Timbo's Meatloaf's

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Meatloaf Game-Changer: Soft, Savory, and a Touch of Heat! #meatloaf #cook #recipe | By Smokin' and Grillin' with AB | Making a real good meatloaf. Let's get it. So, Imma cut this down, right? I cut this down about yay thick. Really, I can't really say about a quarter of an inch thick, right? Since the green wasn't as tall, I cut it down this way which doesn't make a difference. I put a medium flame underneath the bottom of this. You guys can use butter or what I'm using is an olive oil. This is hot enough. Now, we just go ahead and start with our onions. Onions, get about a 62nd head start, right? Now, Imma come with my bell peppers. Now, we on our way to being translucent they starting to soften up so Imma let this go maybe for about another one maybe about another minute try to get everything down concentrated towards the heat now once it looks like this remember we want to be translucent soft and all of that I'm adding my minced garlic and now we just go ahead and give this a whirl now I'm going to turn my fire off right now right we just move this around let it absorb some of that actually oh I forgot to tell you guys you guys didn't see this I added a little bit of butter to it and now I grab my crackers and I got my milk right what we going to do is we going to put our milk in here but Imma go ahead and just break this up. In actuality, you ain't gotta do this because once we put this milk in here, this going to get nice and soft. Anyway, go in here add this. Now, Imma just come here and just mix this up and we going to let the crackers just go ahead and absorb, you know, the milk, right? First thing Imma do is Imma start with my That'll be my eggs. I didn't measure out my black, you know, my black pepper. I'll put about a tablespoon in here all together. You know what I mean? So, you just want to start adding all your ingredients to it. So, once we got everything in here, you know, this is just all your ingredients. You gotta get in there and you gotta work this with your hands, folks. There's no other way I'm going to be able to tell you guys how to do it. So, that mean that egg that's in there, you know what I mean? We gotta get in there and then we don't want to overwork it. You know what I mean? So, we just want to make sure that we get everything incorporated. You'll be able to see it by just looking at the ground beef. You know what I mean? But main thing is you don't want to just compact it. I kind of like just fold it over. Keep doing that. Making sure that gets everywhere. You know what I mean? Cuz that's going to bring us some of that moisture and all of that. Now, once I got it halfway. I'm about halfway done, right? What I want to do is, it's going to get a little messy but I just want to add, you know, my mixture. This is my milk and my cracker mixture, right? Now, we have that in there. Now, we start to work that in also. Now, once we got that worked in, the other half of the other will be good, right? It to be nice, moist. Look at that right there. Once we put this in the oven folks, when I tell you it's going to be good, I mean really, really good. We got it like that. Last but not least, our veggies. Now, you guys can put it all in there. I like to do it in these stages right here. I can tell you this way, we don't have no failure. We get complete success. Look at that right there. Remember, all those flavors that we put together and how they cook together. Even the the butter and the scallion, you know, olive oil, all of that. Oh, yeah. Now, look at it. Now, remember, we don't want to overwork it. Check it out. This meatloaf. Now, what we going to do is we shape this. Now, if you guys got a meatloaf pan, that'll be good too. You know what I mean? But for me, Imma go ahead and just get it like this, right? And we just want to form this into the shape of how we want to cut this, right? It's real simple. You see that right there? Ah yeah. Alright, so now we going to go ahead and make our topping, right? This is where we going to get our sweetness from. We going to get a little bit of just a little bit of heat from this chili sauce right here but we going to use half of it on top. Put that in the oven and then the other half when it gets done, right? So, Imma get my chili sauce. Notice I got a spasta right here because I want to get all of this in here. You guys at that. Almost look like marmalade, huh? Ooh wee. This stuff right here is good. If y'all don't have this, listen, please run out and get some. You need to have this. It makes a great dipping sauce. Things like of that nature, right? Now, I'm getting ready to come with my, look how moist that is. Oh yeah, nothing like having fresh brown sugar. Look at that. Ooh wee. Then, Imma come with my ketchup and last, get yourself a whisk and then, we want to incorporate it all together. Chili sauce, brown sugar, and the ketchup. I got my brush here. Just come over here to the top. Let's just go ahead and get some of this on here first and what we want to do is we want to bake this this on here, right? But you guys can just see how it's coming. Hey and then I don't know how you know everybody brain works I don't know what the flavors taste like you know just individually but the combination of these together when I tell you it's fire that's exactly what I mean folks fire okay so as you guys can see when you look at that right there you should have a masterpiece right now right but we want to put this in the oven now typically it takes about an hour for it to be ready right so by using that general thumb and then we going to check it with a meat thermometer let me move my trash can Imma stick this in the oven we already preheated to 375 right but we going to set a timer for 30 minutes while I we want to bake this on the top and then we going to bring it out put some more back in there and then finish it up for the remainder alright so let's put this in here like that close this up and now we set a timer 30 minutes see you in a minute okay so if you guys see any like little cracks in it that's because I didn't like compact it now I'm telling you this is going to be juicy now all you want to do is just go and take some of your sauce add that on nice and thick then you going to need a meat thermometer because at the end of an hour we want to check to make sure that center is at least 165 with that being said Look at that right there. Let your eyes feast and then we go back in the oven for the remainder of 30 minutes. Okay, so look, we done took it out of the oven. It say, it was at one sixty-eight. You know what I mean? So, when I stick this in here, this is what you guys going to want to have right now. You know what I mean? Uh 1sixty-seven. It's starting to cool but it's going to take a minute. Now, when you have something as moist as this is right here, you know what I mean? Uh you want to let this rest, right? So and you want it to stay firm. That way when you cut this, so Imma say you want to let this rest for at least about twenty-five you know what I mean that's just my own personal now to be honest with you listen I already got some potatoes I made me some mashed potatoes and I got me some green beans so listen you like to serve everything hot right so a 10 minute rest for you guys you know what I mean then carefully just go ahead and cut this and then you lay your slices on there and don't forget if you guys are lucky enough to have some leftovers don't forget about that meatloaf sandwich now Imma stick this **** up but before I do Imma add some of this to it oh my goodness Okay, so look, you guys can look. If you look and take a look at this right here, I cut myself three slices, you know, off of it and I promise you, it didn't last as long as I thought it would but at least I got myself a plate out of this. You guys want to make something like this. Super moist. Listen, I'm not going to overtalk it or nothing like that. I'm just going to hit y'all with this. Cheers y'all. Ooh wee. Oh, man. Moist. You know what I mean? I like to get a little, I don't know how y'all do it. You know what I mean? But I gotta get a little bit of that mashed potato on there too. You know what I mean? So, y'all. You want to talk about something that ties it all together? It's really the sauce that's on the top. This is the definition of sweet and savory with just a hint. You know, with a little bit of heat and you know what I'm about to do folks. I'm about to have an early dinner and guess what? I'm out. Peace.

Pepperoni Pizza Meatloaf | A Taste of Madness

344K views · 29K reactions | French Onion Meatloaf 🧅 Recipe ⤵️⤵️⤵️ I’m using @bearmountainbbq pellets (Chef’s Choice) I have been using Bear Mountain Pellets for about 5 years now and they are the best in the GAME! You can now find these at Walmart for a GREAT PRICE! 💨 Ingredients: 5 lbs Ground Beef 2 Cups Panko Bread Crumbs 4 Yellow Onions 5 Tbsp Butter 6 Tbsp Worcestershire 2 Eggs 2 Tbsp Italian Seasoning 2 Tbsp Smoked Paprika 4 Garlic Cloves 1 lb Gruyère Cheese 2 Tbsp Flour 1 Cup Beef Stock 2 Tbsp Salt 2 Tbsp Pepper How to: 1. In a Pan on medium to high heat Sauté & Caramelize Chopped Onions with 3 Tbsp Butter, 3 Tbsp Worcestershire, and Salt for about 20 minutes 2. Set Caramelized Onions aside 3. Mix Ground Beef, Panko, 3 Tbsp Worcestershire, Eggs, Italian Seasoning, Smoked Paprika, Salt, and Pepper 4. Form your Meatloaf and create a pocket in the center to add in your Caramelize Onions and shredded Gruyère Cheese. Top with the Meat Mixture and add to the top more Cheese and Onions 5. In the Smoker at 350 degrees until internal temperature is 160 degrees (mine took 1 1/2 hours) 6. Top with Parsley and Gravy Bear Hands Cleaver @thecookingguildshop Smoker @greenmountaingrills #smoked #french #onion #meatloaf #recipe #ideas | Michael Duarte

Family easy & quick recipes

676K views · 1K comments | #fypシ #foryou #foryoupage #fyp #fy #indiana #waaaygood #everydayfunday #pinkysup #jasonwhatareyoudoing #waaaygood | By Elroy Red Beard | Jason, what are you doing? Babe, we make lasagna? What the hell? On Thursday fun it. Jason what what even is in that? Well obviously. We got lasagna. And meatloaf. What do you think? That looks like a lot. So what what the hell? Jason. Did you put that there? No. I feel like you did. I feel like I didn't. What exactly is happening in here? And where's the candle love. What do you mean? What the hell is this? Babe it's just a different flavor. It's the same thing. It's still candle of love. So every candle is a candle of love now or yeah with a pocket beer. Babe look. Jason what the hell are you as long as there's a flame in our house? We're in love. What if I blew it out? Don't say that. Why would you do that? Because that's not even the right one. Babe it's cucumber mint cooler. Why that's weird? Yeah why wouldn't you do that? Whatever. So so we're going to cut into this thing and is there cheese in the middle, this like lasagna and meat. Jesus. Okay. What was that? Yeah. It was probably the floor. So babe, it's literally lasagna but inside meat. Jesus, I'm a little nervous. Not going to lie. Oh, man. Oh, man. Oh man. Bro. What's on top? Is that cheese? Absolutely. Look at that. Thought it was like a bun. What the hell? What do you think? Meat. There's literally noodles, cheese, sauce, garlic, all the good stuff. What do you think? Jason, what the hell? Where do you even get this idea from? **** Don't worry about it. Good lord. That one's way good, don't it? I mean, I'm, yeah, but I'm a little nervous like a little meat. Oh my god. Chill. God. I mean, are you ready or what? Yeah. What the hell are you doing? Uh what the Jason why is the you know what? I'm not even going to ask questions anymore because I don't understand either myself. I should already know the answers to this foolishness. Hey, is that a good flavor? Key limeade or whatever? Yeah. Absolutely. Uh but in all fairness I mean I'm ready. I'm a little bit nervous how it's going to taste. You think it's going to taste okay or? Absolutely. It's Thursday fun day. Are you kidding me? Why wouldn't it taste good? That doesn't mean any Jason Thursday fun day has nothing to do with how this is going to taste. Whatever. What? Okay. How many or more of those are hidden in this kitchen? My friends. I hung out with six of them while I was cooking. Jason, you know, I just I'm blowing out this candle. Don't save it. I'm doing it. Uh You're not going to mention anything else and how cute I look? Uh that's a nice hat. Didn't I buy it for you? Oh you you noticed my hat? Didn't I buy it for you? Baby Blackhawks week. Oh right. Not weak but Blackhawks season. Got it. I didn't even know you liked talking. Just Excuse me ma'am. Excuse me ma'am. You literally just said I'd buy you that hat. I know but I wasn't sure. What are you doing? About to eat dinner. What are you doing? You're stressing me out. Alright, can we just try this to make sure it's good? You want me to get you a piece? Oh I thought that was mine. Uh where's the cheese? Oh **** I threw it out. Threw out what? The don't get out of the garbage. Jason. That's disgusting. Babe don't you talk about my Jason, that is so gross. I can't even believe you just did that. Babe, anyway? Can we cut some of this because? Yeah, let's do this now that you've wasted all my time here. Excuse me, sir. I'm trying to make a Prestige Worldwide meal here. Yeah, just watch your fingers, okay? That's how I was taught to do it in cooking place. Jesus. Look how cool this is. Babe, if you've never made Lasagna meatloaf. Look at that. My god. This is your first time making it. What are you using? Okay. If you're not like me a professional and you don't make lasagna meatloaf? You're probably not even sure. Ew. Okay. Enough of you. Enough. Enough. Just let's just eat. Dude because I'm hungry. Jesus. Enough. I'm out. Good. Mommy, mommy. Head sucks. Oh my

108K views · 1.1K reactions | Get the full recipe: https://www.stephreallife.com/stove-top-stuffing-meatloaf/ share with a friend! #stovetopstuffingmeatloaf #familydinnerideas #meatloaf | Stephanie Gigliotti

The Best Meatloaf Recipe Using One Pound of Ground Beef

153K views · 37K reactions | Im in the mood for some meatloaf tonight 😼😋 #NotYoMamasMeatloaf #Meatloaf #Easyrecipes | Danielle Grillo | eatingwithdani_ · Original audio

102K views · 28K reactions | Cowboy butter meatloaf #cowboybutter #mealoaf #recipe #cook #food RECIPE: 2 lbs 80/20 ground beef 2 eggs 3/4 cup shredded Parmesan cheese 1 small onion grated or chopped fine 3 tbsp cowboy butter seasoning 1 tbsp tomato paste 2 tsp smoked paprika 2 tbsp Italian seasoning 1 tbsp parsley 1 tsp pepper Salt to taste Miss all together and form into loaf. Bake for 40 min on 375. Then add: Glaze 1/8 cup Worcestershire sauce 1 tbsp brown sugar or swerve 1-2 drops liquid smoke 1 tbsp tomato paste 1 tbsp apple cider vinegar Bake for 20 more minutes and Enjoy! | Brooke Brown | _cookwithbrooke_ · Original audio

If you've never tried this combo, you are truly missing out. 5 stars!

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