Meatballs/Meatloaf

1M views · 1.2K comments | Making Giant Restaurant Style Meatballs #myway #oldscoolkevmo #meatballs #sororitychef #pibetaphi #homemade #restaurantsecrets #yum #italianfood | Making Giant Restaurant Style Meatballs #myway #oldscoolkevmo #meatballs #sororitychef #pibetaphi #homemade #restaurantsecrets #yum #italianfood | By Kevin AshtonFacebook

a woman standing in front of a cutting board with some food on top of it

Ina Meatloaf

Ina Garten Meatloaf

347K views · 10K reactions | How to Make Ina Garten's Meat Loaf | Ina Garten's *fabulous* meat loaf is shockingly easy to make! 😊 Stream more of #BarefootContessa on Max: https://streamonm.ax/49k0byb! #StreamOnMax... | By Food Network | Whenever I'm asked to teach a beginner how to cook, I always ask them, well, what do you like to eat? Cuz that's what they're going to want to cook. You'd be shocked how often the answer is meat loaf. So, that's what I'm going to make. You're also going to be shocked how easy it is to make. So, I've got two and a half pounds of ground chuck. It's very important that it's not too dry. You can ask the butcher for it. And then I've got sautéed onions and lots of flavorings to give it lots of flavor. I'll show you how I made the onions. I heated a tablespoon of olive oil in a medium sauteed pan and then added three cups chopped yellow onions. Then I added a teaspoon of chopped fresh thyme leaves. Two teaspoons of kosher salt and a teaspoon of freshly ground black pepper and just cooked it over medium low heat stirring it occasionally for about 10 minutes just until the onions are translucent but not brown. Then off the heat, I added three tablespoons of Worcestershire sauce, a third of a cup of chicken stock, one tablespoon of tomato paste, then I mixed everything together and set it aside to cool slightly. So now I'm just going to add the onions and all that great flavoring to the meat. Everything's right in there. It's going to be delicious meat loaf. Next thing is breadcrumbs I use about a half a cup of dried bread crumbs I use dry ones because it really holds the meat loaf together and why make fresh bread crumbs when you don't have to two eggs which also holds the meat loaf together I always break them into a little bowl so if you get any eggshell in it you can take it out easily instead of fishing around in meat loaf nobody wants crunchy meat loaf and then pour it on top Now, this is the key to making meat loaf. You want it to sort of aerate it. You don't want it to be dense. So, it's great to mix everything in with a fork and it sort of breaks it up or everybody's favorite method is with your hands which is I think what I'm going to do. Clean hands, cook-based tools. So, just toss it all together and make sure you're not compacting it because we want it light, delicious, flavorful meat loaf. This is a little like making mud pies. No wonder beginning cooks like to make this. It's good and messy. Okay. Half sheet pan. Just going to form it in one big loaf. This makes a lot of meat loaf but leftovers are great for sandwiches. Just pat it lightly. Want it to have an even shape so it cooks evenly. If it's thicker one part than the other, part of a little overcook. Okay, that's meat loaf and then, just because it keeps it nice and moist and gives it great flavor. Gonna put a half a cup of ketchup right on the top. This is where hands come in. Just smooth it over. You can really do it with a knife if you want to. Okay, now I'm going to put it into the oven. 350 for about an hour, an hour and 10 minutes and it's going to be the most delicious meat loaf but I'm going to show you a trick that keeps it really moist. This is the key detail. Nobody wants meat loaf that's dry and cracked on the top but if you get a pan, fill it with very, very hot tap water and put it underneath. You'll have moist, delicious meat loaf every time. I guarantee it. I think I smell meat loaf. Which means it's ready. Perfect meat loaf every time and the way I can tell whether it's done or not it needs to be about 155 to 160 degrees instant wreath thermometer and just put it right through the end it's the best way to make sure you get the center of it perfect. Okay. Now, this is the challenge. Getting it onto a plate in one piece. Let's see if I can do it. Whoa. Fantastic. Nice, big, thick slices. Little messy but it's meat loaf. We're not talking fillet of beef here. Oh, nice and hot. Well, this looks absolutely delicious. You can see all the onions and it looks like this. So much flavor. Little garnish. Make it look better and a little taste to make sure it taste good. Now, what beginner wouldn't want to make meat loaf? It's so delicious. It's light. It's full of flavor and nobody is going to believe that you're a beginning cook.