Hey everybody, welcome to T-Roy Cooks.
Appreciate you joining us. We’re cooking some meatloaf. It’s going to be a homemade
meatloaf. Cooking it in the oven, so make sure you get your oven preheated at 350
Fahrenheit. And man I’ve been playing around some different recipes and I
finally think I found a recipe that is great, love it.
Let me show you what goes in this, it’s gonna be fantastic. Oh if you’re
interested in the recipe just click “Show More” down beneath the video, that’ll open
description box, you’ll find the full recipe with all the amounts in there. Let me
show you what goes in this. Start in the front, got some garlic, we’ve got some
roasted garlic, that I roasted myself earlier this morning, this is some green
onion, some chive, flat leaf parsley, this is fresh thyme, got some red onion but
you’re welcome to use whatever type onion that you want, I’ve got some eggs
got some celery, my good friends at Lobel’s of New York provided the meat
we’re using today. They sent me one pound of ground beef,
this is Prime ground beef. They sent me one pound of ground veal, and they sent
me one pound of Berkshire pork. We’re going to use all this. Got some panko
breadcrumbs back here, got some milk. We’re going to put some salt and pepper in
the mix just to season it a little bit. I’m also gonna throw some steak sauce in
there, this is one of my favorites this is Lobel’s steak sauce. Y’all can
find this and the meat and anything else you bought from Lobel’s at lobels.com, y’all check them out. Tell you what I’m going to do first here. I’ve got to sweat
down the onions and the garlic on the stove top so I’m going to just put maybe a
tablespoon or two of olive oil in a, in a pan, and I’m gonna saute
the onions and garlic down. We’re going to let those cool a little bit before we
add it to the meat, so I’ll bring you back after they cooled a little bit. Be right
back. Alright folks, let’s get this show on the road. As you can see I’ve got my ground beef, my pork, and my veal already in here. My
hands are clean by the way. Let’s go ahead and start throwing these
ingredients in. These are the green onions, chives, and again hit “Show More”
down beneath the video that will open up description box, you can find all the amounts. Flat leaf parsley, you can use the curly if you want, fresh thyme. This is that roasted garlic, love roasted
garlic, all my gosh, it’s good stuff. Get all of that out of there ,oh yeah. Okay,
I’m gonna go in with our eggs, which I’ve lightly beaten, put this in the sink real
quick. Alright, we’ve got our bread crumbs, panko bread crumbs. Here we go. Wet
them down with a little bit of milk, just like so. Going in with some steak sauce.
How much? That’s a good question, let’s see. I’m thinking maybe 1/2 cup or so,
there we go. And we’re going to need some salt and pepper, fresh ground black pepper going in. Hey folks, if you like a little spicy you can go ahead and throw you some hot
paprika or cayenne pepper in here if you want. This is some fresh ground sea salt,
Himalyan pink. It’s actually not sea salt, but you get the drift. Just
whatever salt you want to use. Now it’s time to get down and dirty with it folks.
Oh I forgot, I’ve got those, I got the red onion and the garlic. And I’ve
decided to go ahead and throw in the celery so that’s all been sauteed and
softened down. Almost forgot about this. You really don’t want to overwork your meat so I’m just gonna go
in here kind of bust up this meat a little bit. I’m gonna start getting in
there with my hands. Let’s get down and dirty with it man. Let’s do this. Alright,
so just basically what you want to do is like fold, fold all the meat over, kind of
combine the meat a little bit. Yeah, there we go. Bust up that meat make sure that the pork and the veal and the beef all get
intermixed together, just like so. Again, you just want all those
breadcrumbs to get moistened up and that’s going to help keep your meatloaf
moist. You don’t want to overwork this. Once everything looks like it is pretty
well combined, which is how it’s starting to look for me right here. You want to
get you a pan out. You can use a like a cookie sheet pan with some parchment or
some foil on it. Or what I’m going to do is use a broiler pan, so I may move this
to the side, wash my hands, we’ll be right back. Alright now what you want to do
is take your meatloaf out of the bowl, like so. Make sure you get all that
goodness out of there. Folks, I really, really, really wish y’all could smell
this. This is really nice. You want to try to squeeze it and get it fairly
tight so that you don’t get a lot of air air bubbles or air pockets in the
meat itself. And the reason I’m using this broiler pan is because I want the I
want the grease to drip down out of the meat and I don’t want the meat to be
sitting in the grease while it’s cooking. So that’s my idea behind this. And what I’m going to do is put a little bit of water in the bottom of the pan, just to coat the bottom a little bit.
And that’ll help with cleanup but it’ll also add a little bit of steam, put a
little moisture in the in the oven environment there, which is going to work
fine for us in this application. Yeah I’m liking way that’s looking. Alright we’re
gonna pop this in the oven. Again the oven’s 350 Fahrenheit. We’re gonna go
about 45-50 minutes and I am gonna insert a meat probe in here, let me show that to
you. Alright gang, let’s show you what we got here. And we’re going in with the meatloaf. Now what I’ve got, got this smoke, there
you go Double Works smoke right here. Just going
to insert it in the middle, just like so. I’m just gonna close the oven door on
that and I’m just going to let the magnet stick that on down there like that. We
want to go to about 155 or 160 internal temp Fahrenheit, that’s why I’m using a
meat probe. But again it should take about 45-50 minutes at 350 Fahrenheit.
We’ll check back on it here in a little bit. Oh we’re gonna make a sauce for the
topping on this, so y’all stick around for that. Be right back.
Alright, the meatloaf’s been in for about 25 minutes in the oven. She’s looking really
nice. Let’s make some sauce for it. Again, we’re going in with the steak
sauce. See we’ve got here, about that much, like so. There we go. Get all that goodness out of there. Alright. Use your favorite barbecue rub. Alright we’re gonna whip all that together with a fork or a spoon. Let’s baste the,
baste to meatloaf with it. Alright folks, let’s baste this meatloaf and check it out.
And that’s been about about a half hour. Just take our sauce we just made
from topping, just brush it on the top and on the sides. That’s all we’re gonna do and I
will let it cook on here for the remainder of the cook. And if you
want at the very end you can always add more. Just give it a little glaze but I like it actually to cook on a
little bit, that’s what I’m doing it right now. But it still has about 20 more
minutes to cook in the oven. Oh and if you don’t have barbecue sauce just throw
you some brown sugar in this glaze topping. That’ll work for you real good.
Alright folks that’s what we’ve got. Again, pulled it out of the oven once it
hit 160 internal and let it rest for about 15 minutes. Let’s go ahead and slice it up. Well doesn’t that nice glaze look wonderful on there.
Just slice this baby up real quick here. Oh yeah. Get some nice thick slices. You
can see it still steaming. It’s still really hot. Goodness gracious, I think this is gonna be delicious. Here we are folks. Alright,
that’s what we’ve got. Let’s give that a taste. Alright everybody let’s check
this out. Show you what we finished up with here.
Look at that gorgeous meatloaf. I’ll tell you what, just slicing through you can
tell this is a good one. Wonderful, wonderful. Let’s give this a
try. Kitchen smells fabulous folks, really really nice. Down the hatch. Oh man, that’s so tender. Very, very nice flavor. That’s the perfect meatloaf folks. And that glaze on top, just
gives you some pop. It’s good stuff. Karen, what do you think about it babe? Well, I’ve never liked meatloaf but this is the first time that I’ve ever tasted meatloaf and I’ve liked it, it’s delicious. Well, thank you. And I loved the glaze on top. Get thumbs up from Karen. Y’all like it,
y’all give me thumbs up. And by all means hope you share the video. When you do
please tell all your friends that T Roy Cooks, responsibly. Cheers everybody!