Just Amazing Meat Loaf - Chef Jean-Pierre

very little at that point we're going to take a brush and we're going to brush this on the

meat

loaf

, we're going to brush it, you can leave it out, you know, you can

just

put it in the oven like this, it'll be delicious, okay, with or without the glaze that's on it. gives the glaze. Well, you know, you know your frosting gives it a really very special crust on the outside that's a little bit sweet, so what I do is I

just

apply it with a brush and you want to be generous, okay? When you make this, you want to be generous and you can even put a little towards the end when it comes out of the oven.

You can do it. Not that you need to cook it. You know what I mean. I'm cooking it because I really wanted to. to caramelize, you know, and we're going to put it in there, just brush it like you're just brushing things like you're just brushing things like you're brushing things and saying what's he talking about like your brush, you know. you paint a little, hey, by the way, the brush I'm using friends is a silicone washer. I don't use the brush to get a Home Depot. Those are for painting, they're not for icing a

meat

loaf

, okay folks, look, look, look, don.

Don't be afraid to be generous with this, okay, be generous with this, look, I like it when it comes into the rhythm, see, look at this, friends, look at this, yeah, I love it when it comes in, put a little more, don't be shy. and you put it everywhere it smells delicious, you know, I don't use ketchup very often, but to make a glaze or a cocktail sauce there is a certain product that you have to use ketchup, it's just not the same without it, it just has a little bit of magic. and uh I really think it's uh it makes this crust on the outside like you really want to eat it you know you really want to eat it make sure it's pretty you know there's no reason to splash it carelessly you want it to be as pretty as you can I like to be nice and you even see well that reminds me of my restaurant it's like a couple of years ago it was in 1976. imagine that imagine that I had bought a restaurant and it was a fondue restaurant it was called zeni someone lived in fort lauderdale for so long, you know, you Family remembers it and then I converted it to open the Left Bank restaurant in 1976, wow, that was a long time ago, here you go folks, look at this, what do you think, wow?

I hope you like it as much as I do, let's put it in the oven. I'm going to put some ground black pepper on top of this. Okay, very, very, very dark. I have a little bit of ground black pepper than a very coarse one. very, very dark, it's very black, very, black, very thick, you see, put it on top, don't be afraid, you see, and this is going to be great when you get one of those peppercorns, you can put some thyme cool there. I make it with a chicken rotolo, I put some fresh thyme on it, that's all folks, let's just have this, maybe I'll put black pepper on the side, what do you think?

Yes, yes, put a little bit in it. side right there, you see, and then we're just going to bake it, okay, let me tell you this is the meatloaf that you want to try to make, we're going to put it in the oven around four-fifteen and we're going to cook it until we have a temperature internal about 145. It's a little bit more cooked, but we have pork in there, we have it, so we get to 145 150. 145. I like it to be pink. I don't like. everything well done you already know pink and that's what the ham and the salami are going to give us those nice little pieces that are going to be nice and pink, so we'll come back when it's out of the oven and we'll look.

Okay, it smells

amazing

in here folks, it's been about an hour and a half. I'd say now it's 45 minutes and look at this, look at this, look at this, oh honey, that's what I'm talking about, folks, look at this, oh. yeah, oh yeah, if you could stand here and smell this, folks, this is what I call meatloaf folks, check this out, so the internal temperature is really up to you, but you've got pork in there, see? , and I like my pork to be 145 150, okay? "They used to be more cooked than that, then cook them more, but I don't recommend it, you know, we don't want this to be dry as a bone, okay, but this is a beautiful meatloaf, I promise you, friends." The boys are going to love this, okay, it's time to do it friends, the moment oh, hey, this is always a good time, it's hot, oh yeah, baby, oh yeah, look at this, look how beautiful it is, look how beautiful it is, look at these colors, look at this.

It smells

amazing

make some mushroom gravy make some mashed potatoes uh maybe some brussels sprouts or green beans with this it's going to be amazing this is a meatloaf and guess what it's a hat as good as they call you