Have you tried banana, mashed potatoes, or pureed beans? Not sure how that works without eggs, but I thought I would throw out the other bread free versions I have seen! I've seen oatmeal too if you do some grains. Whatever I react to isn't gluten, but I have had reactions to all grain except rice. Always worse during a lupus flare, and corn always. Good luck!
I just passed this on to a friend whose daughter is celiac. This looks great for anyone. Very interesting recipe. So I'm thinking low carbs too? I don't know but it looks interesting! Thank you, Glenn
Cassava starches are an excellent binding agent and are activated with heat and/or moisture. Here in Brazil, a very common use of tapioca is just to toss it on a skillet and let the heat transform it into a type of crepe (called "beiju"), which can be eaten just with butter or have some filling (like cheese curds and jerk beef). I'm not sure if this can be made with "minute tapioca" since there are a few different types of tapioca (hydrated, granulated, sagu and so on) and this particular brand does not exist here, but I would suggest trying to: 1) Dissolve Minute Tapioca with milk on a pan 2) Incorporate a decent amount of cheese (we use our version of cheese curds but parmesan also gives good results) 3) Let the mixture cool down and solidify 4) Cut in cubes and fry them until golden Best served with a sweet and spicy sauce. The traditional one is a simple mixture of molasses and malagueta pepper.
My grandma used to make 5-hour beef stew that had minute tapioca as the thickener. It was always one of my favorite comfort foods. I haven’t had it in years, but now I am feeling inspired to dig up the recipe and cook some up. I love these old recipe videos!
Our beef stew recipe was modified back in the 1970s to use potato flakes in place of the minute tapioca because we'd use the potato flakes for other things while the tapioca just sat on the shelf.
The 5-hour stew with tapioca is still one of my fav beef stew recipes, and so easy. I've been using that recipe for decades when I want a wintertime comfort meal.
Tapioca is a pretty standard ingredient in many vegan recipes, and figures in most of the non-meat burger, meatball, and meatloaf recipes you’ll find on UA-cam. It is lightly binding, holds moisture, and adds some starch without adding flavor of its own. It’s also gluten-free, for those who need that.
sandihj, that explains why during the covid crisis in 2020 there was no tapioca to be had. I use tapioca to make my sister her favorite tapioca pudding.
Not sure if I'm bringing anything new to the table here but in Austria we put whole pickles and boiled eggs inside our meatloaf and then we put bacon strips on top so the thing doesn't dry out as much. We usually make gravy alongside it, for example, bake the meatloaf on top of a bed of finely chopped root veg and maybe some beer or stock, maybe capers (maybe additional fat if the meat is super lean?). When the meatloaf is done take it out, put in sour cream and blend. Doesn't really matter if the meatloaf is a bit dry if you have something to dip it in. Occasionaly I put bacon bits inside the loaf to up the fat content.
My grandma did the same, and put it in her pies too. The perfect amount of moisture in the pies without being runny. If only I could make pie crust like hers…
@@colleenuchiyama4916 She may well have used lard as her shortening. My grandmother used lard and had the flakiest crusts. When she switched to Crisco, the crusts were never the same.
Love any meatloaf hot or cold! Noticed the ham loaf recipe on the page. This was one of my favorites growing up in the 1950`s. Very difficult to find now.
Watching your video from Wasaga Beach, I love your videos Glenn and your banter with Julie at the end always brings a smile. Now I'm craving meatloaf at 8:30 am on a Sunday morn. Happy Labour day weekend to the two of you. 😀
we d like to hear how the meatloaf texture was after cooling somewhat, or even the next day, or at least i would like to hear. we ve been eating mostly poultry, and i put some flax, ground instant oats, bread, garlic, etc. love meatloaf in abt every incarnation. love your show glenn. you and julie are the best.
Meatloaf has so many variables and usually is satisfying. Our freind "The Loaf" the poor guy...might be unappreciated. Another great visit with you two....Thanks.
"It gets a little tiresome," A-MEN. Dorothy Parker said that kind of smarty stuff came in with the 1920s, probably a lot of it from the ad-industry and Hollywood. It persists.
I so enjoy your old cookbook episodes that when I found a reprint copy of Ogilvies 1905 Book for a Cook (Classic Canadian Cookbook series by Whitecap) in a Toronto bookshop I had to have it. I’m going to try the tapioca meatloaf but now I have dozens more historical artifacts to eat my way through.
Very cool! I always love the Old Cookbook videos! Thank you friend for sharing! I would be worried too of all the moisture but glad it turned out pleasant for you! Have you ever had cinnamon added to your meatloaf before, just a touch or two I really feel brings out the beef savory beef flavor and accents the typical sweetness that an American meatloaf has that’s topped with katsup.
I am in America and most I know love the ketchup on the meatloaf. I for one love to make it any other way then that. I love to experiment. The cinnamon is a good one besides so many other things.
I have that booklet and I love tapioca! I use it all the time to thicken soups, sauces, stews, and gravy, and I prefer it to a roux for those applications. I’ll have to try it in a meat loaf or meatballs. Thanks!
Fully admit I may be insufficiently caffeinated or awake, but the half cup of tapioca looks to be missing from the recipe in the description - caught it at the end of the video though. This looks great, yet another one I'll be trying myself. Thanks Glen and Miss Dine-about-town!
my mom made the most incredible meatloaf. when her and dad opened their cafe she made it for a 'special'. ppl LOVED it. guys came in to eat it and the wives swore their husbands hated meatloaf. i have tried to make it. used her recipe.. the one from the restaurant. nope not anywhere as good. her secret ingredient was a little mustard and cut up pickles and the juice that came with the pickles. but mine are still not the same. now i make a mean bacon cheeseburger loaf. but its not traditional meatloaf that everyone wants to have with gravy and mashed potato or made in to breakfast hash. mine is ok with fries and corn on the cob for dinner but it shines brightest the next day as cold sandwiches or crumbled into mac n cheese.
During the extended shutdown, I found my hair growing to lengths unknown since the 70’s. With the opportunity this new length afforded, my first trip to my hairstylist included a nod to Brendan Fraser from the Mummy movies, and your new logo featuring the long bangs look. I told my girl, “I wanna look just like Glenn!” Half an hour later, my new snappy, trendy, awesome coif was revealed to many affirming comments. Imagine my shock and chagrin when this episode presented a new Glenn look! I’m devastated, I tell ya: devastated! Thank goodness it can grow back.
Maybe the tomatoes were more liquid than what they had? More like tomato sauce? Juicy is better than dry crumbly meatloaf for sure. When it's cool enough to use the oven again I'm going to try it!
I was thinking that about the tomatoes, too. Dry, hard, chewy like the tongue of a shoe meatloaf is probably why the people who say they hate meatloaf don't like it.
what? lol that was my reaction on reading the title of the video. looks like it turned out well, and I do enjoy a good meatloaf sandwich. will have to try the tapioca
This reminds me of a time when I was experimenting with sausage binders, I know I tried oats, cooked rice (which is traditional) and polenta flour among others. I really loved the texture of the polenta, but I need to try tapioca now just so I know.
I treat it like grated potato or rice for this sort of recipe. Some of my 70s cookbooks make this type of slightly crumbly meat loaf. Usually there is an egg added as additional binding agent.
Glen, I'd love to see you make your stewed tomatoes. With the end of my tomato season, I'm looking to lock in some of this summer flavor. Would love your method. 😀
Oh, good idea. Do you think it would also work for sour cherry pie? I've been mulling over what to use and never thought of tapioca. And I have not been able to find arrowroot flour. I'm sure it's somewhere.
Another great video! I started this video thinking "of course its going to work, why wouldn't it, he's just swapping out one form of starch for another. whether one uses breadcrumbs, oatmeal (my favorite), crushed rye, potatoes, cornstarch, arrowroot, or tapioca, the meatloaf will be a success. And I was right. If it doesn't hold together add more starch, less liquid or both the next time. I do think his stewed tomatoes were much juicier than store-bought, and I would probably strain out the liquid, add the tomatoes and add back the liquid a bit at a time while mixing until the mixture was as loose as you desired.. Unless the tapioca brings a very unique taste or texture to the meatloaf, I'm probably not going to try this since tapioca is far more expensive than oatmeal.
Never tried tapioca in meatloaf either. I am an oats girl for the binding agent in meatloaf. I've tried bread crumbs and crackers, but nothing compares to meatloaf made with oats.
I tells ya what's good in meatloaf.... brown lentils. Sub 1/4 to 1/3 of the meat with lentils, half of which have been blended and the other half whole.
Your canned stewed tomatoes look wonderful so, I'm sure, the meatloaf was great. Funny, but with this new generation of meal consumers I've been shocked at how many times I've heard "I hate tapioca". My oldest kids loved it. I made tapioca pudding for them all the time. Also, I found that tapioca mixed with the kid's favorite fruit juice made a great dessert they would eat up in one sitting. (I think the recipe was on the tapioca box?) They will drink bubble tea but won't eat tapioca pudding?
Tapioca doesn't surprise me a lot since most meatloaf recipes include bread crumbs or just shredded stale bread to soak up the meat juices during cooking. I think I've even seen corn meal used for a "Southwestern" style. For other reasons I was recently looking at a brand of "gluten-free panko", and the primary ingredient was tapioca flour.
Both oatmeal and breadcrumbs are standard filled/binders for meatloaf and meatballs. It just depends on whichever on your recipe calls for, and you can swap them for each other if you prefer one to the other.
If you cut the canned tomatoes by a 1/2 cup, maybe up to a cup, do you think it would have given you a firmer slice that could be eaten hot/warm as the entree at dinner? Also, if it firmed up as it cooled, would it remain firm if you sliced it to reheat to put on a hot meatloaf sandwich?
Hoo, boy...1970's Scottish Primary School tapioca "pudding" nightmare trigger :). The stuff looked like and had the texture frogspawn, and the dinner monitors made you eat the whole lot and it gave you "the boke". At least now as and adult I know it comes from a plant, so slightly less triggered.
I'd like to know how this ultimately came out. Did it firm up after it cooled? My sister has celiac and this totally puts meatloaf back on the menu, so I have questions!
"I have absolutely no idea what I'm doing but here's my recipe!" I'm sure this was one of those 'if I can do it, so can you' situations but I'm happy that this trope died out. It doesn't exactly instill confidence in either the recipe or the home-cook following along.
It strikes me more as "I'm too posh to make food, so I asked Cook..." Even if the recipes are good, and they generally are as long as they don't involve Jello and assorted vegetables, the presentation is annoying, so I skip it.
interesting, that Tapioca is used for so long! I'll only get in contact with it (from reading) maybe 10-15y ago. Wondering if I just was not aware or it was very uncommen here in the EU? (actually not much before the bubble tee hype a few years ago and did not in context to starch etc., or really with manioc)
I would mix in a stand mixer to bind it all together like sausage. I dont think you mixed it enough really. Here in Thailand we use slaked tapioca flour to make pork dumplings juicy for rice porridge.
when the recipe says strained canned tomatoes (juice and pump) does that mean it wants the juice? what does the strained mean if not to separate the juices?
The problem I have using "flavoured" canned tomatoes is the added sugar. Regular diced or crushed tomatoes don't have it so I prefer to just add my own spices.
Luckily our home canned tomatoes contains no added sugar. Looking at the ones on the grocery store shelves here; about half of the brands don’t use any sugar either.
The recipe called for “strained canned tomatoes,” which means what? This may explain the sloppiness of the mixture, if only the tomato solids were to be used. Not straining the liquid, though, probably prevented a stodgy meatloaf.
Honestly, my only argument here is the tomatoes. Not that I argue that they don’t go, but that store-bought canned tomatoes have FAR less liquid than your homemade canned tomatoes. I adore meatloaf. I make it often in huge quantities. But I would have either used less of the liquid in the stewed tomatoes (which are inherently different from canned tomatoes), or I would have used store-bought style canned tomatoes.
Absolutely love this channel.
Omg as a celiac. This is awesome. Never would have thought to do this.
Have you tried banana, mashed potatoes, or pureed beans? Not sure how that works without eggs, but I thought I would throw out the other bread free versions I have seen! I've seen oatmeal too if you do some grains. Whatever I react to isn't gluten, but I have had reactions to all grain except rice. Always worse during a lupus flare, and corn always. Good luck!
anneirenej if you can do oats, this has a smooth consistency and the meatloaf is moist and tender.
I just passed this on to a friend whose daughter is celiac. This looks great for anyone. Very interesting recipe. So I'm thinking low carbs too? I don't know but it looks interesting! Thank you, Glenn
Cassava starches are an excellent binding agent and are activated with heat and/or moisture. Here in Brazil, a very common use of tapioca is just to toss it on a skillet and let the heat transform it into a type of crepe (called "beiju"), which can be eaten just with butter or have some filling (like cheese curds and jerk beef). I'm not sure if this can be made with "minute tapioca" since there are a few different types of tapioca (hydrated, granulated, sagu and so on) and this particular brand does not exist here, but I would suggest trying to:
1) Dissolve Minute Tapioca with milk on a pan
2) Incorporate a decent amount of cheese (we use our version of cheese curds but parmesan also gives good results)
3) Let the mixture cool down and solidify
4) Cut in cubes and fry them until golden
Best served with a sweet and spicy sauce. The traditional one is a simple mixture of molasses and malagueta pepper.
That sounds good
Oh my lord that sounds decadent. Thank you!
My grandma used to make 5-hour beef stew that had minute tapioca as the thickener. It was always one of my favorite comfort foods. I haven’t had it in years, but now I am feeling inspired to dig up the recipe and cook some up. I love these old recipe videos!
Our beef stew recipe was modified back in the 1970s to use potato flakes in place of the minute tapioca because we'd use the potato flakes for other things while the tapioca just sat on the shelf.
The 5-hour stew with tapioca is still one of my fav beef stew recipes, and so easy. I've been using that recipe for decades when I want a wintertime comfort meal.
Tapioca is a pretty standard ingredient in many vegan recipes, and figures in most of the non-meat burger, meatball, and meatloaf recipes you’ll find on UA-cam. It is lightly binding, holds moisture, and adds some starch without adding flavor of its own. It’s also gluten-free, for those who need that.
sandihj, that explains why during the covid crisis in 2020 there was no tapioca to be had. I use tapioca to make my sister her favorite tapioca pudding.
sounds like the perfect recipe for ground turkey meatloaf which is always dry
Not sure if I'm bringing anything new to the table here but in Austria we put whole pickles and boiled eggs inside our meatloaf and then we put bacon strips on top so the thing doesn't dry out as much. We usually make gravy alongside it, for example, bake the meatloaf on top of a bed of finely chopped root veg and maybe some beer or stock, maybe capers (maybe additional fat if the meat is super lean?). When the meatloaf is done take it out, put in sour cream and blend. Doesn't really matter if the meatloaf is a bit dry if you have something to dip it in. Occasionaly I put bacon bits inside the loaf to up the fat content.
I finely chop mushrooms and add to my turkey burgers and they release moisture and keep the burger from being really dense.
There is no purpose for ground turkey :P
I just use 1 box of Stove-Top prepared for 1.5 lbs of ground turkey.
My mother always added Minute Tapioca to her beef stew. The gravy would thicken as the stew cooked. No need for flour or cornstarch.
My grandma did the same, and put it in her pies too. The perfect amount of moisture in the pies without being runny. If only I could make pie crust like hers…
@@TomLloyd-18 It is very bland. But it is excellent at absorbing flavour.
@@colleenuchiyama4916 She may well have used lard as her shortening. My grandmother used lard and had the flakiest crusts. When she switched to Crisco, the crusts were never the same.
@@TomLloyd-18 It's more a flavor sponge, really. It has a pleasant, mild smell but the taste is more whatever it's cooked in plus a wonderful texture.
Love any meatloaf hot or cold! Noticed the ham loaf recipe on the page. This was one of my favorites growing up in the 1950`s. Very difficult to find now.
I love the old cook book show! You bring so much great cooking fun to UA-cam!
I really look forward to the Old Cookbook Shows on Sunday mornings. Keep up the great work!
Always the best Sunday Morning cooking content. Thanks for every upload Glen. Always watching and appreciating your efforts in the kitchen .
Watching your video from Wasaga Beach, I love your videos Glenn and your banter with Julie at the end always brings a smile. Now I'm craving meatloaf at 8:30 am on a Sunday morn. Happy Labour day weekend to the two of you. 😀
The power of suggestion! Same here...of course it always tastes better the next day.😋
Thanks again Glen! I learn so much from your shows! And scored another recipe for my friend with celiacs! Excellent start to my day!
we d like to hear how the meatloaf texture was after cooling somewhat, or even the next day, or at least i would like to hear.
we ve been eating mostly poultry, and i put some flax, ground instant oats, bread, garlic, etc.
love meatloaf in abt every incarnation.
love your show glenn. you and julie are the best.
I know tapioca pearls can work wonders in a good duck pie. Helps the crust not go soggy and thickens the filling up nicely.
Meatloaf has so many variables and usually is satisfying. Our freind "The Loaf" the poor guy...might be unappreciated. Another great visit with you two....Thanks.
"It gets a little tiresome," A-MEN. Dorothy Parker said that kind of smarty stuff came in with the 1920s, probably a lot of it from the ad-industry and Hollywood. It persists.
I so enjoy your old cookbook episodes that when I found a reprint copy of Ogilvies 1905 Book for a Cook (Classic Canadian Cookbook series by Whitecap) in a Toronto bookshop I had to have it. I’m going to try the tapioca meatloaf but now I have dozens more historical artifacts to eat my way through.
Meat loaf sandwich the next day, I'm all for that
Very cool! I always love the Old Cookbook videos! Thank you friend for sharing! I would be worried too of all the moisture but glad it turned out pleasant for you! Have you ever had cinnamon added to your meatloaf before, just a touch or two I really feel brings out the beef savory beef flavor and accents the typical sweetness that an American meatloaf has that’s topped with katsup.
I am in America and most I know love the ketchup on the meatloaf. I for one love to make it any other way then that. I love to experiment. The cinnamon is a good one besides so many other things.
This is the first Glen video I skipped ahead to see the tasting first
I have that booklet and I love tapioca! I use it all the time to thicken soups, sauces, stews, and gravy, and I prefer it to a roux for those applications. I’ll have to try it in a meat loaf or meatballs. Thanks!
I'm with Julie, mushrooms are a must for meatloaf.
Fully admit I may be insufficiently caffeinated or awake, but the half cup of tapioca looks to be missing from the recipe in the description - caught it at the end of the video though. This looks great, yet another one I'll be trying myself. Thanks Glen and Miss Dine-about-town!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Great work Glen, really appreciate all the work you out into these videos. Keep it up!
Glen, never heard of using Tapioca in meatloaf!!!! However, I will be trying this recipe!!!!
I promised the hubs to make one tomorrow. He loves the sandwiches.
my mom made the most incredible meatloaf. when her and dad opened their cafe she made it for a 'special'. ppl LOVED it. guys came in to eat it and the wives swore their husbands hated meatloaf. i have tried to make it. used her recipe.. the one from the restaurant.
nope not anywhere as good. her secret ingredient was a little mustard and cut up pickles and the juice that came with the pickles. but mine are still not the same. now i make a mean bacon cheeseburger loaf. but its not traditional meatloaf that everyone wants to have with gravy and mashed potato or made in to breakfast hash. mine is ok with fries and corn on the cob for dinner but it shines brightest the next day as cold sandwiches or crumbled into mac n cheese.
Julie's expression in the thumbnail is great! 😄
During the extended shutdown, I found my hair growing to lengths unknown since the 70’s. With the opportunity this new length afforded, my first trip to my hairstylist included a nod to Brendan Fraser from the Mummy movies, and your new logo featuring the long bangs look. I told my girl, “I wanna look just like Glenn!” Half an hour later, my new snappy, trendy, awesome coif was revealed to many affirming comments. Imagine my shock and chagrin when this episode presented a new Glenn look! I’m devastated, I tell ya: devastated! Thank goodness it can grow back.
🤣🤣🤣
I came to the comment section looking for comments about Glen's haircut. I was not disappointed.
TY Glen.
I will definitely try this recipe
Wow I’ve never seen a Glen video so early it says no views and no comments!
Maybe the tomatoes were more liquid than what they had? More like tomato sauce? Juicy is better than dry crumbly meatloaf for sure. When it's cool enough to use the oven again I'm going to try it!
I was thinking that about the tomatoes, too. Dry, hard, chewy like the tongue of a shoe meatloaf is probably why the people who say they hate meatloaf don't like it.
The printed recipe did say 2 cups strained canned tomatoes. And that jar of tomatoes was a pint? Looked larger to me but maybe not.
I used a 500mL jar of tomatoes - just slightly over 2 US cups, but exactly 2 Canadian (Australian / New Zealand) cups.
Never been in this early. Shouldn't watch a cooking video before breakfast!
Oatmeal works great for that kind of application, too.
I was thinking 'meatloaf sandwich' too! Tapioca needs to cool to set.
what? lol that was my reaction on reading the title of the video. looks like it turned out well, and I do enjoy a good meatloaf sandwich. will have to try the tapioca
This one sounds pretty good.
This reminds me of a time when I was experimenting with sausage binders, I know I tried oats, cooked rice (which is traditional) and polenta flour among others. I really loved the texture of the polenta, but I need to try tapioca now just so I know.
Great video. There is a beeping in the background that almost had my searching for the source until I realized it must be the video.
I treat it like grated potato or rice for this sort of recipe. Some of my 70s cookbooks make this type of slightly crumbly meat loaf. Usually there is an egg added as additional binding agent.
Glen, I'd love to see you make your stewed tomatoes. With the end of my tomato season, I'm looking to lock in some of this summer flavor. Would love your method. 😀
Im going to have to try this
Hard times -- I'm there!
I'd never thought of using tapioca as a binder, but it really does make sense, although I typically prefer my meatloaf a little firmer than that.
"Tapi-O-ca!"
-Colin Mochrie
Was waiting to see how the cookies or muffin tips in the lower RH corner would be used?
I thicken blueberry pie with instant tapioca per Joy Of Cooking, Rombauer & Becker. It doesn't get gummy as can happen using cornstarch.
Oh, good idea. Do you think it would also work for sour cherry pie? I've been mulling over what
to use and never thought of tapioca. And I have not been able to find arrowroot flour. I'm sure
it's somewhere.
Another great video! I started this video thinking "of course its going to work, why wouldn't it, he's just swapping out one form of starch for another. whether one uses breadcrumbs, oatmeal (my favorite), crushed rye, potatoes, cornstarch, arrowroot, or tapioca, the meatloaf will be a success. And I was right. If it doesn't hold together add more starch, less liquid or both the next time. I do think his stewed tomatoes were much juicier than store-bought, and I would probably strain out the liquid, add the tomatoes and add back the liquid a bit at a time while mixing until the mixture was as loose as you desired.. Unless the tapioca brings a very unique taste or texture to the meatloaf, I'm probably not going to try this since tapioca is far more expensive than oatmeal.
Likewise. It's interesting, but I don't have dietary restrictions that would call for tapioca in particular.
Sounds like this cookbook is narrated by my grandmother.
yummy video
I almost passed this one by. Tapioca in meatloaf did not sound very appetizing to me. Glad I stopped by. I will have to try it.
Julie's reaction in the thumbnail kinda gives it away
it does sound very moist
Never tried tapioca in meatloaf either. I am an oats girl for the binding agent in meatloaf. I've tried bread crumbs and crackers, but nothing compares to meatloaf made with oats.
bubble tea meatloaf- it may catch on in the Asian world of cuisine!
I love those square jars you canned your tomatoes in! Where did you get them??
I tells ya what's good in meatloaf.... brown lentils. Sub 1/4 to 1/3 of the meat with lentils, half of which have been blended and the other half whole.
We use the Layered Meatloaf recipe from the 1956 Pillsbury Family Cookbook. The middle layer is stuffing.
Your canned stewed tomatoes look wonderful so, I'm sure, the meatloaf was great. Funny, but with this new generation of meal consumers I've been shocked at how many times I've heard "I hate tapioca". My oldest kids loved it. I made tapioca pudding for them all the time. Also, I found that tapioca mixed with the kid's favorite fruit juice made a great dessert they would eat up in one sitting. (I think the recipe was on the tapioca box?) They will drink bubble tea but won't eat tapioca pudding?
Would’ve liked a close up of that meatloaf!!!!
I could watch an entire playlist of meatloaf recipes. Maybe that way I could figure out how my wife made hers so good and mine is so blahhh.
Tapioca doesn't surprise me a lot since most meatloaf recipes include bread crumbs or just shredded stale bread to soak up the meat juices during cooking. I think I've even seen corn meal used for a "Southwestern" style. For other reasons I was recently looking at a brand of "gluten-free panko", and the primary ingredient was tapioca flour.
My family always made meatloaf with oatmeal as the binder, rather than breadcrumbs. Not sure how common that is.
Both oatmeal and breadcrumbs are standard filled/binders for meatloaf and meatballs. It just depends on whichever on your recipe calls for, and you can swap them for each other if you prefer one to the other.
my mom used to make stew with tapioca
When I was young I pronounced the brand name “my NEWT”
As for flavor, don’t forget you used bacon (!) and onions.
Bubble... tea... meatloaf?
Well now I’m disgustingly intrigued
If you cut the canned tomatoes by a 1/2 cup, maybe up to a cup, do you think it would have given you a firmer slice that could be eaten hot/warm as the entree at dinner? Also, if it firmed up as it cooled, would it remain firm if you sliced it to reheat to put on a hot meatloaf sandwich?
Hoo, boy...1970's Scottish Primary School tapioca "pudding" nightmare trigger :). The stuff looked like and had the texture frogspawn, and the dinner monitors made you eat the whole lot and it gave you "the boke". At least now as and adult I know it comes from a plant, so slightly less triggered.
Where did you two find square canning jars? So practical.
Pretty much the standard shape around here (Ontario).
My mom loved this recipe. I thought it was a little loose.
My mother always made meatloaf in a Pyrex (glass) meatloaf pan instead of metal. I can attest that there is a definite difference in the outcome.
I'd like to know how this ultimately came out. Did it firm up after it cooled? My sister has celiac and this totally puts meatloaf back on the menu, so I have questions!
It was great the next day - it did firm up after cooling and stayed firm after reheating.
Why "strained and juice"? Thank you. God Bless and stay safe.
"I have absolutely no idea what I'm doing but here's my recipe!" I'm sure this was one of those 'if I can do it, so can you' situations but I'm happy that this trope died out. It doesn't exactly instill confidence in either the recipe or the home-cook following along.
It strikes me more as "I'm too posh to make food, so I asked Cook..." Even if the recipes are good, and they generally are as long as they don't involve Jello and assorted vegetables, the presentation is annoying, so I skip it.
Love the channel ! How about doing a show on Gumbo . Thanks
interesting, that Tapioca is used for so long! I'll only get in contact with it (from reading) maybe 10-15y ago. Wondering if I just was not aware or it was very uncommen here in the EU? (actually not much before the bubble tee hype a few years ago and did not in context to starch etc., or really with manioc)
I bet chunky salsa would be great in this instead of plain tomatoes.
do the ham loaf recipe below this one
Try to fold the meat mixture together instead of smooshing it between your fingers. It’ll have a much nicer texture. Fluffy and moist.
Glen, can you do a video on how to create _your_ "canned tomatoes" please (unless you have one already, which case I'd ask for the link)? 🙏🏻
You know what goes good with meatloaf? Ketchup.
I have the original Heinz Ketchup recipe from 1869 if you want it.
I guess the number one question should be, "What do you put on your meatloaf sandwich, Glen?"
Make the ham loaf!
I would mix in a stand mixer to bind it all together like sausage. I dont think you mixed it enough really. Here in Thailand we use slaked tapioca flour to make pork dumplings juicy for rice porridge.
when the recipe says strained canned tomatoes (juice and pump) does that mean it wants the juice? what does the strained mean if not to separate the juices?
I think it means passed through a sieve. That was the standard method for pureeing something back then.
@@MrBenjigee ohhh that makes so much more sense now thank you
I'm thinking the loaf will gell up once it cools. 🤔
It did - it was great the next day for leftovers.
@@GlenAndFriendsCooking, did it make good sandwiches? A Great Uncle always had meatloaf sandwiches for lunch.
@@GlenAndFriendsCooking I should learn to read all the comments before posting. You answered my question 9 hours before I asked it.
Cheers.
Did the meatloaf set firm enough for sandwiches?
Strange it does sound good.
i imagine gelatin or tapioca might make a meatloaf that can slice more thinly when cold.
Cook this on the smoker?
Weren’t the onions and bacon a bit hot for hand mixing?
The problem I have using "flavoured" canned tomatoes is the added sugar. Regular diced or crushed tomatoes don't have it so I prefer to just add my own spices.
Luckily our home canned tomatoes contains no added sugar. Looking at the ones on the grocery store shelves here; about half of the brands don’t use any sugar either.
Maybe a little Knox unflavored gelatin to make it less loose?
I bet that slices well when cold..
It did.
The recipe called for “strained canned tomatoes,” which means what? This may explain the sloppiness of the mixture, if only the tomato solids were to be used. Not straining the liquid, though, probably prevented a stodgy meatloaf.
The recipe does ask for both juice and solids to be mixed in - so straining it may be a red herring.
Honestly, my only argument here is the tomatoes. Not that I argue that they don’t go, but that store-bought canned tomatoes have FAR less liquid than your homemade canned tomatoes. I adore meatloaf. I make it often in huge quantities. But I would have either used less of the liquid in the stewed tomatoes (which are inherently different from canned tomatoes), or I would have used store-bought style canned tomatoes.