Alton Brown Makes His Good Eats Meatloaf
Alton Brown, host of the popular cooking show “Good Eats,” is known for his unique approach to cooking that focuses on the science behind the dishes. In this episode, he shares his recipe for a delicious meatloaf that is sure to become a family favorite. Follow along to learn how to create the perfect meatloaf with Alton’s tips and tricks.
– 1 tablespoon vegetable oil
– 1 cup finely chopped onion
– 1/2 cup finely chopped carrot
– 1/2 cup finely chopped celery
– 1 teaspoon kosher salt
– 2 cloves garlic, minced
– 2 pounds ground beef
– 1 cup breadcrumbs
– 2 large eggs
– 1/2 cup ketchup
– 1/4 cup chopped parsley leaves
– 1 teaspoon dried thyme
– 1 teaspoon ground black pepper
– 1/4 cup Dijon mustard
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
1. Preheat the oven to 325°F.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion, carrot, celery, and salt and sauté until the vegetables are softened, about 10 minutes. Add the garlic and sauté for another minute.
3. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, ketchup, parsley, thyme, and pepper. Add the cooked vegetables and mix until all ingredients are evenly distributed.
4. Transfer the meat mixture to a loaf pan and smooth the top.
5. In a small bowl, whisk together the Dijon mustard, brown sugar, and apple cider vinegar. Spread the mixture over the top of the meatloaf.
6. Bake the meatloaf for 1 1/2 hours, or until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing and serving.
– Alton Brown is known for his scientific approach to cooking, and his meatloaf recipe is no exception.
– Sautéed vegetables are added to ground beef, breadcrumbs, eggs, ketchup, and herbs for a flavorful meat mixture.
– A simple glaze of Dijon mustard, brown sugar, and apple cider vinegar is spread over the top of the meatloaf before baking.
– The meatloaf is cooked to an internal temperature of 160°F and rested for 10 minutes before slicing and serving.