[6 - 6] great meatloaf is always juicy but it
[6 - 8] never falls apart it is neither bland
[8 - 10] nor so heavily seasoned that it loses
[10 - 13] its meaty soul a great meatloaf is in
[13 - 16] fact a lot like a great hamburger only
[16 - 19] uh turned inside out step one
[20 - 23] 325 degrees it all starts with six
[23 - 26] ounces by weight of garlic flavored
[27 - 29] croutons then we follow that with a half teaspoon
[29 - 33] then we follow that with a half teaspoon of two peppers both black and cayenne
[33 - 35] right in on top of the croutons
[35 - 37] a teaspoon of chili powder and a
[38 - 40] teaspoon of dried thyme
[40 - 42] now just spin this up until the croutons
[42 - 44] basically don't look like croutons
[46 - 48] anymore there that looks pretty good one half of
[48 - 49] there that looks pretty good one half of an onion i've just kind of cut this up
[49 - 51] into quarters and it fell apart the rest
[51 - 53] of the way into the processor
[54 - 56] one carrot just peeled and snapped into
[56 - 57] pieces and to tell you the truth if you
[57 - 59] wash the carrots you can skip the
[61 - 64] three cloves of garlic no paper please
[64 - 67] and about half of a red pepper just torn
[69 - 71] that looks about right now just
[71 - 72] and get your finger underneath and hold
[72 - 74] the blade in you can drop everything in
[75 - 78] now the meat is the same breakdown as we
[78 - 84] used before 18 ounces of each one two
[84 - 87] one two nine ten
[91 - 91] that goes on top
[92 - 93] now i'm also going to go ahead and add a
[93 - 95] little bit of salt not a whole lot
[95 - 98] because those croutons i admit
[98 - 101] i bought in a store
[101 - 102] okay i'm a little lazy they have a lot
[102 - 104] of sodium on there but they're going to
[104 - 105] need just a little bit more because
[105 - 106] there's a lot of meat in here so i'm
[106 - 108] going to put about a teaspoon and a half
[108 - 111] of salt right on top of the meat
[111 - 112] i'm going to go ahead and mix this up
[112 - 115] before we add the final ingredient
[115 - 118] it only takes one if you put two eggs
[118 - 120] into a meatloaf some really nasty things
[120 - 122] can happen it's got to do with proteins
[122 - 124] and fats let's just say don't use more
[124 - 126] than one because once enough
[126 - 128] so one egg right into the middle these
[128 - 131] are clean and they're perfectly usable
[131 - 134] what you don't want to do is work the
[134 - 135] meatloaf like this you don't want to
[135 - 137] squeeze it that's just going to mess up
[137 - 139] the wonderful texture that we've got
[139 - 142] working in the meat so just toss this
[142 - 143] time to pan up
[143 - 145] now the loaf pan is not here for what
[146 - 148] you think just kind of pack this
[148 - 149] straight into
[151 - 152] and once it's all in
[154 - 156] push it out so that it fills the corners
[156 - 159] this is strictly going to be a mold
[161 - 161] there now just turn this out right in
[161 - 163] the middle of the pan
[163 - 165] or as close to the middle as you can get
[165 - 166] and it will come out
[166 - 168] like that the most important thing about
[168 - 170] cooking meatloaf is temperature
[170 - 172] management if this overcooks or it cooks
[172 - 175] too fast you're going to get a grainy
[175 - 176] texture because all the little proteins
[176 - 178] are going to ball up and they'll just
[178 - 179] squeeze out all of the other ingredients
[180 - 181] it'll crumble on the plate very
[181 - 183] unsatisfying so the best thing to do is
[184 - 187] to stick with a low oven and use a probe
[187 - 189] thermometer just insert the probe
[189 - 191] at a 45 degree angle right into the top
[191 - 194] of the loaf like that you don't want to
[194 - 196] overshoot the middle of the loaf you
[196 - 197] might hit the bottom of the pan and that
[198 - 200] will give you a false reading so that's
[200 - 202] pretty secure this is going to go
[202 - 205] straight into that 325 degree oven it's
[205 - 208] a relatively low oven
[208 - 210] now all you have to do
[210 - 212] is plug in your probe and
[212 - 216] wait until she chirps the glaze and it's
[216 - 218] pretty complicated so you better hold on
[218 - 220] to your britches
[220 - 223] all starts with a half cup
[223 - 225] of ketchup any brand will do now the
[225 - 227] sugar in the ketchup is going to help to
[228 - 230] to create the hardened surface of the
[230 - 231] glaze you need a little bit of sugar for
[231 - 234] that otherwise it's just going to be red
[234 - 237] frosting next a tablespoon of cumin
[237 - 239] hopefully freshly toasted and ground
[239 - 241] would be best
[241 - 242] you're going to toss in a shot of
[242 - 244] worcestershire sauce
[244 - 248] and a shot of your favorite hot sauce
[249 - 250] and just to make sure that this really
[250 - 252] does become a glaze something that's got
[252 - 254] a shiny crunch on the outside
[254 - 257] i give a couple of squeezes of honey not
[257 - 258] a lot don't want to overwhelm it with
[258 - 261] sweetness of course oven opening is evil
[261 - 263] as we all know so work quickly
[263 - 265] when it sets this glaze will create a
[265 - 268] darned tasty crust crust being another
[268 - 269] thing you can't get if you use a loaf
[270 - 272] pan now before you slice that up into
[272 - 274] luscious slabs and park it alongside
[274 - 277] mashed potatoes or build any incredibly
[277 - 279] high meatloaf sandwiches which is what i
[279 - 282] intend to do give this a rest after all
[282 - 283] it is meat and it needs a few minutes
[283 - 285] just to kind of get its juices back