I’ve been coming out of a deep depressive episode and struggling to cook nice things for myself - your videos have helped me so much. They’ve reminded me of the love that goes into cooking and the self care and self love that can come from cooking yourself a nutritious carefully prepared meal. Thank you xxxx
Thank you for your mother’s recipe. I cook for 16 patients their family, employees and volunteers in a palliatifs home. This is my go to meat loaf recipe at least once a month. Always appreciated by everyone 👌
Meatloaf gets a bad rap from generations of poorly made hunks of rubber. “Meatloaf” can be anything you want it to be. It is basically just a giant meatball, and it’s a blank canvas for you to turn into whatever work of art you want. I’ve never liked the ketchup/mustard mixes as a glaze. What I like is a hickory BBQ sauce mixed with some chili oil. The possibilities are limitless.
Totally agree, well almost because I love the old fashioned piquant sauce. Dry mustard in a little cold water let sit for about thirty minutes to develop flavor, mixed into ketchup and brown sugar. Tabasco, Maggi, and Worcestershire in the meatloaf and thyme instead of oregano. Sides are almost always succotash and mashed potatoes with onions that cook in the grease along side the meatloaf. One other thing I picked up was coating the loaf in extra bread crumbs prior to baking, makes a crust and promotes browning but some people would rather not have a crust and have a uniform tender texture which is why I make it rounder, the overcooked edges are my fav and the middle cut for others.
Damn, you’ve become one of the “I see, I click” TH-camrs for me. You’ve put so much swagger in my kitchen and given me a ton of confidence with cooking. So many good flavors to show my wife and son. What a blessing to have your videos in the palm of my hand. You’re the man!!! Much love from Albany, NY
Steve is the best. I've done a similar recipe but the glaze has red wine vinegar instead of mustard. I like the mustard twist. Who doesn't like meatloaf? That time of year....
Thank you so much! My family absolutely LOVED this recipe! I tried it with the potatoes and broccoli as you suggested and added green beans and omg it was perfect ! My husband hated meatloaf up until tonight :) total game changer
Outstanding recipe, I tried it. Turned out great. You are quickly becoming one of my favorite youtube chefs/teachers, right behind ATK..because of your no nonsense thorough style. Thanks!
THANK YOU!!!! I’ve been a huge fan of yours for awhile. I just made this tonight, and my confidence in the kitchen has been restored. This is *THE BEST* meatloaf I’ve ever had….and I’m the one who made it! Keep doing what you’re doing! 🙋🏼♀️💪🏼
Something else you can add to this to intensify the flavors is make about a half cup or so extra of the glaze and actually incorporate it into the meat as your mixing everything, really ties it all together and brings some of that sweetness inside the loaf as well as outside
I tried this last night, made a couple of adjustments based on the ingredients I had on hand but came out soft & moist, and very nice, glaze was nice too!
In mine I add both sauteed and uncooked red/yellow/green bell pepper for flavor and texture purposes. On one hand I feel that sauteed bell pepper flavor can't be beat, and on the other I feel I need a bit of texture so I ended up doing both, and it adds an extra layer of depth to the dish, while maintaining that awesome flavor. I've also tried smoking a meatloaf this passed year with habeneros in place of bell peppers and bbq in place of tomato sauce and I'd say it was pretty awesome.
And I LOVE the idea of cooking it as thick as your forks, so every slice gets a the sauce, it would be like having a turkey dinner where every slice of turkey has the crispy skin attached. My Dad did all the cooking in my house growing up, his meatloaf had a crispy outer shell ... I have zero written recipes for the dishes he made, that I am slowly learning to make from remembering what he did watching him cook. So to try & get that crispy outer coating; for the last coating I'm going to add cane sugar ( a trick I've been doing to my bbq chicken) to the coating mixture & be super careful not to burn it & leave the oven door ajar to let the steam escape... maybe try adding corn flour? ... think I'm going to use a small mold & make a half dozen of them & try to get the results I'm chasing. ...btw if I added pepper I'd use hot peppers diced up instead, my family, friends & myself are all hot food freaks, we normally drench our slices of meat loaf with Red Hot, and/or put a side of hot pepper slices to eat with it like potato chips. There are a LOT of meals in my house that get a side of hots on the side. btw my Dad's ML, the outer coatings was not a soild crispy coating, under the thin crispy coat the sauce was still a normal thick sauce. I bought a whiskey ice cube tray so I can freeze gravy into large sized blocks just the right size for a single serving of mashed potatoes ... & I used it last weekend with leftover gravy from a potroast, (always make extra gravy). So I can recreate my favorite fast food that I haven't had in over a decade, Boston Market's meatloaf & mashed with gravy, but mine will be the deluxe version. (closest Boston Market to me is 48 miles, going to need to add them to my Google Maps, so if I'm ever in that area I know to stop for lunch & to get my fix) When I've made ML in the past I just followed someone's recipe to the letter, & one thing I learned, coat the ML every 15 minutes, but at a cooking temp of 425F I'd coat it every 10 minutes. And the end peices are the best, this is why when I make it next I'm going to make half dozen of them, when I cut these into slices there will be only two slices, both will be ends.
Steve…love the channel…takes me back to my younger years with my extended family and the great simple easy authentic…many times with an American twist…Italian meals. I appreciate your passion and effort put forth for all of us out there watching keep on keeping on…
Wow! I had a feeling this was the recipe to end all meatloaf recipes... amazing! I followed your instructions almost to the 'T' and it was absolutely fantastic! I will be making this on a regular basis! Thank you for sharing!
This meatloaf is truly something else, I’ve gotten better the more times I’ve made it. Made it for my brothers for the holidays and even after a nice dinner out with my mother, I watched my dad sneak into the fridge after and slowly fall in love after he ate it.
I use Pepperidge Farm herb seasoned turkey stuffing to hold flavor and juices. My recipe is from the New Jersey Diner called the Yankee Tower! I use the meatloaf pans that have a lift that holds the loaf out of the fat drippings!
Cool I do 1 carrot, sm onion, 2 stalks celery, sm red pepper in a food processor. 2lbs 80/20 2 eggs, some Pecorino S&P and plain bread crumb I'm liking your glaze and gonna try it. Mine is ketchup and a line of yellow mustard
I was trawling through the meatloaf recipes to try to figure out how much breadcrumbs to use. (I had gathered up everything to make the one by 'Jenny can cook', but she uses oats instead of breadcrumbs). I just wanted to say this one stopped me in my tracks and l watched the whole video. Thankyou for all the tips, dos and donts etc. Very thorough. Very helpful indeed. 👍😊
Whaddayamean? I always use peppers in my meatloaf, I even add a Thai Chili and Bacon. My favorite version is to do a stuffed (spinach, herbs/spices, parmesan) meatloaf which looks like a swiss roll cake when you cut into it, serve it over some wild rice with cheese sauce. Thank you for the new ideas: yum. :P
I love to cook and made my first meatloaf recently. It turned out ok, but now I wish I’d seen this video earlier. Really learned a lot. Next time I’m gonna try this recipe. Thanx!!
I use a Pyrex square or oblong baking dish so can hand shape it. The secret is an undiluted can of Campbell's vegetarian veg soup to give the flavor and veggies. No glaze. Turns out delicious and makes good sandwiches too.
My mom mixed a third each of ground beef, ground pork, and ground veal. She used onions and bread crumbs (sometimes parm grated cheese, sometimes spices like oregano, parsley), and the glaze was a ketchup and tomato sauce mixture.
Just made meatloaf the other night from a recipe I have been using for 30 years, and thought "Can't I do better than this?" Then this video came along. I have printed your recipe and will try it next time!
A top notch cooking channel. You have helped me with pasta, BBQ, and now the beloved MeatLoaf! The pasta tips and techniques alone allow me to make superior meals. Thank you. Not sure why, but your videos are easy to engage with, and encouraging. I’ll bet dinner at your home is well-attended. Peace ☮️.
I like to cook some chopped up bacon with a green and red bell pepper and an onion first. Soaking the breadcrumbs is a must for building flavor. The free-style form makes the meatloaf crust yummy!
I just made this and I’m impressed! Love the meatloaf base especially with the red peppers and v8 juice. I did sauté my onions and peppers first and glad I did. They were perfectly cooked inside the meatloaf. I’m not a big glaze fan in general but it worked. Next time I would probably only make half the glaze and go lighter on the oregano. I think the meatloaf itself is so good that an aggressive glaze isn’t needed. Overall, I really enjoyed it and will be making it again!
Took afew tries to get similar results to your example but getting better each time. About the breadcrumbs they do make a big differance not only hoe coarse or fine they are but also the quality of the original loaf of bread as well. I like to brown off any leftover slices and make sandwiches with it the following day with cheese, to make a meatloaf melt sort of. For those in the UK tesco's sells V8 juice, local asda does not. Take care, God bless one and all.
Alton Brown used a loaf pan, but only to shape it. Like it's done here, he cooks it "open" on a sheet tray. SIDE NOTE: I was fortunate to always have pretty good meatloaf growing up. My friends always think I'm weird because I like the stuff, so maybe I will make them this one for the holidays.
Stephen, your Mom may have nailed the meatloaf, but she scored even higher points when bringing you into the world. Look at those gorgeous hands; you could have chosen any career: surgeon, artist, on and on. As an Italian America family, we're not much for meatloaf - we prefer the delectable and also versitile meata balls. Thank you forever for your hard work and creative recipes. They are, seemingly, never ending!
I can't wait to try this one. My Mom used oatmeal and added green peppers and onions and an egg to the meat mix. The V8 is interesting, and cooking on a cookie sheet, glazing it. Thanks so much. 💖
I always had shaped meatloaf onto a baking pan. I didn’t know people used loaf pans. I totally agree you need the flat pan to get a good glaze, cooked surface, and fork ratio.
I’ve had two very good kinds of meatloaf in my 50 years, one like you are preparing, and another fantastic recipe where you use golden mushroom soup as the topping and use basic meatloaf ingredients (breadcrumbs, chopped onion, garlic, egg, ground beef).
I do 3 smaller loafs , more great edges.. always have third loaf for sandwiches… now widowed and retired…. I make them and freeze … never without makings for a meatloaf sandwich
This one's a winner, folks. I made it with panko and it worked out great. Probably used more like 2 cups of panko to 1 1/3 lb meat. Also instead of ketchup (because I don't have any) I mixed tomato paste, brown sugar, soy sauce, fish sauce, salt, and apple cider vinegar. Also those ingredients (minus the tomato) work as sub for Worcestershire sauce. Perfetto
I made this tonight for the second time. I did not have the V8 juice so I improvised with ketchup mixed with milk and worcestershire sauce to soak the breadcrumbs. It turned out perfectly. I also think the technique of binding the egg to the meat before adding all the veg and the slurry makes a big difference.
I started molding my meatloaf about 15 years ago. I have 6 kids and even though I didn't have 6 yet at that point in time, a loaf pan just wasn't big enough plus cooktime just took too long. Your recipe is fairly similar to mine, but I always used ketchup+bbq sauce instead of V8 and I didn't do the bell pepper. I'm making yours tonight to see how we like it.
I love the dimension of the loaf itself. The one hidden gem li like to add is a hard boiled egg. It’s like winning a prize when you get a slice. Great recipe. Thank you for sharing.
Try charred meatloaf sandwiches 1- cook in muffin pan. 2-bacon grease to lube. 3- fresh diced seeded jalapenos. 4-hot pepper jelly instead of katchup. 5- hamburger bun with mayo and thick slice of cheddar cheese and enjoy
We make a similar recipe, but on a really stressful week we would make "mealloaf ". We ad small diced potatoes and a veg like broccoli tips or brussel sprouts. All in one big slice, then a big nap. 😁
I roast or sauté the veggies first (onions, carrots, celery….I like the red pepper idea though), it makes a big difference. I use a pork/beef/veal mix and two small cans of hunts tomato sauce. One goes in the mix, the other is the glaze. Other than that very similar. Meat loaf is a great recipe for families on a budget, you really stretch out the meat and if you serve it with mashed potatoes nobody walks away hungry. And who doesn’t like a meatloaf sandwich the next day?
Dude, you got a thumbs up from me by making your Mom's meatloaf before even watching the video, loved my mother's and I'm sure you love your's :-).... man you are taking me back home my friend, I will try your recipe looked great .... please keep up the great content!!!
Really enjoy your no nonsense-good-videography-what-to-watch-for-as-you’re-cooking videos. Would you do a video on what to do when you buy too much red peppers (this time) or other produce no longer in prime condition but not yet ready for composting?
I’ve been watching you for a long time now, like you I’m Italian and its funny how our Italian recipes are almost exactly the same. My Italian (100% Calabrian) mother whom I’ve leaned so much from also makes Meatloaf. However, her’s is absolutely terrible, it’s so bad I won’t eat it. She’s 87yo now and till this day we laugh and laugh about how bad it is, she is a saint. Anyway, your Mothers Meatloaf looks fantastic, I can’t wait to try it. God bless brother…
This recipe is very similar to mine. Rubbing the loaf with oil prior to baking is a great tip. I'm going to try the V8, and your glaze. Otherwise, the recipes are virtually the same. (I use instant oats instead of bread crumbs, however.)
I’m southern and been making meatloaf like yours for years, except I use a can of petite diced tomatoes 🍅 in place of V8 and uncooked oatmeal in place of breadcrumbs. Otherwise about the same. Will add beef bullion if I want a beefy er flavor. I’m gonna try V8 next time. Can’t beat good meatloaf. 😋
9:02 I know you can eat some raw beef you trust, but if you're using regular store bought ground beef, make sure you don't re-use the glaze that glazed the raw loaf (double dipping rules apply) for presentation. That'll run the risk of stomach viruses sky high, which are not pleasant! Cook responsibly everyone, if you want some for presentation on your plate like this, set some glaze off to the side before glazing the raw loaf so you can glaze the plate safely (and with a freshly washed glazing tool). 😉 Happy meat loafing, everyone. 🐄
I’ve been coming out of a deep depressive episode and struggling to cook nice things for myself - your videos have helped me so much. They’ve reminded me of the love that goes into cooking and the self care and self love that can come from cooking yourself a nutritious carefully prepared meal. Thank you xxxx
Freeze it in small portions for those days cook might not want to cook. I love a meatloaf sandwich!
You're right, I love his outro message "Go feed yourself". It's all about care (and self-care). Hope you're feeling better now!
Just checking on you, you doing ok?
@@michaeljohnson2922 thank you! Doing ok getting through it. Comments like this remind me that there’s good people out there
@@michaeljohnson2922 That's so nice of you. God Bless
LOVED meatloaf dinners growing up… and even more so the meatloaf sandwiches the next day…. A childhood memory jewel
A seriously underrated childhood experience!
Yes!!! The cold meatloaf sandwiches the next day are so good!😋
Ditto, sandwiches!
Meatloaf sandwiches slap!
@@merrymaya lmao that's disgusting
Thank you for your mother’s recipe. I cook for 16 patients their family, employees and volunteers in a palliatifs home. This is my go to meat loaf recipe at least once a month. Always appreciated by everyone 👌
Meatloaf gets a bad rap from generations of poorly made hunks of rubber. “Meatloaf” can be anything you want it to be. It is basically just a giant meatball, and it’s a blank canvas for you to turn into whatever work of art you want. I’ve never liked the ketchup/mustard mixes as a glaze. What I like is a hickory BBQ sauce mixed with some chili oil. The possibilities are limitless.
I agree! I love meatloaf! I'm Cajun and my grandpa always made it with a brown gravy instead of with Ketchup. Lots of onions and garlic yisss lol
Totally agree, well almost because I love the old fashioned piquant sauce. Dry mustard in a little cold water let sit for about thirty minutes to develop flavor, mixed into ketchup and brown sugar. Tabasco, Maggi, and Worcestershire in the meatloaf and thyme instead of oregano.
Sides are almost always succotash and mashed potatoes with onions that cook in the grease along side the meatloaf.
One other thing I picked up was coating the loaf in extra bread crumbs prior to baking, makes a crust and promotes browning but some people would rather not have a crust and have a uniform tender texture which is why I make it rounder, the overcooked edges are my fav and the middle cut for others.
Probably a hot take but I for one prefer a meatloaf denser than a brick of lead
My glaze is tomato sauce, apple cider vinegar and brown sugar.
tbh it gets a bad wrap from johnny test no cap
I made this last week!! It was a big hit with the grandbabies. Delicious and now my go to meatloaf, the sauce is everything!
Sir I had to come back and say I made this recipe and it was the best meatloaf I’ve ever had in my life. Thank you so much.
Damn, you’ve become one of the “I see, I click” TH-camrs for me. You’ve put so much swagger in my kitchen and given me a ton of confidence with cooking. So many good flavors to show my wife and son. What a blessing to have your videos in the palm of my hand. You’re the man!!! Much love from Albany, NY
Me too, I love his food, his personality, and all the inspiration I get from watching him.
Me three
Ditto! From Glens Falls NY!
Steve is the best. I've done a similar recipe but the glaze has red wine vinegar instead of mustard. I like the mustard twist. Who doesn't like meatloaf? That time of year....
Thank you so much! My family absolutely LOVED this recipe! I tried it with the potatoes and broccoli as you suggested and added green beans and omg it was perfect ! My husband hated meatloaf up until tonight :) total game changer
What's the ratio of fat? 80% lean?
Outstanding recipe, I tried it. Turned out great. You are quickly becoming one of my favorite youtube chefs/teachers, right behind ATK..because of your no nonsense thorough style. Thanks!
I sit and wait for this guy to post I can’t get enough of his videos
THANK YOU!!!! I’ve been a huge fan of yours for awhile. I just made this tonight, and my confidence in the kitchen has been restored. This is *THE BEST* meatloaf I’ve ever had….and I’m the one who made it! Keep doing what you’re doing! 🙋🏼♀️💪🏼
Something else you can add to this to intensify the flavors is make about a half cup or so extra of the glaze and actually incorporate it into the meat as your mixing everything, really ties it all together and brings some of that sweetness inside the loaf as well as outside
I tried this last night, made a couple of adjustments based on the ingredients I had on hand but came out soft & moist, and very nice, glaze was nice too!
In mine I add both sauteed and uncooked red/yellow/green bell pepper for flavor and texture purposes. On one hand I feel that sauteed bell pepper flavor can't be beat, and on the other I feel I need a bit of texture so I ended up doing both, and it adds an extra layer of depth to the dish, while maintaining that awesome flavor. I've also tried smoking a meatloaf this passed year with habeneros in place of bell peppers and bbq in place of tomato sauce and I'd say it was pretty awesome.
I'm going to try this recipe...it looks so good.
Let “US” know lol
Love seeing an amazing chef complimenting another great chef.
Great 👍
Have you tried it yet chef? 😊
we still waiting for feedback
And I LOVE the idea of cooking it as thick as your forks, so every slice gets a the sauce, it would be like having a turkey dinner where every slice of turkey has the crispy skin attached.
My Dad did all the cooking in my house growing up, his meatloaf had a crispy outer shell ... I have zero written recipes for the dishes he made, that I am slowly learning to make from remembering what he did watching him cook. So to try & get that crispy outer coating; for the last coating I'm going to add cane sugar ( a trick I've been doing to my bbq chicken) to the coating mixture & be super careful not to burn it & leave the oven door ajar to let the steam escape... maybe try adding corn flour? ... think I'm going to use a small mold & make a half dozen of them & try to get the results I'm chasing. ...btw if I added pepper I'd use hot peppers diced up instead, my family, friends & myself are all hot food freaks, we normally drench our slices of meat loaf with Red Hot, and/or put a side of hot pepper slices to eat with it like potato chips. There are a LOT of meals in my house that get a side of hots on the side. btw my Dad's ML, the outer coatings was not a soild crispy coating, under the thin crispy coat the sauce was still a normal thick sauce.
I bought a whiskey ice cube tray so I can freeze gravy into large sized blocks just the right size for a single serving of mashed potatoes ... & I used it last weekend with leftover gravy from a potroast, (always make extra gravy). So I can recreate my favorite fast food that I haven't had in over a decade, Boston Market's meatloaf & mashed with gravy, but mine will be the deluxe version. (closest Boston Market to me is 48 miles, going to need to add them to my Google Maps, so if I'm ever in that area I know to stop for lunch & to get my fix)
When I've made ML in the past I just followed someone's recipe to the letter, & one thing I learned, coat the ML every 15 minutes, but at a cooking temp of 425F I'd coat it every 10 minutes. And the end peices are the best, this is why when I make it next I'm going to make half dozen of them, when I cut these into slices there will be only two slices, both will be ends.
Made it tonight ..great meatloaf & the glaze terrific 👍🥰
This is classic and perfectly done..thank you for keeping meals simple with ingredients that real people have in their kitchen..
LOVE meatloaf. Mom (and now I) always made the classic recipe out of the red and white checkered Better Homes cookbook. Slathered with ketchup! Yum!!
Love your show! Since watching you, I have been encouraged to cook more since you show that good home cooking can be so easy to do. Thank you.
Steve…love the channel…takes me back to my younger years with my extended family and the great simple easy authentic…many times with an American twist…Italian meals. I appreciate your passion and effort put forth for all of us out there watching keep on keeping on…
Wow! I had a feeling this was the recipe to end all meatloaf recipes... amazing! I followed your instructions almost to the 'T' and it was absolutely fantastic! I will be making this on a regular basis! Thank you for sharing!
Made it tonight!! My husband the meatloaf lover said it was the best ever. Thank your Mama!
This meatloaf is truly something else, I’ve gotten better the more times I’ve made it. Made it for my brothers for the holidays and even after a nice dinner out with my mother, I watched my dad sneak into the fridge after and slowly fall in love after he ate it.
I made this a couple of hours ago…my good god. Cooking it on a cookie sheet was a revelation!!! I will never use a loaf pan again!!! So yum
I’ve been waiting for this!!! Proud Patreon Supporter. I owe you a lifetime subscription, you taught me how to braise short ribs. 🥰
I'll be making this for sure! I've tried several of your recipes now and they're all winners. Thanks Steve.
Love this - been making meatloaf forever but I did learn something here. That's why I watch you bro!
"This is the only acceptable time to slap your meat." I should have seen that coming, but it totally took me off guard. Hahaha! Perfect delivery.
Your Mom is a Saint and we want to express our thanks!
Thank you from Brazil! The loaf turned out juicy and full of flavor! You're the best!
I use Pepperidge Farm herb seasoned turkey stuffing to hold flavor and juices. My recipe is from the New Jersey Diner called the Yankee Tower! I use the meatloaf pans that have a lift that holds the loaf out of the fat drippings!
Making this now as we speak. Had to try this Recipe. Your content is my favorite on TH-cam 🫡🍻 Much respect.
I found your channel and tried this recipe last night. Very good! Subscribed. I look forward to making more of them.😄
I made this for dinner tonight and OH MY FREAKING GOD it is so delicious, I will be making it forever
Looks absolutely delicious! Thanks for sharing! I'm definitely making this! 😁
Wow. I really like that glaze recipe. Super simple not over the top.
Cool
I do 1 carrot, sm onion, 2 stalks celery, sm red pepper in a food processor.
2lbs 80/20
2 eggs, some Pecorino
S&P and plain bread crumb
I'm liking your glaze and gonna try it.
Mine is ketchup and a line of yellow mustard
I made this recipe with 1lb of ground bison and ground chuck. Absouletly incredible. Thanks for spreading this joy
I love meatloaf, any kind. Literally even the cafeteria stuff too!
Or, the mini meatloaves at Ikea's cafeteria.
Love it! That open pan technique is fantastic. I love the crispy ends too!
I was trawling through the meatloaf recipes to try to figure out how much breadcrumbs to use. (I had gathered up everything to make the one by 'Jenny can cook', but she uses oats instead of breadcrumbs). I just wanted to say this one stopped me in my tracks and l watched the whole video. Thankyou for all the tips, dos and donts etc. Very thorough. Very helpful indeed. 👍😊
Whaddayamean? I always use peppers in my meatloaf, I even add a Thai Chili and Bacon.
My favorite version is to do a stuffed (spinach, herbs/spices, parmesan) meatloaf which looks like a swiss roll cake when you cut into it, serve it over some wild rice with cheese sauce.
Thank you for the new ideas: yum. :P
I love to cook and made my first meatloaf recently. It turned out ok, but now I wish I’d seen this video earlier. Really learned a lot. Next time I’m gonna try this recipe. Thanx!!
I use a Pyrex square or oblong baking dish so can hand shape it. The secret is an undiluted can of Campbell's vegetarian veg soup to give the flavor and veggies. No glaze. Turns out delicious and makes good sandwiches too.
My mom mixed a third each of ground beef, ground pork, and ground veal. She used onions and bread crumbs (sometimes parm grated cheese, sometimes spices like oregano, parsley), and the glaze was a ketchup and tomato sauce mixture.
That sounds italian
@@fish_fry7 Jews and Italians have a lot of common recipes, so whatever! hehe This Jewish kid loved it best the way my mom did it.
Just made meatloaf the other night from a recipe I have been using for 30 years, and thought "Can't I do better than this?" Then this video came along. I have printed your recipe and will try it next time!
A top notch cooking channel. You have helped me with pasta, BBQ, and now the beloved MeatLoaf! The pasta tips and techniques alone allow me to make superior meals. Thank you. Not sure why, but your videos are easy to engage with, and encouraging. I’ll bet dinner at your home is well-attended. Peace ☮️.
OMG, that looks so good. Thinking it's on the menu this week. Thanks bunches. 😁
I like to cook some chopped up bacon with a green and red bell pepper and an onion first. Soaking the breadcrumbs is a must for building flavor. The free-style form makes the meatloaf crust yummy!
I just made this and I’m impressed! Love the meatloaf base especially with the red peppers and v8 juice. I did sauté my onions and peppers first and glad I did. They were perfectly cooked inside the meatloaf. I’m not a big glaze fan in general but it worked. Next time I would probably only make half the glaze and go lighter on the oregano. I think the meatloaf itself is so good that an aggressive glaze isn’t needed. Overall, I really enjoyed it and will be making it again!
Took afew tries to get similar results to your example but getting better each time. About the breadcrumbs they do make a big differance not only hoe coarse or fine they are but also the quality of the original loaf of bread as well. I like to brown off any leftover slices and make sandwiches with it the following day with cheese, to make a meatloaf melt sort of. For those in the UK tesco's sells V8 juice, local asda does not. Take care, God bless one and all.
I just finished it and the oregano was so different but a nice touch!! Props!!
"eats like brisket"
Oh boy the pit dorks are gonna get yah for that one
What type of bread crumbs do you use Italian or Japanese or Plain?
My dad's meatloaf was very similar except he did brown gravy topping since we live in the deep south. Fantastic recipe.
Alton Brown used a loaf pan, but only to shape it. Like it's done here, he cooks it "open" on a sheet tray. SIDE NOTE: I was fortunate to always have pretty good meatloaf growing up. My friends always think I'm weird because I like the stuff, so maybe I will make them this one for the holidays.
You are a Great Culinary Artist. Thank you for sharing. You are the full package.
Stephen, your Mom may have nailed the meatloaf, but she scored even higher points when bringing you into the world. Look at those gorgeous hands; you could have chosen any career: surgeon, artist, on and on. As an Italian America family, we're not much for meatloaf - we prefer the delectable and also versitile meata balls. Thank you forever for your hard work and creative recipes. They are, seemingly, never ending!
I love all meatloaf recipes but this one looks soooo good. Key is the glaze on all sides and loaf proportion. Mmmmmm! Thank you!
I can't wait to try this one. My Mom used oatmeal and added green peppers and onions and an egg to the meat mix. The V8 is interesting, and cooking on a cookie sheet, glazing it. Thanks so much. 💖
Another hit! I've made a ton of your recipes this last year and nothing has been less than great. Nice work
I always had shaped meatloaf onto a baking pan. I didn’t know people used loaf pans. I totally agree you need the flat pan to get a good glaze, cooked surface, and fork ratio.
your videos and demeanor are so...real. it is great to learn from you!
Favorite cooking channel! Keep em coming. Please and thank you!
I’ve had two very good kinds of meatloaf in my 50 years, one like you are preparing, and another fantastic recipe where you use golden mushroom soup as the topping and use basic meatloaf ingredients (breadcrumbs, chopped onion, garlic, egg, ground beef).
I do 3 smaller loafs , more great edges.. always have third loaf for sandwiches… now widowed and retired…. I make them and freeze … never without makings for a meatloaf sandwich
One of my favorite sandwich is a meatloaf sandwich.
This one's a winner, folks. I made it with panko and it worked out great. Probably used more like 2 cups of panko to 1 1/3 lb meat. Also instead of ketchup (because I don't have any) I mixed tomato paste, brown sugar, soy sauce, fish sauce, salt, and apple cider vinegar. Also those ingredients (minus the tomato) work as sub for Worcestershire sauce. Perfetto
Surprised you didn't add a shot of wine in with the crumbs
I wish I could say this about my mom's meatloaf--or any of her cooking. But the woman never made anything the same way twice
Lol that is what my kids say about me, your mama probably uses what she has on hand & that's why it's never the same🤣
Sounds like an "inverted stuffed cabbage" (cabbage on the inside, meat on the outside); I'm sure the flavors still meld together well.
Lolol
Hey this was done really well. Really enjoyed your narration. Go Sox! 😉
OMG you’re a genius. This looks so delicious. Some of your techniques are so practical and spot on.
LOVE hearing an American struggle over 'Worcestishire Sauce'
Literally every American. It's almost a game to screw it up as much as possible for some.
Now I have to look up the video for pronunciation
@@rini6 Worstersauce.
Not just Americans. Here in the Netherlands they don't have a clue either.
th-cam.com/video/x4fNFo2nsNw/w-d-xo.html
Dude, you are one of my favorite channels. Keep up the great work!
YES! V8, my mom used it for almost everything, her cabbage soup was wonderful. That is a beautiful meatloaf.
Just made this for the family last night, HUGE hit. Love this recipe!! The V8 juice really brings out so much flavor!
Found your site today. Really enjoy it. You have wonderful presentation skills
I made this tonight for the second time. I did not have the V8 juice so I improvised with ketchup mixed with milk and worcestershire sauce to soak the breadcrumbs. It turned out perfectly. I also think the technique of binding the egg to the meat before adding all the veg and the slurry makes a big difference.
I started molding my meatloaf about 15 years ago. I have 6 kids and even though I didn't have 6 yet at that point in time, a loaf pan just wasn't big enough plus cooktime just took too long. Your recipe is fairly similar to mine, but I always used ketchup+bbq sauce instead of V8 and I didn't do the bell pepper. I'm making yours tonight to see how we like it.
Definitely going to make this! Thanks so much fir sharing!
I love the dimension of the loaf itself. The one hidden gem li like to add is a hard boiled egg. It’s like winning a prize when you get a slice. Great recipe. Thank you for sharing.
That brings back memories... thx for reminding me.
Try charred meatloaf sandwiches 1- cook in muffin pan. 2-bacon grease to lube. 3- fresh diced seeded jalapenos. 4-hot pepper jelly instead of katchup. 5- hamburger bun with mayo and thick slice of cheddar cheese and enjoy
Can you do a video on how you clean and care for your cutting board?
We make a similar recipe, but on a really stressful week we would make "mealloaf ". We ad small diced potatoes and a veg like broccoli tips or brussel sprouts. All in one big slice, then a big nap. 😁
I roast or sauté the veggies first (onions, carrots, celery….I like the red pepper idea though), it makes a big difference. I use a pork/beef/veal mix and two small cans of hunts tomato sauce. One goes in the mix, the other is the glaze. Other than that very similar. Meat loaf is a great recipe for families on a budget, you really stretch out the meat and if you serve it with mashed potatoes nobody walks away hungry. And who doesn’t like a meatloaf sandwich the next day?
Mixing the sauce with the breadcrumbs is a brilliant idea. 😀
You are an amazing chef, thank you for delicious recipes every time.
He's not a chef, have you seen him use a knife or try to plate something?
I cant wait to make this recipe, this one is going in my cookbook, thanks for sharing ❤️👍🏾
Made one today. Enjoying it right now. Going to get another slice.
My mouth is watering ! Making this next weekend! Do you feed your neighbors your food after filming ? I bet they love that
Dude, you got a thumbs up from me by making your Mom's meatloaf before even watching the video, loved my mother's and I'm sure you love your's :-).... man you are taking me back home my friend, I will try your recipe looked great .... please keep up the great content!!!
Really enjoy your no nonsense-good-videography-what-to-watch-for-as-you’re-cooking videos. Would you do a video on what to do when you buy too much red peppers (this time) or other produce no longer in prime condition but not yet ready for composting?
I’ve been watching you for a long time now, like you I’m Italian and its funny how our Italian recipes are almost exactly the same. My Italian (100% Calabrian) mother whom I’ve leaned so much from also makes Meatloaf. However, her’s is absolutely terrible, it’s so bad I won’t eat it. She’s 87yo now and till this day we laugh and laugh about how bad it is, she is a saint. Anyway, your Mothers Meatloaf looks fantastic, I can’t wait to try it. God bless brother…
This recipe is very similar to mine. Rubbing the loaf with oil prior to baking is a great tip. I'm going to try the V8, and your glaze. Otherwise, the recipes are virtually the same. (I use instant oats instead of bread crumbs, however.)
I've found that oats give it a completely different texture than bread crumbs. I tried it and wasn't a fan
I’m southern and been making meatloaf like yours for years, except I use a can of petite diced tomatoes 🍅 in place of V8 and uncooked oatmeal in place of breadcrumbs. Otherwise about the same. Will add beef bullion if I want a beefy er flavor. I’m gonna try V8 next time. Can’t beat good meatloaf. 😋
9:02 I know you can eat some raw beef you trust, but if you're using regular store bought ground beef, make sure you don't re-use the glaze that glazed the raw loaf (double dipping rules apply) for presentation. That'll run the risk of stomach viruses sky high, which are not pleasant!
Cook responsibly everyone, if you want some for presentation on your plate like this, set some glaze off to the side before glazing the raw loaf so you can glaze the plate safely (and with a freshly washed glazing tool). 😉
Happy meat loafing, everyone. 🐄
Thank you for this recipe. I've always wanted to make meatloaf and now I will try to do this one for my family.
Loving your recipes as always Stephen! I'm in Italy and I can't get the v8 juice, what can I use instead of it?
Thanks!
Cook a simple sofritto (with the onions, red pepper and a rib of celery finely chopped) and add 150ml of passatta with salt to taste.
Thank you for showing this dish