hi this is chef Dave bishop from the chef to you welcome to my kitchen say I'd like to show you how to make a savory culture style meatloaf let's take a look at our ingredients and get started we start out with two pounds of lean ground beef this is 94% leaning 1/2 a cup of oatmeal 3 fresh eggs a tablespoon and wished your sauce 1/2 teaspoon of salt 1 cup of finely diced onions what I did here is I've already saute these a little bit of butter and a little bit of salt pepper on top of them just gives it a richer flavor inside the meatloaf teaspoon of granulated garlic 1/4 teaspoon of black pepper 1/2 cup of milk and four slices of bread today I'll be using some potato bread let's go ahead and I started mixing things up I'm going broke up three pieces of bread ahead of time which one does it break your bread up don't squeeze it because we're going to add some milk on it in just a minute and we want to be able to dissolve this bread into that milk usually any type of red you like a white bread or a wheat bread but pour this milk over the top this is a half a cup depends on the bread how dry it is sometimes you make at the end just a little bit more milk if we want to break this off almost like a baby food we don't want any chunks of bread left it's going to dissolve right into the ground beef and you want you to see it when you cut the finished cooked meat off you're nice enough dissolved here nice and a smooth texture let's go ahead and grab a brown beef and for our seasonings that we got a 2 pounder ground beef when that goes up mass Brett our three eggs are 1/2 cup of oatmeal tablespoon wish sheer sauce if you don't have wishes here tablespoon or two tablespoons of steak sauce works real good on sauteed finely diced onions or 1/2 teaspoon of salt quarter teaspoon of black pepper and 1 teaspoon granulated garlic if you'd notice I haven't mixed this yet I didn't add an ingredient and mix it and really mix it really important when you're making anything that as a ground meat but for meatballs Salisbury steak or meatloaf and it also goes true for potato salad chicken salad tuna salad you do want to overmix to break down your meat and when you have a raw meat like this what happens is the protein in the fat when you over mix make your meat a little tough and it's not a nice ten feet long so let's go ahead and buy here we're going to mix this just until it's incorporated we're almost there I mixed just a few more times make sure that no bill and bread is dissolved in it really well okay that looks good let's go down bring our pan over and we're going to shake this up I'm gonna say I try to shape this meatloaf into a long loaf in the pan first I'm gonna flip it over onto our seep in here take it just flip it over my brush eat bean so we're going ahead and shave this but what does it maybe about four inches wide and this below for a hero fees about eight people two pounds six to eight people depending on hungry they are hope you have something else on the table as I tell my workers and my students and making meatloaf you want every one of these uh you want to shape perfectly so in the first place the last night everybody gets the same size sliced so we want a nice uniformity to our meatloaf a nice thickness all right looking pretty good there next thing I do is I take my meat though you see some cracks right there what I do bring this glass of water over here we don't want to wet it down too much we just take a little bit put it on top we're to rub this meatloaf so there's a nice and smooth we may have to do a little bit of reshaping athletes rub it down this will help and cracks for me I need a meat loaf if you don't see him ahead of time so wrote them down in there you know try not to get it too wet all right looking pretty good a little bit down this way so I get the thickness the same all the way across a nice uniform meatloaf here we're going to put in a preheated 350 degree oven for 40 to 45 minutes my meatloaf is done a nice color on it right now it's kind of a plain look to it but we're going to have a gravy - in just a minute we have a couple cracks it and that's going to happen got a nice firmness is done on the inside you can if you want to get a quick read thermometer and insert that you want at least 165 that definitely no there's no more pink left inside of there another thing you can do is you'll be taking cut it in half and spread it and look inside if you get any kind of peak at all put it back in there for the amount of time you needed to get all the paint and make sure it's completely done again 4045 minutes depending on your oven is should be done we didn't let this stand for these 10 to 15 minutes let them eat firm back up if not it's going to crumble on us let's go to give that 10 to 15 minutes we'll cut a few pieces put it on a platter and take a look at it went ahead and cut took the presentation piece off of here you see a nice dark brown no red at all good savory you see good juice is still in it we want to go ahead and cut these about 3/4 inch thick slices using a sharp knife a saber cut reveal all finished and done on this presentation plate I got some brown onion gravy right here sentence to the table just like it is before we do that let's take some more brown onion gravy label right across the top and that beautiful let's take a little more parsley presentation presentation presentation and let's take a look at a plated meal we got two slices of our savory or country-style meatloaf with some good browning radio and some fresh mashed potatoes it's a nice bright green fresh steamed broccoli this is chef Dave Bishop cooking teach until next time may God bless