Video: How to Make Classic Meatloaf

Lol, I came here looking for the song "Bat out of Hell" and ended up cooking. You know, Classic Meatloaf....

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!!!

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

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.

Love your stuff Chef John!!

Chef John delivers and I always enjoy his presentation skills! Allow me a few unsolicited observations: 0) Cleanliness is paramount in the kitchen. Use latex gloves if you have to specially when handling ground meat, poultry and seafood. Work quickly but never in haste because at room temperature (72F) bacteria are into their multiplication protocol on surfaces you use, like your cutting board, knifes, bowls, etc. 1) Meat handling - mixing "roughly" versus "tenderly" - does not toughen the cooked meatloaf; it is the cooking temperature, cooking time and the "make-up of the loaf" that determines tenderness and/or toughness of the meatloaf. 2) Remember when you were young making mudcakes out in back? You worked that mud with abandon. Well, bare-hand mixing the meatloaf is a must. However, if you have even the slightest cut, or break in your skin, sores, or long untrimmed nails, use latex gloves. The "meat binders" (eggs, crumbs, veggies and spices) must be "worked into the ground meat".

Not enough time at 325. I shoul have realized that when usng 2.5 lbs of meat. Not too happy right now.

i was always taught to cook ground beef to 165 to kill all bacteria for safety reasons and that dosen't overcook the meat other than that i think the recipie was great

just made this recipe o yours and it's the BEST!!!! You are great I will follow all your recipes, Thank you you are funny too!!

WORCESTERSHIRE SAUCE.... Makes me laugh every time I hear it said... Pronounced in the UK wus ter sher... Love this guy... Food is great and easy to follow video's Thanks