Meatloaf with sweet glaze, dishes-minimizing recipe
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- Опубліковано 2 тра 2024
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**RECIPE, SERVES 4-6**
2 lbs (1 kg) ground meat, I like beef chuck + lamb
1/2-1 (50-100g) cup bread crumbs
4 carrots
1 onion
2 egg yolks (or one whole egg)
fresh rosemary and/or thyme
milk
garlic powder
salt
pepper
oil
ketchup
Worcestershire sauce
Grate the carrots and onion into an oven-safe pan, ideally non-stick. Add some oil and cook the vegetable on high heat until softened, about 8 minutes. Remove the pan from the heat. Put in the breadcrumbs and stir in just as much milk as they will absorb.
While the pan cools down, get your oven heating to 350 F /180 C. Mix up the glaze in a bowl by combining about 3/4 cup (180 ml) ketchup with an equal quantity of Worcestershire sauce.
Put the meat in the pan, along with about a teaspoon of garlic powder, 2-3 teaspoons salt, lots of pepper, some fresh rosemary and/or thyme, about four spoonfuls of the glaze, and the egg. Mix with your hands until the mixture is homogenous.
In the same pan, shape the mixture into a loaf a little taller than you want it (it will spread a bit in the oven) and coat it with half of the remaining glaze before putting in the oven. After about a half hour, coat it with the remaining glaze. Cook until the internal temperature is 160 F / 70 C. At the last minute, turn on the broiler to get some extra color on the glaze, but take it out before it burns.
Let rest for at least 10 minutes before removing from the pan and slicing. - Навчання та стиль
What’s so good about Adam is how he relates to the common home cook, his recipes are just so simple and helpful
He is one tho
Something so rare in cooking youtubers 🙁
@@watercressfabrique3333 Good point too !
A tad to simple for my tastr
@@tsuksaamane5191 Yes, I agree
Adam has the spirit of a college kid when it comes to minimizing dirty dishes
same, that's why I like him
he says while using a grater and garlic press
@@anonymousperson6084 Rude.
@@anonymousperson6084 based
@@anonymousperson6084 I meant as opposed to chopping on a cutting board
I honestly need more recipes with dish-minimizing in mind. Doing the dishes is a significant part of what keeps me from cooking.
Old comment, but try to wash as you go if you do have to use a lot.
same honestly
While I generally agree, this video went a bit too far TBH
Just wash your dishes while stuff is cooking. If you’re making pasta you get like 10 minutes free time to wash anything you want
@@NoFlu *doesn't dirty cutting board*
*breaks out cutting board to carve the meatloaf*
Bruh
“I pay for Disney+ for my kids” c’mon Adam, we know you love ratatouille
Who doesnt?
@@tobiassiagian2562 king
SHIZAAAAAAAAAAAAA
@@triliner254 NOOOOOOOOOOOOOO
@NA Phiri DO NOT FUCK REMMY
This dude really be speed running meatloaf
This is a minimalist run too
Low dishes%
Meatloaf speedrun Glitchless any%
@@fireoflife5219 Nah, he spliced with the sponsor bit, could have used another meatloaf
meatloaf speedrun low%
Adam be like: “I don’t need water. All I need is to mix some hydrogen and oxygen, that’s basically all water is”
good new meme
Nah that’s Babish
Pseudo intellectual trash
@@dael1438 it's not pseudo intellectual it's literally water's molecular structure
@@dael1438 it's called an exaggeration dude, chill
Thank you so much!!! 14 year old me is as proud as he can be for feeding his parents! All of them liked it and so did I. Amazing recipe, would definitely recommend
i too cooked for my parents and little bro when i was 14, i remember that great feeling. Thanks for the reminder!
14 year old gang rise up
Damn I have the same vibes as you, currently 15 turning 16 and I did the same thing for them!
Change your pfp
@@davethesquid1864 I’m alright thanks! 😊
As a wise child once said:
"Oh, Potatoes."
and molasses
@@arifaygenov4358 if you want some ,oh just ask us
Over the garden wall?
I'd like to assume that im not the only one who noticed an improvement in adam's videos. the visuals are just great.
I watched his first cooking video today, its a huge change.
@@felixcroc Same I watched his first steak video and not only the visuals have improved his commentary has to he actually talks the entire time with no werid unnecessary pauses
That new kitchen be paying off
Squelette ye
I like heterogeneous food videos
Adam 2019: Why I season my cutting board not my steak.
Adam 2020: I dont want to dirty my cutting board.
Quality character development
@@HufflepuffGirlx Can't wait to see how his arc will end
@@heisvi9317 gross a fascist
Why I season my pan
JP Huffinstuff calm down bud
One of the things I really dig about Ragusea’s videos and techniques is his admission of and dedication to laziness. This is in no way a slight or insult! Lots of folks have a kind of ritual when it comes to cooking things. Glad to see other try to cut the excess away. Thanks Adam!
Efficiency does not equal laziness.
@@scarazu_work smarter not harder as they say
He's breaking down a lot of mantra that chefs spout onto the public. At the end of the day cooking better and more often is leaps and bounds better than creating one "perfect" dish once in a while
In my country, we do a sort of mini meat loaf, the germans call it a Frikadelle. Whenever my grandma asked my grandpa if he wanted some bread with it, he'd always say "No thanks, there are breadcrumbs inside already." I loved the man.
RIP
I think frikadelles are mostly eaten in northern europe like Germany and Scandinavia. In Denmark it's usually a mix of pork and beef and you can add all the other ingredients he adds in this video, then just shape them into a typical medium sized meatball and fry them up (make sure they don't stay round, they need to be flattened a bit) then it's traditionally eaten with picked red cabbage and/or pickled cucumber slices and/or boiled potatoes, potato salad and rye bread, among other things I have probably forgotten.. Or just eat them by themselves. they're definitely worth a try
In Bavaria these are called Fleischpflazerl
Can you help me scale down to "mini meatloaf"? The one for Adam feeds like 6 people and we only have three here
@@rafaelfigfigueiredo2988 Just use 1/6 of the ingredients. You're welcome.
someone: dirties more than one dish for a meal
adam: we don't do that around here
ok but
he used a knife, garlic press, pot, masher, grater, pan, bowl, plate, spoon, lid, and cutting board
How original. Perhaps maybe you could say something constructive and opinionated about the video instead of just a stupid joke every single time?
@@isaac4283 takes up less space than Multiple pans.
@@zach3861 chill it's just a joke my guy. If you get mad at him for making a joke on UA-cam, (which clearly 256 people so far have liked) then you shouldn't be on UA-cam lmao
@@isaac4283 that's a little bit
Adam: Shreds veggies directly into the pan to avoid dirtying a cutting board
Also Adam: Dirties cutting board with meatloaf
I thought that was funny too (right at the end of the whole process, too). I would have used a metal spatula right out of the pan it cooked it haha
Maybe if Adam was really doing it for his family and himself, he would've cut it in the pan, but remember he needs the visuals for the video
Well, metal can damage/scratch the pan if you arent careful.
Always use cast iron or stainless steel and never Teflon which flakes off PFOA forever chemicals.
@@starrychloe ua-cam.com/video/5FNNKhVoUu8/v-deo.html
This is such a good meatloaf. I'm a south african chef living in Sweden, they have a meat loaf called Kålpudding. Its basically this recipe but with browned cabbage added instead of carrot. Its absurdly good!!!
Just made this tonight for myself and my mother. My mom is not usually a fan of meatloaf, but she said this was the best she’s ever had. I’ll definitely be using this recipe again. I may just slice the onions extra thin next time instead of grating them, though. I usually don’t have any problems slicing or dicing onions, but grating one made my eyes water the whole time and for a few minutes after.
I've made this twice now (my captive lockdown audience is getting tired of pizza, which is a thing I literally didn't know could HAPPEN), and I'm in a rare disagreement w/ Adam - shredding the onion and the carrots in a food processor and then washing the food processor by hand took WAY less time than grating the carrots and onions w/ a box grater. By like MINUTES, not even close. If you don't have a food processor, then grating is still the best bet (because you're not really looking for a "dice," you're looking for a "shred," and that takes time with a knife. But if you have a food processor, this is EXACTLY the kind of thing you bought it for.
@@byobgeI feel like this recipe used far too much carrot and onion. Didn’t love mine
"Lets not dirty up a cutting board"
Adam: Uses cutting board and knife to cut meatloaf
it’s also the plate tho
That's why I stopped buying Teflon. Cast iron and stainless steel all the way! Cut it directly in the pan!
So you would use the same dirty cutting board to serve your loaf on?
You would have to clean the board in between
jbe tfifty or you could just wipe it off. Nothing he was cutting would have been harmful or noticeable
Your family is lucky they have you as a cook, because you intentionally minimize the amount of dishes to wash and your cooking is phenomenal lol
damn my dude, i haven't saw you before in a cooking vid, that's new
@@Josuh you haven't, this dude is everywhere, even at babish
The holy trinity
Dat
JSGWAM
Justin Y
@@revdevvv you forgot OwO
How many subscribers do you have?
*"Oh. Potatoes."*
Little Ragusea, 2020
Adam: "With a garlic press you don't have to peel the garlic."
Me: *head explodes with efficiency*
…just to add that most of the time the garlic peel comes out by itself when you open it, and there is little to no bits stuck in the press. My go-to method.
If you have a one of those fine graters on a stick(micro something) you don't need to peel either and it has way more uses than a garlic press and can do the same jobs. Don't get a garlic press get a nice fine grater
@@goranpersson7726 I think in this particular application, by the time you're done grating the last cloves of garlic, the first would of already started to burn in the butter. microplane garlic is basically a paste so it would burn real fast
Freddy: Oh, peetatoes
-my stone cold heart melts-
Oh, Fred-oh is way older than that these days! That’s his brother.
Adam Ragusea haha, we are still in Pizza video time zone. New pizza recipe on the right
Peatatoes
i'm sorry
peetatoes
Adam Ragusea can I use soy sauce instead of worchestirshire
I'm enjoying the editing of having normal speed sounds under sped up shots, it's fun!
Tried this recipe recently and it came out great.Minor note that 4 carrots was a bit too much for me. So Future self using this recipe again use 1/2 a carrot per pound of meat. Great video Adam!
Agreed, 4 was too much for me, i found one and a half was good
I like that you actually know how to say "worcestershire"
Adam : “Some people use all beef, some people use beef and lamb, go nuts!”
My mom : *Turkey*
We have meat at home.
Meat at home: 🦃
that hurt so much
I’m so sorry
Turkey meatloaf is low key 🤯
It took me until I was old enough to go shopping on my own and cook to convince my parents to use beef instead of turkey. Also my secret ingredient is adding a little bit of tabasco sauce while mixing the meat. And corn & mashed potatos >>> peas & mashed potatos with meatloaf.
Adam here's an interesting topic to talk about in ur future vids, "which type of breadcrumbs are more superrior?"
I dunno if you're serious or joking but i laughed so hard😂
You don't need to add the "more". If something is superior, then it is just superior
C'mon, panko breadcrumbs all the way
it's gotta be panko
I live alone and can't get through a loaf of bread before it gets moldy, so I leave the last bit of the loaf out to dry out and go stale, then crumble it into crumbs.
The best part of your channel is how you value the time and effort of the cook. Other channels are like "grind your own meat and make your own sauces, and dirty 47 pans". Meanwhile, you're making food that's 90% as good with less than half the time and effort.
For real I can't stand the "grind your own meat" idea, sure that's probably really good but the cost and time probably don't make it as much of a big deal as that type of cook thinks it does.
Made this tonight. My 3 year old loved it but more importantly, my wife who doesn't really like meatloaf loved it!
Whoa whoa hold up, you can use a garlic press without peeling the garlic?? Talk about burying the lede!
I already own a press because mincing garlic evenly is a pain but I think you just changed my life Adam
Welcome, fellow traveler.
Garlic presses are the best. I’ve been using one forever and I can’t imagine going back.
Adam Ragusea does any of the outer layer/shell get pushed through the press? :0
Same. Never thought of doing this. Those times when I don't fee like getting my fingers all sticky and smelly and rinsing my fingers every 5 seconds. THIS!!
@@chrisnemat not in my experience
"Grating an onion is easy"
Sure, if you don't mind bawling for the next two or three minutes.
Kick a table/chair leg with your little toe and you wont even notice the onions.
iChryson or just grate a knuckle!
I find that if you keep your onions in the fridge and prepare them while still cold, you cry far less. I think it might be that the cold onion juices are more viscous and don't spread so far in the air, but that's just a guess.
@@Leeqzombie onions make us cry because they release an enzyme, which after some chemical reaction becomes an irritant. Keeping onions in the fridge or freezer helps slow down the release of that enzyme.
@@Leeqzombie If the onion is cold then the vapour pressure of the irritating chemicals is reduced, and thus so is their intensity.
I love that this recipe is dish-minimizing! Whenever I'm cooking that's something I think about a lot, and I've always thought if I ever had a cooking UA-cam channel that would be one aspect of it so I'm glad to see you're doing it
Adam: I only use a single pan so I don’t dirty too many dishes.
Meanwhile the kitchen is splattered with all kinds of meat-loafy things.
I thought the same thing.
I doubt I'll ever make this recipe however I can't believe I've been peeling my garlic THEN putting it in the press for years...Wow
i did that 30min ago....
I’m definitely making this, it looks delicious
ME TOO!
Like this is life changing
I learn I didn't have to peel them AFTER I have to stop eating garlic for medical reasons 😭
I just love how you freely admit that you‘re not sure about every single thing, like at 3:39.
You are so grounded, it‘s refreshing.
Your family is very fortunate to have you!
Just finished my second meatloaf based on this recipe. This first one was great! And, by chance, it was part of our 7 months old first meal! For the second one, I switched the glaze to BBQ sauce. My family is excited to try it.
Well
I made this for my grandparents and great aunt.
It turned out great and they absolutely loved it.
Adam: I don't want to dirty my cutting board
Also Adam: *moves meatloaf to cutting board*
the price of being a UA-camr
Technically you could argue he did minimize the usage of the cutting board, but whatever not worth the argument
You know this channel is for home cooks when he talks about not wanting to dirty dishes
To minimize cooking vessels, I actually just eat the meat out of the package. If I feel fancy, I might drink ketchup out of a 7/11 big chug cup.
When the imposter is sus 😳
@@Liamjlm amogus
This was fantastic.
I've been watching your channel for a while, and your pizza research has changed my whole approach for the better (and while I'm slinging compliments, the Greatest Generation theme is a banger).
But it was a humble one-pan meatloaf that finally got me to gush like a fanboy. There's some Platonically Ideal Meatloaf that I've been chasing for years, and nothing I've made it home has ever come close, but this one almost exactly nailed it on the first try. (And I think its only flaw was my fault - I let myself worry about "over-working" the mixture, so the final texture was a little too loose - that's fixable.)
Thanks for this, and your channel in general.
Finally, someone paying attention to the cleanup afterwards as well as cooking. Cleanup is always to hardest part of cooking.
When the imposter is sus! 😳
Nah, get your wife to clean it up.
@@TessaTestarossa BASED
I like how we comment how we like the recipe even tho the video hasnt been out long enough for us to have watched it through
Not to mention cook it😂
I absolutely love how you detail everything at your own pace AND provide alternative ingredients for the recipe when needed. I believe the sum of these things is what sets you apart from other cooking YT Chs and it’s the reason why I keep coming back! Good shit man, I’ve learned lots from your Ch - not only about cooking but about video production as well. For that I genuinely give you a BIG “THANK YOU” !!! You’re awesome man, keep creating content!!! I’m sure you inspire many more!!!! GOOD SHIT!!!
Adam makes such amazing videos, he researches them very well and questions why every step is needed and explains it very well, instead of just presenting the recipe
0:44 *Marco Pierre White
and Gordon Ramsay together* "That's not a little olive oil!"
Olivol*
Gordon would ask the olive oil where the lamb sauce is
7:30 ~~tiny~~ knob of butter
Adam is like that one kid who always has an argument with the teacher on a subject and somehow wins
Love your cooking philosophy. Simple, solid, no nonsense delicious. Thanks
I made this meatloaf Adam! Came out great I just used a little extra rosemary and not enough binding, but the flavours were there, thanks!
2:51 "I'm putting in a good teaspoon of garlic powder."
*puts in half a cup*
I caught that too. But honestly, meatloaf can never have too much garlic anyway.
My favorite meatloaf uses equal parts sausage and beef, w ketchup glazed over top every so often while it bakes, really adds a perfect crunchy sweet layer
Rest in piece Meat Loaf
You brought back great memories of my mother's cooking. One of which was meat loaf. Miss it over here in Thailand. Thanks for a great video.
Gotta say, you're easily one of my favorite UA-camrs. I also love that you always answer questions in the comments section.
i don't even cook but these videos are still so enjoyable lol
Ok weeb
oh u first
@@crismenth ok when
I know right, it's so satisfying in a way to watch him finish food
I do cook its fun you should try it.
Man the way Adam narrates his videos is second to none (well maybe chef John but that doesn’t count coz he’s the goat). Adam is so concise but so informative, perfect mix
I love the effort you put into not dirtying every pan/dish/gadget in your kitchen. That's always been one of my defining tenants of home cooking. You're a solid friend to the home cook Adam Ragusea.
This dude will evolve soon. In a month he'll make a video on how he seasons his knife. Not his cutting board.
When the imposter is sus! 😳
My grandma and my mom have always cooked meatloaf in a cast iron skillet and just let it be skillet shaped. May not look like a loaf but it’s the same dish and when you slice it up like pie it gives you a waaaay higher glaze to meat ratio
oo meatloaf pie
I made this today. It was a delicious. The only issue I had was with the cooking time. It took 1.5 hours to get to 160... The recipe said something about 30 minutes... Wasn't expecting the extra hour.
Thanks for your comment. Was reading way to many comments to find how long it would take to get the loaf to 70*C
Same here it took me an hour and a half
6:55 I love that word, lacquered.
Thanks for including an alternative for us lactose intolerant folk. As much as I love cooking I always feel so limited by what I can actually cook.
Lactose free milk?
@@TheMangoMussolini expensive and uneccesary
Thank you so much! I literally saw this video just now and I’m following along making the same meal for tonight’s dinner. I love it and I love your pizza dough recipe! I’ve already made it at least 4 times! Thank you!
Best home cooking videos on UA-cam Adam.
We loved the meatloaf.
Cheers from Brazil.
Adam: The best home chef on UA-cam. No gimmicks and impressive bs: Just well executed and easy to make dishes for the common house-wife/husband. The only home cook I'm subbed to.
I love the reflection at 8:37 for some reason.
Loved this video! I’ve never scene such a quick and easy little mess meat loaf. I’ll definitely be making this!!
When I hear “meatloaf,” I instantly get a flashback of a Johnny Test episode.
DevTillDed so its not just me...
Exactly
yo same, the netflix remake was meh tho
Adventure time
As always, fantastic and fun to watch!! So many helpful hints on keeping dishes to a minimum when cooking
“You can cut them up on a cutting board, but that would dirty the board”
“No reason to dirty a board or a food processor”
“Rather than dirtying a cutting board, I’m just snipping it’s into the pan with scissors”
“I’m just using a pairing knife to cut some potatoes into chunks, directly into the water”
“You can just lift it out to a carving surface (the cutting board)”
trueee
Evan Knowles But he only needed to wash it once, not multiple times. I personally don’t get all verklempt over extra dishes. If I’m washing dishes anyway, a couple extra usually just doesn’t matter..
Judy Vallas he grated onion and carrots. There’s no real contamination in that board, he could’ve saved himself time by just using the board and then re used it later
He could have also used another carving surface, like a plate. He was just demonstrating...
@@jvallas why in the sweet lord jesus would you need to wash a cutting board after it had some carrots on it?
favorite bite of food ever for me is - mashed potatoes, salsbury steak(or chicken fried steak) with gravy, corn nibblets and a dinner roll. a little of each in one bite = perfection
scott917 nice
Me too
That’s the most bland ass Midwest American meal LOL
Never had a Salisbury steak that i thought was even marginally edible. But I'm willing to bet i just haven't had it right. Do you have a recipe to recommend?
You must love TV dinners 😂
Great recipe, I made this last night for husband, kids and grandkids. The shredded carrots sautéed with onions are magical!
more dishes-minimizing dishes please!!! its truly the best motivator to actually making the recipes
just love how most of adam's sponsors names start with 's'
Honey, Audible
*R A I D : S H A D O W L E G E N D S*
@@ElSharko- *S'honey and S'audible
bright cellars
@@melatonin12 shoney
Definitely going to have to try this recipe. Your method of using the pan for everything was cool as hell, well done and looks amazing. Thanks for this, you earned a subscribe from me.
Made it. It worked out well in the single pan. Family was very surprised. Turned out incredibly beautiful with good flavor. It's very soft, just sort of melts on the tongue but holds well on the plate.
Third time making this recipe. So easy and absolutely fantastic. Thanks again for sharing.
Last time I was this early Adam didn’t season his board yet
He is seasoning his garden's soil and house
As a musician, I appreciate your “lacquered” finish ;)
I bet ketchup and Worcestershire sauce have better tone than polyurethane or nitrocellulose
one time in elementary school I was reprimanded for mixing my corn and peas with my mashed potatoes. They called my father and everything. I'm glad we are finally normalizing mixing your veggies with your mashed potatoes as a society.
I love the idea of using minimal cookware and dishes. Great video!
Hey Adam, I made your recipe for my family yesterday, but I forgot to add in the pepper and all that. My mother brought up the point that 3/4th of a cup of Worcestershire seems a bit much. Overall it was great for an inexperienced cook such as myself. Thanks for this great recipe.
I know this was 4 months ago but how long did it take in the oven until it was done, I don't have a thermometer and Adam doesn't mention it anywhere xD
@@Kirihum I know this was 9 months ago but an hour. 30 mins in reglaze
@@Deep_field I know this was 3 hours ago, but it took a bit longer for me, around 1hr 15min. But maybe I make my meatloaf too big :P
Not me finding all these comments and leaving y'all in the dark. I'm making it again so I can tell you guys for sure
I dont think thats a teaspoon of garlic powder adam 2:48 😂😅
Season with your eyes not a spoon🫱🏻🫲🏽
These no cleaning dish videos are right up my alley! Love this
Made this today and it was really good! Putting the sauce inside the loaf is a game changer
Watching american cartoons during my chilldhood in the UK I always asked what meatloaf is.
You guys are funny lmao
lmao i always thought meatloaf was a meat flavoured bread
mushwoom_69 ewww. Just ewww.
jesus time flies. cant believe its been 3 years
2 WEKS~?!?!?!
you are the ultimate home cook. I love how you do your best to make your recipes relatable to the average home cook.
I love the whole "I dont want to dirty more plates" approach. It is liberating.
I couldn't have let those pan drippings go to waste. I'd have spooned out the fat, scraped up the burnt bits and put it on the meatloaf and potatoes.
I'm also fat so......
100% bro thats the move
Never trust a skinny chef
10/10 would do the same as you!
Do it if you want to! I generally think a meatloaf needs glaze or gravy, not both. Also that glaze burns badly in the pan. Burned glaze is real gross.
Adam Ragusea I was thinking as you put the pan in the oven, all the mixed material on the sides of the pan was going to make a bit of a mess on the pan after cooking.
I was just going to *loaf* around today..
But this looks so sweet ill have to rise to *meat* the challenge!
😂
Lol awesome
Johnny Money that made me laugh more than the actual comment lol
All these people on youtube out there trying to teach you gourmet techniques like that's first priority for a home cook.
Adam gets it.
I gotta say, I love the way you cooked the potatoes - no time consuming peeling or precise washing. I found that buying prewashed ones, slicing it into even smaller dice and cooking works very well, is insanely fast and convenient. I use the mash together with sort of a meat loaf made from leftover stuff from broth - in Poland it is called pasztet (pash-thett). I just added a couple of fresh, blended carrots, onions, garlic and seasoned it pretty generously with tomato paste, nutmeg, paprika, salt and pepper. I always felt slightly uncomfortable, throwing away so much leftovers after filtering out the broth especially after moving onto much bigger pots.
man just what i asked for. a big plate of ADAM'S MEAT
he’s married
He’s married
He's married
You've no idea how many times I've seen this thing or heard it being mentioned on TV, coming from Ireland I had no idea what it was until now, 15 years later😂
This was amazing! Best meatloaf I ever had! Instead of broiling I turned up convection to max temp at the end to get quick extra layers of sauce
The best part of Adam's videos is watching work the sponsor into the content. It's artistry.
just finished making this and if you love meatloaf you'll be very happy. I was very dubious about the glaze since i've never used that much Worcester sauce in a recipe, but I was totally wrong it really work. The meat loaf itself is very flavorful and the glaze really makes it over the top. Would totally recommend.
i don.t even know how to thank you, from when i started waching you i started cooking and today i did my first dish and my family loved it, i rewach most of your videos i wished i could have more tools in the kithen tho.
Love this recipe, I've probably made it a dozen or so times since I first saw this video. It's great if you're trying to stay low carb, and if you want it fully keto (which I usually did) you can just use a no sugar added ketchup, and swap the bread crumbs for crumbled up pork rinds! (they totally work just as well in this application).
Wow. Love everything about this. One change, I use chopped celery vs carrot but whatever! Love that you did it all in 2 pans. Super EZ!
My grocer stocks a 1 lb meatloaf mix (ground beef, pork, veal) and I factor 1egg, 1/2 c Panko, 1/3,c milk per pound of meat. Then it’s ez to scale up or down. Add salt, pepper and thyme plus the onion and carrot and/or celery. Your idea to throw in some glaze to the mix is perfect.
Yum.