tag:blogger.com,1999:blog-7173052990851751381.post2513316800702222097..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Prison-Style Meatloaf – How to Stretch Your Meat FurtherChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-7173052990851751381.post-23520837780414375832018-03-14T12:04:59.405-04:002018-03-14T12:04:59.405-04:00Hi! Are fans still up in arms over the "P&quo...Hi! Are fans still up in arms over the "P" word? If they are, please invite them over to the cafe at my job today, which is serving "Prison-style Frito Pie". I think we need to protest. hahahahahahahaAnonymoushttps://www.blogger.com/profile/17489729864391785523noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82975983903885411282018-01-30T21:17:34.033-05:002018-01-30T21:17:34.033-05:00Kritz, yes, you can use pizza sauce instead. Kritz, yes, you can use pizza sauce instead. Matteohttps://www.blogger.com/profile/00664432281298763733noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18474900674547610262017-08-18T17:31:57.813-04:002017-08-18T17:31:57.813-04:00Thanks, Chef John! This is just the fix I need to ...Thanks, Chef John! This is just the fix I need to enjoy meatloaf once again. I never thought of soaking my breadcumbs or baking my meatloaf in tomato sauce. My meatloaf would always come out so dry and I hated it, but my partner loves it. I'm going to give this a try this Saturday and see how it goes!Anonymoushttps://www.blogger.com/profile/14580135381475734742noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53648222894959687792017-08-04T18:12:58.585-04:002017-08-04T18:12:58.585-04:00Love, love, love your recipes, Chef John. You'...Love, love, love your recipes, Chef John. You're a gem. xAnonymoushttps://www.blogger.com/profile/07844886125292456717noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28982373653634459372017-06-09T22:37:49.244-04:002017-06-09T22:37:49.244-04:00This is probably super-super old and no one is wat...This is probably super-super old and no one is watching this, but why do you soak the breadcrumbs in milk specifically? It seems like an opportunity to add flavor, so why not something like the sauce you're going to glaze the meatloaf in (perhaps thinned out, of course, but something to add flavor) or something along those lines.Unknownhttps://www.blogger.com/profile/12843808853395287261noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82583887151184466842017-04-26T18:18:28.304-04:002017-04-26T18:18:28.304-04:00Can't wait to try this! I can see why the bals...Can't wait to try this! I can see why the balsamic didn't work well with the sauce, but points for experimentation - but more than I got for trying raspberry vinaigrette as a chicken marinade forever known in my house as the "flamingo chicken incident" by some factions, and others insisting to this day I made them eat flamingo kabobs.<br /><br />I usually do a mix of ketchup & Worcester sauces for meatloaf. Plain marinara would be great for this. Going to try it!Anonymoushttps://www.blogger.com/profile/15887947246299356798noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70278120856167957792016-10-23T20:51:04.648-04:002016-10-23T20:51:04.648-04:00I've actually used this recipe in order to mak...I've actually used this recipe in order to make meatballs, and each time it comes out fantastic. Plus, if you are like me and gluten free, you can substitute 1 1/2 cups of re-hydrated TVP for the breadcrumbs. It comes out super moist just as if you had used breadcrumbs!Ryan K.https://www.blogger.com/profile/09242271212874196547noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67578160231037778002016-09-20T21:54:40.486-04:002016-09-20T21:54:40.486-04:00I'm really pigging out on your recipes lately,...I'm really pigging out on your recipes lately, just made this, I was a bit worried because my milk-soaked bread crumbs turned into a bowl of heavy modeling clay, like plasticene -- and the internal temperature went a bit too high -- but it's fantastic! <br /><br />First time I ever made a meat loaf to bootbeemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52247539115949347462016-06-02T15:05:27.788-04:002016-06-02T15:05:27.788-04:00Could one combine this with your buttermilk meatlo...Could one combine this with your buttermilk meatloaf by using buttermilk on the crumbs instead of regular milk?Fr. Yousufhttps://www.blogger.com/profile/06430669853591411729noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19232549598190741112016-02-15T15:01:33.104-05:002016-02-15T15:01:33.104-05:00My significant other loves this recipe so much, he...My significant other loves this recipe so much, he asked that I make it for him for Valentine's day. Once more my thanks goes out to you Chef John. Hairwomanhttps://www.blogger.com/profile/05682861425191231235noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8322705843446952262015-10-20T15:45:49.168-04:002015-10-20T15:45:49.168-04:00Absolutely love this blog. Will probably make thi...Absolutely love this blog. Will probably make this recipe this week! When ever I think about making something I always come here first to see if Chef John has done his version of it!Johnhttps://www.blogger.com/profile/16553489879522101014noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59051901703950766712015-10-12T01:22:52.523-04:002015-10-12T01:22:52.523-04:00I actually used this recipe as a way to come up wi...I actually used this recipe as a way to come up with a completely different meatloaf.<br /><br />My wife wanted to bring her nieces over for a sleep over, so I decided to make a meatloaf, but didn't feel like grocery shopping for all the items. <br /><br />I did everything you did in place of the ingredients I substituted mentioned below.<br /><br />I had 2 lbs ground lamb instead of beef. I had halloumi cheese instead of parmigiano or salt (the halloumi is very salty on its own). Didn't have breadcrumbs, but had bread. Canned Evaporated milk, but no milk. I had a huge amount of fresh mint instead of parsley. And finally, I had no tomato sauce... so I made a mint glaze the lamb meat loaf<br /><br />I used about 2 cups of bread in place of 1 1/2 cups breadcrumbs with 3/4 cup evaporated milk, 2 tablespoons balsamic vinegar, 1 tablespoon worcestire sauce, and 1 tablespoon dijon mustard (making a total of 1 cup). I put it all through the blender until it was mushed well. <br /><br />I used the fresh mint in place of parsley.<br /><br />I mixed all the other ingredients together as you did, but then noticed I had a little less than 1/2 cup of fresh cranberries and felt that the flavor of the sour cranberries would compliment the fatiness of the lamb and would help calm the saltiness that the halloumi would bring. So I threw that in there too and mixed it into the ground meat. I cut the halloumi into threes so that I can place it into the center of the meatloaf and assembled the meatloaf into a sort of log that wrapped around the halloumi. I placed it into the oven and then realized I didn't have a sauce of any sort to glaze the meatloaf and so while it was roasting I figured out a solution and made a mint glaze using honey, a big handful of mint leaves, apple cider vinegar, and a bit of orange zest. I put through a food processor and it was almost like a mint jelly/glaze type of consistency.<br /><br />I managed to come up and execut this solution within 15 minutes of the time I put the meatloaf in the oven. I took out the meatloaf and poured over part of the glaze on it and made sure it was coated throughout, and then I put it back in the oven... then I would take out the meatloaf every 15 minutes and brush the rest of the glaze on there until the meatloaf was fully cooked through.<br /><br />It was ready and I served it with some wilted spinach with garlic & butter... and had a cherry tomato salad with balsamic vinegar.<br /><br />You may be wondering what the outcome was though with the little nieces coming over, and well they approved of it and loved it. These kids are little foodies and appreciate real food. Just wanted to share this with you on how this recipe helped influence something completely new. I hope you have a chance to try out my version! Thank you for sharing your Chef John!! :DAnonymoushttps://www.blogger.com/profile/07454561088398389335noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34113734552773317642015-07-20T18:27:21.183-04:002015-07-20T18:27:21.183-04:00Ehrmagherd! Best meatballs I've ever made! EVE...Ehrmagherd! Best meatballs I've ever made! EVER! Not a meatloaf I know, but I've used this twice now, and now must make bigger batches because everyone loves them. And Sandy, thanks for the worstchedrer...wersterchire, whatever suggestion to add Lea & Perrin's sauce. Made them even betterGretchenhttps://www.blogger.com/profile/17062597786745469693noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71661859375786770122015-04-07T02:00:38.132-04:002015-04-07T02:00:38.132-04:00So I just made this takes longer than and hour and...So I just made this takes longer than and hour and fifteen minutes and I dunno if I added too many breadcrumbs or if it's the type I used from progreso but my meatloaf came out really really mushy I'm literally still cooking it and had to raise the temp because I'm fricken starving this thing needs to get done cooking dammit.Anonymoushttps://www.blogger.com/profile/15106686533787279616noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62808502498774230042014-10-20T07:14:44.211-04:002014-10-20T07:14:44.211-04:00Trying this today, but in a salsbury style with br...Trying this today, but in a salsbury style with brown gravy , onions and mushrooms , serving over noodles, but omitting the sauce on top of course, as it is a salsbury steak in gravy !<br />olivia calvinhttps://www.blogger.com/profile/01532679614707829555noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25727253316147472332014-09-12T17:33:44.763-04:002014-09-12T17:33:44.763-04:00THANK YOU, CHEF JOHN!!!! I followed your recipe ne...THANK YOU, CHEF JOHN!!!! I followed your recipe nearly to the letter - I added a splash of steak sauce into the mix...I did make my own Sunday sauce to pour on top and of course, I used Italian San Marzano tomatoes, so your killer loaf + my killer sauce = EPIC good meatloaf! Muaw <br />The hubby RAVED!!! Anonymoushttps://www.blogger.com/profile/10054592612246182097noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74109760660071382502014-07-17T14:03:21.121-04:002014-07-17T14:03:21.121-04:00Chef John:
As far as bread crumbs could I use Pank...Chef John:<br />As far as bread crumbs could I use Panko italian style bread crumbs? I'm not for sure if they are dried or toasted but I do kike the flavor the have.<br />Thank you very much,<br />hippieneff69Anonymoushttps://www.blogger.com/profile/07309995126434436605noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44192709899428776522014-07-05T23:34:01.549-04:002014-07-05T23:34:01.549-04:00Mmmmmm so good! I made this meatloaf but with Che...Mmmmmm so good! I made this meatloaf but with Chef John's Cramy Mushroom sauce from another meatloaf recipe. I used regular champignon mushrooms (what I had on hand) fresh herbs from my window sill, and a splash of cooking Sherry. And beef.from a local prize bull that lost his spunk. Great recipe! So simple to make.<br />Thanks Chef! Dreampiehttps://www.blogger.com/profile/07288106807250529148noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84125717731061937822014-06-29T16:59:57.960-04:002014-06-29T16:59:57.960-04:00Currently waiting on this to finish in the oven. I...Currently waiting on this to finish in the oven. I had the same issue with un-squeezable bread crumbs (my fault) and skimped on cheap Parmesan cheese. I've never had parmigiano reggiano and I know I'm missing out but I'm still evolving. Chef John, thanks for yet another entertaining and informative video.Chrishttps://www.blogger.com/profile/18035101011983836869noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61032662996612325912014-06-12T18:50:09.936-04:002014-06-12T18:50:09.936-04:00Sorry, but no idea whether it would be worth it to...Sorry, but no idea whether it would be worth it to you! I would miss it, but you may not. I'd just sneak a little in anyway...who will know? ;) Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60747943570048230062014-06-12T11:17:51.710-04:002014-06-12T11:17:51.710-04:00Hi Chef John. Love your videos. Those of us who ...Hi Chef John. Love your videos. Those of us who keep kosher cannot (as you probably know) add the grated cheese to the mixture. Seems like we're missing out. I've tried your meatloaf recipe with the pureed vegetables and it was great. Is this worth doing without the cheese? Or should we stick with the pureed vegetables?diorama902https://www.blogger.com/profile/15621174420038978114noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11547856102632311592014-06-10T16:55:07.068-04:002014-06-10T16:55:07.068-04:00Just standard bread crumbs! It's the inside of...Just standard bread crumbs! It's the inside of a loaf of Italian bread, crumbled up and let to dry. Or toast in low oven until crisp. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6455666285801007192014-06-09T22:37:41.417-04:002014-06-09T22:37:41.417-04:00Hello Chef John! I was wondering how exactly did y...Hello Chef John! I was wondering how exactly did you get these bread crumbs? And what kind of bread was it? How was it broken down? Thank you! Can't wait to try this recipe since all your recipes rock!!!Anonymoushttps://www.blogger.com/profile/12214513641202312997noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70615131617120944992014-06-08T02:21:25.921-04:002014-06-08T02:21:25.921-04:00Dear Chef John:
Thank you for making my meatloaf f...Dear Chef John:<br />Thank you for making my meatloaf failures a thing of the past. Since mine always come out hard and crumbly, I followed your advice to the letter and used the meat thermometer. It was juicy, light, flavorful yet subtle. I used a large can of Cento crushed tomatoes and it was way better than ketchup! I let it rest a day (because I made two dinners at the same time). Thanks for saving my family from a rocky meatloaf :) lolItasFhttps://www.blogger.com/profile/04638000726752763369noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24133977337893353562014-06-08T02:20:10.554-04:002014-06-08T02:20:10.554-04:00Dear Chef John:
Thank you for making my meatloaf f...Dear Chef John:<br />Thank you for making my meatloaf failure a thing of the past. Since mine always come out hard and crumbly I followed your advice to the letter and used the meat thermometer. It was juicy, light, flavorful yet subtle. I used a large can of Cento crushed tomatoes and it was way better than ketchup! I let it rest a day (because I made two dinners at the same time). Thanks for saving my family from a rocky meatloaf :) lolItasFhttps://www.blogger.com/profile/04638000726752763369noreply@blogger.com