1lb beef meatloaf recipe

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Mini Meatloaf

hello everybody hope you're having a,great day,well i'm making meatloaf today mini,meatloafs,it's just my wife and i so this is,really all we need,but it's really delicious and easy to,make so i thought i'd share it with you,well of course we want to get some,butter going in a pan,so we can saute about a quarter of a cup,of,finely diced onions and then about the,same amount of green bell pepper,and get that in the butter and get it,sauteing,and you want to add a little salt and of,course,also a little pepper,all right now i'm using one pound of,ground beef,80 20 blend and in a mixing bowl we're,going to put one egg,and give it a quick whisk and then we're,going to add that hamburger meat,put it right in like that now my hands,are clean i've just washed them,and i'm going to go ahead and work the,egg in and break the meat apart,now i've washed my hands again and,these are cooked and so i'm going to set,them aside and let them cool,we're gonna add some spices two,teaspoons,of garlic powder and two tablespoons,of worcestershire sauce there's two,and then we're going to put in the,stovetop stuffing mix it's the savory,herb,blend and that's what makes it so easy,because all of the,spice is already in there now you want,to crush it up nice and fine and then,i'm going to put,a quarter of a cup first and get it,mixed in,but ultimately i'm going to put the,entire amount which is one half,cup so that's one half cup of stove top,savory herb,stuffing mix and then mix it in,thoroughly,and this has all the different spices,and flavors already there,and then we're going to go ahead and add,the onions and bell peppers because,they've cooled off enough,even though they're still a little warm,and then also a generous amount of black,pepper,mix that in get it mixed really well,okay and then we're going to divide that,into two,equal parts and then on some plastic,wrap,i'm going to put half of that amount and,kind of mold it into the shape i'm,looking for but i'm going to use for a,mold,the top of my butter dish what do you,know about that,and so we'll put this in the top of the,butter dish in the plastic wrap,and just push it in push it down and,make it a mold,and then it comes out to be just a half,pound,of a perfectly molded meatloaf,look at that and i'll go ahead and touch,it up and then put it on the,cooking rack let's see we want to run it,this way,and we'll do the other one just exactly,the same and there we have it,two mini meatloaves and then i'm going,to go ahead and add some,more black pepper and some salt just,right on the top,of each of these and then off to the new,wave oven,now i'm using this little new wave oven,and you can use your toaster oven or,whatever you happen to have and you'll,have to work,on exactly the settings for your oven,but for mine,it's 275 degrees and i'm going to start,with 20 minutes,before i coat it and so after 20 minutes,i'm going to go ahead and put,a spicy ketchup coating on just ketchup,that's sweet enough,and then spread that out and let that go,until it reaches,160 degree temperature and,by the way i was going to show you i,have some cups,available if you'd like to help support,the channel they kind of have,my logo on there that i came up with,these are black,and i have different colors but if,you're interested and would like to help,support the channel these are available,here's a closer look at what it looks,like,it has the little cups that i like to,use,for spices anyway they're available if,you're interested,so once these have reached a temperature,of 160 degrees,and you always want to measure with the,thermometer then,they're ready to go and so we'll go,ahead and plate this up,and look at that beautiful mini meatloaf,let's give it a slice see if it stays,together,oh yeah just right perfectly cooked,beautiful can we slice it thin,look at that that's how you do it,mini meatloaf give this a try i think,you'll really like it,it's so flavorful and delicious,and if you have a big family go ahead,and double everything,use two pounds of ground beef and double,all the other ingredients,and it's just as tasty hey thanks for,watching,take care we'll see you next time bye,now,do,you

MINI MEATLOAF RECIPE | Small Batch Meat Loaf Recipe

MINI MEATLOAF RECIPE | Small Batch Meat Loaf Recipe

today we are making a classic meatloaf,for two we're making it just like my mom,used to make it and in fact we're using,my mom's recipe,join me in the kitchen as we make small,batch recipes with big taste,now i grew up on this classic meatloaf,recipe and the best part of this,meatloaf was and is the delicious sweet,ketchup based glaze that we are going to,put on top of it i mean can you really,eat meatloaf without ketchup we're,taking my mom's recipe and we are,reducing it down so that is just the,perfect amount for two people with just,maybe a little bit of leftovers to make,a meatloaf sandwich with now there are,four essential parts of a meatloaf,you've got to have your meat,you're going to have a binder which,we're going to use an egg for and also,some bread crumbs and then your,seasoning now today i am using a 93 7,ground beef you could also add in some,ground pork some ground chicken some,ground turkey now if you're going to use,a ground turkey it doesn't have quite as,much flavor as a pork or beef so you may,have to add in a little bit more,seasoning if you use turkey and then we,are going to use one egg for part of our,binder,and some bread crumbs now i am using a,half a cup of panko bread crumbs you,could use a regular bread crumbs my mom,used to crush up saltine crackers and,use those or sometimes she would even,take bread and tear it up and soak it in,milk first and use that but today we're,using panko bread crumbs,all right and you can just take all this,and you can start mixing it together now,you can use a spoon,or you can use your hands,now if you've ever had a dry a crumbly,crumbly a meatloaf it's because there,was enough binder in it which is what,that egg in the bread crumbs are,and the other thing that we're going to,add in now is our seasoning and this is,where you can get creative,my mom uses a lot of different seasoning,but you can use part of it all of it or,you can even switch it up we're going to,put in,minced dried onion now you could use,fresh onion if you prefer i put in,probably about a quarter of a cup if i'm,using fresh i am using half a tablespoon,of dried minced onion,we're also going to add in,some salt here's my salt,i'm going to use a half a teaspoon of,salt,and about a quarter teaspoon of pepper,now we'll just give it a few little,twists here now some people put in milk,into their mayonnaise or into their,mayonnaise into their meatloaf but my,mom uses mayonnaise so that's what i've,got right here is we're using just a,tablespoon of mayonnaise i'm going to,grab a spoon out of here so we can get,it,all out,okay we got that in we're going to add,in two teaspoons of minced garlic,and ketchup now we're going to put some,ketchup on top of the um meatloaf but,we're also going to add it in and this,is a tablespoon of ketchup,and at this point you can kind of even,look in your refrigerator to see what,kind of sauces or whatever you have but,i have got some steak sauce so i'm going,to use a tablespoon of steak sauce,and i've got some worcestershire sauce,so we're adding in,all down the front of me,a tablespoon of worcestershire sauce or,almost a tablespoon and then i'm gonna,add in some italian seasoning and i'm,gonna put in probably i'm gonna just,guesstimate here about a half of a,teaspoon of italian seasoning now if you,wanted a little bit more asian flair to,your meatloaf you could add in some,ginger and some teriyaki sauce would be,yummy,but like i said this is the way my mom,made it so this is the way we're making,it,all a nice and mixed together and,combined now we're going to cook it in,an oven that's been preheated to 350,degrees fahrenheit and i'm going to use,a just a foil covered baking sheet you,could put it in a baking dish now if you,use hamburger that has a higher fat,percentage like 80 20 you're gonna have,more grease come out as the meatloaf,cooks so if you're doing that or even a,higher percentage of fat you might want,to use some type of pan that has a rack,that you can set the meatloaf on so that,all that grease and oil drains,to the bottom and your meatloaf isn't,sitting,in that as it bakes so all right now,you're going to use your hands washed my,hands so we're going to divide this into,two now you could also use a little mini,loaf pan if you want but here's the deal,i like to have as much surface area,exposed as possible because that gives,more space for that yummy ketchup glaze,we're going to put on it so i'm just,going to shape them into little loaves,here and put them on my baking sheet,and the foil just makes cleanup a little,bit easier,you are going to get a little bit of,grease even with a 93 7. obviously there,is still some fat in there,so um,yeah you just don't want it sitting in,it,so use a some kind of drain pan if,you've got a higher percentage,all right now we've got let me go wash,my hands right our meatloaf's formed,ready to go into the oven we're gonna,bake it for about 25 minutes at 350 and,then after that we're going to crank up,the heat to

Simple and Easy Meatloaf Recipe

Simple and Easy Meatloaf Recipe

hey it's shawn with eyewashy dry.com and,today we're going to be making a,delicious,quick and easy comfort food it's my,classic meatloaf,it's perfect for any busy weeknights it,has a delicious glaze,that goes over the top it's moist juicy,and just what you need tonight let's get,going,now that we have all of our ingredients,prepped we're just going to add,everything to a large bowl and use some,clean hands,to get in there and mix it all together,start with two pounds of,lean ground beef add in a half a cup,of diced onion one cup of bread crumbs,two teaspoons parsley two teaspoons of,garlic powder,one teaspoon of salt one teaspoon of,pepper,and two eggs,and now for my secret ingredient that,really takes the meatloaf to the next,level,it's barbecue sauce i'm just using my,favorite barbecue sauce here,you use your favorite barbecue sauce,because that's really what's going to,make it your own,all right i'm going to go ahead and,remove my ring right now,make sure you wash your hands after you,touch any sort of raw meat,so this is a free form meatloaf,where we're not using a pan,we're gonna shape it into a loaf that's,about eight inches long and four inches,wide,and if you're not a fan of seeing those,big chunks of,onion you can either sub out,the diced onion for some onion powder or,just give it a nice,fine dice before you,add it in we're gonna go ahead and pop,this into the oven,for about 45 minutes at 350 degrees and,then we're going to bump up the,temperature,after we put on our glaze so let's get,it in,just before the meatloaf comes out we're,going to whip up a quick and easy just,three,ingredient glaze that's going to go over,the top and then we're going to pop it,back in the oven for a few more minutes,to,get it finished you just need two,tablespoons of brown sugar,1 3 cup of ketchup and just one teaspoon,of prepared yellow mustard,all right let's pull that meatloaf out,of the oven,pour the glaze over the top of the,meatloaf and then use a pastry brush to,get it all over,the sides,all right now i'm just going to pop this,back into the oven for another 10 to 15,minutes until the internal temperature,reaches,160 degrees,oh boy i wish there was smell-o-vision,because it smells amazing in here right,now,all you have to do is just let this rest,for another five to ten minutes,before slicing it so it remains nice and,juicy,all right who's excited for meatloaf i,know i am let's give this a slice,it is so juicy oh my goodness this looks,so good,okay that glaze is seriously one of my,favorites,you're gonna love that secret ingredient,in there but enough talking,let's give this a try,this seriously reminds me of my,childhood it is so good and so,comforting,we love to pair this classic beet loaf,with some mashed potatoes,any sort of a steamed vegetable would be,great as well,i seriously hope you try this and enjoy,it,look for more great recipes like this on,my site eyewashydrive.com,and we'll see you soon

Classic Family Meatloaf Recipe

Classic Family Meatloaf Recipe

- Grandma, we love you,,we wanna do a recipe that really honors you.,We're gonna up the game just a little with some technique.,Classic family meatloaf, here we go.,(soft hiphop music),I mean, you're cooking more at home,,we're cooking more here at the Test Kitchen,at Certified Angus Beef,,and what we've found is a new appreciation,for the classics, and that includes grandma's meatloaf.,We're gonna up the game,,we're gonna explain some of the techniques,she may not have shown you,,and we're gonna hone in on some techniques,to elevate the game on meatloaf.,Let's get it started.,We'll be starting with some quality ground beef,,but, before we get to that,,let's prepare our loaf pan.,Take a standard size loaf pan,,and spray a little nonstick spray,on the bottom and sides.,We'll use that to get our plastic wrap,to lay smoothly on the bottom and sides.,Push out any air bubbles,,and smooth out the plastic.,Preheat your oven to 350 degrees F,,and let's get to preparing a few ingredients,to go into our meatloaf.,Over the years, there's been many ways,that we season meatloaf,,some good and some, well, not so good.,It's a happy family.,(Chef Michael laughs),Yeah, all right.,No.,No, don't put that in there.,Here's a meatloaf respecting tradition,,but one you can feel proud serving your family.,First, some garlic.,Give a little smash with the back of your knife,,peel the husk off, that works pretty well,,and then go ahead and mince that clove,into what will be about one tablespoon of minced garlic.,Now to the onion.,Just cut the top off, then peel,,keeping the root side intact.,This is definitely old school.,We're gonna grate the onion on a box grater.,What's cool about this is,,it'll create an onion pulp,,giving us great flavor in our meatloaf,without the onion texture that comes from dicing.,At least in our family,,we're not fans of onion pieces in our meatloaf.,About half a large onion,will give you the half cup needed for this recipe.,Now to the star of the show, some ground beef.,For the best in flavor and texture,,I'm going for 80% lean ground chuck.,In a large mixing bowl,,we're gonna break up two pounds into loose chunks,,keeping the beef around the outside in a ring,so, the center, we leave a hole.,We'll show you why here in a second.,Now, let's add all of our ingredients,,the onion, which kinda looks like snow,,the minced garlic, two cups of bread crumbs,,in this case, Panko-style bread crumbs,to get us great texture.,We'll make sure we have that well in the center,because we're gonna put these two eggs,right in the middle there,,and we'll focus on putting the other ingredients,on the outside ring,,so that'll be our salt, one tablespoon,,a teaspoon of pepper,,tablespoon of brown sugar sprinkled on the outside,,a tablespoon of mustard powder,,and two tablespoons of ketchup.,Finally, pour your milk into the center with the eggs,,and then, with a fork, we'll whisk those eggs,and milk together.,And, with your hands, lift the mixture,,turning the mixture slowly and loosely,to work everything in a uniform texture with your fingers.,Don't smash through your fist,,just lift, crumble, and incorporate everything.,Shape it into a loose log,,and transfer it to our loaf pan.,Press it into the pan,to get out any large air pockets.,Welcome back to old school,,where we put this right in the oven.,No, we're not gonna do that.,We're not gonna put it right in the oven.,We're gonna upgrade that technique, grandma.,We're gonna invert this onto a sheet tray.,That's why I put this plastic wrap in there.,This way, I can lift it.,(pan bangs),Give it a little magic pat,,and hope that it comes down.,And voila, here we go.,We still have the loaf pan shape,,but now, we have set ourselves up,for a better crust all the way around the sides.,Into the oven for just 15 minutes to set the shape.,While the meatloaf starts its journey to perfection,,let's get our glaze ready.,In a small mixing bowl, put a 1/3 cup of ketchup,,tablespoon of brown sugar,,two teaspoons of mustard powder,,and two teaspoons of Worcestershire.,Whisk that up for a classic glaze.,So, after 15 minutes in the oven,,the meatloaf's outside is set,,and we're ready to add the glaze.,Why does the meatloaf get all the attention?,Why can't this be about me?,Brush it all over the top and the sides.,This glaze will bake on the outside,,caramelizing and keeping the inside moist,when we put it back in the oven.,Back in the oven for another 45 to 55 minutes.,The idea is, the internal temperature,should reach 160 degrees when we pull it out.,Your kitchen will smell so good.,Let the meatloaf rest for about 10 or 15 minutes to set.,Then we're gonna transfer that to a cutting board.,Use two spatulas to make a safe transfer.,Now, we're ready to slice.,Easy enough to slice,,but still has loose, soft texture,,moist with classic flavors.,So there we have a traditional meatloaf,that grandma would be proud of,,and you would be proud,of now serving to your family.,Make sure you like and 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How to Make Easy Meatloaf

How to Make Easy Meatloaf

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Mega Meatloaf | Jamie Oliver's £1 Wonders

Mega Meatloaf | Jamie Oliver's £1 Wonders

When I'm thinking about beautiful family cooking I always go back to the great Sunday roast,and of course those cuts can be expensive but as far as like slicing something at the,table, something everyone loves, this dish is my one-pound wonder version.,My mega meatloaf is a mouthwatering way to upscale one of the cheapest cuts of meat into,an incredible family favourite served with spicy tomato sauce and mashed potato, this,beauty feeds six people for under £6.,We're gonna cook the most delicious meatloaf; golden, cheesy, blipping tomato sauce, I'm,gonna serve it with mashed potato and with clever cuts of meat, with clever flavouring,,this is a classic recipe that will work hard for you and your wallet.,So, here we've got 500 grams of minced pork, it is really widely available and it's always,been a really good value cut of meat so we wanna flavour that and make sure it's got,delicious texture, so let me show you how.,First up to bind it we're gonna use one egg, so one egg goes in.,We're gonna flavour it with a beautiful heaped teaspoon of oregano, now oregano or dried,herbs are fantastic, they sit there in the shelf waiting to be used so all those dried,herbs, all those spices, are definitely your best friend.,Another little tweak is cheese, it gives you an amazing deep flavour but also it kinda,gives you that nice texture inside.,So I've got 50 grams here, it's cheddar, and I'm gonna put about half of it in to my meatloaf,,and then we'll go in with a good pinch of black pepper and a nice pinch of salt.,And then we wanna bulk it out but give it nice juicy texture, so for that we can use,bread, a really good value way to bulk meat dishes out.,100 grams okay, now if it's hard and stale, a little tip is just to run it under some,water and it'll rehydrate it'll soften up, and then we can break it up.,Just use your hands to break up the bread.,Yes you could use a spoon, but it's never ever as good as using your hands.,I want you to mush up the bread, really scrunch it together, and this is what's gonna give,you a meatloaf that will hold, that will be almost like a little cup of meat in itself.,What I wanted to do in these recipes for you guys is give you principles that you can use,in your own way, so here we have a lovely meatloaf, happy days.,You can double it if you want, treble it if you want.,You can even chop it up into a lovely big meatball, or small meatballs.,You can use it for a burger patty.,So I really wanted to give you recipes that could bend and stretch to give you not just,one recipe but many recipes that you can use in your week.,So look, bring that together.,There you have your beautiful homemade meatloaf.,It's about 20 cm in length, you can carve it up, beautiful.,Let me just wash my hands.,Ok.,Let's get this pan onto sort of medium-high heat, we're gonna add a nice little lug of,oil in there.,Let that get hot, we're gonna brown this off now let me just tell you, normally I would,cook a meatloaf all in the oven, but the oven is more expensive than the hob.,So I've adjusted my cooking and that is the joy of cooking, cooking has always adjusted,in good times and in bad, right?,So we're gonna do all this meatloaf on the hob and I promise you it will be joyful.,So, that's getting hot now, I'm gonna go in with the meatloaf you can hear it sizzle.,I'm gonna let it get brown then I'll turn it; brown, turn it, probably turn it four,times.,So while that's going I wanna show you how to make a really delicious veggie tomato sauce,it'll be sweet it'll blip away, it'll have a little hit of spice as well.,Now I've washed these carrots, I'm just gonna take the ends off, and I'm not gonna bother,peeling it - why?,Because the skin has a lot of flavour, and I wanna keep that.,I'm just gonna use a little spatula to get in under this look at that, oh my lord look,at that.,I'm gonna cut the carrots just about a centimetre thick at an angle, right?,And I'm gonna start browning those off at the same time as the meat, and they go really,kind of succulent and caramelised and gorgeous.,So carrots have always been humbly good value.,We've kind of seen recently wonky veg coming out that's even cheaper.,And I love to see veggies in all of its sizes, big, fat, thin, short, that's what food's,all about right, so perfectly imperfect is perfect for me.,So get the carrots in, we're gonna go in with onions as well, and again this is from a mixed,bag of different sized onions so they're a little bit cheaper to buy.,Chop it into about 1-2 centimetre chunks.,So we can get the onions in, going into the pan which is lovely we can stir that in.,Also, garlic.,It's one of those things that sort of sits in the kitchen able to give a lot of flavour,,just a couple of cloves, just take the skin off, give the garlic a little tap like that.,Finely sliced, and in it goes.,This is gonna be a beautiful, colourful, optimistic family dish, for under a pound a portion.,Now on family friendly, I do wanna give you flavour, yes chillies!,I'm just go

Meatloaf Recipe | How I make a meatloaf | The Simple Way

Meatloaf Recipe | How I make a meatloaf | The Simple Way

hey guys welcome back to my channel,today i want to show you how i make my,delicious homemade meatloaf so make sure,you stick around,to season the meatloaf i'll be using,black pepper crushed red pepper parsley,flakes seasonal paprika worcestershire,sauce and garlic and herb salt free,seasoning,for the glaze i'm going to use mustard,barbecue sauce ketchup and brown sugar,i'm also going to use an onion bell,pepper garlic eggs bread and milk and,for the star of the video i'm using 80,20 ground beef so first i'm going to,start by breaking up two slices of bread,in a bowl and i'm going to add to this,some milk i'm going to set this aside to,allow the milk to soak up into the bread,so now i'm going to chop up my,vegetables as you can see i'm just,chopping these down kind of small,and from here i'm going to saute them in,my skillet,so this is optional you don't have to do,this if you don't want to but if you,want to do this you just want to heat,your skillet on medium high heat,add in the onions bell pepper and then,you want to add the garlic in like the,last minute of sauteing so you only want,to saute the onions and the bell peppers,until they are slightly translucent,so i like to mix my eggs separately,before adding them to the ground beef,this just prevents me from having to,do a lot of extra mixing of the ground,beef i don't like my ground beef to be,really cold because i find that it makes,the meat tougher to mix so i did take,this out about 15 minutes 15 to 20,minutes before combining my ingredients,and as you can see i've broken it up,and i'm adding in the seasonings and to,this i'm going to add the vegetables now,when you add your vegetables make sure,they are not hot so after you saute them,if you saute them you want to place them,in the refrigerator,so to this i'm adding the eggs and some,worcestershire sauce i'm not going,overboard with it because worcestershire,sauce tends to take over the flavor of,meatloaf if you add too much and that's,just in my opinion so i don't like to,add a lot and so i've added in the bread,and milk mixture and i'm just mixing,this up really well,when you mix up your ground beef you,don't want to overdo it but you do want,to make sure that you get those flavors,mixed into,the ground beef,so i'm going to be using my casserole,dish to bake my meatloaf and i'm just,going to drop all of this meat mixture,down into the casserole dish and i'm,just going to shape this into the shape,of a loaf so if to shape this is really,easy you just press in those sides,just until you form it into the shape,that you want it to be your loaf shape,does not have to be perfect,and from here i'm going to place this,inside of my oven which is set for 375,degrees,so now let's work on the glaze i'm using,my favorite barbecue sauce make sure you,use your favorite barbecue sauce i'm,going to use ketchup mustard and some,brown sugar you can double the,ingredients for the glaze if you want,more glaze on your meatloaf i didn't,make a ton of glaze i feel like i made,just enough at this point but i did go,back and make more glaze so you might,want to double the measurements for the,glaze so here's my meatloaf at the 45,minute mark i like to go in with a spoon,and with a baster and just to remove,some of the fat and the grease from the,casserole dish presentation is,everything for me so,yeah i'm just trying to clean it up here,you don't have to do this but you can do,it if you want to or if you like to,transfer your meatloaf to a separate,dish you could do that pour the glaze on,top of the meatloaf and you just want to,spread that around just like this and,we're gonna put this back into the oven,for 15 to 20 minutes and for the last,five minutes of that time make sure you,turn your oven on broil to allow the,glaze to caramelize,this is what my meatloaf looks like now,that it's done when you make your,meatloaf if you have a meat thermometer,i do recommend that you use it just to,check the internal temperature to make,sure that your meatloaf is fully cooked,so as you can see here the juices are,just seeping all out of the meatloaf,make sure you let this rest before you,cut into it we don't want to lose that,good flavor okay so let this rest for,about 10 minutes or so so now i'm going,to garnish this with some parsley and,once my meatloaf is ready to cut i'm,going to cut it here and let you take a,look at the inside,of this meatloaf the flavor,of this meatloaf the texture,and the juiciness was all on point it,was spot on it was really really good,i've made meatloaf many different ways,this happens to be one of my favorite,ways to make meatloaf so i really hope,that you guys will try this recipe this,was so good,at this point here i was running to my,uh refrigerator to grab me two slices of,bread because i was good to go at this,point here thank you guys so much for,watching please don't forget to like,comment share and subscribe and i'll,catch you in my next one

Best Meatloaf You’ve Ever Had

Best Meatloaf You’ve Ever Had

so we're gonna start with the pre-heat,your oven to 350 we're gonna line a,large baking sheet with tinfoil like,this which I've done and we're gonna,start with garlic and onions but what I,do it's a little bit different is i,saute the garlic and onions first,because it brings a lot of flavor this,is what fantastic meatloaf so I have 1/2,cup of chopped onion 1 clove of garlic,right here and they also have 1/4,teaspoon of thyme dried thyme leaves and,when you saute herbs like that it brings,out flavors even more so,all righty about a teaspoon of olive oil,into a small pan like this 1/2 cup of,onion in here and that 1 clove of garlic,that I put through the garlic press and,that quarter teaspoon of dried thyme,leaves also goes in here okay so we're,gonna saute this for about five minutes,until it's like even a little bit Brown,because this I mean if you put this in,raw it just won't be the same you've got,to saute it and cook it till it's nice,and brown and by the way this meatloaf,was in my cookbook this recipe people,said that was the best meatloaf they've,ever had it was the most popular recipe,in my book and it's just really good,there's quite a few ingredients but you,just kind of after this you just dump,everything in the bowl it's really easy,so we'll give this about another four or,four and a half minutes and we'll start,to put it all together so after about,five minutes it's going to look like,this nice and browned and that's what,you want we'll turn this off and we're,gonna set this aside to cool while we,put all the other ingredients together,and pretty much everything gets dumped,into a bowl at this point except the,meat that's gonna go and last so here's,my recipe all right it's 1/2 cup of,quick oats into a big bowl it's 1/3 cup,of milk I like to put the milk in second,to kind of soak into those the oats a,little bit third cup of milk and over,here we have a quarter cup each of,finely chopped carrot I kind of shred,the carrot and then chop it up a little,bit so it's the quarter cup of chopped,carrot a quarter cup of fresh parsley,and these really really makes such a,difference it's a quarter cup of green,pepper,and 1/4 cup of red pepper these the the,red pepper is sweet the green pepper is,tart it makes a great combination okay,we're also going to add a half cup of,ketchup right here that goes in half cup,of ketchup one egg a teaspoon of Dijon,mustard which I pre measure it already a,half teaspoon of salt some fresh pepper,and this is the only way to do pepper,okay and then we're gonna mix this up,see these colors this first of all the,oats instead of bread or whatever the,oats add fiber and healthy fiber to this,meatloaf and a great texture the peppers,add antioxidants the green and red,peppers onions and garlic are very,healthy so there's really a lot of great,health benefits to this okay that's all,stirred up now all we're gonna do is put,in the cooled onions and the ground the,beef so the onions go in onions and,garlic and thyme and this is going to I,think I better put on some gloves for,this it's one and a half pounds of,ground beef and by the way I've done,this with ground bison you know Buffalo,which is very lean and no score moans or,anything it's really good you can't even,tell the difference but this is one and,a half pounds of the leanest ground beef,I get this one I think has maybe nine,percent fat okay so that goes in and now,I'm going to switch to my gloves and,we're gonna mix this all up now you want,to get it mixed but not over mix it so,kind of fold from underneath and and,just stir it enough so it's all,incorporated but don't overdo it because,then it won't be quite as soft after,it's done this just takes it you know,maybe 15 or 20 turns okay that's it now,it's time to put it on to that foil,lined baking sheet that we did which is,right here,and we're gonna shape it into a loaf I,just kind of dumped it on there and,shape it into about a five by nine inch,loaf and there's a reason why I'm using,the foil lined sheet and not a loaf pan,you'll see when this is done the fat is,going to drain away from this loaf,making it very very lean because when,you use a loaf pan the fat stays in the,meat and that's the fact that you don't,want there's a little olive oil in there,there's lots of flavor you don't need,any of that saturated fat to make this,really really delicious so I think,that's it try to make it about even now,this is going to go into the preheated,350 degree oven and the best the safest,way to cook it is to know that it's a,hundred and sixty degrees inside so what,I do is I put a thermometer in this is,one of those instant read thermometer,you can test it later on when it's done,but I have one that that will continue,to read I put it in the center of the,meat like that and then I put it in my,oven and this end stays out to tie on to,thee I'll show you in a second so this,goes into the oven for one hour at 350,and then I have this thermometer that I,plug this into which I don't