This recipe has become one of my all time favorites, never fails to blow my dinner guests minds. I did really good meatloaf before, but what I learned making this elevated it several levels. It deserves all the fame and accolades it's gotten and more, thanks for sharing chef.
@@ChefJeanPierre I really hope I get to try that sometime, it sounds amazing. Thus far it's never made it to leftovers, maybe I should try making two at once. : )
@@adriennenunya9290 I'm looking forward to getting a grinder, but there's not enough room in the kitchen for the toys I currently have! Is there ever enough kitchen? LOL
Definitely NOT your normal, everyday boring meatloaf! WoW! I made this tonight for my family and it was a hit! I got…”OMG, this is so good, Mom” and “Babe, this is the best meatloaf I’ve ever tasted, good job!” Those little compliments make it all worthwhile! Again Chef, you are my culinary hero!
Chef don’t change your recording style. We love to watch and listen to you share when you cook. It makes it more personal for us. You make cooking fun. Much love and respect to you Chef.
Chef, through your videos, you are giving people access to education in the culinary arts that is worth thousands of dollars. Thank you for sharing your knowledge and experience with your audience.
Chef JP's remark about how he still gets excited to this day when he prepares this dish makes me smile, because I get that way when I do any kind of food prep from marinading or dry rubbing BBQ overnight to assembling a sandwich. One day with beef prices get reasoanble again I'll make this for some friends.
I have made this twice now. Each time a masterpiece. My first one I actually used pastrami instead of bacon. Both versions were perfection. Thank you chef.
@@Lizbestdeals That is way too low in temp. I would say try 375 or even 400, depending on how hot your particular oven is. If I remember right, I went with 380 F for 45 minutes covered with foil, then took off the foil and turned the oven up to 400, re-glazed some more, and went another 35 minutes or so.
I've made this in the past and it is by far the best Meatloaf recipe. The fact that you bake it out of the pan takes away all the grease that would otherwise be trapped. Always my go to recipe for comfort food.
This meatloaf recipe plus your mashed potatoes makes the perfect dinner combination at our home! Thank you Chef for making cooking easy! You're an amazing teacher, and your video's are very much appreciated!!! Big thanks to you and your crew!!!
Sweet mother of Christmas, and I thought mom's meatloaf was good. This was unbelievable. Thank you so much for sharing this. What a game changer you are.
We love butter, bacon, caramelized onyo and charming Monsieur Jean Pierre! The next thing I'm cooking is going to be this magnificent piece of culinary art! Thank You Chef and all who participate in making this channel work for your passion and your families for tolerating you!!!
Hi Chef, I used your meatloaf recipe a few times already with beef and chicken as well but yesterday I cooked differently: instead of bacon I covered meatloaf with dough. Result was like a meet pie in France. I tried to eat it hot and cold, fantastic. Thank you again and best regards!
This dish looks so good that you want to take a picture before cutting it. CJP never stops amazing me with his humble training for the masses. Whoever says can't cook, you have never watched CJP. It is so simple to follow, but of course you have to have love for the culinary arts and once you do, the possibilities are endless. The most important lesson I have learned on this channel: "Measure careful". Before I watched CJP I used to be a little skeptical on not measuring, but since watching CJP I have truly learn to measure with my taste bud, hence "measure carefully". Love this guy. Keep it up CJP. 👨🍳
This was my first ever John Pierre cooking adventure and I nailed it!!! Can’t believe I hadn’t done another yet but I’ll see you Sunday Sir!!! Can’t wait
Can't wait to make this Chef....the only thing I'm doing different is I'll be putting it on my smoker....maybe some apple wood, or cherry with some hickory throwed in there. I actually bought meat this weekend to fix it on Wednesday. Such perfect timing fir me Chef Jean. You are without a doubt my favorite chef. You are real...! I'm not much for cooking, but you are so inspiring. You are the only Chef who after watching any of your videos I want to cook whatever you've made! You are such a blessing to the world of food. I can't thank you enough!
You’ve outdone yourself this time chef. Thank you for sharing on RU-vid. It’s a blast learning with someone so generous and joyful. My family is grateful to you sir, and they will eat well this night.
About how long does it take in the oven? Just trying have an estimate for timing sides purpose. I'll obviously check with thermometer. Is it closer to 30min or 1hr 30min?
I appreciate the continuity of the "little bit of butter" joke, it's basically how I've cooked before learning how to cook. Thank you for the channel and all your expertise, from a really amateur home cook.
What in the hell did you do. YOU FLIPPED IT! I had a room of 9 people watching this and let me tell you the cheers when you flipped it were more than the super bowl! I can't believe this guy made a bacon wraped meatloaf. The gal.
This is the meatloaf that caught my eye when I was surfing that day. I have been watching ever since. By the way, I've made this several times now and everyone just raves about it. No wonder they were lining up at your restaurant on 'Meatloaf Thursday'. AMAZING meatloaf!
Chef Jean-Pierre, I don't know nothin' about no fancy French cookin' but when I fire up my smoker, mouths water for miles around- because I am THAT good with the BBQ. I have to say, your channel has made me that much better. Good tips are good tips, no matter where you get 'em or where you use 'em. So thank you, thank you, a thousand times thank you. With that said, if you think this meatloaf is good coming out of the oven, you REALLY need to try it Hickory-smoked. Your exact recipe, down to the glaze. The only change is the heat source (which introduces the smoke). It's amazing!
Made it for my family on visit and they are mad about it! They promised me to subscribe if I told them the secret. Learned so much in this last 1 year now. Still hoping for a video on how to do classic braised chicken with glaced whole carrots and potatoes with a sauce from the jus a la chef Jean-Pierre. I love the classic technique recipies. Thank you for all your shared knowledge so far!
this is our new favorite! whenever someone requests meatloaf, I'm excited as a muh to go and grab thick cuts and whatever meats our stores provide to make this. we like spicy and diced hot sausage really gives it a kick. thank you so much for this gem! cheers from Alaska!
I have watched ALL of your older videos. I am SO Happy that you are bringing your older videos CURRENT! I love this very unique recipe! I MADE IT! AND it IS the best meat loaf I have ever had! Your Ukrainian friend, Tatiana
I love you chef.. thank you!! I tried this and my life's first meatloaf and this turned out fantastic!! I used chicken.. and your tip about caramelized onyo is spot on . Wish I could share the pic. It was my masterpiece hahaha my nephews loved it. Thank youuuuuu
Chef Jean-Pierre I just discovered your channel a few days ago and I cannot stop watching! and cooking! I have never been so delighted and entertained (and educated) although I’ve enjoyed many cooking and culinary content over the years - you are an absolute treasure! Outstanding! You have such an engaging and gregarious way and I’m positively hooked! Thank you so much and please keep ‘em coming!
you gotta love my Chef! With your help and instructions i got 2 fatboy stars from my daughters Chef, they say i am the best chef in the coast and now we never go out to eat.. unlike you i don’t have the staff to wash the dishes after all the cooking so thanks now i am yhe michelin chef and a prep cook and the busboy all at the same time :))
I have mad over 30 of your recipes chef. This is your best. My family loves simple things but enjoyed all of the French classics I tried, but this meatloaf is AMAZING! Thank you sir. Genius.
I just discovered Chef Jean Pierre a week ago. Between his RU-vid & his website videos I've learned more *useful* techniques and information in this past week than I have learned in the past 15 years watching various popular food channels on TV. To be fair those cooking channels gave me an interest in learning to cook, and I did learn a few tips along the way (at 45 y/o I still had never learned to cook anything, really, so everything was a 'tip' I suppose). But mostly I learned about foods/ingredients I'd never heard of (nor could I find them where I live), extravagant dishes, meals that took two dozen ingredients and 4 hours to prepare, etc....But I still couldn't thicken a gravy, peel & dice a tomato, use butter properly without burning it, make stock or Thanksgiving gravy and so on. IMO, without the basics, you're setting yourself up for failure, or at the very least, frustration. This chef teaches basic techniques in simple, easy to understand ways - each video I learn something new, and more importantly, Useful for everyday cooking. In my mind, the actual recipes he gives us are almost lagniappe - our real gift is Chef freely sharing his lifetime of knowledge, skills, tips and techniques. Thank you Chef Jean Pierre, you are appreciated.
Thank you thank you, I made it today and my husband loved it. I so like watching you show us and make it fun and wow it turned out amazing. Thank you chef
Well I know what's for dinner tonight!! Just just amaze me every week. I look forward to seeing you every Monday and Thursday. Your so talented! Amazing Chef you are!!👍👍🥰
My god.. A mix of all the best meats, wrapped in the very best of them all... I am as delighted that this exists as I am annoyed that I was not its inventor.
I am speechless because it looks THAT delicious. As a lifelong LOVER of bacon, I salute this beauty. 🙏🎉🙏🎉🙏🎉🙏🎉 And the accelerated speed placing the bacon was not only a smart move, but funny!
Aloha Chef Jean Pierre this Meatloaf is the meanest best Meatloaf ever its one of my favorite 😍 i made the one with the Apricot Glace for my Familie at least twice a month. Everyone is enjoying it with Mashed Potatoes 🥔 and your delicious brown Sauce, iam going to try the new version tomorrow. Thank you again. A friend from kona Mahalo.
Thank you for this share. Made my first one 23/12/2023 for our early Christmas celebration and it was a big hit. Now one of my staples in my recipe repetoire...All the best for a safe and restful 2023 Christmas and looking forward to 2024 recipes...
I followed your video and instructions for this and it turned out soooo beautiful, and gosh was it good. Thank you so much for sharing your skills and recipes.
I love your recipes, your instructional videos, and your enthusiasm, but I am AMAZED at how comfortable and at ease you are in the kitchen. It’s like watching a master, culinary magician on stage. I’ll be back for your next performance in a few days. Bravo!
Bonjour from Paris, Jean Pierre I really think it’s art, you have to be an artist to do such a plat or rather a tableau, to be put on a table and then admired.
Chef, my mouth was actually watering watching you make that. It looks INCREDIBLE!!! Another one to to add to the list of Chef JP recipes to try - and somewhere near the top of the list. Thank you again, maestro!
Hello Chef. I am a Chef, working in a residential care home so the menu is all catered for the residents. I love your channel, you make cooking so much fun and so relax atmosphere. I love the accent too. I want to do meatloaf for the residents but I have to make a few changes. I hope you don't mind about me making the changes. I did the twice baked potatoes for them based on your recipe with a few changes and they love it. Thank you Chef. You are the greatest. Sending love and hugs from England.
Ive made this recipe 15-20 times. Everybody says it's the best meatloaf they've had. It also makes wonderful meatballs simmered in Chef Jean Pierres marinara sauce.
@@christinabernat6709 If you do the meatball thing then try adding some parmesan and sun-dried tomatoes. Gives them some good zip. Broil them first to brown, then simmer in the sauce for 40-45 minutes; really good stuff.
we love all your recipes and tell people about you ..we also get a smile on our faces when you taste your food after create it..soo funny cheers from Haliburton ontario home of the highlands
It is a joy to learn from Chef Jean-Pierre. Chef, you are not only expert in both culinary skill and in teaching, but you are joy incarnate and it's infectious. In the case of your famous meatloaf here, I have two questions. Celery? What are your thoughts about including celery which I've always been taught to include. Sage? Same question.
Ok.., I've watched this 4 times now and I'm thinking I can at least try making this. It is unbelievable looking and sounding!! So many different meats and components! You are a brilliant Chef!!
I don't remember ever having this at the Left Bank & we tried everything there over many years.So I gave it a shot at home. Wow ! Amazing,came out perfect,Thanks Chef JP
I was already proud of my meatloaf before, but this receipe WOW, absolute delight. For christmas I asked a favor of my butcher to make an extra special version, in which I used 45 days dry aged prime ribs, veal chops and porc shoulder has my base meat and the breadcrumbs were made from cheese bread and crusted bread, everything else I followed your receipe to the letter... IN.CRE.DI.BLE. We accompanied that with your receipe of stuffing but with the remainder of the porc instead of turkey and also your receipe of twice basked potatos served as mashed potatos and finally your mushroom sauce. Best christmas meal ever. Thank you Chef Jean-Pierre, you are the best.
Another great family recipe! i really like the way you say; "just a little bit". It reminds me of an old joke: ' There's always room for one more (but he holds out 2 fingers)".
Chef Jean!!! This will go good with any bread or vegetable combination... Superb, Wunderbar, Das mochte ich Auch!!! I hope to do this during the upcoming Holidays, if I do I will tell you the results with my family. God bless you Chef Jean!!!
CJP if I don't love your recipes at first, by the end of the video when you take a bite I'm sold! That finger wiggling while you are chewing always tells the truth! Thank you and God bless you and America!
I love and respect you as a chef and now to share your gift with the rest of us who have never had the pleasure of eating in your restaurants I applaud you again!
Another recipe that I’m going to try, and I love the fact that you cook it outta the loaf tin too. That’s Sunday dinner sorted Chef. I have my old faithful recipe that everyone loves but I’ll make this one and wait for all the smiles at the dinner table. Thank you once again Chef, oh and it looked amazing too.🥰
I've been making my meatloaf similarly for the last 42 years, it's a big hit with anybody that tries it. My wife and daughters loved it my in-laws, and the daughter's boyfriends all thought that it was something special. I even have one of my daughter's friend's asking me every time I see her when I'm going to make one for her. She said she really misses it.
What a pure joy it is to watch you cook, make funny remarks with French accent & act like an absentminded professor of culinary arts ... all in the manner of William Shatner from Star Trek! 😀🍷😀🍷😀🍷😀 You are so flamboyant and masculine at the same time ! Bravo Chef Jean-Pierre 😀👍🏻! Live Long & Prosper 🖖🏻!
Wow, my mouth was watery once you took it out of the oven; I love bacon. But Chef I didn’t hear for how long you cook it in a 350 degrees oven. I used to make my meatloaf always with pork meat and beef, thanks for this delicious recipe! ❤️
