Best Meatloaf You’ve Ever Had

so we're going to start by preheating the oven to 350, we're going to line a large baking sheet with aluminum foil like this one that I made and we're going to start with the garlic and onion, but what I do is a little bit different is I sauté the garlic and onion first because It adds a lot of flavor. This is a fantastic

meatloaf

, so I have 1/2 cup of chopped onion, 1 clove of garlic here and they also have 1/4 teaspoon of thyme, dried thyme. leaves and when you sauté the herbs that way, it brings out the flavors even more, so about a teaspoon of olive oil in a small pan like this, 1/2 cup of onion here and that 1 clove of garlic that I put through the garlic press. and that quarter teaspoon of dried thyme leaves goes in here too, so we're going to sauté this for about five minutes until it's a little bit brown because I mean if you put it raw it's not going to be the same. you have to sauté it and cook it until it's nicely browned and by the way, this

meatloaf

was in my cookbook.

People said this recipe was the

best

meatloaf they had

ever

tasted. It was the most popular recipe in my book. really good, there are quite a few ingredients, but after this you just pour

ever

ything into the bowl, it's very easy, so we'll give it another four or four and a half minutes and start putting it all together. so after about five minutes it's going to look like this nice and golden and that's what you want we're going to turn this off and set it aside to cool while we put all the other ingredients together and pretty much everything is poured into a bowl at this point , except the meat will last, so here is my recipe.

It's 1/2 cup quick oats in a large bowl. It is 1/3 cup of milk. I like to put the milk in second for soaking. in those, the oats, a little bit of a third cup of milk and here we have a quarter cup of each of finely chopped carrot. I shred the carrot and then chop it up a little bit so that it's a quarter cup of chopped carrot, a quarter cup of fresh parsley and these really make a big difference, it's a quarter cup of green pepper and 1/4 cup of red pepper, these, the red pepper is sweet, the green pepper is sour, it's a great combination, okay, we're also going to add half a cup of tomato sauce right here, which goes in half a cup of tomato sauce, one egg , a teaspoon of Dijon mustard, which I already measured beforehand, half a teaspoon of salt, a little fresh pepper and this is the only way to prepare the pepper, okay and then we're done.

I'm going to mix this up, look at these colors, first of all, oats instead of bread or whatever, oats add fiber and healthy fiber to this meatloaf and great texture, peppers add antioxidants, green and red peppers , onions and garlic are very healthy, so there are really This has a lot of great health benefits, it's all mixed together, now all we're going to do is put in the cooled onions and the ground beef so that the onions go with the onion, garlic and thyme, and I think this will be better. Put some gloves on for this, it's a pound and a half of ground beef and by the way, I've made this with ground bison, you know, Buffalo, which is very lean and there's no moaning or anything, it's really good, you can't even tell the difference, but this is a pound and a half of the leanest ground beef.

I've got this one, I think it's maybe nine percent fat, okay, so that goes in and now I'm going to switch to my gloves and we're going to mix this all together. now you want to mix it but not over mix it so fold it in from the bottom and just stir it enough to get everything incorporated but don't overdo it because then it won't be as smooth after it's done this only takes you know maybe 15 or 20 turns, okay, that's it, now it's time to put it on that foil-lined baking sheet that we made, which is right here and we're going to shape it into a loaf.

I just threw it in there and shaped it into a loaf about five by nine inches and there's a reason I'm using the foil-lined sheet and not a loaf pan. You'll see that when it's done, the fat will drip out of this bread, making it very, very lean because when you use a loaf pan the fat stays on the meat and that's the fact that you don't want there to be a little bit of olive oil in there. , it has so much 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 even now this is going to go in the oven preheated to 350 degrees and the safest

best

way to cook it is to know that it's a hundred and sixty degrees inside so what I do is put a thermometer in this is one of those instant read thermometers, you can try it later when it's ready, but I have one that will continue reading.

I put it in the center of the meat like this and then put it in my oven. and this end is left out to tie you, I'll show you in a second, so this goes in the oven for an hour at 350 and then I have this thermometer that I plug this into and I don't know if you can see it. and then that will tell me when it's up to temperature, but again you can test this with an hour, that's enough anyway, but you can test it with an instant read thermometer and after an hour wait until you see how beautifully golden everything is. outside, fantastic, one hour, okay, the thermometer says it's 160 degrees and it's all set and it's absolutely beautiful, look at this here to get the food thermometer out, okay, look at this amazing one, look at that, look at that fat It's been drained, that's all.

Saturated fat that causes heart disease, you don't need it, so the fat, that's why you do it on the sheet with the aluminum foil, so it browns on all sides. The final cut is the best part, but you have to let it rest. 10 minutes before you eat it, so you know you have to be patient, but when you try it, if you don't think this is the best meatloaf you've ever had, maybe you should take your meatloaf and