*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
As the basic go-to meatloaf recipe, this is perfect: John understands all the things like soaking the bread crumbs and using dairy to keep the meatloaf moist and light. I would add sauteed veggies (mushrooms, peppers, celery and carrots, and whatever else was lurking in the veggie drawer), a spoonful of Worcestershire sauce or anchovy paste, and use a mix of beef, pork and veal for the loaf. What is so great about this recipe is that John ROCKS. He just does. No arguments, please.
Just watched the video and now just HAVE to try this. I've actually been looking for a meatloaf recipe, so of course I looked to Chef John. The video sold me. What a hoot! Going to get my shiv out of the dish washer and get busy! Will rate the finished product later. Thanks, Chef John, for making my afternoon with this cute video!!
Update April 22
Made this last night and boy, it was good! I made only very minor changes to the recipe based on what I had on hand. I used 80/20 ground chuck even though the video recommended 85/15. I omitted the parsley because I forgot to get it at the store. I used a major brand fine Italian bread crumb because that's what I had on hand. Used jarred minced garlic and (OMG!!) had to use "fake" (pre-packaged) Parmesan. I also used a major brand jarred mushroom spaghetti sauce. I accidentally let the temp get to 165 before taking it out of the oven. No worries. It was still very moist and just delicious. My hubby, unaware of the "Italian meatball inspired" comment on the video, said...it was like a giant, yummy meatball". With the very fine bread crumbs, I was not able to squeeze ANY milk out. They soaked it all up. This made alot for the two if us. I've taken half of the leftovers and put them in the freezer using my vacuum sealer. Hubby had a meatloaf sandwich for lunch today and said that it was even better left over. The rest of the lefties will be supper in the next night or two. This is good stuff.
Well. I wasted 4 pounds of fresh Angus Chuck in this along with 4 perfectly good eggs and 10.00 worth of freshly grated parmeson cheese.. To be honest, though..it probably is because I used boxed breadcrumbs instead of maybe making my own. This is supposed to have a lot of filler...but what I made was just way way way too much. Shelving this one.
I made this exactly as Chef John said. All of his recipes are made in a sensible fashion and taste delicious. This recipe produced a delightfully tasty and comforting family dinner. My son just requested it again.
I only gave it 4 stars because I don't like meatloaf -- but if meatloaf was ever going to get 5 stars this would be it.
I had nothing in the house to make, but had ground beef. After being very happy with other Chef John recipes I decided to give this a chance. 27 years of marriage and I have never made, nor eaten meatloaf in that time. It's usually too dry for me. This was moist, and tasty. The sauteed onions gave it extra flavor, and allowing the breadcrumbs (I used panko) to absorb the milk was probably the secret to the moistness.
Hubby wasn't as happy with it as I was -- probably because he likes his meat cooked well done and dry.
This recipe was easy to make and a great variation of the typical meatloaf dish. I used Panko bread crumbs. Although you need to add a little more than the recipe calls for because of the texture of these crumbs. I also used Barilla Tomato & Basil sauce. Great the next day too!