Jacob, I totally understand! At the end of every awesome recipe I look down and see yet another that I have to have/try. Alton is and has always been my favorite chef! Good luck to you Jacob.
@@Richard-mz7qu I just found out there are new episodes of Good Eats that Alton and the team made starting in January of this year, and I'm so excited!
Hello. I see you made this. I really don’t want to go to the store and buy the cuts of beef he lists on the video plus have to drink them myself. Do you think regular ground beef would be ok? I have organic grass fed ground beef in my freezer.
Good Eats was my favorite and probably only cooking show I really enjoyed. I wish they posted the full episode instead of cutting out parts. Like, why only one egg? What made this show great was not the HOW which every cooking show does fine, but the WHY. His in depth explanations are what made it the show to watch. He's the first chef I'd seen cook mushrooms right.
He also debunked the myth that you can't rinse off mushrooms. Chefs still insist that you have to wipe the dirt off with a cloth or paper (Never wash under water!!!). Nonsense and Alton demonstrated why. I just don't remember why, lol. I think he proved that they don't absorb water.
@@bill9989Mushrooms are mostly water. It's why you have to cook them really well to concentrate the flavor. Even if they did absorb any water you still cook it off anyway. In the end a huge pan full of raw leaves you with barely a cup.
Alton is one hell of a kitchen nerd. If I enrolled for cooking school and he were my professor, I might get confused whether he is teaching Cooking or Science.
A can of tomato soup. It didn't make a glaze, but a delicious tomato gravy to pour over the slice of meatloaf and the potatoes. The meatloaf itself was tasty enough to impart meaty flavor to it.
This meatloaf recipe by far looks like the best I've ever seen. The combination of garlic croutons,veggies and seasonings looks proper. Alton actually uses a good amount of salt! I'm definitely going make his meatloaf 👌
Man I used to stay up just to watch Good Eats and Unwrapped. Alton Brown got me into cooking. My mom got me one of his cook books for Christmas in 2012. Amazing!
Good recipe! Chef Alton is definitely there with the modern, science-minded chefs, but his recipes always look good, and I’m sure they taste good as well! Mahalo 😊🤙🏼
I love the ketchup based glaze so much that after my meatloaf rests, I cut it into equal slices and place on a cookie sheet. Then best part ever glaze every piece with the sauce, let it run down the edges. Then pop into a 400• oven until glaze sets up; if you can’t wait then carefully cook under the broiler just keep an eye on it as the sugar could burn quickly. Ok you’re all set enjoy!!
I've also used the glaze from this recipe on burgers. When you're making the burger just brush the glaze on after the mid-cook flip, it comes out great! 😄
Hi Alton just found you here in December 2020 watching you and your wife. Love it your both great and I just made the meatloaf. My husband and I love it thank you for making cooking fun.
Mr. Alton while i can't say i have been watching from day one i have been watching your show for years and have probably seen all your aired episodes. While your meatloaf looks delicious i do five things different, I mix in a bowl yellow mustard, either brown mustard or my favorite chinese spicy mustard, and hot spicy chunky horse radish and put it as a sauce on top 15 minutes before the meatloaf is finished. I also put cheese and red onion in the loaf. :)
I've been using this recipe for 10 years now so I'll post what changes I've made over that time. 1. I use two eggs instead of one 2. I use mini loaf pans (this greatly reduces the cook time required) or sometimes a measuring cup (1cup size will equal roughly a 300 cal serving) 3. I take the pan completely out of the oven to glaze and I don't put the temperature probe in until this step is completed. 4. I cook it to 165 F internal temp (I'm fine with a pink meatloaf but ultimately, my family's tastes are what matter)
The Pit...um, to generate comments exactly like yours. And responses exactly like mine..;). You're right of course. But typos, misleading subject lines (click bait), misleading thumbnails, etc etc are all part of UA-cam marketing strategies.
I make this every couple months. I forget the loaf pan, and just mold it into a brick on the sheet pan. Before I glaze it, it poke little divots all over it with my fingers. This dramatically increases the surface area, and creates all kinds of great spots to get crunchy and crusty. It's not pretty. But it doesn't have to, once it's sliced.
I make a great meatloaf but I was able to use this to get a few tips. I use two eggs but I do make a 3lb loaf. I usually just shape mine like a football but I do have a loaf pan and will use it as a mold now.
Now THAT'S the way I do it, most everything in the food processor makes it so much quicker and easier! I saute my veggies (onion, pepper, etc.) because I use ground sirloin or round, not hamburger so the veggies sauted in olive oil add some moisture to the meat. I make my own tomato sauce from tomato paste because ketchup is LOADED with sugar, which we do NOT need, but I add a little oregano and apple cidar vinegar and a dash of sugar to the tomato paste.! Quick and easy!
Alton I love good eats! I’ve been looking for your show on doner kebab. I remember you made the meat with lamb, and beef. You cooked it on a rotisserie. You served it by shaving off pieces off the rotisserie. Can you point me in the right direction for this recipe.
Back when those automatic serrated knives were in style. I feel like he wouldn't be caught dead with one of those now. I actually kinda love how there is a meta and/or culture to cooking. Always gives you something to be up to date on and working on. We could all just be using our great great grandmothers recipes but wheres the fun in that?
1:40...Alton admitting use of the crutons was "lazy" is important. Replace them with toast from old bread, preferably whole grain with oats. Change the three cloves of garlic to four and it's all good.
So many butthurt "traditionalists" in the comments. If you like meatloaf a certain way, that's fine. No need to bash a perfectly good meatloaf recipe by a superb chef.
@@justsomenerd8925 I love Alton Brown, but I'm not going ignore some of the absurdities he goes through. If the goofy pumpkin pie thing was supposed to be a joke then he wouldn't have wasted half an episode on it before getting to the actual pumpkin pie recipe people wanted.
If you can't stand the heat, stay out of the kitchen. You critique art, music, movies, athletes. Cooks don't get a pass, just deal with it, and if you are smart you may learn something.
It's funny that it gets a bad rep sometimes like fruitcake, but made right it's awesome! Meatloaf, mashed taters and green beans, I have to stop myself otherwise I'd keep eating till I blew up.
🚨Attention all Good Eats: The Return fans 🚨 We just posted a new full episode! Watch it now: ua-cam.com/video/MXEpKjt573I/v-deo.html
G \i[lookup mpg mojo mill l
O
L.p.
L.p.
Ö
Ií MI. Mmm0ll Lal kò koo 'll
mmm0llmmm0ll no o]koo l0 mmm0ll l0 p l.p. 00l 0+p ok(opp 0 moo öp moo mool kookoo 00lp pp p]+lol Philipp p]]pp koo koo koo koo koo mmm0ll poo p]+]
No pp]
Oh god I'm on a 3 hour Alton Brown UA-cam binge and its 4:40am someone help me
I don't have the degrees to help you
Jacob, I totally understand! At the end of every awesome recipe I look down and see yet another that I have to have/try. Alton is and has always been my favorite chef! Good luck to you Jacob.
@@Richard-mz7qu I just found out there are new episodes of Good Eats that Alton and the team made starting in January of this year, and I'm so excited!
@@godscola Thats great news! Thank you for sharing.
Why would you need help? If anything I think you should keep this behavior as a regular habit.
I’ve been making this meatloaf for the last 8 years. It’s the only version I’ll make until I die and everyone loves it. Thank you Alton!!!!
When this first aired I immediately went to the store, got the ingredients and made this. Best meatloaf ever.
What is the internal temp I am shooting for? Can't see well enough to read the probe when he sets it and he never mentioned what the temp was.
@@Ihavetohave1ofthese 155 in oven to increase to 160 outside
do you know roughly how long it took? i don’t have a meat thermometer lol
Hello. I see you made this. I really don’t want to go to the store and buy the cuts of beef he lists on the video plus have to drink them myself. Do you think regular ground beef would be ok? I have organic grass fed ground beef in my freezer.
@@ruthsalinas9479 regular ground beef works just fine, mincing your own meat is an optional step which i’ve never personally done either
He is a scientist, cook, comedian. Love it.
A cook's cook!! 👍😋😋
He certainly has it at a science
He would have been great in sci fi comedy movies like Back to the Future types
2:04 One egg is enough. In french, one egg is *always* un œuf.
JW L this is crazy
WHAT DOES THIS MEEEAAAAN...
Savi S. Un in French is one and œuf in French is egg-one egg.
Well played, JW L, well played.
@@savi9749 how did you not get that?
I loved watching his show when I was a kid! He's one of my culinary heroes!
Me too
Good Eats was my favorite and probably only cooking show I really enjoyed.
I wish they posted the full episode instead of cutting out parts. Like, why only one egg?
What made this show great was not the HOW which every cooking show does fine, but the WHY.
His in depth explanations are what made it the show to watch. He's the first chef I'd seen cook mushrooms right.
Buy the seasons on DVD or iTunes.
Beyond that, it’s now back on the air.
Ditto
Seriously, one egg is ‘Un oeuf’.
He also debunked the myth that you can't rinse off mushrooms. Chefs still insist that you have to wipe the dirt off with a cloth or paper (Never wash under water!!!).
Nonsense and Alton demonstrated why.
I just don't remember why, lol. I think he proved that they don't absorb water.
@@bill9989Mushrooms are mostly water. It's why you have to cook them really well to concentrate the flavor. Even if they did absorb any water you still cook it off anyway. In the end a huge pan full of raw leaves you with barely a cup.
2019 and still loving Alton!!!
I love this guy and I miss Good Eats.
Alton is one hell of a kitchen nerd. If I enrolled for cooking school and he were my professor, I might get confused whether he is teaching Cooking or Science.
But cooking IS a science! (:
Letanas Volundarkvioa I don't see cooking as a science. I see it as an ART. The kitchen is my studio and I am the artist. :)
kimmysaeedi91 It's a scientific art. :D
Bringing beauty through the manipulation of spices to create complex layers of flavour and texture.
kimmysaeedi91
It has been said that Cooking is an Art, while Baking is a Science.
HBHaga For me, baking is both an art and a science. The science is from the accurate measurements and the art is from the decoration.
I make this twice a month, every month. After its done, slice it and then pan sear it or throw it on the grill, awesome!
My mother used to make a meatloaf topping with worcestershire, brown sugar, and ketchup. It was cheap, but very effective.
Mom's know best.
I still make it that way. good.
Plain old tomato sauce with brown sugar and Worcestershire works too. I cook it on the stove until it thickens.
I did that but with some apple cider vinegar. Turned out great.
A can of tomato soup. It didn't make a glaze, but a delicious tomato gravy to pour over the slice of meatloaf and the potatoes.
The meatloaf itself was tasty enough to impart meaty flavor to it.
This meatloaf recipe by far looks like the best I've ever seen. The combination of garlic croutons,veggies and seasonings looks proper. Alton actually uses a good amount of salt! I'm definitely going make his meatloaf 👌
Appreciate you so much!
You answer questions before I know enough to ask…
very educational.
Alton, YOU are TOP NOTCH. 👍🏻🤗🤗🤗
This great show teaches so much and you're only hurting yourself, Food Network, by maintaining a paywall for episodes.
Man I used to stay up just to watch Good Eats and Unwrapped. Alton Brown got me into cooking. My mom got me one of his cook books for Christmas in 2012. Amazing!
Thanks love your recipees...Lucky woman who you share your meals with...
Love you Alton Brown! Wish you were still on TV!
He does a show on UA-cam called qq or quarantine kitchen that’s fun and great!!
Ah back in the day I love this guy
You hate him now ?
I'm so glad I know how to make my favorite dish, Meatlof
I do personally prefer Meatlof over the traditional Meatloaf. It's just better, ya'know?
I’m craving it now!
LOVE ALTON BROWN...HE HAS A GREAT APPROACH TO AWESOME DISHES...I HAVE HIS COOKBOOKS !
This is the BEST RECIPE of meatloaf I have tried!!
Good recipe!
Chef Alton is definitely there with the modern, science-minded chefs, but his recipes always look good, and I’m sure they taste good as well!
Mahalo 😊🤙🏼
Thanks for sharing Alton.
I can tell by the ingredients, this looks wonderful.
Good eats is "binge watch " worthy for sure!
Great job love your shows
Watching in January. I can’t believe they actually fixed this “meatlof” that everyone was talking about in 2018. Took them years to fix it.
I love the ketchup based glaze so much that after my meatloaf rests, I cut it into equal slices and place on a cookie sheet. Then best part ever glaze every piece with the sauce, let it run down the edges. Then pop into a 400• oven until glaze sets up; if you can’t wait then carefully cook under the broiler just keep an eye on it as the sugar could burn quickly. Ok you’re all set enjoy!!
Classic good eats Alton Brown nostalgia!!
Loved the recipe
I've also used the glaze from this recipe on burgers. When you're making the burger just brush the glaze on after the mid-cook flip, it comes out great! 😄
Absolutely amazing meatloaf. 👏🏼
That was great ... I loved the vid. I made mine completely by eyeballing everything still came out goof
Looks dang good!
Hi Alton just found you here in December 2020 watching you and your wife. Love it your both great and I just made the meatloaf. My husband and I love it thank you for making cooking fun.
It did involve about 4 gin and tonic and maybe three spiced rum and coke but well worth it ty.
Great Meatloaf Recipe Alton, Thanks.
I was wishing I could reach through the screen to grab that lovely loaf , put a slice on some toasted garlic garlic bread for my supper !
Alton Brown makes cooking exciting because he explains exactly what he doing and why!
Mr. Alton while i can't say i have been watching from day one i have been watching your show for years and have probably seen all your aired episodes. While your meatloaf looks delicious i do five things different, I mix in a bowl yellow mustard, either brown mustard or my favorite chinese spicy mustard, and hot spicy chunky horse radish and put it as a sauce on top 15 minutes before the meatloaf is finished. I also put cheese and red onion in the loaf. :)
I forgot how good this was got to make it again
Garlic croutons is genius thanks alton
Best meatloaf recipe
That glaze is “Chefs Kiss” 😚 👌🏽muah!!
Momma would have loved it ✊🏽🥲rip
Great now I'm hungry.
He is my favorite chef from food network. He is mr wizard in the kitchen. Bill Nye the science guy and a chef 👨🍳
Alton is way more of a science guy than Bill Lie. As for Mr. Wizard, I can agree with that.
I've been using this recipe for 10 years now so I'll post what changes I've made over that time.
1. I use two eggs instead of one
2. I use mini loaf pans (this greatly reduces the cook time required) or sometimes a measuring cup (1cup size will equal roughly a 300 cal serving)
3. I take the pan completely out of the oven to glaze and I don't put the temperature probe in until this step is completed.
4. I cook it to 165 F internal temp (I'm fine with a pink meatloaf but ultimately, my family's tastes are what matter)
You're doing it wrong
@@doranselwyn8608 Nah. It's right.
Yum!
Damn that looks delicious.
Looks yummy Id like a slice
4:20 Glaze it
thank you reddit!
I’ve always made Ree’s meatloaf but I want to try this one.
I likeAlton, he makes cooking fun, er, um, funny.
it's important to add black pean is to the mixture as well
How has this video been called 'Meatlof' for seven years?
The Pit ikr
The Pit...um, to generate comments exactly like yours. And responses exactly like mine..;). You're right of course. But typos, misleading subject lines (click bait), misleading thumbnails, etc etc are all part of UA-cam marketing strategies.
How is spelling something wrong by accident, considered clickbait?
Ikr
"Meatlof" is not the proper spelling! ;)
I miss this show so much
It's coming back
I make this every couple months. I forget the loaf pan, and just mold it into a brick on the sheet pan. Before I glaze it, it poke little divots all over it with my fingers. This dramatically increases the surface area, and creates all kinds of great spots to get crunchy and crusty. It's not pretty. But it doesn't have to, once it's sliced.
Nothing like a good meatloaf sandwich.
The original series was the best!!!!!!!!!!!!!!!!!
YUM!
Alton is the only chef I've seen on here that doesn't recommend overmixing the ingredients.
Paper is yum! I cho-cho-choose you!
I make a great meatloaf but I was able to use this to get a few tips. I use two eggs but I do make a 3lb loaf. I usually just shape mine like a football but I do have a loaf pan and will use it as a mold now.
I miss good eats!!!
Now THAT'S the way I do it, most everything in the food processor makes it so much quicker and easier! I saute my veggies (onion, pepper, etc.) because I use ground sirloin or round, not hamburger so the veggies sauted in olive oil add some moisture to the meat. I make my own tomato sauce from tomato paste because ketchup is LOADED with sugar, which we do NOT need, but I add a little oregano and apple cidar vinegar and a dash of sugar to the tomato paste.! Quick and easy!
@Watchout Spencer Sugar frosting? Yuck! Sounds like a garbage loaf!
Bring back Alton brown!
Now I know what is for dinner tomorrow... oh yes.
nice
This is the best meatloaf..............ever!!!
dont have cuisinart my ex took it.POS.Alton has the best Tres Leches cake receipe,tried many but his is best.
Alton Brown rocking that Tyler Durden look in this video
Alton I love good eats! I’ve been looking for your show on doner kebab. I remember you made the meat with lamb, and beef. You cooked it on a rotisserie. You served it by shaving off pieces off the rotisserie. Can you point me in the right direction for this recipe.
You're BETTER than Chef Ramsey... My mouth is watering 😋
I tried this a few days ago. It's ok, but not great, IMHO. I give it 3 stars, although the ketchup-based sauce on top is a winner.
Cool story.
Back when those automatic serrated knives were in style. I feel like he wouldn't be caught dead with one of those now. I actually kinda love how there is a meta and/or culture to cooking. Always gives you something to be up to date on and working on. We could all just be using our great great grandmothers recipes but wheres the fun in that?
The camera should've panned up when Alton said "now, pan up"
@@ronruszczyk7935 what is truck and dolly? Assuming pedestal means vertical movement
I also came here to say that moving a camera up is not a pan.
Haha, I thought it was a play on words "to man up".
The world needs Alton ASMR.
I use Ritz crackers instead of croutons. How many eggs depends on how much meat: 1.5 lbs = 1 egg, 3 lbs = 2 eggs
I never thought about fingering the food processor @1:11. Gamechanging tip.
Ballpark estimate: how long if you only have a conventional meat thermometer?
Great recipe. Is that a breitling on his wrist? Beautiful watch
I must have missed a step because when it came out of the oven, it looked like my daughter when she was born.
Kyle SoSik lmfaooooo
Anyone gonna freakout if I eat the afterbirth?
Kyle SoSik u
M
I lol'd so hard when I read this.
I have seen this video probably a dozen times and only now got the "one's an oeuf" egg joke.
1:40...Alton admitting use of the crutons was "lazy" is important. Replace them with toast from old bread, preferably whole grain with oats. Change the three cloves of garlic to four and it's all good.
Alton is my food hero. Him vs Ramsey in food ninja
I like Alton. I also suggest watching Chef Jean Pierre, Kenji Lopez, America’s test kitchen, and Brian Langstrom - oh and That dude can cook
OMG, he looked like Mikhail Baryshnikov when he was young.
:)
Alton Brown was best when he was young.
Guys the glaze is great
Put in 1/4 teaspoon of cumin though. Cumin can ruin it quickly. Put less and add then to taste
I do mine alot like this except I top mine with bacon and montery jack cheese and go light on the garlic.
Do you probe your meatloaf ? ',:^(
I don't care much for meatloaf, but this was very good.
How long do you let the glaze cook? Same temp?
That’s what I picture when I think Meatloaf 👌🏻
So many butthurt "traditionalists" in the comments. If you like meatloaf a certain way, that's fine. No need to bash a perfectly good meatloaf recipe by a superb chef.
Well said!
@@smzig it's called entertainment, and he is selling a personality. Why do idiots, like you, take it so serious?
@@justsomenerd8925 I love Alton Brown, but I'm not going ignore some of the absurdities he goes through. If the goofy pumpkin pie thing was supposed to be a joke then he wouldn't have wasted half an episode on it before getting to the actual pumpkin pie recipe people wanted.
@@smzig it's all partially a joke. It's for fun, and a little education.
If you can't stand the heat, stay out of the kitchen. You critique art, music, movies, athletes. Cooks don't get a pass, just deal with it, and if you are smart you may learn something.
Meatloaf is right up there with moms apple pie on the hit parade.
It's funny that it gets a bad rep sometimes like fruitcake, but made right it's awesome!
Meatloaf, mashed taters and green beans, I have to stop myself otherwise I'd keep eating till I blew up.
At what point in the cooking process do you add the glaze?
I'm making this with wagyu ground beef tomorrow