Hey dude’s, what’s up? I’m Hilah. Welcome
to Hilah Cooking. Today I’m going to show you a really classic, simple meatloaf
recipe, then we’re going to top it off with special spicy tomato sauce. All right, so in here I’ve got a shy pound
of some really lean ground beef and then I added just a couple ounces of sausage.
And I’m just using breakfast sausage. You could use like Italian
sausage or what ever. That’s going to keep it juicy. Some extra fat in
there. Then I’ve got oatmeal, which if you wanted
to you could use bread crumbs or cracker crumbs or cornflakes. I’m not having
very much luck with these eggs today. Any kind of like dry-ish starchy particles.
And then I’ve got my parsley and onion. And like I said this is
a real basic recipe. Lot’s of people will add other stuff like grated carrots
or bell peppers. I’m not a big fan of the bell pepper taste but I know
that some people, that’s how they grew up with it so. So that’s good, but
also some garlic and then salt and pepper. So yeah, you could add carrots. Some even
like chopped up spinach would be good. Just make sure whatever you add you
chop it up really small so it doesn’t impair the meatloaf’s ability to like
bind together. And then you’ve just got to get your little
mitts in there. And there’s no way around that my friends. And now I’m just
going to put it in my little loaf pan. And if you wanted to just kind of
shape it in to a loaf shape on a baking sheet like, you know, just like that.
Do that then, you could do that, but I’m going to use a loaf pan because
I don’t know, that’s the way I’ve always done it. And kind of like spread it out a little bit
so it fills up the corners and stuff so then you’ll have like nice even slices.
And you don’t want to like pack it down in there but we’re not trying
to compress it. We’re just trying to spread it out. Now that’s it for the meatloaf part. I’m going
to put this in the oven for about an hour and then we’ll make our spicy
tomato sauce. My Texas tomato gravy. What I call it. I don’t know, I just
made that up. That’s not what I really call it I guess. All right. Peace. All right, so for the tomato
sauce, basically, kind of what we’re making is like kind of like barbecue
sauce but it’s not going to be as sweet. I don’t know, a lot of barbeque
sauces are too sweet. IMHO. So, we’re going to start out with our onion
and some minced jalapeno and a little bit of garlic that I chopped up earlier
but left it out of the meatloaf. Just kind of get this soft. And
that will probably take about five minutes. All right so this is getting soft. They’re
a little caramelized. I’m going to add some chicken broth. Go ahead and try
to scrape up all that little brownie stuff on the bottom. That’s good stuff
there. And then I don’t know, maybe a cup of this stuff, tomato puree.
I’m going to add just a touch of honey. Just a little. It’ll make
it a little sweet and a little bit of vinegar. Make it tart again. Okay so the meatloaf’s got about 30 minutes
left. I’m just going to get this up to a simmer and then we’ll just let
it roll along with its bad simmering self until the meatloaf’s done.
And by then it’ll be all nice and thick and rich and lovely and beautiful. All right, it’s been an hour. I checked the
internal temperature and it was 165 degrees so we’re perfect. I should let
this rest for like ten minutes before cutting in to it to make sure that
all the juices get redistributed but I am in a hurry. Yummy, nummy. And my
spicy sauce. Yummy. I’m excited to eat this business. That is a tasty meatloaf
and a spicy sauce. Oh my goodness. That’s hot, that’s nice. I like it. Okay,
I hope you try this. If you have any questions leave them in the comments and
I’ll get to them in my Saturday blog. And great meatloaf for everybody.