Recipe by Chef John
"The main point of this prison-style meatloaf video is to show you what happens when you make meatloaf like your grandparents did. And no, I'm not accusing your relatives of spending time in the joint. During the Great Depression this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt to taste
1 1/2 cups
very dry white bread crumbs
1 1/2 cups
chopped fresh flat-leaf parsley
grated Parmesan cheese
large eggs, beaten
freshly ground black pepper
cayenne pepper, or to taste
tomato sauce, or to taste
I thought this recipe was great! The only thing I did differently was I used ground turkey, and it came out delicious.
Well. I wasted 4 pounds of fresh Angus Chuck in this along with 4 perfectly good eggs and 10.00 worth of freshly grated parmeson cheese.. To be honest, though..it probably is because I used boxed breadcrumbs instead of maybe making my own. This is supposed to have a lot of filler...but what I made was just way way way too much. Shelving this one.
I used ground beef mince and it was delicious. But it was my 5 year old that really liked it. Definitely cooking again.
This recipe was easy to make and a great variation of the typical meatloaf dish. I used Panko bread crumbs. Although you need to add a little more than the recipe calls for because of the texture of these crumbs. I also used Barilla Tomato & Basil sauce. Great the next day too!
I made this exactly as Chef John said. All of his recipes are made in a sensible fashion and taste delicious. This recipe produced a delightfully tasty and comforting family dinner. My son just requested it again.
Chef John rocks!! Oh so good.
! Have made my mother's meat loaf for years (Sorry Mom) but this is the best!
As the basic go-to meatloaf recipe, this is perfect: John understands all the things like soaking the bread crumbs and using dairy to keep the meatloaf moist and light. I would add sauteed veggies (mushrooms, peppers, celery and carrots, and whatever else was lurking in the veggie drawer), a spoonful of Worcestershire sauce or anchovy paste, and use a mix of beef, pork and veal for the loaf. What is so great about this recipe is that John ROCKS. He just does. No arguments, please.
This was a real good treat for myself. I omitted the onion and garlic and used a pouch of Birdseye Southwestern frozen corn microwave for 5 min then browned, I also added two tbs worcestershire sauce all else the same. Oh so good. The Birdseye is always good and it adds some nice color to the food.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Prison-Style Meatloaf
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 130
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This incredibly moist, tender meatloaf is based on Italian meatball technology.
See how to make a 5-star meatloaf that’s tangy and slightly sweet.
A simple, Asian-inspired marinade, dry rub, and basting sauce for pork ribs.