How to Avoid Dry, Crumbly Meatloaf- Kitchen Conundrums with Thomas Joseph
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- Опубліковано 30 тра 2024
- Not your average blue-plate special, Thomas Joseph creates a recipe that brings three ground meats together with a sweet-and-sour glaze, and shares his secrets to a tender and moist mealtime favorite.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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That glaze could stand a bit of mustard and brown sugar, along with a touch of garlic! Yum!
I made this recipe for our family's "3rd Christmas" dinner, and it was a hit! Everyone loved it. People said afterwards that they loved this and wanted the recipe (even though they didn't like meatloaf). My 14-year-old nephew really wanted me to send the recipe to his mom and dad. I was very happy! I made double the recipe and followed Thomas' ingredients, methods, and timing exactly. It was perfect!
Thomas Joseph is one of my favorite go to cooks for cooking tips. His videos are always enlightening and helpful. And his demeanor and personality make them very enjoyable to watch.
Humble greetings from the land of spices,INDIA ; this was my first try at making a meatloaf and it turned out to be absolutely amazing ... so juicy .... i ate the entire loaf all by myself .. it was that good ... each small tip you gave took the dish to another level... surely making this calling friends over..... keep posting such amazing stuff .
I put coarsely chopped mushrooms in my meatloaf , adds a lot of flavor and moisture. Thanks Thomas!
Ah, the great takeaway is to mix all the ingredients BEFORE adding the meat. It makes perfect sense after you explained it, Thomas. Thanks!
So true! The less you handle the meat the more tender it will be. I like to use ground sirloin or round instead of hamburger, less fattening and more nutritious. I put all my onions, pepper, etc. in the food processor, ditto the bread for crumbs. Work it gently into the meat so the meat will stay tender. Beaten egg helps hold it together. I make my own sauce because ketchup (or catsup) is LOADED with sugar. I use tomato paste and doctor that up with some seasonings and a bit of apple-cider vinegar, Worcestershire sauce and a dash of sugar. Quick and easy!
@@mjlejer3241 that’s looks so delicious
I will try next time his put all ingredients together that way we don’t miss any things thanks you so much for sharing
I found your videos Thomas since yesterday and I've been binge watching them. You really explain things incredibly well, your workspace looks clean and you seem like a truly nice person. I'm subscribing right now.
i've been learning many good tips from his cooking show and those tips & tricks are super helpful. thank you Thomas, you rock!
I started using fresh bread crumbs in my meatloaf because I forgot to get dried one night, and I didn't want to make a store run just for them. It does make a big difference!
This is my favorite series on this channel!
You are such a natural Thomas and your presentations are never boring, thanks for another great dish, we loved it!
I too like the crisped end pieces of roasts and meatloaf. Good caramelized flavor.
Thanks Thomas for sharing another recipe of my favorite meal. My mom finally gave me her recipe that I grew up loving so much. This meatloaf definitely looks delicious.
Love your video so professional - not used to that much professionalism on UA-cam - such a surprise and so entertaining. Thank you so much for a cooking video that actually educated me and held my attention.
I tried this step by step. I think the recipe is excellent and will make it again and again. With that said Thomas I thought there was a little too much salt. It was not a deal breaker, but it covered up some of the other ingredients I wanted to taste. I can honestly say I am a person who hates meatloaf. It is never on my menu in my household to the point everyone in the house does not like it. This one was really good and yes, I myself would urge someone to try it. Now it is a keeper for me. Keep on cooking and deliver more recipes. Sara Carey was my go-to person for Everyday Food and If you took her place Martha made a good choice.
I’m in love with Thomas!! Meatloaf is one of my favorite comfort meals and it comes in so many flavor profiles but I agree - dry meatloaf is death for me.
Wonderful tutorial. Thank you.
Beautiful!! I love it!
Love the way you made
WOWEEEEE!!!! DOES THAT LOOK GOOD!!!!!!!!!!!!!!!!!!!!!!! My mother used to make meat loaf but I never learned. This recipe looks amazing. I never thought to ask for a rough grind of meat! Thank you for sharing!!!!! You're a great teacher!
Thomas thank you for this simple recipe and great tips on making a juicy meatloaf. I made it today and it absolutely works! My husband loved it and we love your videos! Great explanations.
Thank you Thomas, we have really enjoyed this recipe! Although we sautéed the garlic and onions before hand, made it even better!
Thank you. It looks fantastic. I will try it soon.
Got to try this recipe.Thanks for sharing
Looks amazing. Will definitely be making in the next few days.
This video was so informative. Definitely good tips and explanations. Thank you!
Thomas is my favorite..great video!! Thanks ♡
Can't wait to try this Thomas
Thanks, Tammy Jo!
So well spoken my God! You won another subscriber
I glad you're back Thomas, seeing another solid interesting tips makes my day!
DeeeLischious ! Made the meatballs also, added tomato paste like you mentioned and that always adds some zip to things, BreadCrumbs are Out and Fresh French Bread crumbles are IN ! THANKS !
Nice technique and ingredients! I'm making this tonight.
Thank you I will make this today!
Well explained tips,thank you Thomas
I love meatloaf and my mother use to make some of the best I tasted. That is one food item I never cooked, but will consider now that I am older and is cutting back on some of the meats I use to eat meatloaf sounds nicer to me. Thanks for sharing this information with us and I love the foods Martha Stuart cooks and I now watch her baking and cooking shows on PBS.
May your belly be full
I make smoked, Bacon wrapped stuffed with everything you can think of meat loaf's but every time I do I come back to this video as a reminding refresher absolute best recipe thank you!
The meatloaf recipe is fantastic. Thank you for sharing.👍🏾
Oh. I'm gonna try this for sure.
So good! Thank you
Thank you for sharing love It , will try this soon.
I enjoy everything you make, Thank You. But Thomas where’s the
Mash Potatoes? I also make extra Glaze/Sauce for my Mash Spuds!
Very yummy 😋
I am enjoying listening to him!!! His recipe seems to be on-the-Mark! This is excellent!!! I usually don’t like a lot of talking!
The end piece is my favorite too!
That's why I make many little meatloafs at once. It cooks quicker AND has more end pieces! :)
This is great. Thank you for the video.
Of all the meat loaf recipes I have looked at yours appeals to me the most
Great recipe!
I love your recipe.
I like grating my onion on the box greater over a bowl, you get the juice and that's important!
U dont uxe juice,garbage makes bitter ,right
Thanks for posting this informative vid. Instead of adding water to the mixed ingredients, I added a small amount of unsalted beef stock. This seemed to have worked well.
Excellent recipe , I like it.
In my first meatloaf, I sautéed the onions and added parmesan cheese. The flavor was good, but I think the cheese made it less juicy, especially for leftovers. For my second meatloaf, like Thomas I didn't sauté the onions and I believe it made the meatloaf more moist and flavorful - as well I did not add the parmesan cheese. However, unlike Thomas, this time I am using 50%veal/50%ground beef, so I'm interested to taste the difference.
Thanks i was wondering what the difference with the raw and cooked onions would be.
@@IrmaU94 Same here, I used raw onions and it came out great, I'm a big onion fan tho, I think if they were cooked first they would be less noticeable for one and the moisture might be higher ?
i miss the old OG music for Kitchen conundrums..but I missed Tom more!
Thank you.
This was great
Making my meatloaf tomorrow.... adding my personal spin to ur version ....this is for my budget friendly cook book that I am writing as my winter project 2021
GREAT !!!! Finally your back and with a recipe that I’ve got to try ... Meatloaf ,, one of my all time favorites.... Thanks for sharing.... Looks delicious as usual....
Made this for dinner last night. Have to say.. IT WAS DELICIOUS!!!!
Omg this recipe must be delicious I wish I could have de recipe.Love it
You can use a 1/2 & 1/2 Heinz 57 & A1 combo too. A little rice for texture too.
Hope to see more often!
Thank you!!!!!!!!!!!
Am I the only one whose been over cooking there meatloaf? Looking forward to trying these tips. Thanks Thomas
That's always been my problem , or at least one of them. I bought a digital thermometer finally and life is good once again!
Omg that looks 😋 thks for ur video thumbs ☝ i'm making that ml next week
Hey Thomas, how about unraveling the mystery of geletin and how to use and how much to use sheets of geletin. Love your vids. Great Work!
as an extender I add a package small dice frozen potatoes - like for hash, with onion and peppers if you can find it - during the depression a can of mixed veggies were adds well.
@thomasjoseph What watch were you wearing in this video? The meatloaf looked great by the way, I always look forward to your tips!
End piece my fav too
Excellent teaching style. Love his videos. I've learned so much from #thomasjoseph
I'm allergic to wheat so I can't use bread crumbs in my meatloaf, so I use diced mushrooms with an egg. It gives great moisture and flavor and it holds together very well.
you could also try some (baked) eggplant purée
I've used quinoa flakes before. They add a slight musty flavor of quinoa, but not as much as I'd imagine diced mushrooms would. Next time I make a meat loaf, I'll soak the flakes in a bit of milk first.
you could use instant mashed potatoes too!
I didn't find the mushrooms tasting "musty." In fact, I found the taste barely there, but what I could taste was really good.
I've used powdered oatmeal in meatloaf as a breadcrumb substitute. Seems to work for gluten free. No milk please, lactose intolerant.
I also place a pan of water in the oven on the lower rack
David Jones why?
@@asanta2023 to keep it moist but some ppl like to have a crunchier browned outside
Looks so yummy 😋😋😋😋👏👏👏
If you use a leaner ground meat, which I like, the key is using the enough breadcrumbs and adding a little milk to the mixture. I like the 93% meat to 7% fat because the meat loaf doesn’t shrink as much.
Please do a video on the science of quick breads. It would be nice to be able to have a recipe/formula that works for most quick breads - zucchini, pumpkin, and yes banana. Thanks - I do love your videos!
Appreciate your presentation style. Thank you for this.
I toast my bread sometimes just for good crumbles or just crackers to crumble up gives a good taste and flavor without adding dryness ...I'll try the milk next time ....but just a little water still wont hurt the flavor .....good luck to every-ones cooking.....
So many words to explain something so simple.
Thanks for this . What do you serve as accompaniment?
Nice..
perfect !!~!
I think I'll remove half the herb-bread crumb mix from the processor, so I can flavor each half differently: basil, oregano, lemon zest for Greek meatballs, and add some thyme and spring onions to the meatloaf.
Dam looks so good,, I'm going to try it,, thanks,,
mmmm lov it
Fabbbbulousssssss
Thomas, you are an amazing chef. Best meatloaf I ever made- thank you so much for this recipe with tips!
The recipe on the martha steward website does not match the video, might need to be updated.
Freeform is definitely the way to go!
omg... awesome performence... wow.... lecker lecker... thx 4 sharing... and guten Appetit... regards f. Germany
I like beef stock instead of milk
Ha, every man here is thinking of his mom right now. How certain foods have sentimental memories.
I don't understand why the link for the recipe isn't the same recipe at all
Great job Chef! Keep the meals coming please!
Love this recipe! Making again tonight! The link to Martha Stewart.com takes us to a glazed meatloaf recipe, not this one.
Hey there do you got a cookbook.
I use left over stove top stuffing
I did this today and it turned great. I think my egg was too small tho so I'm going to add an extra one next time.
'Just so you all know. The recipe on the website is NOT the recipe Thomas uses in the video. In fact, the website recipe is missing half of the ingredients, such as the breadcrumbs, onions, parsley, salt and pepper - about all of the ingredients, actually. Why it hasn't been corrected/edited in over three years is beyond me.
Where did you get that pot on the stove behind you??
HI i don't have any eggs right now what could i subsitute the egg for?
What's the best way to make your own fresh breadcrumbs if you don't have a blender or food processor? Just try to tear it up small enough?