Most Delicious Meatloaf Sandwich Ever - Simple, Filling, Always a Hit

All right, folks, look, after looking at that thumbnail, you know what? And I done it a couple of times. You know, really, I'm just gonna show you how my granny used to make it. I'm not feeling like over complicated or add all of that to it. So listen, if you're looking to break something, you have something to break that monotony and just making that spaghetti and everything else that you put in a rotation that you make for about every seven to eight days. Listen, we finna make meatloaf. We finna do it grandma's way. Let's get it. In every one of my videos, right, I like to go over the ingredients. I at least want you guys to see what they look like. And don't forget, the full ingredient list is on my website. That's smokingandgrillingwithab.com. And that's W-I-T-A-B.com, right? So listen, what you're seeing is, if I divide this up like this from these crackers on, this is everything that I need for the meatloaf and everything on this side over this way, that'll be what we do when we make that sauce, right? That nice, sweet, and then going along with everything else, that makes it sweet and savory. That's what makes this a hit. And then last but not least, let's talk about the ground beef. And you guys know that I always talk about 80-20. Here, I'm gonna tell you 90-10 works. You know, I'm gonna always stretch it a little bit. So I did 85-15, you know, so we can have some of it. You know, we want it to still be a little bit on the juicy side. With that being said, let's cook. I talked about earlier, like, it really being like your, really like my granny. Like, she didn't have all of that. You know what I mean? Sometimes when I don't put all them ingredients in there, because I was raised on, my grandma said, you didn't have to put all that stuff on there. A lot of these are seasoned that they have out here right now. That's more of a luxury, but you know, we grew up on good food anyway, right? Now, let's go ahead and address this part right here, the elephant in the room. Look, this is share leaves. I call this like Texas toast. They got it right here, but I want you guys to come in here and if you take a look, look at the thickness of these right here. We're gonna start off by just, you know, prepping, right? So let me just go ahead and cut this down. So then I take it and I just cut it on the webs. I know you guys are probably tired of seeing me do that, but this is for all my new people, just trying to figure it out. You know what I mean? And when I say on the web, look, this is what I mean. So look, when I say the web, see how this is what I mean. How this is like that. Now, talk to me, old school folks. How many of y'all is drying these out, getting these ready to plant? Remember, when you're cutting and you're dicing, right? If they're large, it's for the texture and the flavor, but the main thing is when you start dicing and you're doing them small, it's all about that flavor. Look at this, right? Let me come here again. This right here is a good size right here, folks. Sometime I take this and I make the slots down here. We just come across it just like that. And I give it some good dice. The smaller you get it, put some nice little green flakes in there. Give it a little bit of a flavor. You know what I mean? With this right here is what you want to have. Now, the key is to make a meatloaf. We don't want to overwork the meat. So we got this right here. I'm going to go ahead and add everything inside. Then we just add the rest in here. The W sauce, that's another, whew, boy, that smells good. We're going to be looking for 350 degrees. So just at the start, when you guys get ready to do it, once you got all your ingredients out, it depends on how fast you are with getting everything, you know, in here. You want to go ahead and pre-heat your oven. That's the 350 degrees. Next, you know what I mean? We break out the press. You know what I mean? And now we go ahead and just hit it, right? Now, we cover it to eggs, right? You guys come on in here, you can start to see where it shapes up, right? One of the things, when you guys come to the website, one of the things that's cool about it is, like how I do it like this, even if you're not coming back and watching the actual recipe, I show you guys step-by-step what it should look like. You know, just like we put a little bit of time in this to make it right for you guys, right? So you can screenshot it however you want to. You can cook, have it on the side, look at it, scroll it up, and say, okay, I'm doing everything right. So you can have success, just like Granny did. Now, we add that milk. I'm just gonna add it right, ah, I'll just put it like this. That'll do it. Now, you know, rich makes flavor, you know, crackers, right? Now, you guys can use Panko, whatever kind of binder you want to use, you know, something to help keep everything together. I just like using rich and the fact that they got different flavor rich. You know what I mean? I don't know. I'm gonna say you get a little bit of flavor from that, but these are the ones that I have. And just to verify, I got one cup. You get in here like this. There we go. Now, I'm gonna go ahead and add this. You guys come on and take a look. We just add this in here like this, right? I'm gonna add just a little bit more to it. Since I got it made anyway. So let me go ahead and get it. Ah, yeah. Look, as you're mixing it, you'll be able to see it. Look at that right there. I can see the onions, the bell pepper. All right, so we got it. Remember, we just don't want to overwork the meat, right? I know I keep saying that because of that right there is key, right? So everything is out. Now we want to get the shape that we're looking for, right? So if I take it, right? And we just shape it like a meatloaf. We all got that memory in our mind, what it tastes like. I mean, what it look like. We got a memory in our mind, what it tastes like too. All right, so this is what we're doing. We're going to put this in there. Now, I got a little bit of a heads up for you. If you got the time, you can always put this into the refrigerator and let it sit for about 30 minutes. If you don't, this works just fine. Usually when I make them, I'll never even think about that. That's just a little bit of a pro tip for you. You know what I mean? It'll help, but got to remember this too. The cooler it gets, the longer it's got to cook to get the inside done, right? I'm going to set a timer for about 45 minutes. We're going to need a toothpick and we're going to need a meat thermometer. Make sure the inside is done, the 165, and the toothpick will probably tell us when we're pushing it in there. You know, how does it feel in the inside? Is it done when we pull it out? We do all of that, right? So you can have either or, I got both, folks. And add all of our ingredients. I already put the brown sugar in here. You know, when I bring out brown sugar and I keep it out in the elements, unless you guys put it like in a Saran wrap or something like that, you know, it dries out. So I had to like break it all up, you know, just to get it going. Just giving you guys a heads up, right? So everything else that we had, remember how I had it separated? That's how it all goes together, right? So everything is nice and mixed. Now, as soon as my timer goes off, all I do is I pull it out, right? I coat it. You guys got to get yourself one of these silicone brushes. It just back and forth, get a nice coating on there. Then you want to raise your temperature up to 400 degrees. Once you have it up, you know what I mean? Then you put it in there and you just want to put it on top. I watch it from here. You know what I mean? I look at it in five minute increments. You know what I mean? When I get to 10, you know what I mean? Then I just stay with it, right? So I add a little pepper, maybe just a tiny pinch of salt. You know what I mean? To wake it up, to give it some of that balance. Because I use it high, so it's a little bit on the sweet side, right? All right, now that we up to 400 degrees, I'm going to put this in the inside. It's already painted up and ready to go. You put that in, we close this and we just go. Like I said, it only take about 15 minutes, but at 400, I'm going to look at it every, the first two, five minutes. After that, I don't leave. I look at it. Once I feel like it has set on the top, I take it out. All right, so after you let this cool, I'm going to go ahead and cut it. Look, I got a serrated knife, just to help out, you know, when you're cutting it. You know what I mean? You want to, you know, be gentle with it. You know what I mean? You don't want to like just tear it up. You know what I mean? I'm trying to just let the serrate, you know, cut through on its own. You know what I mean? Just like what you guys see. And then I like for my cut to be a little bit on the thick side, right? So we go ahead and get it just like that. It's nice and moist. All I can think about is, I know some of y'all are thinking about, you know, eating it, but I'm thinking about that sandwich. And I got a little bit of that sauce left too, along with them potatoes, with that, excuse me, with the potatoes. Come on. Oh, I'm going to open this up like that. Here, we'll let you guys see that. You see that right there? Ooh, look at that. Is that moist, folks? All right, so now we put this down right here. That's what I'm talking about. Now I'm going to cut me a little piece, because I like for mine to be full. You see that right there? I'm going to cut a little piece on the back here. We're going to do a little, a little design. Then we're going to go ahead and put some of this sauce on one of these top pieces of bun. If you wanted to know how moist it was, now you got to get a chance to see. Bring that down like that. You got to get some of that, that sauce. This is my sandwich, folks. And then when you got it like that, now, some of y'all are probably saying, I got people in the background, they saying to me right now, A.B., put some more, you know, some mashed potatoes. Them cheesy mashed potatoes, by the way. Right? Nah, I'm not going to do that. I'm going to go ahead and do this. All right, so some of you guys might say that this is like a bit much just for a sandwich. And then I think it's some of y'all out there that say they beg to differ. You know what I'm saying? So I'm going to go ahead and grab this right here. Look at this right here. You know what I mean? Ooh, my goodness. And when I say it's moist, it's moist. You know what I mean? I got to hit y'all with this one, though. This one right here, for sure, is a two-hander. You know what I mean? So, whatever that mean to y'all, that's what it is. Hey, you know what? I'm not going to over-target. Cheers, y'all. Oh, my goodness. You see all that right there? If I wasn't on film, I'd be getting that all over there. But don't trip. Hold on, y'all. Now, every now and then, I'm going to make something that, you know, get messy. Like I say, you got to really, you know, get down with it. The whole point was to make a, you know, a meatloaf, just like Granny made it, because she never did miss. Be honest. You ever had your Granny's meatloaf and it tastes dry? No, sir. This right here, now, this one is done right. And just the fact that I made this just really for these sandwiches, I saved a few slices. That's people behind there. You know what I mean? I did buy extra. Now, we can go ahead and throw them in there so they can eat, too. But this one right here got my name all on it. Now, every now and then, we got to get a wet nap. I already got this ready. I don't know why I did that, because I'm going to dig in. Now, I want you guys to let me know, what else could I have done to make this a little bit more like Granny, right? This is the way my Granny made it, probably the way your Granny did. But some of us, you know, we got their mind. We know how to like, you know, figure out how we can elevate just whatever was working to even take it to another level. If that's you, put it down in the comment section below and let me read it. And maybe next time I'll go ahead, pay homage to you and make it that way. Now, if you're new to my channel, let me take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button. Tell everybody out there, there's a channel out here to simplify these recipes and take a mystery out of cooking. You know what I'm about to do, folks. I'm going to cut this so I can get out of here and get messy. Peace.