I've got ground beef & pork in the freezer and buttermilk in the fridge. Guess what's for dinner tonight! Great tip about broiling the loaf before putting on the glaze.
Pro tip from a life long loaf lover. Line your bread pan with some parchment and chill that loaf before removing to maintain a taller loaf. I love your channel and the fact that you are making food people will actually try to make themselves.
Haven't had meatloaf in decades, but my mom used to have a recipe that everyone loved. It was all beef, no pork. In addition to all the veggies, the real trick was she used a large amount of corn flakes, which really gave it a great texture. Also, the glaze had grape jam in addition to all the ketchup like ingredients. It was something like a bbq sauce before we moved south and really knew what bbq was.
We have a little diner in Dushore PA that coats French Toast in corn flakes.DELICIOUS! A friend also has a Delmonico potato recipe with corn flakes on top. Outstanding!
My Mom was also a hamburger, onions and corn flaker, but no ketchup glaze. There might have been some ketchup in the loaf-mix though....it's been a long while. Since I cook for one now ...maybe large meatballs or small "lumps" for easy leftovers?
I never made a meatloaf that tasted good until I saw the recipe on the back of stofers chicken stuffing. It was literally going to be the last time I ever make meatloaf if it wasn't good because everyone before it was bland. I don't follow the recipe exactly however, I replace water with unsalted beef stock, grate and remove the moisture from one whole onion, two tablespoons of MSG, half a cup of worchishire sauce, 6 whole cloves of garlic, microplaned, 1/4 cup of liquid smoke, 1 box of stofers chicken stuffing, and for glaze, sweet baby rays hickory glazed a minimum of 6 times. Cook until 150F, then by the time you broil on 6 layers of glaze you'll be at 160F. I call it, Redemption Meatloaf.
I have always been a meatloaf with brown gravy person, while my husband is all about the ketchup glaze. Your recipe made converts out of us both! The meatloaf was so moist and the glaze was tangy and flavorful, and really sold me on the hype of a glaze. The onion gravy really upped my gravy game, and my husband said he now understands having meatloaf with just gravy when the gravy is that good. But now we can always have the best of both worlds thanks to you! Another incredible recipe Bri!
Made this tonight - doubled everything because if I'm going to take the time for one I might as well make two and have some killer leftovers - it was pretty fantastic. For me though that gravy in particular punched way above it's weight, my goodness it was delicious - thanks for all the great content!
Having so much fun riffing on this meatloaf episode. Thank you for your efficient, effective and quality episodes. Very inspirational. I now watch these on repeat along with episodes from Julia and Jacques.
Just made this with ground Turkey as my meat instead of pork/beef. -didn’t have buttermilk so I mixed sour cream and skim milk 50/50 by weight to equal the desired grams of buttermilk from the recipe This turned out fantastic. The glaze and the gravy were both amazing! The turkey loaf wasn’t dry or tired. Excellent recipe, but I wouldn’t expect anything less from this dude. Thanks, Bri!
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I grew up with really good meatloaf, which I always loved. (except for high school cafeteria meatloaf) That said, I have been trying to up my meatloaf game over the years. This recipe is very similar to the ATK recipe that I use, though I want to try subbing buttermilk for regular milk, I think the acid in the buttermilk would help tenderize the meat even more. Do you ever use baking soda to soften onions when you are sautéing them? Also, if you want to kick up the tomato/ketchup sauce toss in a nice big spoonful of horseradish. (possibly the best condiment in the world)
I’ve been on a really strict diet for the past month to lose the 50lbs I’ve put on over the past ten years, but dammit I am saving every single one of your videos for when I can go back to eating like a normal person 🤣 This looks so amazing (I actually do get excited over meatloaf. Maybe that explains the 50lbs).
One key is actually not to be too strict in any diet. Human bodies are not high-performance, precision machines. We're slapdash off-road work trucks...on our BEST day. Mother nature is a crap engineer. One major problem is that, psychologically, we are entirely incapable of adhering to diets. Our brains aren't built for it, and no amount of training or habit can change it. And when I say, "everyone is different" I don't mean that some people can change that...it means that some people are naturally predisposed to a different diet type, and would instead be unable to deal with anything else. Which, in the wild, would be a serious disadvantage. In the wild, you eat what's available, when it's available, and you spend as little energy as possible to get it. Which is why animals eat crap, eat tons of it in a single sitting, and then spend the majority of their time lazing around. Except grazers...and fuck grazers...grazers are food. Unfortunately, civilization has flipped all of that completely on its head. Which is why our natural eating behaviors cause so many problems (along with unregulated predatory marketing). Just remember, while it's unfortunately your responsibility to find ways to deal with it all, because no one else will...the actual problem itself is NOT your fault. You are not to blame for it, ever. With that, I wish you luck in finding a balance that keeps you nutritionally, and psychologically, healthy. If you start to get quite noticeably and consistently stressed by dieting or something, then you've probably pushed it too far, and need to chill on it a bit. Good luck.
Yes. So my BL Checklist now includes Penne ala Vodka, Caesar Salad, Chicken Tortilla Soup, and Shwarma Tacos. All have been very dope and delicious. Tonight I’m making the Tomato soup and grilled cheese. This meatloaf is now on the radar. I have two questions if I may… I noticed you used a wire whisk in a non stick pan. What’s the threshold there in terms of potentially damaging your pan? And I love doing the grams for prepping my ingredients. I notice sometimes when you throw the ingredients in, not all the contents come out, esp more viscous things. Is this a big deal since we are being so precise with measurement? Love your stuff man, keep it up!
Holy crap. I have got to quit watching your videos right before bed. Now I feel like I need to get up and cook. I’m going to save this one for Sunday lunch.
Not only are you talented but very entertaining as well … I’ll just watch you cook for some great food and a few good laughs !!! Brian … you’re the BEST !!
Made this tonight. Meatloaf is delish!! Took about two hours start to finish and sooooo much to clean up. Worth it though! I'll know for next time what to expect and may be able to expedite a few steps. Another great recipe!
My grandma used to make a super good meatloaf when I was a kid, and I never got why people didn’t like it. This recipe looks super good though, might just have to try it myself.
This is the texture I like, thanks, it’s closer to the Bavarian meatloaf served in a German restaurant I used to go to, they made am au jus to go over. Yummy
Not gonna lie: There's a soft spot in my heart for the meatloaf that mom used to make, but this looks delicious. Gonna have to add this one to the rotation coming up.
Meatloaf is awesome. Especially leftover meatloaf. Sliced thin fries in butter one some good bread with some cheese melted over top and a nice spicy ketchup to dip it in…
OK, I paused at the very beginning to write this. I already love this channel, and you have me trying things I never thought I would, but if you can get me excited about meatloaf, well then you are truly next level. And I'm betting you will.
I just had to comment even though this is a relatively older recipe of yours. I must have over 30 different meatloaf recipes but none of them use your methods. This was ABSOLUTELY THE BEST MEATLOAF IF EVER MADE AND EATEN!!! I did the meatloaf, the glaze and the onion gravy to your specifications....down to using my bench scrapers to get nice neat loaf sides. You are the best teacher I've found. ATK does a decent job but you cover a lot more details that help every cook become a better cook.
I love a good meatloaf. For the past few years I have been doing a version on a recipe i got from Publix they called a cuban meatloaf. I loved it and make it to this day.
I also eschew the pan, more glaze potential, and I do individual almost tall hamburger sized loaves, so you get plenty of room for glaze. Doing a cooking pass before glazing is something I didn't think of, thanks B!
Tip from my mom, who worked for several years as a banquet caterer (and thus made a LOT of meatloaves.) Before the final shaping, pick up the meat and slam it back down into the bowl. Do this a couple of times. The idea is to force out air bubbles that will create voids in the final product.
Brian! First off - love your channel, video and recipes. I need an Italian roasted pork with garlic broccoli rabe sandwich in my life. Can you come up with a semi-authentic recipe that brings me back to Philly?
A few years ago I started making my meatloaf into patties because I like lots of crusty bits. Fry it like a hamburger on the stove top or in the air fryer & when it’s about done, I squeeze a ton of ketchup on top. Makes me so happy.
@@anneg107 Our food processor is really small (and wouldn't fit all the meat), so I ended up doing a lot of hand mixing. I had the meat at room temp and just gently combined it by hand until it was looking fully mixed in with the bread crumb mixture.
I am an eight year veteran of the Royal Marines and a twelve year veteran of Norway’s Jaegerkommandoen. I was severely wounded in battle twice ten years apart. I have been my family’s cook for my whole adult life. Cooking has always helped me relax and along with music has mitigated my PTSD. I’m about to try your meatloaf. I have been cooking so long I can usually tell if a recipe is good even before I make it. This recipe will be good. I probably won’t send a reply letting you know how I liked it for a while. I am about to have lung surgery related to long term complications from the bullet wound I received in Serbia in 1992. By the way, I can only seem to find low fat buttermilk in the store not the full fat buttermilk I was used on our farm growing up. I hope it won’t make too much of a difference to the recipe. I KNOW it will be good. I’ll serve it with mashed potatoes (cream, French butter added) and Brussels sprouts steamed to tenderness (I hate crunchy sprouts) sautéed with bacon, piloncillo, ancho pepper, and black truffles with my homemade rolls on the side. Maybe I will find the time before my surgery to let you know how it goes. I know it will be great. I have seen other of your recipes and when I am back on my feet I will make many of them. I didn’t look but do you have a recipe for a long simmered bolognese sauce? When I got out of hospital after my second wounding I spent a few months in Italy and pretty much gorged myself on homemade pasta and various sauces but I am a red sauce guy so I ate a lot of different meat sauces there in many different regions. I would love to see what you would do with it. Maybe you already have. I’ll check. If not I hope you consider it. My name is Rune Madlands. Ps. I am making that onion gravy also.
This looks amazing. What's your take on bacon over the top? Whenever my mom made meatloaf asa kid, she'd always put bacon over the meat and then the glaze over that. IDK if it was to help keep it moist, but that crispy bacon with the glaze combined with the meatloaf itself was like, heaven in a bit.
I've experimented extensively with adding bacon to meatloaf. The recipe I first used topped the loaf with a bacon weave before applying the glaze. The problem with that is while the glazed bacon is absolutely divine, it leaves the rest of the loaf wanting; without the glaze you kinda just want to eat all the bacon and leave the loaf behind. Mixing the bacon into the loaf in any other way had disappointing results for the texture, or caused it to vanish entirely leaving no trace of flavor. Eventually I just omitted the bacon from the recipe entirely. Although, I think maybe there's a parallel recipe in there somewhere to just bake up a bacon weave covered in glaze...
My meatloaf always has bacon over the top. I'm not fond of tomato glazes. Living alone, I sometimes form the meatloaf mixture into patties and fry them with bacon. I freeze most of the patties so I can take one out when I'm in the mood.
Thanks for the different take on meatloaf. I've never considered putting the meat in the food processor and it's a great idea. Mine often falls apart and this should fix that.
I have a good recipe but this will gives me some good ideas to try. A couple hints I can pass along, put a little CHORIZO in; like 1/2 pound or less in a 2 pound loaf. I like 1 pound lean ground chuck, 1/2 pound semi lean pork, and 1/2 pound of chorizo.
Try Yankee Tower meatloaf! The recipe is from the Yankee Tower diner in New Jersey and was the favorite of many that dined there! It was on a sandwich you could get to go as well till the Yankee Tower closed!
My mother used to use oatmeal instead of breadcrumbs, and she added a healthy shot of Gravy Master so that the final product wasn’t that odd beige-y color.
Will definitely try this. I usually make a whole beef meatloaf and I do a decent job of it not drying out, but I've been looking for a way to smooth out the texture. I will try the beef and pork food processor method. I didn't start eating meatloaf again until I was an adult when I saw Alton Brown's recipe and tried it. I grew up with a mom that would soak whole slices of bread in milk and that just add it to the beef. Then she would douse it with ketchup until it was cooked into some sort of protective tomato helmet. Then she threw on some slices of american cheese. Other than Salisbury Steak, it is one of my more frightening childhood memories of food. Hence the reason it took so long to try it again. Now I love meatloaf and am always looking for ways to improve my recipe. Sorry, Mom. I love you (and miss you), but your meatloaf was jank.
I love me a good meatloaf. But some people are so weird about it, like they don’t want to admit they like it…? Like it’s not fancy enough or something. But I love it! My dad I I used to fight over the crispy ends. I love it cold in a sandwich the next day or even wrapped up in a flour tortilla. I’m so glad you posted this recipe.
Also My dad and I both loved the ends I'd I didn't get home fr school or was doing setting I didn't get a end but after a while when he was work or helping someone out And Mon served meatloaf I saved h a end After a while Stsrted to save me a end ( LOL ,)
A sandwich with thinly sliced, reheated or pan grilled meatloaf slices, purple onion, sauce of your choice, purple onion, fantastic bun..equals heaven!
I think you’d like the texture better if you skip the food processor on this..there really is a “hot dog-gy” quality when the meat is processed, instead by hand, you retain just a bit more texture and lightness.
5 degrees F (-13F wind chill) here in Kansas today. Meatloaf, smashed taters and peas sounds great! Matzo meal also works great in place of bread crumbs.
Some other suggestions: using oats instead of panko, and adding diced bacon into the meat mix for optional extra bits of tasty chewy baconiness. A side recommendation: buttered silverbeet, and a good mac and cheese.
Given the choice, I would usually take my meatloaf without glaze on top, but this one looks absolutely delicious. I love a good crusty exterior on a 'loaf, which doesn't usually come through when it's ketchup glazed (in my experience). I'm curious Bri- did you have any leftovers, and did you make sandwiches with it? I can't ever make anything less than a double batch of meatloaf. I often make triple! It's because when I make it, my partner sees the opportunity for two meals- dinner tonight, and meatloaf sandwiches for (hopefully) a few days. Sometimes I feel like he wants the meatloaf exclusively for making sandwiches! 😂 I'm absolutely gonna have to make this soon. It looks great freshly made, but I wanna know what it'll taste like crispy and griddled in a pan with some butter, then served on some nicely toasted bread! 😋Thanks for sharing this recipe and the method! I look forward to trying it! 😁👍
I made this meatloaf on 9 April 2022. It had good texture and flavor. (For years I've eaten bad meatloaf at restaurants.) I have enough leftovers to provide another meal, which will save me some cooking. Thank you posting this video.
Make a danish forloren hare with bacon on top and never live without meatloaf ever again. Easy. The trick is to pour milk and broth into the pan with the loaf while it's cooking in the oven. When the liquid is clear the loaf is done. Then you also got a delicious base for sauce.
People laugh at me when we go to our local steak house, Stoney River, and order their meatloaf. If a steak house can't get meatloaf to taste good then nobody can. And they nail it each time! Your recipe looks great and so I'll have to give it a try. As always, hair and dance moves on point!
tomato acids eat through aluminum foil practically instantly, if you do this on parchment paper you wont have to worry about eating aluminum. amazing recipe btw
For me meatloaf is something you cook the day before, then slice it up and sear the sides to get a nice crust. Serve with mash and gravy, or on a sandwich This looks like it would work great.
I always use a panade in my meatloaf , also. I don't use pork, but I put chopped carrots and onions in the processor, to create an extremely fine blend and add to the beef, panade and seasoning. Next time I will add it all in processor to make a fine grind. I love how you meatloaf looked like a pate on the inside. Hello, from northern Illinois.
oooo baby. I wanna make your Robust Crust bread recipe and then this Meatloaf for some superb meatloaf sandwiches. I make a very similar version of your glaze with a bit of apricot preserves blended in. Little sweet, little tart. Looking forward to this version. I like the idea of processing the combined meats a bit more for a denser texture.
Thank you, Brian! I made this the other night and I'm sure the words "Meatloaf, again?" will never be spoken in this house :) I might need to oil the molding pan first next time, but not a big deal. The gravy for the potatoes was killer!!!
hi Brian you are always so brilliant cook i always make my meatloaf then glaze with ketchup before eating but you loaf is soooo much better than anything i saw online amazing😋😋😋😋
I love meatloaf, my mom makes a great one. This one looks next level though, definitely gonna try this next time. And how have I never heard of onion gravy before!? So simple yet again, next level!
This looks very good but for me a great meatloaf needs diced red bell pepper which I saute with the onions and garlic. Thanks for the glaze technique idea!
I like my meatloaf recipe just fine, but I'm happy you shared some techniques here that will improve mine. I like the idea of shaping it in a loaf pan, but not cooking it in there so I can add more glaze. Broiling before coating with glaze makes so much sense! I liked the look of that onion gravy. Never peas though. Never. ;)
I've seen lots of chefs and cooks bake meatloaves. Never seen one glaze at the beginning of cooking! This looks DOPE! Also, that gravy looks on point! I don't have a dedicated loaf recipe. This one's next!
Brian..... I made this recipe last week.....it was awesome....the glaze was perfect....... I'm going to make it again today.....like they say.... Don't let your meat loaf......👍👌👏🎸😎
Tip to maybe try when making this or meatballs is use only egg yolks.. apparently the whites can make it more spongy 🤷🏼♀️ I tried it and saw a difference so curious if anyone else has tried it xx
