Trust me guys, this meatloaf might just be the best you've ever had. All of our guests at Meatstock 2024 went crazy for it! Thank you for giving some much overdue credit to our fantastic chef, Patty!
I have grass fed and finished ground beef, I made my great grandson’s your wonderful egg muffins. The best muffins are 8 eggs 1/2 Ib ground beef with the tallow 1 tbs butter, 8 oz softened cream cheese, add salt, 3.25’ 25 minutes let cool in the oven. Place on a paper towel. These are now our favorite egg muffins, they are so good.
Who was that person in the pork panko video!!!! That side by side was crazy the difference and you look 10 years younger now!!!! You truly are an inspiration to all of us!❤❤❤❤ Terri, GREAT job on the chipmunk voice!!!!!! All I will hear for the rest of the weekend will be ‘gastrique’ in chipmunk!!! PRICELESS❤😂😂😂😂😂😂😂😂😂
Anita, I haven't watched you in a little while. I love your new hairstyle! It's very becoming! And I'm excited to try this meatloaf recipe. Thank you so much for all you do!
I just made this, waiting for oven to heat up. I added the honey, just 1 tbsp to the meatloaf. Didnt make the second part. I didnt have liver so added that much more ground beef. Thank you!
I never added ketchup to meatloaf, didn't know people did. If you can peel them. Another way to lesson the effect of onions on the stomach is to soak them in milk.
I too am allergic to raw onions. They give me a head ache and sometimes a migraine. Sometimes bring on a cough. But if I cook/saute/caramelize them then I can eat them. So if I make anything with onions, I cool them first before adding them into or on something.
Now we Carnivores in the know--all know-- thanks to you and Chef Patty that "Gastrique" is not a condition to be cured! Can't wait to try this meatloaf recipe out!
I also can't tolerate raw onion because of the toxins, gives me flu like symptoms. I'm fine with pickled or cooked ones though. I put worstochier on everything, love it. This recipe looks good.
I never use a loaf pan. I shape it on a cookie sheet and slicing is so much easier. And the loaf does not lose its shape. I always put parchment paper on the sheet pan. I still would have topped it with my sugar free ketchup with the gastriq mixed in and no liver. lol thanks.
Dear Anita. OMG 😆 ❤🎉 this meatloaf has given me another recipe that may be made at least every month if not weekly. Hubby and I are on an extended holiday and we will be entering Canada on Sunday. We will be enjoying this and your videos while we travel. Thank you, thank you, thank you for all you do in our community! Looking forward to seeing your wonderful country. Also of my birth, but now a great place to visit. 🥰
Meatloaf elevated to deliciousness! Thank you. Also the beef bones/beef stew is on par using the immersion blender and reduction techniques. So glad to get these flavors. 😋
Off topic, Anita. Just wanted to thank you for the wonderful Keto Egg Fast book which is so helpful. I could get rid of all my printed messy sheets of your recipes and have everything in one place. In the middle of my egg fast and already lost almost 5 lb. Would recommend to everyone from Amazon. Like the transitioning off menus.
I made it tonight and I'm in agreement. It's great! I added some garlic powder and black pepper, but those are my only tweaks. I will definitely make it again. It has the umami factor for sure!
I got that last 20 pounds to go, been doing carnivore for 2 months now, alot of eggs, because I have pasture raise chickens, lost 12 pounds so far, curious to see how you do from keto to carnivore, you definitely are looking younger, from ditching the oxalates the whites of my eyes are no longer red looking and I feel so much better controlling my blood sugar and appetite.
This looks delicious! I like meatloaf and I have found a way to make it moist. I use half ground beef 🥩 and half fatty ground pork. I also use the pork rinds, eggs etc. I line a loaf pan with bacon then press the meatloaf into it and finish wrapping the bacon. Then I upturn the loaf out of the pan onto a baking sheet. Cook at 350o until the loaf is about 140o. So moist & flavorful. Love to see you do something like it on your channel. As mentioned above you look so healthy and younger now. Thanks for all you do for our community 🩵
This meatloaf looks amazing. I’m looking for a good meatloaf, which is ketovore. I am not a liver person, but I will bite the bullet and puts them in. I can taste it already. I’m sure it’s going to be delicious! Thank you, Anita.
That looks amazing. I never liked he ketchup in the meatloaf growing up so I'm excised to try this. Do you live in Washington State? That beach shot looked like my area Edmonds, WA. or maybe you are Canadian, ha? I'm new here plz forgive me. Thanks again.
Looking forward to making this recipe. I’m thinking that glasique would be good on meatballs too. I might try adding a little anchovy paste in place of the Worcestershire.
Sounds great--going to try ASAP. My recipe is SO close to this one but with no gastrique. I started adding pork panko long ago and its the bomb! Also I have learned not to OVERCOOK the meat loaf to avoid a dry meatloaf. 45 minutes at 350 does it for me. The gastrique sounds like it will elevate this meatloaf to the next level! Thanks so much!
Ok, had to tell you I tried the meat loaf and that Gastrique is the BOMB! I saved the rest and poured it ON the meat loaf at meal time and it was SOOOO good! Great meat loaf! Its going to be my go to. BTW--I took the temp of the meat loaf at 45 min and it was more than done. In my 350 oven it would be done at 30 minutes. Stays moister then. Thanks for sharing!
Looks and sounds yummy! (I'd probably skip the liver, though. 😝) I've made meatloaf similarly. I used beef broth to moisten it, but I'm intrigued by the gastrique. Just might have to make some this weekend!
Looks great! Do you possibly have a link where to get your self-draining loaf pan? (can't remember exactly what you called it) I looked at your Amazon link, but didn't see it there. Thanks in advance.
No thanks…no liver in my meat loaf! No way! Nope! In Canada🇨🇦French’s Worcestershire is Gluten free… Lea and Perrins contains malt vinegar which has gluten. Gladys🇨🇦Toronto🇨🇦
Hi Anita. Do you think it's the liver that makes it moist? I make meatloaf fairly regularly with pork rind crumbs but I don't feel it's particularly moist.
When you say “1 carb”, do you mean 1 gram, or what? It is very imprecise to talk about a number of carbs, and it’s annoying too. Why not use correct terminology when talking about nutrition facts which someone might need to know?
well sorry to annoy you! To me 1 carb means 1 carb gram. 2 carbs would be 2 garb grams. If you need to know the nutrition facts with correct terminology then enter the items into carb manager.
Trust me guys, this meatloaf might just be the best you've ever had. All of our guests at Meatstock 2024 went crazy for it! Thank you for giving some much overdue credit to our fantastic chef, Patty!
Will try this tomorrow
She deserves all the accolades!
I have grass fed and finished ground beef, I made my great grandson’s your wonderful egg muffins. The best muffins are 8 eggs 1/2 Ib ground beef with the tallow 1 tbs butter, 8 oz softened cream cheese, add salt, 3.25’ 25 minutes let cool in the oven. Place on a paper towel. These are now our favorite egg muffins, they are so good.
I'm so happy that Carnivore Hippie is getting coverage. I love their channel.
She definitely deserves some recognition, she is amazing!
Who was that person in the pork panko video!!!! That side by side was crazy the difference and you look 10 years younger now!!!! You truly are an inspiration to all of us!❤❤❤❤
Terri, GREAT job on the chipmunk voice!!!!!! All I will hear for the rest of the weekend will be ‘gastrique’ in chipmunk!!! PRICELESS❤😂😂😂😂😂😂😂😂😂
haha, that gastrique is going to haunt me now! Thank you and to think back then I was spending money on collagen in a can! Meat is the way to go!
Anita, I haven't watched you in a little while. I love your new hairstyle! It's very becoming! And I'm excited to try this meatloaf recipe. Thank you so much for all you do!
You are welcome!
I never add ketchup to my meatloaf. I love meatloaf. Lea & Perrins Original Worcestershire sauce is awesome. Former server here
I just made this, waiting for oven to heat up. I added the honey, just 1 tbsp to the meatloaf. Didnt make the second part. I didnt have liver so added that much more ground beef. Thank you!
Anita, I have the very same mini food processor. It is a workhorse.
Before being carnivore, regular cold meatloaf was always my favorite. But carnivore meatloaf is a brick! So I'm looking forward to this.
That kind of "gastrique" also works awesome in hamburger patties.
Hi Anita... that looks amazing and I am definitely going to try it. I enjoyed seeing you with Kelly and Dr. Kelli this morning...
Thank you!
I really like your haircut👌. Thank you so much for sharing this recipe! 🤤
I grew up with meatloaf as a staple! I have made Neisha’s Ketovore meatloaf, so good! This looks interesting (except the liver…lol).
I never added ketchup to meatloaf, didn't know people did.
If you can peel them. Another way to lesson the effect of onions on the stomach is to soak them in milk.
Oh yeah ketchup with Worcestershire on top! I'll try gastrique since homemade ACV.
I too am allergic to raw onions. They give me a head ache and sometimes a migraine. Sometimes bring on a cough.
But if I cook/saute/caramelize them then I can eat them. So if I make anything with onions, I cool them first before adding them into or on something.
Now we Carnivores in the know--all know-- thanks to you and Chef Patty that "Gastrique" is not a condition to be cured!
Can't wait to try this meatloaf recipe out!
That is funny! 😂
Looks terrific! Hi Teddy and Pippi and Hi Anita! TY!
Hello there! 😍
@@KetogenicWoman
I use knor beef stock liquid in place of w sauce.It's awesome
Kallo stock cubes also really good.
I also can't tolerate raw onion because of the toxins, gives me flu like symptoms. I'm fine with pickled or cooked ones though. I put worstochier on everything, love it. This recipe looks good.
I have Oxalate poisoning and afraid to try the recipe.
You can leave out the onions! We made some a batch at the retreat without onions and it was great!
I always gratet my onion. You get all the flavor..but no chunks. Thanks Mom. Her kids did not like chucks of onion. Enters a grated onion.
I never use a loaf pan. I shape it on a cookie sheet and slicing is so much easier. And the loaf does not lose its shape. I always put parchment paper on the sheet pan. I still would have topped it with my sugar free ketchup with the gastriq mixed in and no liver. lol thanks.
I think on a cookie sheet is better in many ways. More of it gets crispy on the outside because in the loaf pan it tends to steam.
This looks marvelous and it looks like something even I can make!!! Thanks, Anita!
Thank you, Anita! This looks delicious!❤
I was just wondering when this was coming!! 😊😊😊😊❤❤❤❤❤
Can’t wait to try it. Looks great!
I'm delighted to see your method. I miss good meatloaf.
This was delicious and that Gastrique added such great flavor. Thanks for sharing.
Anita you look so pretty. You seem to glow with good health. Love your channel.😊
Thank you!
Dear Anita. OMG 😆 ❤🎉 this meatloaf has given me another recipe that may be made at least every month if not weekly. Hubby and I are on an extended holiday and we will be entering Canada on Sunday. We will be enjoying this and your videos while we travel. Thank you, thank you, thank you for all you do in our community! Looking forward to seeing your wonderful country. Also of my birth, but now a great place to visit.
🥰
It's on regular rotation for me too! Hope you are enjoying your visit! 🍁
Making this today!!
Meatloaf elevated to deliciousness! Thank you. Also the beef bones/beef stew is on par using the immersion blender and reduction techniques. So glad to get these flavors. 😋
Looks great
Off topic, Anita. Just wanted to thank you for the wonderful Keto Egg Fast book which is so helpful. I could get rid of all my printed messy sheets of your recipes and have everything in one place. In the middle of my egg fast and already lost almost 5 lb. Would recommend to everyone from Amazon. Like the transitioning off menus.
I'm so happy it is helpful! If you have time I could use your review on Amazon! 🙏 💗
@@KetogenicWoman Already done!!
That’s the biggest bottle of Worcestershire sauce I’ve ever seen!!!
That looks delicious!!! I can’t wait to make the Gastrique! 🇫🇷
I know! It should last a good while, lol!
Apron is so fresh!
I made it tonight and I'm in agreement. It's great! I added some garlic powder and black pepper, but those are my only tweaks. I will definitely make it again. It has the umami factor for sure!
Thank you Shari!
I got that last 20 pounds to go, been doing carnivore for 2 months now, alot of eggs, because I have pasture raise chickens, lost 12 pounds so far, curious to see how you do from keto to carnivore, you definitely are looking younger, from ditching the oxalates the whites of my eyes are no longer red looking and I feel so much better controlling my blood sugar and appetite.
I am definitely feeling the best I ever have in my life!
That sounds good! I loved seeing you in Kelly Hogan's My Zero Carb Life TH-cam video!
Thank you so much! 💗 It was fun to be on there!
This looks delicious! I like meatloaf and I have found a way to make it moist. I use half ground beef 🥩 and half fatty ground pork. I also use the pork rinds, eggs etc. I line a loaf pan with bacon then press the meatloaf into it and finish wrapping the bacon. Then I upturn the loaf out of the pan onto a baking sheet. Cook at 350o until the loaf is about 140o. So moist & flavorful. Love to see you do something like it on your channel. As mentioned above you look so healthy and younger now. Thanks for all you do for our community 🩵
Sounds so yummy!
This meatloaf looks amazing. I’m looking for a good meatloaf, which is ketovore. I am not a liver person, but I will bite the bullet and puts them in. I can taste it already. I’m sure it’s going to be delicious! Thank you, Anita.
I like this recipe, great idea to add liver. Thanks for sharing
Whoop, there it is!! You and your kitchen are beautiful!! The meatloaf looks amazing, looking forward to trying! Thank you for all you do!
You are so welcome! 💗
That looks amazing. I never liked he ketchup in the meatloaf growing up so I'm excised to try this. Do you live in Washington State? That beach shot looked like my area Edmonds, WA. or maybe you are Canadian, ha? I'm new here plz forgive me. Thanks again.
You are not too far off, excellent guess! I am indeed Canadian and on Vancouver Island where I can wave at my friends across the water in WA state!
Looking forward to making this recipe. I’m thinking that glasique would be good on meatballs too. I might try adding a little anchovy paste in place of the Worcestershire.
Looks yummy, will definitely try this, TY Anita 😊
Hope you enjoy!
Sounds great--going to try ASAP. My recipe is SO close to this one but with no gastrique. I started adding pork panko long ago and its the bomb! Also I have learned not to OVERCOOK the meat loaf to avoid a dry meatloaf. 45 minutes at 350 does it for me. The gastrique sounds like it will elevate this meatloaf to the next level! Thanks so much!
Ok, had to tell you I tried the meat loaf and that Gastrique is the BOMB! I saved the rest and poured it ON the meat loaf at meal time and it was SOOOO good! Great meat loaf! Its going to be my go to. BTW--I took the temp of the meat loaf at 45 min and it was more than done. In my 350 oven it would be done at 30 minutes. Stays moister then. Thanks for sharing!
Thank you, for your tips. I am going to make it again this week as I especially love the leftovers!
I need to try the gastrique.
Great recipe. You mentioned BraggS seasoning. However it is now
Bragg with no S. Thanks Mandela Effect.
Squid brand fish sauce. I put it in everything. It has sugar but no "natural" flavor
I have all the ingredients in the house to make this! Thank you for planning my dinner for me tonight! ❤ Looks fantastic!
Hope you like it!
❤ Anita you need a cool hippie head band bell bottoms and a tie die shirt 😂
I once did own all those things! 😍
@@KetogenicWoman mee too 😂
I just put it in the oven. It’s very different recipe but I think it’s going to be delicious.
Hope you like it!
You're looking great! Thank you for this video.
I made some fermented umami sauce and smells and tastes just like Worcestershire sauce. It is wonderful!
That would be a good substitute!
💜💜💜💜
Have you tried soaking onions in water? It may be ok for you.
Looks and sounds yummy! (I'd probably skip the liver, though. 😝) I've made meatloaf similarly. I used beef broth to moisten it, but I'm intrigued by the gastrique. Just might have to make some this weekend!
Hope you enjoy!
Hello Anita, where would you find the Lea & Perrins in BC?
I looked everywhere around my area and then had to order it from Canadian Amazon.
i love the video with kelly h and the other girl this morning you guys rock it
Thank you!
Looks great! Do you possibly have a link where to get your self-draining loaf pan? (can't remember exactly what you called it) I looked at your Amazon link, but didn't see it there. Thanks in advance.
I have the Wilton pan: amzn.to/4bwXl9g
I just learned from watching Carolyn Ketchum’s channel that allulose makes it more syrup-y
Also, looked like you checked the temp. What temp is it supposed to get to? Thanks much.
It just needs to get to the well done stage (over 165F). It was well above that!
@@KetogenicWoman Thanks so much. I made it tonight and it was great! I think my oven cooks slower though - took 90 minutes, but so good!
What temperature was the oven for this cook?
350 for about an hour
This looks very good. Any ideas how to make it so it doesn't fall apart when cutting or do you think that resting it would do the trick?
Yes, she needs some recognition!
What is the ring that Anita is wearing? Thank you.
I am wearing an Oura ring!
No thanks…no liver in my meat loaf! No way! Nope!
In Canada🇨🇦French’s Worcestershire is Gluten free…
Lea and Perrins contains malt vinegar which has gluten.
Gladys🇨🇦Toronto🇨🇦
I am in Canada and the All Natural Worcestershire bottle I am holding has no malt vinegar. It is gluten free!
What can I use instead of pork rinds. I don't eat pork
You could use dehydrated meat powder? Or dried egg white bread crumbs?
Anita, what ratio of ground beef did you use? When i use 80/20 i have so much fat sitting around my meatloaf.
For meatloaf I would get lean. Actually where I live it's hard to find anything other than lean or extra lean!
the chef patty channel is not known to youtube please help. tnx . tnx for the video . bless
This is it: www.youtube.com/@carnivorehippie8071
Hi Anita. Do you think it's the liver that makes it moist? I make meatloaf fairly regularly with pork rind crumbs but I don't feel it's particularly moist.
I think it's a combination of the liver, the moistened onions and the sauce.
I can't find free egg fast
There are pages and pages of egg fast recipes and archives on my website: ketogenicwoman.com/?s=egg+fast
Serve with Carnivore Chris Mashed "potatoes" yum! No credit to videoer? Sounds like a grandchild? I have all the ingredients, supper tonight!
If you bend the arms of your glasses a little bit more, they won't keep sliding down your nose.
I really need to just go get them adjusted. I've lost 15lbs or so since I bought this pair.
LMNT has a lot of maltodextrin
Yes, this has recently come to light
No one wants to be censored or told how to comment; it’s offensive.
Was not trying to offend, people say whatever they feel like anyways!
When you say “1 carb”, do you mean 1 gram, or what? It is very imprecise to talk about a number of carbs, and it’s annoying too. Why not use correct terminology when talking about nutrition facts which someone might need to know?
well sorry to annoy you! To me 1 carb means 1 carb gram. 2 carbs would be 2 garb grams. If you need to know the nutrition facts with correct terminology then enter the items into carb manager.
You lost me at liver
You can leave it out!