1923 Chili Meat Loaf Recipe - Old Cookbook Show

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1923 Mexican Meat Loaf Recipe - Old Cookbook Show
This recipe is from the Gebhardt's old cookbook from 1923. If you enjoy old cookbooks and real culinary history - you've found the right channel.
Ingredients:
2 pounds beef (ground)
1 pound pork (ground)
½ pound smoked ham (ground)
1 cup cracker crumbs
2 eggs
1 teaspoon salt
2 tablespoons minced onion
½ garlic button minced
1 tablespoon Gebhardt's Eagle Chili Powder
6 drops Tabasco Sauce
½ cup milk
Put all ingredients in a large bowl and mix thoroughly. Mold in loaf form about 3 inches deep, keeping the form even. Put in greased baker, add ½ cup boiling water, and cook in a quick oven from 40 - 50 minutes. If the baker is covered, it will not need basting; if open baste with boiling hot water twice during the cooking.
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Опубликовано:

16 апр 2022

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Комментарии : 294

@Groagun 2 года назад

Now this is where, I think, we want to see Glen re-do the recipe the way he thinks it should be and to his taste.

@jajwarehouse1 2 года назад

The way it reads to me, after forming it in a loafer, transfer it out of the loafer into a larger baker. This would open it to browning on top and sides instead of boiling in the liquids.

@williamjackson5942 2 года назад

That is the way my father, trained as a cook in US army ww2, did it. I don't know what the secret was but you could slice it thin for sandwiches etc while it was still hot.

@brockreynolds870 2 года назад

I agree. that's how I take it as well.

@1337billybob 2 года назад

Exactly what I thought. My lovely wife makes half ground turkey half ground beef meat loaves (the best one is when I butcher an entire turkey into lean ground meat, and the texture was springing from all the cartilage) The loaves were also small hand made on a baking sheet and glazed heavily with a mixture of ketchup mustard and brown sugar. Freezes well, too! Three times the surface area if you don’t put them in a tin and even more if you make them into individual servings.

@zerozero9085 2 года назад

Exactly how I've baked meatloaf my entire life. Not as greasy, too.

@dianatennant4346 2 года назад

I would read it make it into a loaf shape and put it in a baker a baking pan. I actually never knew how many people actually put meatloaf in loaf pans until I was a middle-aged grown adult and started watching cooking shows and RU-vid. You just made a loaf shape and then cooked it in a baking pan.

@lwilton 2 года назад

I think the key to "it's not hot at all" is in the description of the recipe on the next page, where they add 1 teaspoon of chili powder to about 3 cups worth of food. They say "you will be delighted with this flavor -- it's only mildly hot." This is the same era that recipes suggested wiping one garlic clove around the inside of the pot and then discarding it before cooking your meal in the pot, usually with assurances that it was safe to use that much garlic without making the food inedible.

@virginiaf.5764 2 года назад

They'd faint at the amount of garlic I use in everything!

@brentkreinop1716 2 года назад

What seems like a long time ago now, but was only 20 years ago, if I called home and told my dad that I was making chili, he'd get heartburn from 2500 miles away. Fast forward 15 years and I'm making dinner for myself and his granddaughter while her parents were out for the evening. She was desperate to try anything that Uncle Brent was eating so I gave her a bite with the tiniest dot of habenero hot sauce on it. She drank an entire cup of milk, which was usually a multi hour supply for that tiny three year old, and still checks for hot sauce on anything I make for her to eat now almost five years later 😅

@cheutho 2 года назад

Probably pump up the spice if you actually wanted to taste spice. If I was going to make that myself, I'd also probably skip the water. Maybe swap out the ham for chorizo.

@DebatingWombat 2 года назад

At the time of that recipe book, you would be more likely to find garlic at the pharmacy than at the greengrocer’s in my region of the world. Only wiping with garlic (or similar very judicious use) was fairly typical until about a generation ago. The main change seems to have got going in the 1970s and now there’s garlic in almost every kitchen.

@nomadmarauder-dw9re 9 месяцев назад

@@cheutho yes, chorizo. But pork.

@cr3701 2 года назад

Glad you liked the cookbook! It was so interesting that I had to share with my favorite cooking show. But I agree, not enough spices for this Texan.

@tjs114 2 года назад

My Dad was a can mechanic for United Can for almost 50 years. The company was originally Norton Simon who sold to Beatrice (who owned Gebhardt) before ending up ConAgra. I remember him bringing home cans of unlabelled Chili Powder and that powder was really, REALLY hot in comparison to the stuff we can get these days.

@Chudhole 2 года назад

I’m wondering if you could something like slap ya mama as a substitute which might get you closer to the vibe

@essaboselin5252 2 года назад

That helps explain why this turned out so mild. It would be curious to see it made with more, or hotter, chili powder to compare the results.

@johniwan1 2 года назад

I don't use a loaf pan for my meat loaf. I use a 13x9 glass baking dish and then "form it into a loaf" as the recipe suggests. This leaves room on the sides and you can add the water without issue.

@blackened144 2 года назад

I think thats what this recipe is saying, only it says to use the loaf pan to form it but them turn it onto a greased baking dish.

@ABok-pf9bz 2 года назад

I do that too.

@michaeltres 2 года назад

Thank you tremendously for the note about 1-2 meaning "one half". As to ways of describing garlic, in Spanish, a clove of garlic is un "diente de ajo", a "tooth" of garlic. As for the ham, I'm old enough to remember "ham loaf", a meatloaf made with half ham, half fresh pork, all ground and mixed with breadcrumbs, eggs, and all the rest. People don't seem to have a lot of leftover ham anymore, and maybe that's why the recipe went out of fashion. As for salt, I always use a tenth ounce of salt for every pound of meat, which conveniently translates to 1 tsp Diamond Crystal kosher salt. That's assuming the meat doesn't have any salt, which is not the case with things like ham.

@dianatennant4346 2 года назад

I also remember ham loaf and crave it occasionally but my grandparents' background was more Amish Mennonite and I thought that was actually just an area type thing maybe not

@j.f.8269 2 года назад

I immediately had to pause and go get my grandma's family cookbook and dig out her hamloaf recipe to see if I remembered it right. Haven't had it in ages. We had it fairly regularly when I was a kid, but never after she passed away. I'm thankful for this episode jogging my memory.

@chriskasprzyk6235 2 года назад

I remember Gebharts chili powder very well growing up in Texas in the 70's. It was the chili powder that I grew up eating and mom and grandma always had it in the cupboard. I haven't seen it in quite some time. This type of meatloaf is still pretty common in the older and more southern parts of Texas and is quite commonly done with a mix of ground deer and pork and a little extra spice is provided by picking some of the chiltepin peppers that grow wild all over the place and grinding them with the meat.

@RaduCiprian 2 года назад

here in Romania is called "a doggy of garlic"

@charlescopeland4883 2 года назад

We owned a small cafe and for our meatloaf, we mixed 80/20 ground beef with a good amount of a good commercial chunky Picante. Simple, quick and quite tasty if you ask me, The chunky Picante had all of the ingredients you'd want in a meatloaf.

@EbonRaven 2 года назад

Most of the recipes I see that ask you to shape and then turn it, or whatever the phrasing was, want you to shape the loaf using the loaf pan and turn it out into or onto another pan so that it is a free-standing meatloaf that cooks and browns in the oven. Still, this sounds pretty tasty.

@davidb9547 2 года назад

I keep Gebhardt chilli powder in my cabinet. Not because it the best, but because the dishes my mother made don't taste right without it. You were right about Conagra Brands. Damn company is into everything.

@jwm1222 2 года назад

I remember having something similar while growing up in the 70-80's. Mom's version did have more spice to it. I know it had cumin and oregano in it, similar to Texas chili. Also she finished the meatloaf off in the oven by adding a tomato based hot sauce/salsa on top. It really browned up with a nice caramelized flavor. I think she even would add a can of green chilies at times. Anyway great blast from the past for this Texan.

@ABok-pf9bz 2 года назад

That sounds awesome. I remember some of that in my father's. :)

@joeseeking3572 2 года назад

Somewhat unrelated to this dish - but it brought back a memory - cold meatloaf sandwiches on white bread. That was a Dad thing; Mom would have served leftovers hot as another dinner, but if it was a weekend, Dad would give it to you for lunch. Maybe with bread and butter pickles.

@j.f.8269 2 года назад

Yes! My family was the same. I remember when I tried to make dad sandwiches, I could never get the meatloaf to cut into slices so it turned into a mess. Still tasty, tho.

@eduardoaaguirrevelez2492 2 года назад

In Puerto Rico we call a clove of garlic a “diente de ajo” which means a “tooth of garlic”. Love the vids!

@RonOhio 2 года назад

I've been looking for a good meatloaf recipe with more flavor. Obviously this isn't it. But in an era when people worked hard and came home hungry, I expect this was pretty satisfying.

@Graham-ce2yk 2 года назад

Thank's for covering this. I agree it's an interesting piece of food history. Mexican food (or at least the idea of Mexican food) had been spreading out into the rest of the world before Gerbhardt started promoting it. The sadly defunct 'Old Foodie' blog posted a recipe for a 'Mexican Chili Stew' sourced from a 1905 cookbook entitled 'Fifty choice recipes for Spanish and Mexican dishes'. The recipe (Reproduced below for anyone who's interested) get's it's kick not so much from Chilies but from Worcestershire sauce! Mexican Chili Stew. Four medium-sized potatoes, four large tomatoes, one good-sized onion. Cut all in small pieces; two pounds of lean beef cut in dice. Put beef in pot with two tablespoonfuls of heated butter and the onion, and stew half hour; then add rest of vegetables with one quart of hot water, one tablespoonful of chili powder and three of Worcestershire sauce; salt and pepper to taste with one clove of garlic; cook on slow fire until thoroughly done.

@TracyShead-Stamey 2 года назад

Happy Easter and Passover. I hope everyone has a great day.

@oreally8605 2 года назад

Happy Easter and Passover to you too. Enjoy whatever your Easter meal is going to be...

@TracyShead-Stamey 2 года назад

We are doing chicken, potatoes and baked mac n cheese. It's only my partner and I so I don't fix a lot.

@erikacontreras4313 2 года назад

Gebhardt Enchilada Sauce is the best! The hot sauce was amazing but was discontinued in the 90's. I know people wrote in to try to get the company to continue production.

@loriki8766 2 года назад

For processed products that I really like, I look for copy cat recipes online or try to make my own. So that when they get discontinued I still have a way to enjoy the food I use them in.

@lindar7099 2 года назад

Agree Genhardt enchilada sauce is good,but can’t find it anymore

@KaneFan57 2 года назад

Gerhardt's is the only chili powder my family uses

@albinnibla 2 года назад

My grandma would make this, but just with the chili powder, omitting the chili sauce. She would then put the meatloaf in a loaf pan, and THAT would sit in an open roaster to which a half cup of water would have been added, then baked as directed. I was tickled to see that recipe booklet, as I have one myself. Thank you, great video as ever.

@anica935 2 года назад

Happy Easter!!!

@Wiencourager 2 года назад

Gebharts was the first company to market chili powder as we know it today. Their innovation was adding other spices, it’s not just powdered chilies.

@chriscaughey1103 2 года назад

Always good to see you back! Meatloaf is meatloaf no matter what you do to it! I found that truth over the years.

@stanmarcusgtv 2 года назад

keeping in the loaf pan will make it super greasy - shape into loaf and put it in a pan so grease runs out and it browns

@markiangooley 2 года назад

In an old Warner Brothers cartoon, Elmer Fudd put a drop of Tabasco sauce on a steak and it was inedible to another character. Times have changed.

@singlesideman 2 года назад

What a cute little cookbook! I just love the twenties...

@MichaelErb7 2 года назад

1-2 vs. 1/2 seems super confusing! I can imagine some ruined recipes because of that. By the way, I'm impressed with how casual and easy-going Glen's videos are. I made a video yesterday and it's tough! Besides the technical aspects, as soon as I'm looking at the camera, I apparently forget how to speak. Anyway, keep up the good work!

@asquithmainlines699 2 года назад

My all time favourite meatloaf recipe is Alton Brown’s. The addition of vegetables keeps it so moist and the glaze just pushes it over the top. I always double the recipe and freeze one for cooking later. The ham is an interesting addition tough. Since neither of you mentioned it in the tasting I am guessing it didn’t add anything.

@jamesellsworth9673 2 года назад

Alton Brown's recipe has been our favorite too!

@WagonPilotAdventures 2 года назад

I used to make it and totally forgot about it since I've been using a different recipe for the past few years. Time to crack open my Good Eats books again.

@zaynamoore 2 года назад

Happy Easter!!! 🐰🌼

@jeremyb8201 2 года назад

My guess on "button". Is that before the advent of modern buttons people use to use stones. They would put the stone behind the clothing and wrap a string or rope on the front. A clove is very similar to a small stone in size.

@kevinbreaux3039 2 года назад

I shape mine to a loaf, lay it on a bed of sliced onions in my largest rectangle dish. Then place bacon strips around and up the sides and drizzle a little maple syrup on top then bake, expensive but good!!

@MyBoomStick1 2 года назад

That Meow at 9:01 made my day

@ryancarr8769 2 года назад

The little meow during the taste test! 😹😹😹

@jrkorman 2 года назад

RE: the chili powder. Huge variation in the flavor and heat of this spice. I have one type of red chili powder, that had you used that amount, you would have known it!! I haven't baked a meatloaf in a pan in decades, always use sheetpan. Interesting addition of the ham. Would like to know if it added much flavor to the end result.

@lesliemoiseauthor 2 года назад

In line with the comforting nature of Glen and Friends.

@AnnAmbler 2 года назад

While Cincinnati-style chili doesn’t typically taste like spaghetti and chili con carne, I see where you’re going with that thought, and I think it’s a fair idea comparison. I’ve lived in the Cincinnati area for over 2 decades and have really enjoyed the chili parlor varieties of Cincinnati-style chili. Personally, I think the gateway to enjoying it is the cheese coney, and I’m a Skyline fan rather than Gold Star, but it’s a local treasure of Greek families in a predominantly German Catholic community.

@SylviusTheMad 2 года назад

This is the second time I have ever heard of Cincinnati chili. The first was about 6 weeks ago; I looked it up at the time because I had no idea what it was. And now Glen casually brings it up. But based on my brief research, I agree it shouldn't really taste like chili. The Mediterranean spices would make it more like a Moroccan shakshouka, but on pasta instead of eggs.

@tomadkins2866 2 года назад

I'm a big fan of Cincinnati chili and it's hard to pick a favorite. Sadly, here in Cleveland, we only have Skyline and the store closest to me, 25 miles, closed a while back. I'm jonesing hard, lol. I've been known to eat southwestern chili with spaghetti and all the fixins, in a pinch. It's yummy, but not as good as the real thing.

@Yrthwrym 2 года назад

@@SylviusTheMad Cincinnati chili is Greek stew with ingredients switched up and a little bit of chili pepper powder. There is a story that it has something to do with an unwanted shipment of chili powder (Cincinnati being a river port destination), but I suspect the truth is closer to "hard working Greek immigrants trying things until something worked". I like it, but it's a... regional thing? It works best as a sauce, served on hotdogs/spaghetti/baked potatoes/fries/tortillas and it pairs well with cheddar cheese and hot sauce. I can't get my kids to eat traditional chili, but they like Cincinnati chili because it's always been around.

@fnjesusfreak Год назад

When it comes to food, "coney" is a weird word; it always seems to be used to refer to some sort of hot dog, but in what sense seems to differ from place to place. Where I grew up it meant something like a hot dog...but that was WHITE instead of pink or red. Other places it seems to resemble a chili dog.

@jacquespoulemer3577 2 года назад

Glen Jules and the Old Book-Cookers, I'm fascinated by language use and read a lot of cookbooks. I've never heard of a garlic clove called a button. Here in MEXICO we call it a Diente de Ajo (Tooth) The French call it a Gousse. not to be confused with the taking a gander. Love the show. 😄 Jim Oaxaca

@gleichg 2 года назад

I enjoy the historical aspect of the measurements.

@kaiyune472 2 года назад

Shape into a loaf, then put in a 9x13 pan and follow directions. Great video Glen

@edwardfawcett7550 2 года назад

Gebhardt's chili powder is still one of the best out there. Probably why its one of the only surviving products. Especially if your making tex-mex enchilada sauce. Its worth searching out and buying.... its always in my spice cabinet.

@MelissaTress 2 года назад

It really is!!!

@rebeccaturner5503 2 года назад

The very first "dinner" I ever made all by myself for my family at age 9 was meat loaf. When my hands hit that cold ground meat and egg....My fingers hurt from the cold. If that dose not turn a kid off from cooking nothing wil!

@eljackster 2 года назад

I love love meat loaf! So versatile. I put hatch chiles in mine 2 thirds lean beef, 1 third hot Italian sausage. I do mine in the smoker now. Once you go smoke you can't go back.

@DeliaLee8 2 года назад

I really enjoy this show!

@jeanahollings 2 года назад

thank you for releasing these each sunday. it's a nice midweekend pick me up :)

@lynnegordon6749 2 года назад

Definitely a clove of garlic. Looks like a Delicious meatloaf. Great save with the milk!!!

@colleenmayes1537 2 года назад

That is going to make some good sandwiches!

@kathrynlarsen3683 2 года назад

A "baking dish" in the 1920's was usually a shallow sided dish. Something with around 2 inch sides. So that is why they said shape into a loaf

@ultraspinacle 2 года назад

Thank you Glen and Julie! Love your savory dishes!

@Dicyroller 2 года назад

Best pro tip. In many older cook books 1-2 doesn't mean one to two it means one half. That is a huge difference. Thanks for letting us know.

@MichaelYoder1961 2 года назад

The etymology changed for cooking (and other things) over years. I have a book about knitting/crochet work from 1906 and one pattern said to "knit the next three rows to resemble perl". Took me a week to figure out they meant (in today's language) "perl the next three rows". Max Miller does a lot on his channel where the amount of ingredients are so vague you have to guess what they meant. I have my mother's 1956 cookbook where they tell housewives how to prepare canned peas - like it was rocket science back then.

@chickeneye 2 года назад

Maybe a can of green chilies would be a help sounds delicious

@susandickerson2663 2 года назад

Great idea!

@paulcecil1712 2 года назад

I did an internet search for "1920's baker dish". What I saw was both ceramic and Pyrex "casserole" dishes. With and without covers. So as the recipe was written it would make sense to shape the mixture into a loaf in the casserole dish, then add the boiling water, and cover. If using a loaf pan I would think you would not need to add water as the amount of fat being released would keep it basted. Just my thoughts.

@Magicthize 2 года назад

The way my mother taught me seems to be what they are referring to. She would form the meat into a roughly loaf shape inside of an enamel ware roasting pan and pour in some water around it (about a cup) to keep it from scorching in the pan. I'm 66 now and she taught me this when I was about 8, she was born in 1929 so she would have learned this method in that time frame.

@colecole331 2 года назад

Yum! Love your videos and recipes. I love the “method”

@TheJohnnySlick 2 года назад

“This sounds really good to me.” “This sounds like Cincinnati chili.” Pick one!

@richardperritt 2 года назад

How the times have changed and yet similarities remain. In 1923, they would be used to fresh food. A boxed meal was advertised with canned food as that would have been the new thing. Today, we're used to canned food and our boxed meals, delivered to our door, are advertising fresh ingredients as the "new" thing.

@markbeiser 2 года назад

With such a tiny amount of chili powder and hot sauce with that much meat, I wouldn't expect to even get a hint of spice out of it.

@virginiaf.5764 2 года назад

Thanks for another fun and interesting start to Sunday morning.

@bartekk9901 2 года назад

A tooth of garlic in Poland

@olik136 2 года назад

funny it is a "toe" in Germany

@janmclain6301 10 месяцев назад

Thank you for something from my home state, sir. How fun! Ro-tel tomatoes and green chili also is based in TX. Just recently learned that and it tickled me.

@321southtube 2 года назад

Starting the day out with another one of your interesting, intriguing and entertaining presentations. It seems like it all goes together....another must try. Thanks for another wonderful video. Have a wonderful Sunday/Easter.

@kevinsmith2933 2 года назад

My mom grew up in San Antonio, and to this day, at 64 years old, Gebhardt's is the only chili powder that she will buy. I cant even think of anything else she is that brand picky about.

@grahamrankin4725 2 года назад

Growing up in Texas, I never heard of a button of garlic only a clove.

@KatyWatson173 2 года назад

My mom never used a loaf pan for her meatloaf, she used a short sided roasting pan, she would shape the loaf and then surround it wit vegetables. Usually just potatoes and onions but sometimes carrot. Her original recipe from the Joy of Cooking from the early 1940s called for ground beef,ground pork and ground veal. She eventually dropped the veal and the pork and just used all ground beef. 🙂

@essaboselin5252 2 года назад

Years ago, I saw a cooking show on PBS that was doing recipes from the Fanny Farmer cookbook. For an entire pot of lima bean soup, it used a quarter-inch slice of onion for flavoring. The host - can't think of her name! - explained that at the time people didn't use a lot of seasonings. It sounds like a bland way to live, but if it's all you've ever known ...

@engelbertcarranza5770 2 года назад

I enjoy watching your show I wanted to know if you make shepherd's pie on your next video.

@KyzylReap 2 года назад

Gebhardt’s was subsumed by ConAgra in the 2010s but the chili powder is still available.

@joantrotter3005 Год назад

Playing off that Old Cookbook episode last month, I have now made up frozen meatloaf patties a few times with my favorite recipe that replaces Worcestershire with teriyaki; But this way I don't heat up the whole house as it's still hotter than heck down here by the Gulf. I got all excited the other day when it rained and baked 😆.

@ronaldcovert5951 2 года назад

Good show as always thank you

@earthplusplastics 2 года назад

here in england we call a "clove " of garlic a "dodgem" of garlic

@johnhanes5021 2 года назад

From Jill at YesterKitchen. The history of Gebhart's chili powder goes back to 1896. Chili powder did not exist until William Gebhardt came along! This German immigrant changed the chili world forever! She has posted on her youtube channel the original Chili con Carne recipe that he made in The Phoenix Cafe (Saloon)! Real Texas Chili. My mother made her chili using Gebhart's and I used it while cooking in chili cookoffs. I'm a lifetime member of The International Chili Society.

@GlenAndFriendsCooking 2 года назад

We'll be coming back to this in a future episode with the very first written / published Chili con Carne recipe in the United States... Some of the Marketing / Corporate history doesn't jive with other sources.

@jarryjayo 2 года назад

One little tip I’d like to give from the chef for the royal family. When you make a meatloaf line the bottom of it all the way to the top corners on both sides with parchment paper then it’s easier to pull out and placed on a plate. He’s got a podcast somewhere I can’t remember the name of it but it’s on delish. That little trick has saved my life.

@ThomDeWit 11 дней назад

In the Netherlands a garlic clove is called a knoflook teen (garlic toe). And cloves are called kruidnagel (spicenail).

@jackrowe5571 Год назад

Mom made a meat sauce in the 50s. With spaghetti it was Italian gravy. With chili powder, beans and crackers we were having chili. With corn bread it became Tennessee soup. With rice it meant Mom was out of crackers, cornbread and spaghetti.

@kristinesautter3529 2 года назад

A statement I found on line about buttons of garlic. "A bulb of garlic is a collection of buttons of garlic. One clove, is one of many buttons also know as a clove which makes up the head or bulb of garlic." Hope this helps. I've never heard it called a button before.

@susan.l.foulds3475 2 года назад

My mom would put the pieces of ham through a manual food grinder, and add to the ground beef and ground pork. This would allow to ham to blend in really well so the entire meatloaf was the same texture. . Also, poured milk into a small bowl with crushed crackers before incorporating this into meat mixture. She also would form the combined meat into a loaf shape by hand and put it in a pyrex 13 by 9 pan. a bit of water at the bottom of the pan Always turned out super well.

@JoeRiordan 2 года назад

I clicked on your video, so you can take that as a blanket “Yes, I asked you”.

@ragingblazemaster 2 года назад

Interesting…I wonder how that ham tasted in it!

@Sicorius 2 года назад

2nd - The video was very nice, thank you. Did the smoked ham impart any texture/flavor?

@alanblott4559 2 года назад

That was going to be my question. I know when I make meat loaf, I add finely chopped smoked bacon.

@nonetheweisser 2 года назад

Gebhardt's started in my hometown out of the kitchen of a bar/saloon. We always had Gebhardt chili powder, refried beans, and enchilada sauce on the shelves growing up, yellow and orange labels galore.

@patrickmcevoy5080 2 года назад

My mom, a home cook from the 1950s, used to make our meatloaf in a larger, lower baking pan, shape it into a loaf, then surround it with some hot water. That technique sounds like what they meant, I think.

@robincochran7369 2 года назад

One dollar? Those were the days. Happy Easter!

@niklaspilot 2 года назад

In Germany you would actually call it a “toe” of garlic

@pwoody1958 2 года назад

Still use Gebhardt chili powder. Great stuff!

@ronsilva516 2 года назад

Very interesting recipe

@danielmiddleton8173 2 года назад

Congrats on the 500k sub's Glen!

@robviousobviously5757 2 года назад

🐰🐇🐰🐇🐰🐇🐣🐤🐥 Hoppy 🐣 Easter

@jojofixer 2 года назад

Always DOUBLE those book recipe's seasonings for our modern adult tastes.

@auaisito 2 года назад

Here in México we call it “Diente de Ajo” or “A Garlic Tooth”.

@cydrych Год назад

It reminds me of my “Hot and Spicy” meatloaf. I started making it when I decided to cut carbs out of my diet and I was out of work on a limited budget. 1lb 80/20 ground beef 1lb spicy breakfast sausage (I used Tennessee brand) 2 eggs Half of a 5oz bag of hot and spicy store brand Pork Rinds crushed to resemble bread crumbs 1 packet of hot and spicy taco seasoning (I use Old El Paso brand) 1tsp salt 2tsp black pepper 1 small onion finely diced 1 large jalapeño finely diced Mix everything in a stand mixer or by hand (I prefer the stand mixer because it seems to hold together better when slicing) Press tightly into a loaf pan Cover with foil Bake at 425°f for 75-90 minutes Remove foil after 60 minutes Allow to cool 10-15 minutes before removing from pan and slicing

@MelissaTress 2 года назад

Good Morning! ❤️🤗❤️

@wilfbentley6738 Год назад

My late mother made meatloaf often (2-3x per month) I think she made this one at least once as an experiment. Mom would drain the fat off the meatloaf halfway through the cooking time and again at the end., using a spatula to keep the loaf from falling out of the pan. This aided in browning,but did not result in a dry product. Serve with baked or mashed potatoes and a vegetable and you got yerself a good meal.

@randallthomas5207 2 года назад

Gebhardt’s, made the best canned tamales, I ever had. Haven’t seen them in years. And, they had one of hte few premixed chili powders I actually liked. If memory serves, it had a bit of Mexican oregano in it. I think you form it into a loaf and bake it an a 9X13 baking dish. I used to make something similar with salsa as a glaze, similar to the ketchup sometimes used on more common meat loafs. Spent some time going through my old recipes. I have one for a Gebhardt’s meat loaf, which includes more chili powder, and a can of their enchilada sauce. 3/4-cup in the meat loaf, the rest as glaze. I have a note to use two cans of enchilada sauce, and no milk, and to baste with the enchilada sauce every ten minute for the last half hour. There are also notes to use tortilla chips instead of the cracker crumb, and then add tortilla chips on top after the last basting. and another note to add two cans of diced green chilies.

@miguelizsz 2 года назад

in Brazil the bulb of garlic is called "Head of garlic" (Cabeça de Alho) and the clove is called "Tooth of Garlic" (Dente de Alho).

@calvinwayneweir2007 Год назад

Was meant to be formed in the loafpan then either cooked on a sheet pan or shallow casserole. Grandma always used a sheet pan with a bakers rack then poured the water into the pan. The meatloaf wasn't sitting in the water. Water was steaming the loaf to keep it moist. Grandma always added more chili powder, corn, and jalapeños. But of course we're Texacans.

@mwczarth 2 года назад

For the meat part it sounds like a combination of meat loaf and ham loaf

@danielgoulding4623 2 года назад

I used to eat this quite chili back in the 1970s .It was my favorite. 20 years later I tried it again. I guess I grew up and I couldn't stand it anymore