Thomas Joseph is one of my favorite go to cooks for cooking tips. His videos are always enlightening and helpful. And his demeanor and personality make them very enjoyable to watch.
So true! The less you handle the meat the more tender it will be. I like to use ground sirloin or round instead of hamburger, less fattening and more nutritious. I put all my onions, pepper, etc. in the food processor, ditto the bread for crumbs. Work it gently into the meat so the meat will stay tender. Beaten egg helps hold it together. I make my own sauce because ketchup (or catsup) is LOADED with sugar. I use tomato paste and doctor that up with some seasonings and a bit of apple-cider vinegar, Worcestershire sauce and a dash of sugar. Quick and easy!
@@mjlejer3241 that’s looks so delicious I will try next time his put all ingredients together that way we don’t miss any things thanks you so much for sharing
Love your video so professional - not used to that much professionalism on RUclips - such a surprise and so entertaining. Thank you so much for a cooking video that actually educated me and held my attention.
WOWEEEEE!!!! DOES THAT LOOK GOOD!!!!!!!!!!!!!!!!!!!!!!! My mother used to make meat loaf but I never learned. This recipe looks amazing. I never thought to ask for a rough grind of meat! Thank you for sharing!!!!! You're a great teacher!
I made this recipe for our family's "3rd Christmas" dinner, and it was a hit! Everyone loved it. People said afterwards that they loved this and wanted the recipe (even though they didn't like meatloaf). My 14-year-old nephew really wanted me to send the recipe to his mom and dad. I was very happy! I made double the recipe and followed Thomas' ingredients, methods, and timing exactly. It was perfect!
I’m in love with Thomas!! Meatloaf is one of my favorite comfort meals and it comes in so many flavor profiles but I agree - dry meatloaf is death for me.
Humble greetings from the land of spices,INDIA ; this was my first try at making a meatloaf and it turned out to be absolutely amazing ... so juicy .... i ate the entire loaf all by myself .. it was that good ... each small tip you gave took the dish to another level... surely making this calling friends over..... keep posting such amazing stuff .
'Just so you all know. The recipe on the website is NOT the recipe Thomas uses in the video. In fact, the website recipe is missing half of the ingredients, such as the breadcrumbs, onions, parsley, salt and pepper - about all of the ingredients, actually. Why it hasn't been corrected/edited in over three years is beyond me.
I started using fresh bread crumbs in my meatloaf because I forgot to get dried one night, and I didn't want to make a store run just for them. It does make a big difference!
In my first meatloaf, I sautéed the onions and added parmesan cheese. The flavor was good, but I think the cheese made it less juicy, especially for leftovers. For my second meatloaf, like Thomas I didn't sauté the onions and I believe it made the meatloaf more moist and flavorful - as well I did not add the parmesan cheese. However, unlike Thomas, this time I am using 50%veal/50%ground beef, so I'm interested to taste the difference.
@@IrmaU94 Same here, I used raw onions and it came out great, I'm a big onion fan tho, I think if they were cooked first they would be less noticeable for one and the moisture might be higher ?
DeeeLischious ! Made the meatballs also, added tomato paste like you mentioned and that always adds some zip to things, BreadCrumbs are Out and Fresh French Bread crumbles are IN ! THANKS !
GREAT !!!! Finally your back and with a recipe that I’ve got to try ... Meatloaf ,, one of my all time favorites.... Thanks for sharing.... Looks delicious as usual....
I love meatloaf and my mother use to make some of the best I tasted. That is one food item I never cooked, but will consider now that I am older and is cutting back on some of the meats I use to eat meatloaf sounds nicer to me. Thanks for sharing this information with us and I love the foods Martha Stuart cooks and I now watch her baking and cooking shows on PBS.
I prefer cooking my onion and garlic BEFORE inserting them into the meat because I find they never really cook in the oven. Furthermore, as cooked, they add much more taste to the meatloaf!
I think I'll remove half the herb-bread crumb mix from the processor, so I can flavor each half differently: basil, oregano, lemon zest for Greek meatballs, and add some thyme and spring onions to the meatloaf.
I don't eat beef and have not had meatloaf in years; I love meatloaf and have missed it so much. Can you tell me how to make meatloaf with ground turkey or chicken? I tried it with turkey but it turned out compact and dense. What can I do to make it more like a nice moist meatloaf? Thanks for any help.
@Lulu4Him - I was wondering the same thing, I guess you could use ground Turkey and adapt the same recipe and method he is using for the beef, yes, I know turkey is slightly different texture and taste but as he says, you can adapt, add different spices and make it your own. I like that he's using "fresh bread crumbs."
@@jbtillman9354 I made the turkey meatloaf yesterday and it turned out moist and delicious! The only changes I made to his receipt was Adding ketchup and thyme. I also used brown sugar mixed with ketchup as a glaze. Sooo good!
Thanks for posting this informative vid. Instead of adding water to the mixed ingredients, I added a small amount of unsalted beef stock. This seemed to have worked well.
I'm allergic to wheat so I can't use bread crumbs in my meatloaf, so I use diced mushrooms with an egg. It gives great moisture and flavor and it holds together very well.
I've used quinoa flakes before. They add a slight musty flavor of quinoa, but not as much as I'd imagine diced mushrooms would. Next time I make a meat loaf, I'll soak the flakes in a bit of milk first.
Thomas thank you for this simple recipe and great tips on making a juicy meatloaf. I made it today and it absolutely works! My husband loved it and we love your videos! Great explanations.
I tried this step by step. I think the recipe is excellent and will make it again and again. With that said Thomas I thought there was a little too much salt. It was not a deal breaker, but it covered up some of the other ingredients I wanted to taste. I can honestly say I am a person who hates meatloaf. It is never on my menu in my household to the point everyone in the house does not like it. This one was really good and yes, I myself would urge someone to try it. Now it is a keeper for me. Keep on cooking and deliver more recipes. Sara Carey was my go-to person for Everyday Food and If you took her place Martha made a good choice.
FYI, Morton brand of kosher salt is doubly salty as compared to Diamond brand kosher salt (Or, to look at it the other way, Diamond kosher salt is only half as salty as Morton's). It's not clear which brand they're using here.
If you use a leaner ground meat, which I like, the key is using the enough breadcrumbs and adding a little milk to the mixture. I like the 93% meat to 7% fat because the meat loaf doesn’t shrink as much.
Looks absolutely delish. Reminds me of how i used to cook when i was just married. But its way too fussy for my mom life now. Too many steps...ingredients and waaaay too many dishes to clean.
I found your videos Thomas since yesterday and I've been binge watching them. You really explain things incredibly well, your workspace looks clean and you seem like a truly nice person. I'm subscribing right now.
Making my meatloaf tomorrow.... adding my personal spin to ur version ....this is for my budget friendly cook book that I am writing as my winter project 2021
I use 1lb of Beef and 1/2lb of pork. QUESTION: Since the meatloaf is a ground meat product why not cook until 155 degrees Fahrenheit? Resting meat as you do/should will raise temperature 5 degrees Fahrenheit more.
I toast my bread sometimes just for good crumbles or just crackers to crumble up gives a good taste and flavor without adding dryness ...I'll try the milk next time ....but just a little water still wont hurt the flavor .....good luck to every-ones cooking.....
I make smoked, Bacon wrapped stuffed with everything you can think of meat loaf's but every time I do I come back to this video as a reminding refresher absolute best recipe thank you!
Asian style meat loaf/ meat balls. Smashed tofu(korean) or minced shrimps(chinese) instead of bread crumbs. Sesame oil instead of cheese. Green onion instead of parsley.
as an extender I add a package small dice frozen potatoes - like for hash, with onion and peppers if you can find it - during the depression a can of mixed veggies were adds well.
Thomas Joseph is one of my favorite go to cooks for cooking tips. His videos are always enlightening and helpful. And his demeanor and personality make them very enjoyable to watch.
That glaze could stand a bit of mustard and brown sugar, along with a touch of garlic! Yum!
Ah, the great takeaway is to mix all the ingredients BEFORE adding the meat. It makes perfect sense after you explained it, Thomas. Thanks!
So true! The less you handle the meat the more tender it will be. I like to use ground sirloin or round instead of hamburger, less fattening and more nutritious. I put all my onions, pepper, etc. in the food processor, ditto the bread for crumbs. Work it gently into the meat so the meat will stay tender. Beaten egg helps hold it together. I make my own sauce because ketchup (or catsup) is LOADED with sugar. I use tomato paste and doctor that up with some seasonings and a bit of apple-cider vinegar, Worcestershire sauce and a dash of sugar. Quick and easy!
@@mjlejer3241 that’s looks so delicious
I will try next time his put all ingredients together that way we don’t miss any things thanks you so much for sharing
This is my favorite series on this channel!
Love your video so professional - not used to that much professionalism on RUclips - such a surprise and so entertaining. Thank you so much for a cooking video that actually educated me and held my attention.
WOWEEEEE!!!! DOES THAT LOOK GOOD!!!!!!!!!!!!!!!!!!!!!!! My mother used to make meat loaf but I never learned. This recipe looks amazing. I never thought to ask for a rough grind of meat! Thank you for sharing!!!!! You're a great teacher!
So well spoken my God! You won another subscriber
I made this recipe for our family's "3rd Christmas" dinner, and it was a hit! Everyone loved it. People said afterwards that they loved this and wanted the recipe (even though they didn't like meatloaf). My 14-year-old nephew really wanted me to send the recipe to his mom and dad. I was very happy! I made double the recipe and followed Thomas' ingredients, methods, and timing exactly. It was perfect!
I’m in love with Thomas!! Meatloaf is one of my favorite comfort meals and it comes in so many flavor profiles but I agree - dry meatloaf is death for me.
Humble greetings from the land of spices,INDIA ; this was my first try at making a meatloaf and it turned out to be absolutely amazing ... so juicy .... i ate the entire loaf all by myself .. it was that good ... each small tip you gave took the dish to another level... surely making this calling friends over..... keep posting such amazing stuff .
Oh. I'm gonna try this for sure.
I enjoy everything you make, Thank You. But Thomas where’s the
Mash Potatoes? I also make extra Glaze/Sauce for my Mash Spuds!
Very yummy 😋
I put coarsely chopped mushrooms in my meatloaf , adds a lot of flavor and moisture. Thanks Thomas!
Am I the only one whose been over cooking there meatloaf? Looking forward to trying these tips. Thanks Thomas
That's always been my problem , or at least one of them. I bought a digital thermometer finally and life is good once again!
I also place a pan of water in the oven on the lower rack
David Jones why?
@@asanta2023 to keep it moist but some ppl like to have a crunchier browned outside
This was great
I too like the crisped end pieces of roasts and meatloaf. Good caramelized flavor.
I like grating my onion on the box greater over a bowl, you get the juice and that's important!
U dont uxe juice,garbage makes bitter ,right
Got to try this recipe.Thanks for sharing
i've been learning many good tips from his cooking show and those tips & tricks are super helpful. thank you Thomas, you rock!
i miss the old OG music for Kitchen conundrums..but I missed Tom more!
'Just so you all know. The recipe on the website is NOT the recipe Thomas uses in the video. In fact, the website recipe is missing half of the ingredients, such as the breadcrumbs, onions, parsley, salt and pepper - about all of the ingredients, actually. Why it hasn't been corrected/edited in over three years is beyond me.
Nice technique and ingredients! I'm making this tonight.
I started using fresh bread crumbs in my meatloaf because I forgot to get dried one night, and I didn't want to make a store run just for them. It does make a big difference!
Hey Thomas, how about unraveling the mystery of geletin and how to use and how much to use sheets of geletin. Love your vids. Great Work!
In my first meatloaf, I sautéed the onions and added parmesan cheese. The flavor was good, but I think the cheese made it less juicy, especially for leftovers. For my second meatloaf, like Thomas I didn't sauté the onions and I believe it made the meatloaf more moist and flavorful - as well I did not add the parmesan cheese. However, unlike Thomas, this time I am using 50%veal/50%ground beef, so I'm interested to taste the difference.
Thanks i was wondering what the difference with the raw and cooked onions would be.
@@IrmaU94 Same here, I used raw onions and it came out great, I'm a big onion fan tho, I think if they were cooked first they would be less noticeable for one and the moisture might be higher ?
Ha, every man here is thinking of his mom right now. How certain foods have sentimental memories.
Thomas is my favorite..great video!! Thanks ♡
Looks so yummy 😋😋😋😋👏👏👏
Excellent recipe , I like it.
DeeeLischious ! Made the meatballs also, added tomato paste like you mentioned and that always adds some zip to things, BreadCrumbs are Out and Fresh French Bread crumbles are IN ! THANKS !
I glad you're back Thomas, seeing another solid interesting tips makes my day!
GREAT !!!! Finally your back and with a recipe that I’ve got to try ... Meatloaf ,, one of my all time favorites.... Thanks for sharing.... Looks delicious as usual....
Love this recipe! Making again tonight! The link to Martha Stewart.com takes us to a glazed meatloaf recipe, not this one.
I like beef stock instead of milk
I don't understand why the link for the recipe isn't the same recipe at all
I love meatloaf and my mother use to make some of the best I tasted. That is one food item I never cooked, but will consider now that I am older and is cutting back on some of the meats I use to eat meatloaf sounds nicer to me. Thanks for sharing this information with us and I love the foods Martha Stuart cooks and I now watch her baking and cooking shows on PBS.
May your belly be full
The recipe on the martha steward website does not match the video, might need to be updated.
How do you look like a male model and be a good cook at the same time? It's just not fair.
Suchart Boontid lol
I work In the food industry and it’s more common than you think! Lol
@K4 Josiah I don't think you have to worry about "that"! lol
@K4 Josiah jup
lipo n roids duh
I prefer cooking my onion and garlic BEFORE inserting them into the meat because I find they never really cook in the oven. Furthermore, as cooked, they add much more taste to the meatloaf!
Thank you!!!!!!!!!!!
Any tips on freezing left over meat?? It is just me. I would love to try it but would have to freeze some.
Made this for dinner last night. Have to say.. IT WAS DELICIOUS!!!!
Great job Chef! Keep the meals coming please!
What's the best way to make your own fresh breadcrumbs if you don't have a blender or food processor? Just try to tear it up small enough?
My Mom poked holes with her finger to allow the catsup to fill those holes.
Are you sure it wasn't Dad poking the loaf?
take a shot everytime Thomas says "guys"
You actually know the video is almost done when you hear him say "... here you guys".
I just made meatloaf and for the first time I used bread and I hated it. My Mom used crackers and that's what I've always used but was out.
Cracker meal is a very good sub for bread crumbs or a panade but you have to be careful of the salt.
You soak premade breadcrumbs to keep the meatloaf moist.
Thank you Thomas, we have really enjoyed this recipe! Although we sautéed the garlic and onions before hand, made it even better!
Appreciate your presentation style. Thank you for this.
I use left over stove top stuffing
I think I'll remove half the herb-bread crumb mix from the processor, so I can flavor each half differently: basil, oregano, lemon zest for Greek meatballs, and add some thyme and spring onions to the meatloaf.
I don't eat beef and have not had meatloaf in years; I love meatloaf and have missed it so much. Can you tell me how to make meatloaf with ground turkey or chicken? I tried it with turkey but it turned out compact and dense. What can I do to make it more like a nice moist meatloaf? Thanks for any help.
@Lulu4Him - I was wondering the same thing, I guess you could use ground Turkey and adapt the same recipe and method he is using for the beef, yes, I know turkey is slightly different texture and taste but as he says, you can adapt, add different spices and make it your own. I like that he's using "fresh bread crumbs."
@@jbtillman9354 I made the turkey meatloaf yesterday and it turned out moist and delicious! The only changes I made to his receipt was Adding ketchup and thyme. I also used brown sugar mixed with ketchup as a glaze. Sooo good!
Thanks for posting this informative vid. Instead of adding water to the mixed ingredients, I added a small amount of unsalted beef stock. This seemed to have worked well.
I'm allergic to wheat so I can't use bread crumbs in my meatloaf, so I use diced mushrooms with an egg. It gives great moisture and flavor and it holds together very well.
you could also try some (baked) eggplant purée
I've used quinoa flakes before. They add a slight musty flavor of quinoa, but not as much as I'd imagine diced mushrooms would. Next time I make a meat loaf, I'll soak the flakes in a bit of milk first.
you could use instant mashed potatoes too!
I didn't find the mushrooms tasting "musty." In fact, I found the taste barely there, but what I could taste was really good.
I've used powdered oatmeal in meatloaf as a breadcrumb substitute. Seems to work for gluten free. No milk please, lactose intolerant.
Just the tip you have to wear gloves the the meat gets under your finger nails there's no way you can get your hands clean
Thomas thank you for this simple recipe and great tips on making a juicy meatloaf. I made it today and it absolutely works! My husband loved it and we love your videos! Great explanations.
I tried this step by step. I think the recipe is excellent and will make it again and again. With that said Thomas I thought there was a little too much salt. It was not a deal breaker, but it covered up some of the other ingredients I wanted to taste. I can honestly say I am a person who hates meatloaf. It is never on my menu in my household to the point everyone in the house does not like it. This one was really good and yes, I myself would urge someone to try it. Now it is a keeper for me. Keep on cooking and deliver more recipes. Sara Carey was my go-to person for Everyday Food and If you took her place Martha made a good choice.
Omg that looks 😋 thks for ur video thumbs ☝ i'm making that ml next week
Hi Thomas. I miss seeing you on RUclips!! Please start posting new récipes!!! Thank you 🙏 🥰
Craving some meatloaf!!
You can use a 1/2 & 1/2 Heinz 57 & A1 combo too. A little rice for texture too.
FYI, Morton brand of kosher salt is doubly salty as compared to Diamond brand kosher salt (Or, to look at it the other way, Diamond kosher salt is only half as salty as Morton's). It's not clear which brand they're using here.
If you use a leaner ground meat, which I like, the key is using the enough breadcrumbs and adding a little milk to the mixture. I like the 93% meat to 7% fat because the meat loaf doesn’t shrink as much.
That looked like half a cup measure...
Looks absolutely delish. Reminds me of how i used to cook when i was just married. But its way too fussy for my mom life now. Too many steps...ingredients and waaaay too many dishes to clean.
Thank you I will make this today!
Hey there do you got a cookbook.
I found your videos Thomas since yesterday and I've been binge watching them. You really explain things incredibly well, your workspace looks clean and you seem like a truly nice person. I'm subscribing right now.
I read your "Full recipe" but it didn't say anything about bread crumbs or garlic or milk etc.
Awesome meatloaf! Bravo 👏
I don’t know why my meatloaf always has a lots of fat and oil came out when it’s done......anyone can teach me?
I am enjoying listening to him!!! His recipe seems to be on-the-Mark! This is excellent!!! I usually don’t like a lot of talking!
With the pencil behind his ear he looks more like a chippie who’s come in to make his lunch 🤣
Any reason not to bell peppers?
Dang it! Just bought 90/10
Just use it, whatever you have. It's cooking, not building rockets. No one will get hurt. ;)
Making my meatloaf tomorrow.... adding my personal spin to ur version ....this is for my budget friendly cook book that I am writing as my winter project 2021
This finished meatloaf is too soft. Also, he forgot to add sage in his ingredients.
Wonderful tutorial. Thank you.
The end piece is my favorite too!
That's why I make many little meatloafs at once. It cooks quicker AND has more end pieces! :)
Tell us why don't you like to use Veal in the mixture please?
Thank you for sharing love It , will try this soon.
Anyone add steak sauce?
Thanks, Tammy Jo!
I use 1lb of Beef and 1/2lb of pork. QUESTION: Since the meatloaf is a ground meat product why not cook until 155 degrees Fahrenheit? Resting meat as you do/should will raise temperature 5 degrees Fahrenheit more.
I toast my bread sometimes just for good crumbles or just crackers to crumble up gives a good taste and flavor without adding dryness ...I'll try the milk next time ....but just a little water still wont hurt the flavor .....good luck to every-ones cooking.....
Dam looks so good,, I'm going to try it,, thanks,,
Odd, the original Martha Stewart classic meatloaf recipe specifically calls for 90/10 ground beef. Now y'all are confusing me!
Only thing missing, mashed potatoes and gravy :-)
I make smoked, Bacon wrapped stuffed with everything you can think of meat loaf's but every time I do I come back to this video as a reminding refresher absolute best recipe thank you!
Asian style meat loaf/ meat balls. Smashed tofu(korean) or minced shrimps(chinese) instead of bread crumbs. Sesame oil instead of cheese. Green onion instead of parsley.
Is ok to substitute garlic in a jar vs fresh?
It looks like such a sad deflated meat low
The secret is in this pencil tucked over the ear!
Omg too much talking...get to the recipe
The meatloaf recipe is fantastic. Thank you for sharing.👍🏾
as an extender I add a package small dice frozen potatoes - like for hash, with onion and peppers if you can find it - during the depression a can of mixed veggies were adds well.
Add some brown sugar to your glaze
Quick substitution idea if you don't have bread crumbs is crushed saltines. Tried it once and never turned back.