I love that you do a little quick rundown of the steps at the end so I don't have to go back to remember everything - every chef on youtube should do this!
I always make my own tomato sauce from scratch. I make this in a 22 liters pot, YES 22 liters. When tomatoes get just right to the end of August or the start of September, I do it, taking the skin and seed off then browning the onions, carrots, celeries, and a lot of red peppers flakes, then the meat mostly beef with pork, once cook, I add my tomatoes, and a whole bunch of them, I've got around 4 to 5 pounds of meat, the tomatoes which I crush by hand, and let this go for a few hours. The 22 liters pot is almost full, just 1/2 cm off the top at the starting point. After cooking for 8 to 10 hours, I got back home or was home on a day off, tasting it to see if the spices were fine and adding a few spices if needed. This receipt never lasts a whole year, I usually 2 of them in a row, in the second receipt I always added a pork tenderloin in it so it cooks slowly for 8 to 10 hours. So the first day we eat the sauce with any kind of noodles, the second one we eat the pork tenderloin with vegetables and some sauce over it. that way my younger brother and I may have homemade tomato sauce for a whole year. IF I can control my brother for a while, otherwise this wouldn't last a whole year.
I really have to try this. I live in a country now, where everything is organic. but I used to do this once a week, every Wednesday, my one and only job for the day, when I worked at a shelter for homeless veterans, feeding 350 veterans, 3 meals a day. I used canned tomatoes, cooking in a tilt grill. This is a grill with meter tall sides, which rotates 90 degrees, from horizontal to vertical, for pouring out the contents. And used a food grade, aluminum canoe paddle for stirring. This was the highlight of my work week. But this sounds so great, I'd love to go back to it again.
I like how the host of the show took the liberty of taking her jewelry off rings and such when preparing food some thing that is a big pet peeve of mine.
did you make it? how was it? (also wondering what you use saltines for, outside this recipe. my dad used saltine for pb & j - but he died at age 54. no connection but just saying, saltines weren't in out house for any other purpose.)
@@op3129 Yes I've made it several times over the past year...It has become a family favorite. And, it tastes just like Julia says @8:25 "It's just like a big meatball in a pile of sauce!". Make it sometime...you won't be disappointed.
Made this yesterday using fresh tomatoes I crushed instead of canned. This meatloaf recipe is great! Really delicious and the sauce impressed me since it was so simple. Using leftovers for the sandwich recipe they have on their website.
Made it for dinner last night... absolutely fantastic. Packed with flavor, like a giant meatball. And the broiled cheese sends it over the top. The left-over sauce is going over pasta!
Thank you so much for your wonderful recipe I am going to look forward to making this dish for my family…. You are a pleasure to watch and the way you describe how to make the recipe is magic….Thank you for making it so simple for us to follow…. I hope to get more of your recipes and it would be lovely to know your name… have a wonderful day 😜
Ingredients 5 cloves of garlic 1 tbsp olive oil 15 oz can tomato sauce 28 oz can crushed tomatoes 1/4 tsp salt 1/4 red pepper flakes 35 saltines 3/4 cup whole milk 2 large eggs 1 tsp dried oregano 1 tsp gran garlic 1/2 tsp salt 1/2 tsp pepper 1/4 red pepper flakes 2 oz grated parmesan (about 1 cup)
We've always made ours with saucy tomato over it. Not Italian, but with salt and pepper. It mixes with the meat juices and is delicious over mashed potaoes, or half bakeds. We usually do the half bakeds with meatloaf. The sauce makes it!
I think I am going to cover the bottom of my pan with large, “cupside up” fresh mushrooms and put my meatloaf in those! Maybe scatter chopped fresh fennel around them to cook in the tomato sauce too.EDIT/Results. I cooked mine in a big round heavy chafing dish with a dome lid. I made a round meatloaf and since there was more space in the pan I surrounded it with carrots, mushrooms, whole peeled shallots and whole peeled cloves of garlic and lots of fresh Spicy Globe Basil. A bit of olive oil and salt and pepper on the veggies, and an extra 12 oz can of tomato sauce on the ring of vegetables first, then covered the meatloaf with sauce and proceeded per recipe. Wonderful, with a bonus of tender vegetables. Served with Italian green beans and plain pasta. Yes!!!
This meatloaf is delicious! The family absolutely loved it. In fact, it is so good, this is the only meatloaf recipe we will make henceforth. Thank you Julia!!!
It's so good, like a giant meatball. It makes the best 'meatball' sandwiches but with one large slice of meatloaf instead of little meatballs. It's a much better meat to bread ratio and you don't have to worry about meatballs falling out of the sandwich anymore. :)
@@sandrah7512 Yes, they want you to sign-up for the free trial, but want your billing info because they will start charging straight after the free trial is over. I suppose you can cancel after the first payment... but not worth the effort though... at least not for me
Just wondering, will the show ever return to having more than one of you on screen together at the same time? I understand having precautions, but it almost feels like an anthology show with different hosts. I miss the interaction that was present before. Thanks for the great recipes over the years.
Okay...you had me at Italian sausage. That looks amazing! But really, did you have to remove 1 Saltine cracker? Why not just say " Use 1 sleeve of crackers"?!
Similar to our meatball recipe of generations. The meatloaf is denser. We use a sleeve of crackers for 2lbs. beef and 1 lb. sausage. For variety, we tried the bread-soaked method for meatballs and they were too mushy. I know many like that; we don't. Happy to see that basil finally made an appearance at the end. Recently I saw an Italian meatloaf recipe with boiled eggs hidden inside. I'm going to combine your recipe with that idea and add molti funghi to the sauce. Thanks for the great video.
There is nothing in this recipe that wouldn't freeze well. Cut into portions wrap securely, and freeze. PS: ATK has annual "cooking for two " cookbooks!
