Video: How to Make Classic Meatloaf -

Video: How to Make Classic Meatloaf

Discover the secrets to moist, flavorful baked meatloaf.

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Learn a few tricks and techniques that will make your meatloaf the best ever. In this video, you’ll learn how to make a classic meatloaf. What’s the secret to great meatloaf? Adding fresh, very finely diced vegetables to give the meatloaf moisture and flavor. See how it’s done. Chef John also reveals his secret meatloaf seasonings. Discover the best way to mix the meat and form a loaf so it’s not too dense or tough. Find out how to keep your fingers from sticking to the meat as you form it into a loaf. You’ll also get a simple glaze recipe. Check out the recipe for Chef John’s Classic Meatloaf. This hearty meatloaf is the perfect meal for cool fall and winter evenings. Serve it with mashed potatoes and simple mushroom gravy. See more Chef John videos >>

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Jan. 26, 2015 3:19 am
This was the best meatloaf I ever had. Love this recipe.
Jan. 26, 2015 3:18 am
This was the best meatloaf I ever had. Love this recipe.
Jan. 7, 2015 2:48 pm
I use Lipton's Veg soup mix in my recipe instead of the fresh vegetables. Love the flavor that it adds.
Jan. 6, 2015 9:24 pm
Chef John try adding tapioca to the meatloaf it also adds moisture. I also add Italian stewed tomatoes ( chopped fine)which adds lots of flavor also. I enjoy all your videos and your sense of humor, we all need to laugh!
Sep. 29, 2013 10:27 am
Good texture, baked at 375 for 1/5 hours to reach the 160F internal temp. Used tomato soup for topping, which was good. Will make this again, without the Italian seasoning (over powering) and half the salt. Great meal Chef John.
Mar. 30, 2013 8:03 am
Lol, I came here looking for the song "Bat out of Hell" and ended up cooking. You know, Classic Meatloaf....
Mar. 25, 2013 7:23 am
This recipe is awesome! I'm a meatloaf lover and have never found a recipe that beat mine and this one does. 325 did not cook my loaf in the time provided. I increased to 350 degrees and 400 for the last 7 minutes. Also add the glaze the last 15 minutes not after the 1st 15 minutes. When you drain the grease it just runs off. I ended up making more and adding it again for the last 15 minutes. Extremely moist and its done with vegetabls that you can't see or taste. Ingenious!!!
Mar. 24, 2013 12:56 pm
granted, if you have a cut, use the gloves! or just don't make meatloaf until you are healed. one of my favorite meals as well and i like to add the italian herbs and milk for the moisture. also you could add sliced tomatoes on the top for the same purpose
Mar. 24, 2013 12:44 pm
deacontomb needs to chill out. latex gloves.... really?? just wash your hands!! i have a good recipe for meatloaf but these sound like great tips, and the addition of ground vegetables is something i had never thought of but is something i will try.
Mar. 24, 2013 5:31 am
Love your stuff Chef John!!
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