Meatloaf That’s Juicy, Tender, and Full of Flavor - In this video, I’m taking it back to the basics and showing you how to make a classic meatloaf that’s full of flavor and easy to put together. This is that no-fail, old-school comfort food that hits every time. I’ll walk you through every step, from seasoning to that sweet and tangy glaze. If you’ve been looking for a go-to meatloaf recipe, this is the one. Let’s get into it.
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Okay, folks. Look, we getting back to
the basics, right? You looking for
something that's good and this is really
by popular demand. We making a homemade
meatloaf. Okay, so we going to get right
into it, right? So here I got 8020 and
this right here is my ground beef. I
always do a mix, right? So I put that
there and I'm using an Italian mild
sausage. I like to have that, you know,
combination right there. This right here
is going to give us a little fat. Now,
for those of you guys that don't do the
pork, you can do all ground beef or I
got a level up for you. You guys can use
this mild Italian chicken, you know,
sausage right here. Now, this is
chicken. You could have mixed the
chicken and the ground beef and that
would have worked just fine. All right,
so now that we got our meat inside of
here, now all your ingredients once you
pull them and you measure them, right,
they all go in here. That's one of the
things I like about meatloaf. It is a
true dump and go. So, we'll just get
everything in here. That's brown sugar.
We got bread crumbs. Oh, and if you
don't have breadcrumbs, you everybody
got crackers. Tell me you ain't got no
saltine somewhere in your house. You can
use that ritz, whatever. You just want
to get it in here. You know what I mean?
That's going to be part of the binder
that gets everything to uh, you know,
adhere to one another. And don't forget
the full ingredient list is on my
website. That's smoking and
grillingwithab.com. And that's
witab.com. Then I'm going to add my
milk. We'll leave that like that cuz I'm
not going to get in there and, you know,
mix anything together yet. I want you
guys to come on over here because we fa
to prep, you know, our uh veggies. All
right. So, cutting this down,
right? Let me go ahead and get this
open. Get this cleaned
out.
Right. Okay. So, let's go ahead and get
this cut down. You know what I mean? And
when I say cut down, I need to use the
right terms. We just going to go ahead
and dice it. This was a nice bell
pepper. Nice, fresh,
crisp. Right. So, we just take some of
this here and then we going to dice
this. Now, don't forget when we dice,
when we look at the size, right? It's
really about if you want to have the
taste, you want to go with the, you
know, you want it to be small. If you
want it to be for the texture and the
taste, but more so for the texture, you
know what I mean? We dice it, you know,
large. Okay. Then we do the same thing
with the
green. Okay. Okay. And then we do the
same thing, you know, for our
onion. All right. So, now I'm going to
add
this, you know, to it. Look at the
flavor profile, folks. You know what I
mean? You guys know what all of this
tastes like. You've had red and green
bell pepper, you know. Then we got the
really we got the holy trinity in here.
All right. Cuz we done put a little
garlic in there, too. Right. Now, we
just go ahead and add our onion. All
right. And then last but not least,
we're going to add our little ketchup to
it. Right. All right. So, once you have
all your ingredients in here, you know
what I mean? You got to get in here. We
got to use our hands, folks. You know
what I mean? So, we want to get that
beef and the pork together. You got to
break that egg in the
inside. Then you got to work it in. We
put the veggies in, all of the
seasoning. Right now, you don't want to
overwork your meat. You know what I
mean? That's what makes it dense and
it'll be, you know, just like I say,
dense. That's really like the word for
it. So, we just going to get it like
this has that egg and that milk, right?
That's all part of making this, you
know, super moist, right? So, after we
do it and we kind of like just keep
folding it over, you'll see how it
disperses, especially in the veggies,
right? So, like this. Just keep working
it over, rolling it over. You can
already see right now I can see where
seasoning is and where it's not. And I
can see where the veggies are. All
right. So, look, this is going to be
key. Like, when I make meatloaf, you can
put it on a pan, you know what I mean,
to shape it the way you want to. But
this right here is a meatloaf pan. You
see this little insert right here? See
how it's got the holes? Cuz we start
with juicy meat. So, we 80/20, right?
So, anything when the grease when it
comes out, you'll be able to lift it up,
it drains, then we can take it out and
transfer it on or whatever. Now, now
that we have it like that, now you want
to get in here, right? And what we going
to do is we just going to drop this in
here. We're not going to pack it in
there like no whole lot of balls. We
just put it in like
this. And then I'll push it down just so
that it'll be even, right? But we're not
doing no hard
packing. You got to like you got to love
having the right tool for the job,
right? So, this right here, we going to
be able to drain some of that fat, make
your clean up easier, you know, all of
that. So, I'm going just put this in
here just like you guys see. Then I'm
going to show you, you guys can like
form it however you want to on the top,
right? So, just like you see what I'm
doing, that's what you want to do if you
have one of these pans. Other than that,
do it old school way. Your grandma
probably put it on the baking sheet. You
know what I mean? Put some foil down,
help to clean up that way, and you go
from there. Okay. So, we only got about
four or five minutes before this is
ready to come out. Remember, we did the
first 45 minutes. So, now we going to go
ahead and make this sauce, right? This
is what we put over the top. This is
what everybody like. And if there's any
extra, they want to dip it in there
also. Right. So, we just get all of
this. And this is Hines ketchup. I don't
know about you guys. We can start that
debate, but I'm going to tell you right
now, I love Hines. I think it's the best
on the planet. You guys let me know down
in the comment section below which one
is your favorite ketchup. Okay, so now
that we have it here, I'm going to put
it in the oven. We already at 350° and
we going to put it in for 45
minutes. All right. So, all I'm doing
now is just all of the rest of the
ingredients we just adding to it.
Right. We just get them in here like
that. Set this over here
now. Take that. Get in here with my
whisk. Let's get everything
incorporated. Okay. So, look. This is
what we got. Right. Notice I put myself
a baking sheet, you know, right here on
top of my little pan. And I'mma show you
why. Why do I like the fact that I can
using a meatloaf uh pan, too? Cuz look,
when I take it up like this, a lot of
the grease. And then I can do this cuz
it's going to be a little bit on the
top, too. We get ahead and just drain
some of that. But look, I'mma put it
right here. And I'm going to put it
towards the edge cuz I'mma slide this
off. And you want to see all of the fat
that you you know what I mean? We
getting rid of all of that. That's what
these pans are good for. All right. So
then what I do is I just take it and I
kind of like just push it over here like
this. All
right. Just bring it like this. And then
I'm just going to push it and just start
moving this removing this, you know,
this little drain sheet underneath the
bottom. So now you guys see how that
works. See all the holes? It just allows
the fat to, you know, slide on down to
the bottom. Now for the good part. Okay.
And now you just want to go ahead and
start
coating this on all sides. Right? You
can do this a couple times, you know,
because a lot of it's not going to stick
on here like that. But when we stick it
back in the oven, probably after like 10
minutes, once it gets a little tacky,
I'mma add some more to it on the top cuz
I like a nice thick sweet, you know,
top. So after you coat it, it should
look like that. You especially want to
get it on the sides, folks. Trust me,
right? And I know y'all already thinking
about them sandwiches. Anyway, I'm
putting it back in here. We going to go
another 15 minutes. But the little trick
that I do is I'mma go in for 10 minutes
and then, you know, reapply some of my
sauce. Okay, so this is how it looks. As
you guys can see, I'm just going to go
under here like this. Oh, and I got my
meat thermometer cuz I wanted to check
my internal temperature. Remember, 165,
folks. Right. So, we'll take this like
this. Then we going to center this up
just like that. Right. I'll pull this
out slowly and we'll pull this one out,
you know, nice and slow. All right. So,
now we going to go ahead and just cut
this, right? So, I'mma take it. I'mma
cut these nice and
thin. Right. I don't want to put no
pressure on it. I'm letting the knife
just do it, you know, work. Ah,
yeah. Right. And I'm going to let this
just fall down like that. And look at
there. Look at all of that flavor in the
inside. You see that? Let's get another
one. Okay, so after taking pictures of
it, you seen the way I slice it down and
all of that. Like I said, I can't wait
to put this in front of some uh I mean
in between some bread, you know, with a
little mayo. Oh my goodness. So, with
all that being said, I'm just going to
go in here and mess this up right now.
But I'm going to go ahead and take this.
Look at how moist this is. You know what
I mean? Let me go in here and get this
meatloaf, y'all. You got to love it. And
don't forget, I got a little bit of this
extra sauce. Anyway, I'm not going to
over talk it. I'm going to eat
something, folks.
Cheers. Man, this is fire. I done made
it a few times, you guys. Now, everybody
requested even though it's already on my
channel, but here it is again. You can
just see how moist it is. I gave you
guys some options if you don't want to
use the pork. You guys let me know down
in the comment section below what would
your substitutions be for the meat. And
then you know what? Let's take the
sandwiches out of off the plate, right?
Tell me, what would you use meatloaf
for? You know, outside of a sandwich or
just eating it like this with mashed
potatoes and, you know, some green
beans, green peas. Now, if you're new to
my channel, let me just take this time
to say thank you for watching this
video. Don't forget to like, smash that
subscribe button, and tell everybody,
you know what to say. There's a channel
out here that's simplifying these
recipes and taking the mystery out of
cooking. And you know what I'm about to
do? I ain't f to fake no funk. We about
to eat, folks. I'm out. Peace.
