Alton Brown’s Meatloaf | Food Network



Alton shares the secrets for making a classic Good Eats Meatloaf.

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44 thoughts on “Alton Brown’s Meatloaf | Food Network

  1. Normally a big fan of AB's approach to doing things but I mostly have to pass on this one. Not a fan of eggs & bread products in meatloaf. Maybe the ratios have always been off in the ones I've had. Ketchup glaze?…not liking that either. Prefer very lean beef & pork mixture with onions, garlic, chopped baby bellas. Oh and salt, pepper (black & white), a generous amount of thyme & small amount of sage. Generally I make this for my husband's lunch sandwiches so gravy/glaze isn't really needed. But I do like to crisp it up on the exterior. Just sandwich toppings. Thinly sliced red onion, red peppers, & mushrooms on rye bread.
    I've also done this with a sage breakfast sausage or mild Italian sausage with good results. But oud need to adjust the seasonngs a bit.
    Can't imagine not cooking this in a pan. Must be a pretty lean mix & the low temps he's using? Otherwise how much fat is released. Did I miss something folks?

    Agree with not overworking the meat though. I would love to process my own meat but my really old & cheap processor died and I've not replaced it. ☹️ Not sure a ninja would do a decent job. 😕 Sigh…

  2. 1:40…Alton admitting use of the crutons was "lazy" is important. Replace them with toast from old bread, preferably whole grain with oats. Change the three cloves of garlic to four and it's all good.

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