight, my goodness it was delicious - thanks for all the great content!
My husband and I have agreed to make recipes exactly as you have shown us. If we don’t everything ends up tasting the same because our changes just move to the same flavors over and over again. This recipe proved that decision was genius. It was amazing. My husband called the gravy “nectar of the gods”. Thanks so much Brian.
The food processor is the Key as I've been seeking a more Ferm Meatloaf not crumbling with some chew ! Thanks ! 🎉
I've got ground beef & pork in the freezer and buttermilk in the fridge. Guess what's for dinner tonight! Great tip about broiling the loaf before putting on the glaze.
I'm a dead ringer for 'log of comfort meat' you took the words right out of my mouth at that moment. If you want to mix it up a little bypass the oven and go put the meatloaf on the smoker! Amazing. But you might prefer to see paradise by the (oven) light. Your choice. Great recipe and great memories, they're all coming back to me now. RIP Meat Loaf you were gold!! An era fondly remembered.
Super delicious recipe! My family loved it.
Tip: don’t tent the meatloaf too tightly. I made that mistake, and ended up scraping off some of that fabulous sticky glaze.
This looks good. I don't use the pork only beef and I put in Italian stewed tomatoes broken up pieces of bread and sliced green olives
I never made a meatloaf that tasted good until I saw the recipe on the back of stofers chicken stuffing. It was literally going to be the last time I ever make meatloaf if it wasn't good because everyone before it was bland. I don't follow the recipe exactly however, I replace water with unsalted beef stock, grate and remove the moisture from one whole onion, two tablespoons of MSG, half a cup of worchishire sauce, 6 whole cloves of garlic, microplaned, 1/4 cup of liquid smoke, 1 box of stofers chicken stuffing, and for glaze, sweet baby rays hickory glazed a minimum of 6 times. Cook until 150F, then by the time you broil on 6 layers of glaze you'll be at 160F. I call it, Redemption Meatloaf.
Pro tip from a life long loaf lover. Line your bread pan with some parchment and chill that loaf before removing to maintain a taller loaf. I love your channel and the fact that you are making food people will actually try to make themselves.
been smoking meatloaf for years... my changes from yours is as follows:
breadcrumbs.... I use pork rinds-makes it gluten free
buttermilk.... I use apple juice
Pork.... I use Turkey with smoked Bacon -- I smoke my own bacon... its great
Poultry Seasoning.... SPOG for me....
I divide into two equal parts and put fav cheese in the middle... pinch sides so said cheese does not leak out. I glaze with home made BBQ sauce. Smoke at 225 till IT is 155.
Great vid... love watching you....
Mr. Lagerstrom, you are officially the first place I look when I want to cook something.
Looks good. I use a bit of gelatin in my meatloaf to keep it moist along with a panade. Works great.
never stop saying "let's eat this thing" and your dancing montages. I absolutely adore them
Made this for my dad but had no intention of trying it because I detest meatloaf. Tried a bite and devoured a full plate. Wow. Excellent recipe! Not even that crazy about onions and that gravy was amazing! Thanks for giving me a new go to meal!
Just made this with ground Turkey as my meat instead of pork/beef.
-didn’t have buttermilk so I mixed sour cream and skim milk 50/50 by weight to equal the desired grams of buttermilk from the recipe
This turned out fantastic. The glaze and the gravy were both amazing! The turkey loaf wasn’t dry or tired. Excellent recipe, but I wouldn’t expect anything less from this dude. Thanks, Bri!
I came upon this just now, when I needed some motivation. Very inspirational and rejuvenating.. Please share more love and positivity. Thank you!
In Australia, I’ve found meatloaf is so uncommon, and everyone thinks it sucks because of TV, but man this is next level. Can’t wait to try it.
Tip from my mom, who worked for several years as a banquet caterer (and thus made a LOT of meatloaves.) Before the final shaping, pick up the meat and slam it back down into the bowl. Do this a couple of times. The idea is to force out air bubbles that will create voids in the final product.
I have always been a meatloaf with brown gravy person, while my husband is all about the ketchup glaze. Your recipe made converts out of us both! The meatloaf was so moist and the glaze was tangy and flavorful, and really sold me on the hype of a glaze. The onion gravy really upped my gravy game, and my husband said he now understands having meatloaf with just gravy when the gravy is that good. But now we can always have the best of both worlds thanks to you! Another incredible recipe Bri!
Yummm. I love everything about this recipe, I’ve tried binders of several sorts before but never a buttermilk panade. I will definitely have to give that a shot! One meatloaf hack I like to do, and I hope you try sometime, is instead of sautéing onions or other vegetables, I use a glob of mild salsa! The roasty sweetness of all those roasted vegetables is so flavorful. I just make sure that the salsa isn’t too spicy, doesn’t have a lot of cilantro or cumin or anything like that. It is so dang good, and it adds even more moisture to the meatloaf. Gorgeous recipe Chef Bri, it is the perfect picture image of comfort food ❤️
Wow Brian, it's a cold wet gray day here in Vancouver so I decided to make this, everything as dirrected, but I used corn rather than peas. I am a huge fan of meatloaf, and this is right up there, maybe even my new favorite. I wasn't sure about the onion gravy, but it's delicious as well.... even gave it a good jush...Love your style and channel Sir!
I love that you put it on the veggies in the fridge, perfectly captures the true home cook
So I kid you not. I saw this recipe, and like immediately I went out and I got all the stuff to make it. And lemme tell ya, fellow viewers, please make this. It is absolutely delicious.
The only thing I changed really was that I didn't have buttermilk. So I used normal milk and a splash on vinegar to get the same effect.
I made everything on the plate and it was excellent both individually and as a complementary meal. The meatloaf and onion gravy are straightforward to shop for and make, and are outstanding. Well done Brian.
Nice hack for this, freeze the loaf in the loaf pan prior to baking. Give it like 30-60 minutes in the freezer will firm it up and it will maintain its shape while baking. I use this while I smoke my meat loaf.
Bri seemed like he just had so much fun with this video, he's being a goof the whole time and it's really fun
Having so much fun riffing on this meatloaf episode. Thank you for your efficient, effective and quality episodes. Very inspirational. I now watch these on repeat along with episodes from Julia and Jacques.
I made this recipe and everything turned out perfectly! Everything was absolutely delicious and the best I have ever had. HIGHLY recommend!
Thank you so much Brandon for creating and demonstrating this recipe!
lol
bro.... I've been looking for a good meatloaf recipe. Can't wait to try this one. Glaze and gravy look sooooooo good! LET'S EAT THIS THING!
Perfect timing! I've been tinkering with my meatloaf recipe all winter looking to elevate the loaf. I think this might be the one. Thanks bro!
Thanks for watching!
Sourdough bread for crumbs and I use 4 eggs for 2 lbs with 1/4 cup of fresh sour cream.
Literally one of the best things I’ve had
Haven't had meatloaf in decades, but my mom used to have a recipe that everyone loved. It was all beef, no pork. In addition to all the veggies, the real trick was she used a large amount of corn flakes, which really gave it a great texture. Also, the glaze had grape jam in addition to all the ketchup like ingredients. It was something like a bbq sauce before we moved south and really knew what bbq was.
Cornflakes in meatloaf would be 🤙🏻🤙🏻🤙🏻
@@BrianLagerstrom also a superb gluten-free alternative to breadcrumb or panko - works in all kinds of things.
try breading pork chops with corn flake crumbs - just awesome 🐖
We have a little diner in Dushore PA that coats French Toast in corn flakes.DELICIOUS! A friend also has a Delmonico potato recipe with corn flakes on top. Outstanding!
My Mom was also a hamburger, onions and corn flaker, but no ketchup glaze. There might have been some ketchup in the loaf-mix though....it's been a long while.
Since I cook for one now ...maybe large meatballs or small "lumps" for easy leftovers?
I like my meatloaf recipe just fine, but I'm happy you shared some techniques here that will improve mine. I like the idea of shaping it in a loaf pan, but not cooking it in there so I can add more glaze. Broiling before coating with glaze makes so much sense! I liked the look of that onion gravy. Never peas though. Never. ;)
I like peas, but broccoli with butter is better.
We don't do any glazing on our meatloaf in germany but i've always liked it! Just slather it in gravy and that bad boy just hits different. I'll have to try the glaze though.
you could use a blowtorch to sear the sides as well
Soooooo, made this tonight for dinner. It rocked!! Def recommend this one to spice up the dinner rotation
Pretty good. Pretty close to how I do it. Will have to try adding an extra egg yolk and see what that does for it, and try the multiple glazing method.
One gripe: glaze is strictly for cooking. The meatloaf gets the gravy just like the potatoes!
The entire slab at the end of the fork is the proper way. Kudos.
I make a meatloaf maybe once a month. I've modified my moms to how I like it and it is so dang good!! I tried yours just to try it and went back to mine. Mine is quite a bit more tender and has more flavor. I use a mix of ground beef, veal, and pork. Sometimes I'll add a little bit of Italian sausage to it as well. I add onions, celery, and carrots to mine as well. Gotta love the food processor in this case. Great vid!
I made it and it’s the best meatloaf I had. I don’t eat pork so I did half lean ground beef half extra lean.
Turned out very tasty and juicy 😋
I have a good recipe but this will gives me some good ideas to try. A couple hints I can pass along, put a little CHORIZO in; like 1/2 pound or less in a 2 pound loaf. I like 1 pound lean ground chuck, 1/2 pound semi lean pork, and 1/2 pound of chorizo.
I grew up with really good meatloaf, which I always loved. (except for high school cafeteria meatloaf) That said, I have been trying to up my meatloaf game over the years. This recipe is very similar to the ATK recipe that I use, though I want to try subbing buttermilk for regular milk, I think the acid in the buttermilk would help tenderize the meat even more. Do you ever use baking soda to soften onions when you are sautéing them? Also, if you want to kick up the tomato/ketchup sauce toss in a nice big spoonful of horseradish. (possibly the best condiment in the world)
I’m intrigued by you ☺️ I will buy horseradish!
Made this tonight. Meatloaf is delish!! Took about two hours start to finish and sooooo much to clean up. Worth it though! I'll know for next time what to expect and may be able to expedite a few steps. Another great recipe!
Bri,,,you're one of my top go-to youtube chefs, but I have to state your humor and the rapid pace make it so much easier to watch!
I also eschew the pan, more glaze potential, and I do individual almost tall hamburger sized loaves, so you get plenty of room for glaze. Doing a cooking pass before glazing is something I didn't think of, thanks B!
Same with the pre-broiling step.
I love ordinary home cooking elevated like this. Just a little extra care, a little extra time, a little extra love can make a big difference.
I agree! My favorite kinds of recipes are basic recipes made better.
Made this recipe recently and it was great. Especially loved the onion gravy! Thanks for posting such great content.
I made this meatloaf on 9 April 2022. It had good texture and flavor. (For years I've eaten bad meatloaf at restaurants.)
I have enough leftovers to provide another meal, which will save me some cooking. Thank you posting this video.
You made it the day I got married. Definitely making it now.
I just had to comment even though this is a relatively older recipe of yours. I must have over 30 different meatloaf recipes but none of them use your methods. This was ABSOLUTELY THE BEST MEATLOAF IF EVER MADE AND EATEN!!! I did the meatloaf, the glaze and the onion gravy to your specifications....down to using my bench scrapers to get nice neat loaf sides. You are the best teacher I've found. ATK does a decent job but you cover a lot more details that help every cook become a better cook.
I appreciated the plopping sounds. And the amazing glaze. Gonna try that.
Love this recipe, I use 1lb of ground beef...1/2lb of pork and 1/2lb of ground veal. I also use sautéed finely diced carrots and celery. I do love the cooking method though, will most def be trying that! Being from Chicago, meatloaf was a staple dinner. Oh and the left overs I like to grill, cover in bbq sauce, throw some crispy bacon on it, some hot mustard and it makes an awesome sandwich!
Whole Foods uses shredded carrots to their meatloaf which I have copied. One less veg to prep.
Love me some meat loaf. This is almost exactly my mom's recipe except for the buttermilk I think. She used to make this at least every other week if not more when I was a kid. So good! Mom always used Lipton onion soup mix with the onions to make the gravy. I'm sure this is better but short cuts LOL
Not a huge dairy lover here- cheese excepted. I would never use the remainder of a carton of buttermilk. I was told ages ago to add a couple of dollops of mayo into the mix to keep it moist, which I do when making turkey burgers.
I’m making this tomorrow for dinner! I can’t wait! I always use the Boston Market Recipe, but I like the idea of pork so I’m giving this a whirl!
2 things I'll be doing from now on, after watching this video:
1) baking a meatloaf on a baking sheet
2) calling meatloaf "log of comfort meat"
Will definitely try this. I usually make a whole beef meatloaf and I do a decent job of it not drying out, but I've been looking for a way to smooth out the texture. I will try the beef and pork food processor method. I didn't start eating meatloaf again until I was an adult when I saw Alton Brown's recipe and tried it. I grew up with a mom that would soak whole slices of bread in milk and that just add it to the beef. Then she would douse it with ketchup until it was cooked into some sort of protective tomato helmet. Then she threw on some slices of american cheese. Other than Salisbury Steak, it is one of my more frightening childhood memories of food. Hence the reason it took so long to try it again. Now I love meatloaf and am always looking for ways to improve my recipe. Sorry, Mom. I love you (and miss you), but your meatloaf was jank.
You don't over complicate things, and you explain things very well. You just got yourself a new subscriber.
Tip to maybe try when making this or meatballs is use only egg yolks.. apparently the whites can make it more spongy 🤷🏼♀️
I tried it and saw a difference so curious if anyone else has tried it xx
The glaze seems very similar to your glaze for the glazed pork chop video. This sounds interesting. I haven't had meatloaf in decades. I think I'm going to have to try this one.
Hot roux + cold stock = no lumps. Thank you chef John.
This looks really similar to what I already do, but I do appreciate the increase surface area to get more glaze. I'll definitely have to try that out!
This is the texture I like, thanks, it’s closer to the Bavarian meatloaf served in a German restaurant I used to go to, they made am au jus to go over. Yummy
Pull the meatloaf from the oven at 140 degrees if you want to cook it to 155. Pulled mine at 155 like in the video and carryover took it to 170 in 20 minutes. Was tougher and drier than it needed to be.
A few years ago I started making my meatloaf into patties because I like lots of crusty bits. Fry it like a hamburger on the stove top or in the air fryer & when it’s about done, I squeeze a ton of ketchup on top. Makes me so happy.
sauce is pure deliciousness! meatloaf is too, not dry, what a perfect! thank you chef!
I love a good meatloaf. For the past few years I have been doing a version on a recipe i got from Publix they called a cuban meatloaf. I loved it and make it to this day.
Yes. So my BL Checklist now includes Penne ala Vodka, Caesar Salad, Chicken Tortilla Soup, and Shwarma Tacos. All have been very dope and delicious. Tonight I’m making the Tomato soup and grilled cheese. This meatloaf is now on the radar. I have two questions if I may… I noticed you used a wire whisk in a non stick pan. What’s the threshold there in terms of potentially damaging your pan? And I love doing the grams for prepping my ingredients. I notice sometimes when you throw the ingredients in, not all the contents come out, esp more viscous things. Is this a big deal since we are being so precise with measurement? Love your stuff man, keep it up!
Every recipe I have tried has been awesome - especially the grilled cheese and tomato soup.
Not only are you talented but very entertaining as well … I’ll just watch you cook for some great food and a few good laughs !!! Brian … you’re the BEST !!
When I make a meatloaf I like to do a full mirpoux mixture in the loaf...but my 8 year old objects to such things, so when I make it for him, I will omit the carrots at least... All and all this recipe looks great! I will have to try the whole glaze thing... I usually whip up a mushroomy beefy gravy for the loaf and taters.
hi Brian you are always so brilliant cook i always make my meatloaf then glaze with ketchup before eating but you loaf is soooo much better than anything i saw online amazing😋😋😋😋
Thanks for the different take on meatloaf. I've never considered putting the meat in the food processor and it's a great idea. Mine often falls apart and this should fix that.
i've alwAys loved meatloaf, sorry even moms. i used dried minced onion to avoid too much water and so it doesn't fall apart. i add rolled oats soaked in milk in mine. my kids loved it.
Moms meatloaf ain’t bad. Haha
My grandma used to make a super good meatloaf when I was a kid, and I never got why people didn’t like it. This recipe looks super good though, might just have to try it myself.
I've made this like 5-6 times now. Basically a staple in the house. So good.
Made this tonight for dinner and it was a hit for the whole fam!! The glaze as a reduced sauce is boss!
Great news, as I"m making it tomorrow. Quick question, I don't have a food processor --- do you think mixing by hand will be sufficient? Thanks!
@@anneg107 Our food processor is really small (and wouldn't fit all the meat), so I ended up doing a lot of hand mixing. I had the meat at room temp and just gently combined it by hand until it was looking fully mixed in with the bread crumb mixture.
@@natachaw23 Thanks again for your insight --- made it tonight - -- glaze is definitely great!
We always add molasses to our mix too, it adds a bit of caramely depth to the inside.
I use 1kg mixed ground beef. 500gr Quark. And 2 Packs of onionsoup. Ready.😋😋😋🇩🇪
Brian! First off - love your channel, video and recipes. I need an Italian roasted pork with garlic broccoli rabe sandwich in my life. Can you come up with a semi-authentic recipe that brings me back to Philly?
tomato acids eat through aluminum foil practically instantly, if you do this on parchment paper you wont have to worry about eating aluminum. amazing recipe btw
Meatloaf is also great on a sammich, some cheese on top, a good sauce, grilled a bit in oven. Just yum.
OK, I paused at the very beginning to write this. I already love this channel, and you have me trying things I never thought I would, but if you can get me excited about meatloaf, well then you are truly next level. And I'm betting you will.
I love this! Looks like a great weekend meal for my family that won't break the bank.
My mom also put poultry seasoning in her meatloaf. Always all beef, but topped with a few strips of bacon. Gravy made from the fond stuck on the bottom of the pan. Mashed potatoes and peas, seconds, please.
Make a danish forloren hare with bacon on top and never live without meatloaf ever again. Easy.
The trick is to pour milk and broth into the pan with the loaf while it's cooking in the oven. When the liquid is clear the loaf is done.
Then you also got a delicious base for sauce.
I bake meatloaf in muffin tins. It’s allows for tons of crispy edges and cooks fast.
Not really a “loaf” then
Made this for dinner tonight, really good! That little kick in the glaze is everything.
Great recipe, also you can replace the meats with whataever other meat you want i do turkey and pork all the time
This looks very good but for me a great meatloaf needs diced red bell pepper which I saute with the onions and garlic. Thanks for the glaze technique idea!
Thank you Bri for the great looking meat loaf recipe. Can't wait to try it! My Mom used to make a good one... It will bring back memories.
In my land of the torteires (meat pies), the grocery store actually sell 1lb of ground meat in thirds - ⅓ beef ⅓ pork & ⅓ veal for the traditional taste. I remember a 3 meat tourtiere being so amazing! I’m sure this is excellent!
Not gonna lie: There's a soft spot in my heart for the meatloaf that mom used to make, but this looks delicious. Gonna have to add this one to the rotation coming up.
Meatloaf is awesome. Especially leftover meatloaf. Sliced thin fries in butter one some good bread with some cheese melted over top and a nice spicy ketchup to dip it in…
For me meatloaf is something you cook the day before, then slice it up and sear the sides to get a nice crust. Serve with mash and gravy, or on a sandwich This looks like it would work great.
Because I happened to have 2 packages of ground meat (beef and pork) and some homemade habañero ketchup in my fridge the other day, I made some meatloaf (for the first time in a while). Interestingly, my completely ad-hoc recipe turned out pretty similar to this. A breadcrumb and milk panade, an extra egg yolk, even the poultry spice (assuming it was rosemary, sage and thyme).
The real difference I had was that I used some old sourdough I whizzed up instead of panko, and I put a bunch of the spicy ketchup in everything, because that's what it's there for.
I tried this last night and it tasted great! I loved the sauce. But being mostly a vegetarian household, I used Impossible meat and sausage. The taste/color was fine but the texture was a little too mushy. Other than the texture, it's a great tasting vegan loaf! Thanks Brian! (been doing some of your other recipes too!)
Please stop putting that stuff in your bodies. It's horrible for you.
THANKS
Thanks for watching
Im gonna make this and post it on my channel. Meatloaf is one of the most under rated comfort foods.
Looks yummy! I will try but don't have a food processor...should be OK by hand n'est ce pas?
I never knew how much i needed Brian eating meatloaf to house music.
Haha 🤙🏻🙏🤙🏻🙏
I make a killer meatloaf, but I’ll definitely try this recipe….cause I trust Chef Brian! Thanks Brian! 😍
5 degrees F (-13F wind chill) here in Kansas today. Meatloaf, smashed taters and peas sounds great! Matzo meal also works great in place of bread crumbs.