Keef, a Big thank you for always giving the cooking temperature in °C and °F for both Conventional and Fan Ovens. 👍 Also like that you chose the most basic Meat Loaf recipe, as we can add our own Spam and Marmite if we so wish. Nice one, Rick
It’s crazy that people take issue with recipes. Strong emotional responses on food origins aside, you always make stuff that tastes great and is fun to watch.
TheGodYouWishYouKnew exactly! That’s how I do. I love how Keef included suggestions above and beyond what he made in this video. I’m inspired to try more variations.
never made a meatloaf that tastes the same, its a feel as you go hands in bowl mixing, i prefer not to use a loaf tin but a large caste iron pan or large roasting dish so the dish can brown as it roasts yes i treat it as a roast using the juices expelled to make a simple flour thickened gravy and of course cook roast spuds the pan needs to be big enough so the loaf sits in the middle away from the sides i use sausage meat rather than minced pork as its far cheaper and tomato paste and black sauce plenty of bread crumbs and up to a dozen eggs depending on the size im making along with lots of uncooked diced onion at least 3 large...the eggs number is a how the mixture feels thing i find a handful of mixture should slide off the hands quite easily rather than stick, this gives a egg and meat scum when cooked that is solid and tasty , treating it as a roast gives a great brown crunch exterior that helps the loaf from crumbling when sliced. Tastes even better the next day as cold meat on a sammy
Your critics need to calm down. There are plenty of meatloaf recipes. I've read recipes that add dried fruit and ones where the meat mixture was flattened out, sauerkraut or marinara and cheese was spread over the top and the whole thing rolled like a jelly roll. I had an aunt who insisted a proper meatloaf used equal parts of ground beef, pork and veal. Meatloaf is one of those recipes that people adjust to suit what they have available and what flavors they like. Keep on cooking, Keef!👍
I am an intermittent patron of an online butchery on Sydney, Australia. They do an occasional promo which involves the customer making an order with a certain minimum value, and this order will be rewarded by a free "Nonna's Meatloaf," which has an Italian-style glaze on top. rather reminiscent of a Bolognese-style sauce, and it's quite tasty. No cooking instructions were supplied, but an email to them obtained me a recommendation to bake for an hour at 180°C (about 350°F), and it came out quite well.
I made this meatloaf (April 17, 2020). However, instead of baking it in a loaf pan, I shaped it into loaf on a sheet pan, covered it a tomato sauce, and baked it. The result was a moist meatloaf with a mild flavour. Unfortunately I couldn't find blackcurrant jam, so I couldn't make the gravy. If I ever find blackcurrant jam, I'll make this again with the proper gravy.
As an American, and a Southerner at that, I'm well acquainted with boring dry flavorless meatloaf. Best part of my mother's meatloaf was the artistic criss-cross of ketchup on top. I now make mine in wild variants and applaud your effort. Cook on, and don't let the buzzards get you down.
I have created two Easter treats. 1. a fried hot cross bun, buttered and the buttered side fried with extra sultanas. To be eaten with a cuppa tea. 2. Fried eggs with lots of butter and baked beans mixed in and warmed up. They can't lock me up for gastronomic offences because I already am.
@@chrisness3227 it's in Pocklington on the outskirts of York. They are only doing deliveries within a 10 mile radius and their shop is closed to walk ins during the lockdown any one that wants to visit after it opens up again after the lockdown the site is yorkwholesalemeats.co.uk.
@@Keefcooks Yes breadcrumbs! Tastes good though, I don't know what the full recipe is, maybe it's bits of beef & pork and other bits of red meats minced some breadcrumbs to bind it then covered in breadcrumbs and a few dried chopped hers on top mixed with a bit of oil If you are ever near York look up yorkwholesalemeats.co.uk . Due to the lockdown they are only doing deliveries within a 10 mile radius of York
I'm Canadian and growing up with 6 brothers and sisters, all within 9 years of each other, we often had meatloaf it was a cheapish meal for a large family that if not loved ,it at least wasn't complained about to much.My mother would put a can of Campbell's mushroom soup over the top toward the end of cooking after draining off the fat to provide a creamy gravy for the rather plain meat.I always kind of liked meatloaf and it made good sandwiches.Thanks for the show.
Meatloaf is one of those old recipes that everyone varies in order to suit their own tastes. BTW, some people form the loaf on a sheet pan, slather it with tomato ketchup or barbecue sauce, and then bake it. This produces an abundance of flavourful crust.
I normally wait till the end of the video to hit the like button, but soon as you said to keep your mind open I hit that like button. As a side note, not reading all the comments to see if it's been said, but another recipe I was reading for bacon (streaky) wrapped meatloaf called for it to be in a broiling pan or sat on a rack on top a baking sheet. The recipe author said it prevents the loaf from getting soggy, and allows the bacon to crisp up all the way around.
I've been making mine w oatmeal, green and red peppers,grated carrots, sauteed onions and garlic,thyme, dijon, Worcestershire, eggs , ketchup and milk. Its AMAZING! Only meatloaf worth eating 🤣 I've made it many different ways and it's by far superior.
New and binging! Bang up job, enjoying the content immensely. These are things that we will actually try to cook. Thanks, and thanks to Mrs. Keef for keeping you on the rails!
That looks really tasty. As you can imagine, regional cooking is rampant in the US. In Vermont, a meatloaf would probably be topped with ketchup (possibly mixed with brown sugar) before cooking. No bacon. Also, fresh breadcrumbs soaked in milk is common. Brown gravy, with mashed potatoes and corn on the side. Ultimately, who cares as long as it is delicious? :)
Thanks Keef and Mrs Keef Cooks.. Really happy I got a shout out mate! Thanks for cooking it. Blackcurrant and wholegrain mustard is is even better... and um 'streaky Bacon'! LOL. LOL. Cheers mate. Happy Easter. and thanks again. I used to live in Tennessee. pretty close to one I had there. PS the gravy should maybe be reduced a bit more...(oops. sounds like this is a critic, sorry) Thanks again.
Yum! I'm going to make this week. Looks so good! I always pop some potatoes in the oven to bake alongside the meatloaf. And maybe an apple crisp for dessert. Mmmm....comfort food! Thank you for the video and Happy Easter to you and Mrs KC!
There's a bunch of ways to make meatloaf. Ground beef, an egg maybe a little milk, can add cracker crumbs, or bread crumbs, or oatmeal.... can add herbs...or not, onions, bell peppers, garlic, celery, or not.....some like catsup, mustard and brown sugar glaze.... or not.
It is such a variable dish, people do need to open their mind to trying it different ways. My method is simple, and was passed to me by my mother. Your recipe looks super posh compared to mine, and it probably tastes 1000 times better too. I'll be trying this!
@@Keefcooks Possibly, I have only used 1 recipe and it was for beef, I am really looking forward to giving yours a go..... when I can get all the ingredients :-)
I'm going to try this , it looks lovely . My slices always break when I make it so its a mess when i serve it. Somebody once told me to brush tomato ketchup over mine and but it back in the oven for 10 mins . It forms a nice crust and adds to taste but not every one likes ketchup .
The hubby loves meatloaf and would have approved the look of yours and if I can keep him off it he will make cold meatloaf sandwiches the next day. Re-visiting a recipe is a good thing and glad you did. The addition of the veggies would keep it moist and to be honest I sneak veggies in most things if I can with some of our fussy kids and tell them it's herbs and I always put wuster or hendo's sauce in my meatloaf, but no one would eat that sauce here on meatloaf as it's ketchup or bbq or combo of both or brown gravy which I prefer.💕😋
My mom used to put veggies through the blender and use the paste to moisten her meatloaf. If she wouldn't have time to clean the blender, she said she would sometimes even use a jar of baby food vegetables. We kids never caught on - I didn't find out she'd ever done it until years after she'd stopped.
Looks good! Of course, nearly every family has their own version of this, so there's no way you're gonna get it 'right' for everyone heh. Interesting herb combo in that one; I'll give it a try. :)
Hi keef was going to make one for Easter as I don't have any lamb so will be giving yours a good but with beef and chicken cos have no pork you and Mrs keef cooks stay safe
Only made Meat Loaf once and enjoyed it and have been meaning to repeat the exercise. It just so happenes I have half a stick of Celery available so all I need is the Beef and Pork :-). Bit like "If we had some bread we could have a cheese sandwick if we had some cheese". Glad you didn't use Ketchup. Never understood that ingredient.
Looks great! I'll have to try the jam/mustard thing on my next one. If you do another, you should try a ketchup or BBQ sauce glaze baked onto the outside of the loaf.
That actually looks tasty but there seems to still be a lot of extras in it, I may give it a try if I can find some decent back bacon here in Oregon. But I guess there are as many ways of making meatloaf as there are meatloaf makers. My maternal Gran was first generation American, both of her parents having come from Germany into the Port of Baltimore sometime in the 1880's so the version I learned from my mother was heavily influenced by German Flieschkucken (the precursor to the hamburger I grew up with). Loaf: 3 lb very lean minced beef (80% lean minimum) 1 med yellow onion finely diced 1 Green Bell Pepper finely diced 1/2 tsp Celery Seed 1 lg egg Salt and Pepper to taste 1 sm tin of Tomato Paste (NO KETCHUP! and I am unanimous in that) 1-2 cup of water Preheat conventional oven to 350F (176c, Gas mark - your guess is as good as mine) Blend all ingredients(Except the Tomato Paste and water) together thoroughly and form into a loaf. Place the loaf into a covered roasting pan and coat the outer surface of the loaf with the Tomato Paste. Pour the 1 cup of the water into the pan and place the lid on the roaster. Roast for about 45 min or until the internal temp is 165 - 170F ( 74-77c ) basting about every 15 min add a little extra water to the pan if it is drying out as you do not want the drippings to burn to the pan. When done let cool with the lid off for about 10 minutes and then remove to it's serving platter. Gravy: The pan drippings from the roasting process 2 tbs butter 2 tbs flour Water Transfer the pan drippings to a small saucepan. Bring the dripping tor a low boil. Cream the butter and flour together. Stir the butter/flour mix into the drippings, add water as needed to achieve a thick gravy that will coat the back of a spoon. Cook until the flour has cooked and the sauce no longer tastes starchy, add additional salt and pepper if needed to taste (shouldn't be needed but this is the time to do it) To Serve: The loaf should have a coating of Tomato Paste on it still and my possibly be cracked along the top (this is normal) Cut loaf into about 3/4 in (2 cm)slices serve with mashed potatoes and Green beans ( Haricots to you lot) with gravy over the meat and tatties. Leftover meat and gravy makes an excellent sandwich the next day (if there is any left mind you) The missus and I recently tried your Hot Water Crust method to make meat pies and now we're hooked. Keep up the good work. -Jim Morison
Hi Keef, I’d love it if you could make Fidget Pie (or Shropshire Fidget Pie) one day. I tried it once solely because of the name, and it was good although I don’t have access in Canada to British bacon. None of the recipes I read said to serve it with gravy unfortunately, but I’m sure you could make a great one with cider. Cheers and thanks for the great videos!
Meatloaf is very personal to people. It's something their grannies or moms made and they refuse to accept anything different that taints their childhoods hahahaha
OK Keef, I retract my previous neophyte comment on your camera focusing, with deepest humble apologies. I was simply too naive to realise you were in fact cleverly applying a Monty Python style approach to film direction. Brilliant! Keef up the good work pal !!! :D
Not a bad effort on the internal ingredients but you need at least double the bread crumbs (otherwise it becomes just a giant hamburger) and sage/garlic powder/onion powder as seasoning is good. Also you should bake it on a wire rack not in a tin (that is so old school) so the fat drains out and the outside gets crispy which is what everybody wants. Not sure about the sauce, usually it's made with a lot of ketchup. The bacon is a great addition especially if it is cooked on the rack and not in a tin, just my 2c worth
Now, I'm a fan of the basic boring meatloaf with a ketchup glaze, but I also think it's a great vehicle in which to hide grated veg like carrot & zucchini.
I'm sharing this video with my mother. she only cooks meet life once a year at Christmas. and this looks better than hers. ssshhhhh, I didn't say that lol
What's the link to the old video? I'm curious. Yeah adding marmite and fish to it isn't at all consistent with the American traditional recipe but it sounds deliciously different. Soy Sauce isn't an American standard addition at all either so your intuition steered you right to avoid labeling that as "Traditional Americana" fare as well. The Hallmarks of American Meatloaf for me are mixed ground pork and beef and the Ketchup glaze and it's definitely meant to be sweet with a little touch of sour.
Haha Keith, calling down the thunder by doing a meatloaf recipe. People here get so angry and touchy about what goes in meatloaf. What their mother did is always right, and anything else is wrong... Also the Betty Crocker recipe is probably the best one. Fight me.
good looking meatloaf, the gravy is a bit off, we use brown, or onion gravy, and then just glaze the top with ketchup or BBQ sauce, but there are as many different ways to make meatloaf as people i the world, good job
I'd like to imagine that US ketchup is some kind of delicious savoury elixir, given the way it gets slathered over all kinds of things. But I know I'm wrong, it'll just be the same sweet, slightly vinegary, a little bit tea flavoured slop we get here.
That is just too much trouble for meatloaf, I just dump onions, green pepper ground beef garlic whatever seasoning I think of worster sauce, of course, salt and pepper, bread crumbs, a couple of eggs, some tomato paste is nice some times, mush it all up put it in the tin and bake it with catsup on top of it
I looks good but a lot of work for what is a poor persons dinner and lunch. my family would just use hamburger from a tube oatmeal or saltines then some eggs oinons carrot and ketchup and after you mix it together and put it in your pan you put bbq sauce on top
Keef, I just came across this today, and I thought it might interest you. It's a historical recipe from a 1938 Canadian recipe book. The presenters say that it looks "bland," but when combined with the normal accompaniments for that locale and that period, it doesn't taste bland. ua-cam.com/video/PgroNpgAR4M/v-deo.html
That’s a pretty good Meatloaf recipe - with mash on the side, raw onions dipped in salt, and bread dipped in molasses. Even better the next day as a sandwich.
KeefCooks I wasn’t being sarcastic at all. I was just saying how lovely she is? I really don’t understand how you find it offensive, me saying how sweet she is? Ah well, you carry on , being a prima donna!
KeefCooks no, I’m so sorry that you read into it that way. I really didn’t mean that. I just think she’s lovely, the way she comes on at the end, and eats whatever you make. I don’t know why you get so paranoid at the slightest thing that you perceive as an insult? Even though it wasn’t. It’s just a UA-cam channel, not the end of the world is it? I hope that you both stay safe during this pandemic situation xx (Especially with your cooking skills,,,,,jokes)
Fanceeeeh! Looks good and I bet tastes too. I take it you learned the way to chop your veggies from the "regular ordinary swedish mealtime"? You should upgrade your gear tho, a sword or an axe would be cool! Edit: and I can send you the recipe for mine with pictures by email, if you ever wanna go with the roll (man-log)
You can and should make your meatloaf any way you want, put in anything you want. The only sin is making it bland and flavorless. Now, off to make haggis from Spam.
KeefCooks Right you are, I could never actually bring myself to eat haggis, nor black pudding.But Iam serious about the first part, make it like you see fit!
As an American, I have eaten a lot of meatloaf. Ick. Americans do not make good meatloaf. 90% of meatloaf recipes are bland, mealy, and an oily mess. 5% are bland, mealy, and dry. The oily kind is only good refrigerated, sliced, and put on a sandwich with lots of mayonnaise. The dry kind is never good. It seems like every person in the U.S. has a deep-seated personal bias about meatloaf. Everybody thinks the one their mother/grandmother made is perfect/awesome/the only correct meatloaf. Don't listen to them. They are jerks.
Never liked either meatloaf the food and the lardarse singer if there are any other meatloafs please pardon the pun 2 out of 3 aint bad! (meatloaf song 😁)
Keef, a Big thank you for always giving the cooking temperature in °C and °F for both Conventional and Fan Ovens. 👍
Also like that you chose the most basic Meat Loaf recipe, as we can add our own Spam and Marmite if we so wish.
Nice one,
Rick
It’s crazy that people take issue with recipes. Strong emotional responses on food origins aside, you always make stuff that tastes great and is fun to watch.
JTMusicbox Meat loaf isn’t supposed to have a set recipe. You just throw whatever spices you have on hand in it lol
TheGodYouWishYouKnew exactly! That’s how I do. I love how Keef included suggestions above and beyond what he made in this video. I’m inspired to try more variations.
@@TheGodYouWishYouKnew exactly. It is just ground meat, egg and bread crumbs... and whatever else you want to put in it to make your own.
Don’t mind the haters Keef - Meatloaf is and always has been a throw together what you like recipe. Personally we love a version with Marmite!
never made a meatloaf that tastes the same, its a feel as you go hands in bowl mixing, i prefer not to use a loaf tin but a large caste iron pan or large roasting dish so the dish can brown as it roasts yes i treat it as a roast using the juices expelled to make a simple flour thickened gravy and of course cook roast spuds the pan needs to be big enough so the loaf sits in the middle away from the sides i use sausage meat rather than minced pork as its far cheaper and tomato paste and black sauce plenty of bread crumbs and up to a dozen eggs depending on the size im making along with lots of uncooked diced onion at least 3 large...the eggs number is a how the mixture feels thing i find a handful of mixture should slide off the hands quite easily rather than stick, this gives a egg and meat scum when cooked that is solid and tasty , treating it as a roast gives a great brown crunch exterior that helps the loaf from crumbling when sliced. Tastes even better the next day as cold meat on a sammy
Yeay!
Thank you, Mr & Mrs, for a wonderful visit!
Never would've thought of strawberry jam, but, ya use whot ya got - I'll try it!
Your critics need to calm down. There are plenty of meatloaf recipes. I've read recipes that add dried fruit and ones where the meat mixture was flattened out, sauerkraut or marinara and cheese was spread over the top and the whole thing rolled like a jelly roll. I had an aunt who insisted a proper meatloaf used equal parts of ground beef, pork and veal. Meatloaf is one of those recipes that people adjust to suit what they have available and what flavors they like. Keep on cooking, Keef!👍
I am an intermittent patron of an online butchery on Sydney, Australia.
They do an occasional promo which involves the customer making an order with a certain minimum value, and this order will be rewarded by a free "Nonna's Meatloaf," which has an Italian-style glaze on top. rather reminiscent of a Bolognese-style sauce, and it's quite tasty.
No cooking instructions were supplied, but an email to them obtained me a recommendation to bake for an hour at 180°C (about 350°F), and it came out quite well.
Love this!
I made this meatloaf (April 17, 2020).
However, instead of baking it in a loaf pan, I shaped it into loaf on a sheet pan, covered it a tomato sauce, and baked it. The result was a moist meatloaf with a mild flavour. Unfortunately I couldn't find blackcurrant jam, so I couldn't make the gravy. If I ever find blackcurrant jam, I'll make this again with the proper gravy.
As an American, and a Southerner at that, I'm well acquainted with boring dry flavorless meatloaf. Best part of my mother's meatloaf was the artistic criss-cross of ketchup on top. I now make mine in wild variants and applaud your effort. Cook on, and don't let the buzzards get you down.
I have created two Easter treats. 1. a fried hot cross bun, buttered and the buttered side fried with extra sultanas. To be eaten with a cuppa tea. 2. Fried eggs with lots of butter and baked beans mixed in and warmed up. They can't lock me up for gastronomic offences because I already am.
A local wholesale butcher does a meatloaf. It's like a giant 1lb burger covered in breadcrumbs. I occasionally have a whole one with potatoes and veg.
Mr T ..where is local butcher ?
@@chrisness3227 it's in Pocklington on the outskirts of York. They are only doing deliveries within a 10 mile radius and their shop is closed to walk ins during the lockdown any one that wants to visit after it opens up again after the lockdown the site is yorkwholesalemeats.co.uk.
Covered in breadcrumbs?
@@Keefcooks Yes breadcrumbs! Tastes good though, I don't know what the full recipe is, maybe it's bits of beef & pork and other bits of red meats minced some breadcrumbs to bind it then covered in breadcrumbs and a few dried chopped hers on top mixed with a bit of oil If you are ever near York look up yorkwholesalemeats.co.uk . Due to the lockdown they are only doing deliveries within a 10 mile radius of York
Great episode! I am tantalized by the jam gravy.
It's...unusual!
I'm Canadian and growing up with 6 brothers and sisters, all within 9 years of each other, we often had meatloaf it was a cheapish meal for a large family that if not loved ,it at least wasn't complained about to much.My mother would put a can of Campbell's mushroom soup over the top toward the end of cooking after draining off the fat to provide a creamy gravy for the rather plain meat.I always kind of liked meatloaf and it made good sandwiches.Thanks for the show.
Meatloaf is one of those old recipes that everyone varies in order to suit their own tastes.
BTW, some people form the loaf on a sheet pan, slather it with tomato ketchup or barbecue sauce, and then bake it. This produces an abundance of flavourful crust.
Interesting!
I normally wait till the end of the video to hit the like button, but soon as you said to keep your mind open I hit that like button. As a side note, not reading all the comments to see if it's been said, but another recipe I was reading for bacon (streaky) wrapped meatloaf called for it to be in a broiling pan or sat on a rack on top a baking sheet. The recipe author said it prevents the loaf from getting soggy, and allows the bacon to crisp up all the way around.
I think that 'crisp up all round' would be more likely to be 'burnt all round'!
Always wondered how to dice up veg so perfectly 😂😂😂😂😂🇬🇧
I've been making mine w oatmeal, green and red peppers,grated carrots, sauteed onions and garlic,thyme, dijon, Worcestershire, eggs , ketchup and milk. Its AMAZING! Only meatloaf worth eating 🤣 I've made it many different ways and it's by far superior.
So that is a meat and veg. loaf. Very nice.
New and binging!
Bang up job, enjoying the content immensely. These are things that we will actually try to cook.
Thanks, and thanks to Mrs. Keef for keeping you on the rails!
Welcome aboard!
That looks really tasty. As you can imagine, regional cooking is rampant in the US. In Vermont, a meatloaf would probably be topped with ketchup (possibly mixed with brown sugar) before cooking. No bacon. Also, fresh breadcrumbs soaked in milk is common. Brown gravy, with mashed potatoes and corn on the side. Ultimately, who cares as long as it is delicious? :)
Thanks Keef and Mrs Keef Cooks.. Really happy I got a shout out mate! Thanks for cooking it. Blackcurrant and wholegrain mustard is is even better... and um 'streaky Bacon'! LOL. LOL. Cheers mate. Happy Easter. and thanks again. I used to live in Tennessee. pretty close to one I had there. PS the gravy should maybe be reduced a bit more...(oops. sounds like this is a critic, sorry) Thanks again.
You're most welcome Gary
I'm making this Keef, it looks sensational Thank you, for sharing :-)
Enjoy!
Yum! I'm going to make this week. Looks so good! I always pop some potatoes in the oven to bake alongside the meatloaf. And maybe an apple crisp for dessert. Mmmm....comfort food! Thank you for the video and Happy Easter to you and Mrs KC!
Love this one keef!!!
looks delicious. i’m with you keef, tradition meatloaf is boring. kicking it up a bit is always a great idea.
It is different from what I have got used to, but, I must say that it probably tastes delicious....ENJOY and have a GOOD REST !!!!!!
There's a bunch of ways to make meatloaf. Ground beef, an egg maybe a little milk, can add cracker crumbs, or bread crumbs, or oatmeal.... can add herbs...or not, onions, bell peppers, garlic, celery, or not.....some like catsup, mustard and brown sugar glaze.... or not.
and yes it makes great sandwiches
Maybe changing the recipe is the equivalent to jazzing up a chip butty if you're American.
It is such a variable dish, people do need to open their mind to trying it different ways. My method is simple, and was passed to me by my mother. Your recipe looks super posh compared to mine, and it probably tastes 1000 times better too. I'll be trying this!
Super posh, LOL
That looked like a really lovely meatloaf recipe, I have never done beef and pork mince mixed I will have to try that, thanks.
Oh, I thought beef and pork was the standard mix...
@@Keefcooks Possibly, I have only used 1 recipe and it was for beef, I am really looking forward to giving yours a go..... when I can get all the ingredients :-)
Wonderful
I'm going to try this , it looks lovely . My slices always break when I make it so its a mess when i serve it. Somebody once told me to brush tomato ketchup over mine and but it back in the oven for 10 mins . It forms a nice crust and adds to taste but not every one likes ketchup .
Ketchup = world's most overrated cooking ingredient
The hubby loves meatloaf and would have approved the look of yours and if I can keep him off it he will make cold meatloaf sandwiches the next day. Re-visiting a recipe is a good thing and glad you did. The addition of the veggies would keep it moist and to be honest I sneak veggies in most things if I can with some of our fussy kids and tell them it's herbs and I always put wuster or hendo's sauce in my meatloaf, but no one would eat that sauce here on meatloaf as it's ketchup or bbq or combo of both or brown gravy which I prefer.💕😋
My mom used to put veggies through the blender and use the paste to moisten her meatloaf. If she wouldn't have time to clean the blender, she said she would sometimes even use a jar of baby food vegetables. We kids never caught on - I didn't find out she'd ever done it until years after she'd stopped.
Looks good! Of course, nearly every family has their own version of this, so there's no way you're gonna get it 'right' for everyone heh. Interesting herb combo in that one; I'll give it a try. :)
Hi keef was going to make one for Easter as I don't have any lamb so will be giving yours a good but with beef and chicken cos have no pork you and Mrs keef cooks stay safe
Only made Meat Loaf once and enjoyed it and have been meaning to repeat the exercise. It just so happenes I have half a stick of Celery available so all I need is the Beef and Pork :-). Bit like "If we had some bread we could have a cheese sandwick if we had some cheese". Glad you didn't use Ketchup. Never understood that ingredient.
outstanding!!!
Looks great!
I'll have to try the jam/mustard thing on my next one.
If you do another, you should try a ketchup or BBQ sauce glaze baked onto the outside of the loaf.
Yeah, I did that on my last one - wasn't knocked out by it.
It;s nice if you bake the glaze on. It gets tacky and has more depth.
That actually looks tasty but there seems to still be a lot of extras in it, I may give it a try if I can find some decent back bacon here in Oregon. But I guess there are as many ways of making meatloaf as there are meatloaf makers.
My maternal Gran was first generation American, both of her parents having come from Germany into the Port of Baltimore sometime in the 1880's so the version I learned from my mother was heavily influenced by German Flieschkucken (the precursor to the hamburger I grew up with).
Loaf:
3 lb very lean minced beef (80% lean minimum)
1 med yellow onion finely diced
1 Green Bell Pepper finely diced
1/2 tsp Celery Seed
1 lg egg
Salt and Pepper to taste
1 sm tin of Tomato Paste (NO KETCHUP! and I am unanimous in that)
1-2 cup of water
Preheat conventional oven to 350F (176c, Gas mark - your guess is as good as mine)
Blend all ingredients(Except the Tomato Paste and water) together thoroughly and form into a loaf. Place the loaf into a covered roasting pan and coat the outer surface of the loaf with the Tomato Paste. Pour the 1 cup of the water into the pan and place the lid on the roaster. Roast for about 45 min or until the internal temp is 165 - 170F ( 74-77c ) basting about every 15 min add a little extra water to the pan if it is drying out as you do not want the drippings to burn to the pan. When done let cool with the lid off for about 10 minutes and then remove to it's serving platter.
Gravy:
The pan drippings from the roasting process
2 tbs butter
2 tbs flour
Water
Transfer the pan drippings to a small saucepan. Bring the dripping tor a low boil. Cream the butter and flour together. Stir the butter/flour mix into the drippings, add water as needed to achieve a thick gravy that will coat the back of a spoon. Cook until the flour has cooked and the sauce no longer tastes starchy, add additional salt and pepper if needed to taste (shouldn't be needed but this is the time to do it)
To Serve:
The loaf should have a coating of Tomato Paste on it still and my possibly be cracked along the top (this is normal)
Cut loaf into about 3/4 in (2 cm)slices
serve with mashed potatoes and Green beans ( Haricots to you lot) with gravy over the meat and tatties.
Leftover meat and gravy makes an excellent sandwich the next day (if there is any left mind you)
The missus and I recently tried your Hot Water Crust method to make meat pies and now we're hooked. Keep up the good work.
-Jim Morison
Hi Keef, I’d love it if you could make Fidget Pie (or Shropshire Fidget Pie) one day. I tried it once solely because of the name, and it was good although I don’t have access in Canada to British bacon. None of the recipes I read said to serve it with gravy unfortunately, but I’m sure you could make a great one with cider. Cheers and thanks for the great videos!
I don't know - it's a pretty obscure thing: never heard of it till just now...
Meatloaf is very personal to people. It's something their grannies or moms made and they refuse to accept anything different that taints their childhoods hahahaha
OK Keef, I retract my previous neophyte comment on your camera focusing, with deepest humble apologies.
I was simply too naive to realise you were in fact cleverly applying a Monty Python style approach to film direction. Brilliant! Keef up the good work pal !!! :D
Another mistake you're making is to think I have any kind of 'film direction' style.
@@Keefcooks tis what makes your vids unique :)
But I can't tell from your comments whether you actually like them or not!
@@Keefcooks Hahaa we love them for sure, inspirational and entertaining. A perfect combination pal.
Not a bad effort on the internal ingredients but you need at least double the bread crumbs (otherwise it becomes just a giant hamburger) and sage/garlic powder/onion powder as seasoning is good. Also you should bake it on a wire rack not in a tin (that is so old school) so the fat drains out and the outside gets crispy which is what everybody wants. Not sure about the sauce, usually it's made with a lot of ketchup. The bacon is a great addition especially if it is cooked on the rack and not in a tin, just my 2c worth
Yep I would have used more breadcrumbs. and when you take it out first time glase the top with the gravy, oh and more streaky bacon. :)
That would be nice as a pasty, deep fried or ovened in some kind of pastry.
Could be done like a sausage plait
@@Keefcooks
Simple things done in different ways.
Now, I'm a fan of the basic boring meatloaf with a ketchup glaze, but I also think it's a great vehicle in which to hide grated veg like carrot & zucchini.
Nice
I'm sharing this video with my mother. she only cooks meet life once a year at Christmas. and this looks better than hers. ssshhhhh, I didn't say that lol
Yummo !!!! ❤️❤️❤️
What's the link to the old video? I'm curious. Yeah adding marmite and fish to it isn't at all consistent with the American traditional recipe but it sounds deliciously different. Soy Sauce isn't an American standard addition at all either so your intuition steered you right to avoid labeling that as "Traditional Americana" fare as well.
The Hallmarks of American Meatloaf for me are mixed ground pork and beef and the Ketchup glaze and it's definitely meant to be sweet with a little touch of sour.
The old one: ua-cam.com/video/rGrlXi6CpKM/v-deo.html
Haha Keith, calling down the thunder by doing a meatloaf recipe. People here get so angry and touchy about what goes in meatloaf. What their mother did is always right, and anything else is wrong... Also the Betty Crocker recipe is probably the best one. Fight me.
good looking meatloaf, the gravy is a bit off, we use brown, or onion gravy, and then just glaze the top with ketchup or BBQ sauce, but there are as many different ways to make meatloaf as people i the world, good job
It's the Ketchup which puts me off. Why? Just leave it off.
I'd like to imagine that US ketchup is some kind of delicious savoury elixir, given the way it gets slathered over all kinds of things. But I know I'm wrong, it'll just be the same sweet, slightly vinegary, a little bit tea flavoured slop we get here.
That is just too much trouble for meatloaf, I just dump onions, green pepper ground beef garlic whatever seasoning I think of worster sauce, of course, salt and pepper, bread crumbs, a couple of eggs, some tomato paste is nice some times, mush it all up put it in the tin and bake it with catsup on top of it
I looks good but a lot of work for what is a poor persons dinner and lunch.
my family would just use hamburger from a tube oatmeal or saltines then some eggs oinons carrot and ketchup and after you mix it together and put it in your pan you put bbq sauce on top
Hamburger from a tube? Like toothpaste? What? Baffled, mind truly boggled.
Keef, I just came across this today, and I thought it might interest you. It's a historical recipe from a 1938 Canadian recipe book. The presenters say that it looks "bland," but when combined with the normal accompaniments for that locale and that period, it doesn't taste bland.
ua-cam.com/video/PgroNpgAR4M/v-deo.html
Interesting video - wish I'd found that before I made mine!
That’s a pretty good Meatloaf recipe - with mash on the side, raw onions dipped in salt, and bread dipped in molasses. Even better the next day as a sandwich.
Bread dipped in molasses - now that's a weird thing!
@@Keefcooks Bread in molasses - old school Canadian Farmer eats.
8:41 😂😂
Aw, bless her! Your lovely wife trying as always to support you!
I don't need your sarcasm Jackie. Knock it off eh?
KeefCooks I wasn’t being sarcastic at all.
I was just saying how lovely she is?
I really don’t understand how you find it offensive, me saying how sweet she is?
Ah well, you carry on , being a prima donna!
It was the 'trying as always to support me', which reads to me as trying but failing.
It was the 'trying as always to support me', which reads to me as trying but failing.
KeefCooks no, I’m so sorry that you read into it that way. I really didn’t mean that.
I just think she’s lovely, the way she comes on at the end, and eats whatever you make.
I don’t know why you get so paranoid at the slightest thing that you perceive as an insult? Even though it wasn’t.
It’s just a UA-cam channel, not the end of the world is it?
I hope that you both stay safe during this pandemic situation xx
(Especially with your cooking skills,,,,,jokes)
I'm hungry
'elllo you lot!
Fanceeeeh! Looks good and I bet tastes too.
I take it you learned the way to chop your veggies from the "regular ordinary swedish mealtime"? You should upgrade your gear tho, a sword or an axe would be cool!
Edit: and I can send you the recipe for mine with pictures by email, if you ever wanna go with the roll (man-log)
You can and should make your meatloaf any way you want, put in anything you want. The only sin is making it bland and flavorless. Now, off to make haggis from Spam.
I know that last sentence was a wind-up.
KeefCooks Right you are, I could never actually bring myself to eat haggis, nor black pudding.But Iam serious about the first part, make it like you see fit!
As an American, I have eaten a lot of meatloaf. Ick. Americans do not make good meatloaf. 90% of meatloaf recipes are bland, mealy, and an oily mess. 5% are bland, mealy, and dry. The oily kind is only good refrigerated, sliced, and put on a sandwich with lots of mayonnaise. The dry kind is never good.
It seems like every person in the U.S. has a deep-seated personal bias about meatloaf. Everybody thinks the one their mother/grandmother made is perfect/awesome/the only correct meatloaf. Don't listen to them. They are jerks.
Can you be a proper American if you don't like 95% of the meatloaf you've tried?
Never liked either meatloaf the food and the lardarse singer if there are any other meatloafs please pardon the pun 2 out of 3 aint bad! (meatloaf song 😁)
LOL
Bovril.
Heretic
KeefCooks not sure how to take that.
Vegemite!