I Like Meatloaf Now, Thanks to This Recipe (Juicy Glazed Meatloaf & Onion Gravy)

hey what's up meatloaf is um it's a hard recipe to get excited about until now today i'm going to show you how to make a meatloaf from scratch that i think is pretty exceptional it doesn't fall apart or get greasy when you bake it and it has an above average amount of the glazy ketchupy crust that we all want get excited here we go to get started i'm going to preheat a medium saute pan over medium heat once that's hot in goes a long squiz of olive oil and then a whole diced large white onion or about 150 grams i've opted to give this onion a small dice because in the end it's going to be inside of the meatloaf and the larger pieces will probably stand out texturally in a way that isn't ideal i'll hit these onions with salt then stir to combine with the oil and let them fry for five to six minutes until they're softened and starting to take on some color like this from there i'll scoot these onions over into a medium bowl to cool down i'll set that aside and then i'll grab my food processor and intuit measure 75 grams of panko breadcrumbs the lid goes on and now i'll spin these up to break them down from a crummy texture and a little bit more of a powder one this is going to make them easier to incorporate what comes next that's 85 grams of buttermilk i'll pour that in and now i'll give everything a spin to get the bread crumbs hydrated and after about 10 seconds or so we're there this mixture is called a panade and it's an old school cooking method for keeping meats moist and tender and i always use one for meatloaf and meatballs once the panad is made i'll drop in one pound or 450 grams of 90 10 ground beef and 1 pound or 450 grams of 90 10 ground pork in my opinion a 100 beef meatloaf is always a little bit dry no matter how much panada you use i think the pork lubes it up and gives it a little bit more flavor next i'm going to use my food processor to both spin the panade and the meats together to combine and to break the ground meats down just a little bit more spitting the meat extra like this works the proteins and the meat to keep them more sticky and keeps the overall meatloaf more well bound together after 15 seconds the panada is mixed in and the meats look a little bit more like sausage be careful not to work it more than this though because if we go much further it would get kind of snappy like a hot dog when you cooked it and that would be weird now i'll flip this meat mixture over into the onion bowl and then add in two large eggs and one egg yolk thanks to cook's country for the idea on the egg yolk by the way that added fat really makes a pretty big difference then in goes three large cloves that have given a really fine mince of course you could also use a garlic press or even a microplane to break down that garlic then i'll add in 15 grams of worcestershire 15 grams of dijon mustard 2 grams of poultry seasoning yes that seems weird but it's pure nostalgia trust me it really works and then 3 grams of black pepper and 12 grams of salt now i'll jump into the bowl and mix everything together again from this point on we really don't want to work the meat too much more so i'm going to be gentle and fold things just until they get evenly combined once everything's mixed together i'm going to plop this over into a loaf pan i'm not going to be baking this inside of the loaf pan but i am going to use it to shape it into something relatively rectangular doing this reform can be a little bit tricky also baking meatloaf in a loaf pan only allows for glaze on the top which is a huge mistake in my opinion i'd eat as much glazed crust around this loaf as possible to get that crust i'm going to flip this out onto a sheet tray lined with aluminum foil god that looks terrible but it is evenly distributed now so i'm going to judge this into a proper meatloaf shape as you can see that involves a little bit of squashing and squishing and rotating the tray and if there's gaps in the loaf use your fingers just to pinch them back together and smooth them out the best you can by the way a really handy tool if you want to shore things up on the sides and ends is a bread dough scraper the straight sides there provide a kind of temporary pan that you can use to press things up against and there we go you really can't call this thing anything but a loaf of meat that's for sure it's not the prettiest thing ever but this style of shaping is going to give us so much crust for now i'm going to chill this loaf before i cook it in the fridge and make sure to put it right on top of some raw spinach that you're going to be eating later on for lunch that's safe while that chills i'm going to preheat my broiler to medium low and then i'm going to make the glaze for this meatloaf for that into a saucepan i'll combine 60 grams of brown sugar 40 grams of cider vinegar 10 grams of worcestershire 20 grams of sriracha or any hot sauce would work here and then finally 300 grams of ketchup i'll give it a stir to combine and that's it this might seem like a lot of glaze for just one meatloaf and it is but i'm going to be triple glazing this little bb once the broiler is preheated and my loaf has had a chance to chill down i'm going to load it into the oven and get it seared that's going to take about 5 to 10 minutes when i check back you can see the top of the loaf is sizzling and it's taking on some great color when you sear meat before glazing you're not only getting good flavorful caramelization on top but you're priming the meat for the glaze the glaze sticks way better to cooked crusty meat speaking of glaze i'm gonna lacquer on my first coat as you can see i'm being very liberal don't be shy because in my opinion meatloaf is really only exciting when the rich meaty interior has plenty of acidity and caramelized sweetness on the exterior to bring contrast in total i'm layering on maybe a quarter to a third cup of glaze and once it's covered i'm gonna load this back under the broiler to cook for another three minutes or so once that's reduced to the point of stickiness and it's starting to take on some color like this i'm gonna pull it out lacquer it up a second time then load it back into the oven to repeat the reduction and caramelization during round two i'm going to rotate this tray a few times to make sure that all the sugar that's on top isn't getting burnt when i pull this loaf after round two you can see that now we're getting properly glazed up to finish cooking this i'm gonna turn my oven down to 325f 160c and then i'm gonna add one more coat of ketchup onto the loaf this time though i'm not gonna be broiling that on the coat is going to slowly glaze as the loaf cooks at 325. now i'm going to load this loaf into the oven one more time and bake it for 25 to 35 minutes and i'll thank the sponsor of this video helix sleep helix sleep makes premium mattresses and bedding that are customized to fit your needs and conveniently they ship this stuff right to your door the 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before i check back on my loaf i'm going to take the remaining ketchup glaze there should be about a cup and a half and i'll throw it on the stove to reduce by about 50 percent that should take about three to four minutes over medium-low heat i'll stir it frequently though because you know heat and sugar that could burn and once we're reduced by about half now we've got a very concentrated sweet and sour and savory condiment to eat with our meatloaf i'll set that aside speaking of things to eat with your meatloaf now would be a good time to start some mashed potatoes and if you came from northern illinois like me illinois i just said illinois i'm from illinois now would be the time to start some onion gravy the potatoes themselves are pretty self-explanatory so i won't go into detail but for the onion gravy i'll preheat a tenon saute pan over medium heat i'll add in 50 grams of butter and about 100 grams of diced onions i'll salt the onions so that they lose their moisture and then i'll sweat this in the butter for five minutes to soften everything up from there i'll add in 25 grams of all-purpose flour i'll whisk that in and then i'll cook that for three to five more minutes or until any rawness is cooked out of the flour next i'll add 100 grams of beef stock i've got 450 grams to go in in total but you do need to add the stock in stages so that things don't get clumpy once that's stirred in and starting to get thick i'll add in the rest of the stock i'll stir that to combine and bring it up to a simmer lastly i'll add in 10 grams of beef flavored better than bouillon paste and a splash of soy sauce about 5 grams i'll simmer everything together until things get thickened and the onions are fully tender maybe about 5 more minutes and there we go a thick but not too thick onion gravy for my potatoes and my meatloaf this gravy tastes like a 3d version of the powdered stuff that my mom used to heat up for our meatloaf obviously it's more flavorful though and the texture is a lot better and it's surprisingly easy to make i'll set that aside until i need it now after about 30 minutes of baking i'm going to pull this loaf out of the oven and check it for doneness 155 f 70c seems to be the sweet spot for texture much higher and things start to get a little bit too thin and a little bit dry the exterior of this loaf looks so ridiculous too it's been triple glazed and the meat itself has some nice dark roastiness to it and i think you can see how juicy this is from the outside it's a beautiful log of meat but i do need to rest this though just like i would for a steak the juices would all run out everywhere if we didn't so i'm going to tent this with foil and leave it to sit here for about 20 minutes 20 minutes later i'm gonna come back to slice this up it should still be very hot but fully rested and fully juiced up now when i cut into it you can see just how juicy this actually is clearly it's a far cry from the greasy grainy meatloafs of our childhood instead the combo of buttermilk panade and the blend of beef and pork come together to make a meatloaf that is just so much better than good it's actually great and it's so so juicy oh my god look at this now to make this into a proper blue plate special i'll lay down a couple of thick slices of my meatloaf then a huge dollop of creamy buttery whipped mashed potatoes i'll link in the description to a few recipes of mine for mashed potatoes by the way then of course i'll drop in some green peas to get all smushed up with the potatoes then a huge ladle of onion gravy you guys that's textbook mom right there like this image could sell a tv dinner the last touch for me is to develop just a little bit of that reduced ketchup glaze right onto the loaf and now you're set up dude so the next time it's cold outside and you're feeling a little bit blue bake yourself a log of comfort meat this one is super easy to make and it hits so hard i really hope you guys try it let's eat this thing [Music] you

Channel: Brian Lagerstrom

Views: 275,775

Keywords: meatloaf recipe, meatloaf, meat loaf, glazed meatloaf, meatloaf glaze, best meatloaf recipes, how to make meatloaf, meatloaf dinner, easy meatloaf recipe, onion gravy, onion gravy recipe, meatloaf glaze recipe, best onion gravy, easy onion gravy, blue plate special, nostalgic recipes, nostalgic food, 1950s food, what is meatloaf, classic meatloaf, juicy meatloaf, how to make juicy meatloaf, brian lagerstrom, weeds and sardines, cooking, recipes, homemade meatloaf

Id: 3eGyG2hLmy8

Length: 10min 16sec (616 seconds)

Published: Thu Feb 03 2022