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Our Cooking Videos provide Comprehensible Input made more understandable because of the focused and familiar subject matter. People are familiar with cooking and kitchens. Our videos take advantage of this. Visual cues within these videos add to their clarity. In addition, we share ideas for interesting dishes which may make delicious additions to your future meals.
Language: en
Title: We Make a Delicious Meatloaf - Learn English in the Kitchen
Caption: today we&#39;re going to make a [Music] meatloaf hello and welcome welcome to input English today we&#39;re going to make a meatloaf many would say there&#39;s nothing more typical of American Cuisine than meatloaf some may argue that point but let&#39;s dive in and look at meatloaf as a food that we can make and that is very popular Meatloaf like so many things in the United States was stolen from someone else so we didn&#39;t invent it it came here with our immigrants and the immigrants from northern Europe Germanic countries and Scandinavian countries brought their family recipes for meatloaf and that became part of our tradition over time there was also an interesting ingredient necessary for developing the modern meatloaf the way we currently make it and that would be the meat grinder so this really all goes back to the Industrial Revolution prior to the early 1800s food preparation was done manually there were no machines to do food processing and in the early 1800s in Germany a meat mincer was invented and that became the modern meat grinder which allowed people in kitchens to take meat that was not suitable for other things tough Cuts scraps and grind it up and make such things as ground meat and sausage certainly you can make sausage by hand cutting up the meat into smaller and smaller pieces but the meat grinder made it much more efficient so the recipe I&#39;m going to share with you today is literally an old family recipe this is not something that I made up this afternoon and this is not something I downloaded from the internet to share with you using somebody else&#39;s creativity no this is literally an old family recipe meatloaf can be made in various ways many different recipes exist and if you want to busy yourself on the internet you can find lots of recipes the original meat loaves from over a hundred years ago were typically made of pork ground pork now in the 21st century meatloaf is usually ground beef and the recipe that I&#39;m sharing today actually straddles that because I was taught to use ground beef and ground pork so my recipe is two: one typically for a standard loaf pan you want a meatloaf that has about a pound and a half of meat in it plus the other ingredients so what I&#39;m doing today is one pound of ground beef and a half a pound of ground pork mixed together what other ingredients well you don&#39;t necessarily want to throw a whole bunch of other ingredients into a meatloaf you really want the meat flavor to shine it is a meatloaf not a strange mixture of different foods it&#39;s a meatloaf it&#39;s right in the name question is onion welcome absolutely it&#39;s in almost all meatloaf recipes Okay so we&#39;ve got an onion and I have one I&#39;ve taken the paper off of it and it&#39;s ready to be chopped up and put into this okay what else how about garlic absolutely and again I have garlic here I&#39;ve taken the paper off and it&#39;s ready to be minced up and put into this recipe now we get into practical matters the meatloaf is going to be cooked in the high heat oven you know 375 degrees or so so the onion will cook right so we can just chop it up and throw it right in the meat not so fast I don&#39;t recommend that why well very simple the internal temperature of the meatloaf when it&#39;s cooked is going to get up to about 165 degre fahren and that is not really the temperature that releases the flavor of the garlic and the onion so it is my opinion stated as an opinion but it&#39;s not something I invented that you&#39;re way better off rendering the onion and garlic in a sauté and then adding that to the meatloaf so that the flavor will Blossom the flavor will be much better okay what else other ingredients what about bread crumbs well breadcrumbs are a very typical thing to put in a meatloaf so I have breadcrumbs now how do you do this breadcrumb thing well in the olden days you know when my grandmother made basically the same recipe it was bread that was a couple of days old that would be toasted in the U in the oven to dry it out further make it very crunchy and then just crush it just mechanically crush it into breadcrumbs if you talk to people a lot of times they will run croutons through their food processor that&#39;s a source of breadcrumbs for sure the reason I&#39;m not doing that is usually these croutons have other chemicals and flavorings and a lot of salt in them and and I don&#39;t want to add that processed food element into this I don&#39;t want to I don&#39;t want to do that I want to have a little control so I want something cleaner so this is panko panko this is just breadcrumbs it&#39;s a Japanese recipe a Japanese tradition these are just very clean breadcrumbs they&#39;re made with wheat bread and they&#39;re dried and they&#39;re ground into breadcrumbs panko is widely available and I like it it&#39;s a clean ingredient to put in here and then one egg one egg one what do you think about two eggs don&#39;t do two eggs you won&#39;t like it fresh ground pepper of course Salt don&#39;t be heavy-handed with the salt I might leave it out completely uh others might add a little bit just don&#39;t be heavy-handed with the salt it&#39;s not a major ingredient in this dish and that is it so what am I going to do I&#39;m going to preheat the oven to 375 now what&#39;s what&#39;s with 375 well the cooking temperatures could be as low as 350 you have to cook it longer or as high as 400 and 375 is a really common cooking temperature for meatloaf some people will kick it up toward the end to change the glaze on the top because we will cook this for about 45 minutes and then we&#39;re going to put the topping on it and a lot of people will increase the oven temperature if they want that glaze on top to change its physical appearance and its texture oven temperature varies the manufacturer puts a number on the dial and it&#39;s close but it&#39;s not necessarily super precise so anybody who has an oven kind of has to get used to what the best temperatures are for what they&#39;re doing 375 in this oven for meatloaf works great what else well the glaze my opinion based on what I was taught is less is more a majority of the meatloaves that I had as a kid had no glaze on them at all it was just the meatloaf some of them had ketchup and some of them had ketchup with some Secret Sauce some stuff and today I&#39;m going to propose that we use ketchup but the secret ingredient is this this is smoked paprika and this is actually a byproduct of my language learning Journey so while I was learning Spanish with comprehensible input one at least one of the videos showcased this particular product this smoked paprika widely available no problem getting it it is from extremadura in Spain and I&#39;d never had it before I watched that video the host in the video raved about how cool this stuff was so I bought it it was was right it&#39;s fabulous so this and the catchup are the glaze here some people will put brown sugar or honey in the glaze turn up the temperature and try to get it a little caramelized a little crispier I&#39;m not going to do that today so that&#39;s the process Let&#39;s Get Busy okay so let&#39;s start with the garlic I&#39;m going to mince the garlic okay so I have now mined up the onion minced up the garlic and I&#39;m going to start the fire on under the skillet the frying pan we&#39;re going to sauté these now this is a study in being patient and fundamentally I&#39;m never patient I&#39;m always impatient always want things done yesterday but when you&#39;re cooking garlic and when you&#39;re cooking onion The Virtue is be patient you don&#39;t want to burn garlic it makes it bitter you don&#39;t want to burn the onion because it discolors and it doesn&#39;t taste very good either so here&#39;s an opportunity to do it right by being patient uh we don&#39;t want too much heat if you have a lot of heat in the fry pan you got to keep things moving and you don&#39;t want to overshoot you don&#39;t want to overcook this stuff the first thing in is the garlic when I add garlic to a pan like this the first thing I do is turn down the heat because it&#39;s probably going to be too high so I did that it&#39;s bubbling the smell is fantastic I can&#39;t wait till the new video features come out to where you can smell what no that&#39;s not going to happen it&#39;s just an idea so the garlic is doing great I can smell it it is cooking properly now it&#39;s time to add the onions now I minced these onions I did not run them through a food processor so if the if the garlic takes about a minute to sauté it&#39;s still in the pan it&#39;s still sautéing but I give it a about a one minute Head Start and then I throw all the onion in and that&#39;s going to slow down the cooking because that onion has a lot of water in it and so it&#39;s going to lower the temper temperature of the sauté it&#39;s going to protect the garlic a little bit and that&#39;s good so now this is not going to be another one minute this is going to be you know 5 to S minutes maybe even more I&#39;m going to cook this down get it translucent so we&#39;ll rejoin when this is done okay so we finished the sauté and there&#39;s a step in here that&#39;s pretty necessary it&#39;s important important let it cool down because you&#39;re going to be using your little hands to mix this in with the meat and you don&#39;t want to burn your fingers you also want Clean Hands So in anticipation of our next step I have washed my hands thoroughly with soap and water and I have put the onions the sauté in a bowl and put it in the refrigerator to speed its cooling so that I can mix it in with the meat without burning my fingers we also can anticipate a following step which is the preparation of the pan now when I was a kid it was just a pan the meat was put in the pan and then we were done that was what was done and the popularity of cooking parchment came after my childhood at least in our kitchen it did and so here you have this Beast this this is cooking parchment readily available and if you do battle with it it&#39;s miserable because it has a mind of its own it doesn&#39;t want to do what you tell it to do it has a plan you can ruin the plan of the parchment by wading it up and then if you really want to make it easy on yourself do this because now moist crumpled parchment will do as it&#39;s told I have no idea who taught me how to do that but I learned that trick as an adult so now the pan is ready to receive this mixture when it is prepared so I have my one lound of ground beef half pound of ground pork kind of roughly mixed together with a hollow in it because I&#39;m going to put things in and then I want to mix it together now you don&#39;t want to over mix this if you go crazy mixing it and kneading it and over mixing it you&#39;re going to wind up with a meatloaf that&#39;s a brick you don&#39;t want to do that this is another step where less is better so what we want to do is add our panko or breadcrumbs your choice some people have used saltine crackers but the name Saltine tells you something and they&#39;re loaded with salt I don&#39;t do that I like panco so that&#39;s 3/4 of a cup I would not fault you for using more or less the purpose of the breadcrumbs is to keep this from being too heavy keep it from being too dense the purpose of the egg is to bind it together so it doesn&#39;t crumble and fall apart you want it to be cohesive you want it to be a unit that you can cut and slice and not have it just completely fall apart one egg is the magic recipe for 1 and2 pounds of meat I already added salt to the onion when I sauteed it so the ground pepper should go in now now you can add other things people add oregano I think that oregano overpowers this uh meat dish so I don&#39;t do it uh people will put time in this I don&#39;t fault anybody this is your recipe uh once it&#39;s in your kitchen it&#39;s your recipe uh this is uh open source so take what you like add what you like and make your own out of out of it my onions have cooled down so I will not be injured by them and the reason I put the parchment into the pan is I want to handle this stuff once I want to mix it all together with my hands put it into the pan and then wash my hands and be done with it so uh if if you mix this stuff up and then you have to put the parchment in you wind up washing your hands a bunch because this stuff on your fingers is a mess okay so I&#39;m calling this done I&#39;m forming it into a loaf shape in general terms so that I can place it hopefully artfully in the pan don&#39;t get excited if you have some extra onion left over that actually works in your favor because you can put that toward the top and that will caramelize and add to the quality of this meatloaf so there&#39;s no bad news there at all okay here&#39;s the meatloaf it is assembled my hands have been washed the oven is preheated to 375° and it is in I&#39;m going to set my alarm for 45 5 minutes and then we&#39;ll check it now when I was young and learning how to make this under the tutelage of my mom it was just 375 for 1 hour and what you get is what you get because there wasn&#39;t any more monitoring the modern digital inexpensive readily available thermometers for checking meat were not available there were meat thermometers but I never saw one used in a meatloaf Meatloaf was just 375 for an hour here we have the luxury of an inexpensive meat therometer digital readout and it&#39;ll tell us where we are so if we have a way of measuring it what&#39;s the metric what do we want well we want 160° fah minimum if you let it get to 165 it&#39;ll be fine if you get it up really high you get it up to you know 190 200 it&#39;s going to start to dry out it&#39;s going to be overcooked you&#39;re not going to like the result so I&#39;m looking at 160 to 165 as my target range and that&#39;s why I set the the timer because I want to I want to check the temperature before it overshoots now when it&#39;s all said and done it&#39;s going to be an hour maybe a little more than an hour I also want to leave a little bit of time to add the topping because we&#39;re not cooking the glaze on top the whole time that&#39;s kind of the last 15 minutes so let&#39;s let this cook and I will rejoin you while we&#39;re making the glaze and getting ready to put it on for the final part of the cooking okay our timer is about to go off it&#39;s been cooking for 45 minutes this is a digital thermometer and it will make a take a reading and that&#39;ll tell us how much more we need to cook or if any hopefully I have not oh here we go there&#39;s our timer okay so next let&#39;s pull it out so we&#39;ll take a reading now we don&#39;t want to go too far and touch this to the bottom of the pan we want to basically triangulate to put it right in the middle of the meat just short of 140 so that&#39;s right about where you&#39;d expect it&#39;s got to come up another 20° now it&#39;s not going to take all that long to do that uh this is cooking properly so I&#39;m gonna turn that off I&#39;m G to put it back in the oven after we make the glaze so the glaze is pretty simple this is smoked paprika you are in charge of how much of that you put in this obviously the more you put in the stronger the flavor is going to be it&#39;s a little Smokey there&#39;s a nice difference from my upbringing when we had ketchup when I was a kid back in the good old days it was in glass bottles and the one thing you couldn&#39;t do is get the catchup out of the bottle it was miserable these squeeze bottles are fantastic so the glaze is now a mixture of just ketchup and the smoked paprika so I&#39;ve set it for 15 minutes I&#39;ll let it do its thing check the temperature if it&#39;s over 160 were good so the timer went off we have the digital thermometer and let&#39;s see if we can get a reading on this 164° 173 degre so it is done for sure so what&#39;s it look like it looks like this so it&#39;s around on the top uh did not burn the glaze uh it is pretty solid it didn&#39;t shrink very much and now we let it cool this is not a good time to cut this uh let it cool let it let it rest and you know get the other parts of dinner going and we&#39;ll cut it after it&#39;s rested for a little while okay I let this rest for about 15 20 minutes uh so that it stays together when you cut it and it&#39;s still plenty hot this would be great to serve you can see that it&#39;s juicy uh it&#39;s done but it&#39;s not overdone it&#39;s delicious so that is our rendition of Meatloaf this is literally an old family recipe not something I made up this is the way my mother taught me and I presume this is what she was taught because she learned her cookery from her own mom so this goes back several generations and the only thing different that I did here compared to what I was taught decades ago was I added that smoked paprika to the glaze when I I was growing up this same Meatloaf was made just like this except it usually didn&#39;t have glaze on it it was just a meatloaf and it was great I hope you enjoyed this episode I invite you to put comments below of course subscribe and like if you please that helps us grow the channel and I hope you join us in future videos we&#39;ll see you soon bye [Music]