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Today I show you the secrets behind my mom’s famous meatloaf that I begged for every week as a kid. There are 3 real tricks that make her meatloaf unique to all the rest.
Recipes
Braised Short Rib Beef Stroganoff
Ricotta Meatball Sliders
CHICKEN SCARPARIELLO
CARAMEL APPLES
RECIPE
https://www.notanothercookingshow.tv/post/moms-famous-meatloaf
(Website Design by: https://www.kristasdesignstudio.com/
PATREON:
https://goo.gl/5Nr1oB
MUSIC BY FROOK
26 Comments
Thank you, this is a recipe I can do
I made this for dinner tonight and OH MY FREAKING GOD it is so delicious, I will be making it forever
Made it tonight!! My husband the meatloaf lover said it was the best ever. Thank your Mama!
Making this now as we speak. Had to try this Recipe. Your content is my favorite on YouTube 🫡🍻 Much respect.
Who thinks this guy looks like David Blaine?lol
Glaze isn't really part of traditional meatloaf. Americans have all turned into sugar junkies. If this trend continues, in a decade meatloaf will be like mincemeat pie, which used to have meat in it but now is just raisins and sugar.
The same thing happened to doughnuts. They used to be a piece of dough shaped like a nut. Now they are just pure sugar.
V8 Juice? Does that exist anywhere else in the world?
She uses red bell pepper?! 🤯
man, you know how to slap your meat
my friend you have made me more passionate about cooking.
Maybe not the ONLY acceptable time to slap your meat. Just sayin.
“The only acceptable time to slap your meat”… 😂💀
"Clink the lick" LOL looks good brother
No pecorino inside ?
Beating his meat like it owes him money 😂
Thank you for your mother’s recipe. I cook for 16 patients their family, employees and volunteers in a palliatifs home. This is my go to meat loaf recipe at least once a month. Always appreciated by everyone 👌
I made this last week!! It was a big hit with the grandbabies. Delicious and now my go to meatloaf, the sauce is everything!
best meatloaf recipe I have come across especially considering its simplicity–except for my mom's, of course.
I REALLY MISS the beautiful pictures with the name of the dish at the beginning and end of your videos!
Grate the vegetables marble head.
So Stephen, why do you sometimes wear gloves when preparing food? And is that an inhaler you sometimes have in your mouth? Love this meatloaf recipe, never thought to skip the loaf pan. Thank you.
Stephen, your Mom may have nailed the meatloaf, but she scored even higher points when bringing you into the world. Look at those gorgeous hands; you could have chosen any career: surgeon, artist, on and on. As an Italian America family, we're not much for meatloaf – we prefer the delectable and also versitile meata balls. Thank you forever for your hard work and creative recipes. They are, seemingly, never ending!
And I LOVE the idea of cooking it as thick as your forks, so every slice gets a the sauce, it would be like having a turkey dinner where every slice of turkey has the crispy skin attached.
My Dad did all the cooking in my house growing up, his meatloaf had a crispy outer shell … I have zero written recipes for the dishes he made, that I am slowly learning to make from remembering what he did watching him cook. So to try & get that crispy outer coating; for the last coating I'm going to add cane sugar ( a trick I've been doing to my bbq chicken) to the coating mixture & be super careful not to burn it & leave the oven door ajar to let the steam escape… maybe try adding corn flour? … think I'm going to use a small mold & make a half dozen of them & try to get the results I'm chasing. …btw if I added pepper I'd use hot peppers diced up instead, my family, friends & myself are all hot food freaks, we normally drench our slices of meat loaf with Red Hot, and/or put a side of hot pepper slices to eat with it like potato chips. There are a LOT of meals in my house that get a side of hots on the side. btw my Dad's ML, the outer coatings was not a soild crispy coating, under the thin crispy coat the sauce was still a normal thick sauce.
I bought a whiskey ice cube tray so I can freeze gravy into large sized blocks just the right size for a single serving of mashed potatoes … & I used it last weekend with leftover gravy from a potroast, (always make extra gravy). So I can recreate my favorite fast food that I haven't had in over a decade, Boston Market's meatloaf & mashed with gravy, but mine will be the deluxe version. (closest Boston Market to me is 48 miles, going to need to add them to my Google Maps, so if I'm ever in that area I know to stop for lunch & to get my fix)
When I've made ML in the past I just followed someone's recipe to the letter, & one thing I learned, coat the ML every 15 minutes, but at a cooking temp of 425F I'd coat it every 10 minutes. And the end peices are the best, this is why when I make it next I'm going to make half dozen of them, when I cut these into slices there will be only two slices, both will be ends.
No egg? Interesting.
Your mom was making meatloaf when she was a kid? Every week? Amazing!
What brand of cast iron skillet do you use or that you like the best?