I made this recipe tonight using ground turkey instead of beef. Everyone loved it! The potatoes were perfect too! I plan to try it with beef next time because there were no drippings from the turkey to use in the sauce at the end. Thanks for a great recipe!
Made the meatloaf James, wow it turned out exactly like you said. Simply amazing thanks for the great cook. Have one question 3 cups of water completely evaporated by the end of the cock should there have been more Water added halfway through?. Like I said everything turned out simply amazing so not sure it needed more water added or not. Thanks
Ok I bought the ninja foodie pan kit,round pan ,loaf pan and little crisper pizza type pan fits the ninja speedi used loaf pan followed your direction for meat loaf used mix of pork and ground beef came out great.I did not want such a crispy top so cover it with foil till last 15 minutes.Thanks for recipe.
Cooked a striploin steak as my first Speedi meal,and I was impressed with how tender it turned out! One suggestion: For those cooking meals for one,could you give an estimated time for just one portion?
James, do I follow the ingredient amounts you mention or those written? They differ on the salt, pepper, garlic powder and Worcestershire Sauce. I made this today and it was good but I used the printed amounts rather what you said while explaining. I didn’t realize the difference until I was writing down the recipe!!!
I would use ground turkey rather than the Italian sausage since I have a delicate palate and the Italian sausage tends to burn my mouth. I would also have browned the meat in the Ninja Speedi instead of a separate frying pan.
James, my steam and bake function won't go above 325 degrees. I made your pizza last night and I had to do it on Steam/Crisp to get it up to 375 degrees. Is my unit broken? I'm very upset, because this meatloaf looks great, but it needs to be at 350. What's wrong with my Speedo? thanks,
Can I add it to the crisper tray since my pans are glass not sure if I can use it in the speedi can I use speedi meals or is steam and crisp or should I use steam and bake still a bit new to this please respond to my question when you can , me and my husband love your you tube channel and thank you for the recipes and tips we really appreciate it he cooks in the. Speedi now as well thanks again keep doing what your doing we appreciate all the help we can get with our new appliance.
James, over here we call it just Worcester Sauce, pronounced Wuster. Full pronunciation would be Wustersheer Sauce. Worcester is only 45 minutes away from me...
Still trying to figure all this out, what is different using the steam and bake function over just bake? Would the potatoes end up the same? Is one faster than the other?
Just found your channel. Thanks for your video. Our air fryer (less than 1 year old) had a huge worldwide recall last week. (Forget future use of that!) We found a great sale for the Ninja Speedi on QVC plus free shipping. It will arrive in 5 days so I'm watching videos to be able to immediately start preparing awesome meals. This combo of meatloaf & potatoes looks to be a keeper. A COUPLE OF QUESTIONS: 1. Our altitude is around 6000 ft. For our air fryer, we learned we had to increase temps about 20 degrees on every recipe and/or packaged food's instructions. Any advice on this? Would you be willing to share about what altitude you are cooking your meals? Adjustments in cooking/baking basically are computed per each 1000 ft. of altitude; thus, it's fairly easy to tweak once I know roughly at what altitude you are achieving these results. 2. All generations of our family love smashed potatoes: cook pieces with skins on such as you did, but the next step is to remove them from the oven, smash them with a fork, then drizzle them with a mixture of olive oil, sea salt, and thyme. Return them to the oven to crisp up. How would I mimic that last step using the Ninja Speedi? I think they would pair really well with your great meatloaf recipe. Thanks, in advance, for your input. And thanks for all the work you do to provide these great instructions and recipes!
@@CookinWithJames I've experimented on my own after watching various episodes you've done. It helps significantly that you typically give a meat thermometer reading to most of your recipes. I've learned meat cooks more quickly at our altitude of 6000 ft. I have to test any meat I'm cooking in about half the cooking time that you do. It's not always done by then - depends on the portion size and type of cut - but it's generally getting very close to being done. Hubby and I appreciate your videos. Thanks for the time that you take to create them. I especially like that you do a lot with meats. Your meatloaf recipe remains one of our favorites. I've never been a meatloaf aficionado until I tried your recipe. I now regularly incorporate your meatloaf into my menu planning about every three weeks. I think your ingredients - especially the smoked paprika along with the Italian breadcrumbs and the garlic powder - give it that extra flavor profile that is so tasty. Thanks for all you do!
