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Best Ever Zesty Meatloaf
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Aug 23, 2023
For products used in our videos click here: https://www.amazon.com/shop/cowboykentrollins Best Ever Zesty Meatloaf Recipe 2 pounds ground beef 3 large eggs 3 tablespoons butter 1 purple onion, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 2 tablespoons minced garlic 1⁄2 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon prepared horseradish 4 teaspoons hot sauce 1⁄2 teaspoon cayenne pepper (optional) Red River Ranch Original (https://kentrollins.com/shop-1/) or Salt and black pepper, to taste 1⁄3 cup milk 1 to 1 1⁄2 cups bread crumbs Honey Hot Sauce (below)
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0:00
Comfort food at its best. A classic, zesty meatloaf. Stick around. I'm fin to show you how to do
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Folks, thank y'all for stopping by the wagon today and oh my God bless. God has blessed us today with a beautiful day in southwest Oklahoma
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Guess what day it is. It is a cowboy classic to me and my family and Shan. It is a zesty meatloaf with a honey
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hot sauce that goes on top. It'll put a kick in you get along and it'll make you go
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The recipe for this video and the conversion to indoor cooking will be listed right there
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below the video so let's get to it because I'm ready to go. To get this going I took
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two pounds of hamburger meat. Three of them cackleberries cracked it in there. Don't use their
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utensil. Use your hands. Just get in there and go to squishing all that up till you get it
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mixed well. We're going to take us some bail peppers. One of each color I don't care if you
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We use red, blue, green. We're going to take a purple onion
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We're going to skin her back there, and we're going to chop it. You want to do it in a skillet or a Dutch oven
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We'll put us some butter in there and let it melt and get good and going. Then we're going to dump in our bell pepper onions
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And right at the last, we're going to go in there and put four coves of garlic that we minced
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with that hash knife. Stir it all, let it, the correct word. What is it? Saute
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Whoa, fancy. We sauteed it till it got tender or translucent, whichever one you want to use
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one you want to use and we're going to start in the rest of this goodness. Four teaspoons
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of hot sauce. Worcestershire sauce about that much. A prepared horse raged. A half a cup of ketchup
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to go in here. We're going to season with our Red River Ranch original seasoning to taste
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but you can use whatever you got there in the kitchen. So let's mix that together really well
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and let it simmer here to all them flavors get to incorporate with each other
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So let's let it cool off a little bit. We're going to add us a third of a cup of cow juice
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And about one to one and a half cups of bread crumbs to get us that good binding consistency And let add enough till it makes a really good thick paste
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Let's combine the two and mix them well together. So if it feels a little wet to you and you think it is
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to you and you think it is. You can always add just a little more breadcrumbs. I'm going to make this today in a 14-inch oven. Now you could divide this up and make you
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two of them little one-pounders maybe. I'm going to make me one whole loaf of meatloaf
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When you cook one of these in the house you might set it on one of them wire racks
2:58
I've used a plate, I've used like some horseshoes, but today I'm using that ever popular
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bumper method called the onion. Yeah, you heard me right. One of them old white onions
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and slice it about that thick, lay your surface in there. We gotta have a foundation for this big honking meatloaf to set on
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We put that in there for one purpose, that is to keep that right off the bottom so that don't burn
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That way I want everything to be able to seep around there, get some air, but also get some heat to circulate around and round
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Here it is, folks. Meatloaf. Folks, we mixed up this sauce, which was ketchup, honey, hot sauce
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little horseradish and what are we gonna do we gonna pour it right on top this big honking meatloaf we are
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just layer it all on there where all that good horse can get all there don't that look good oh my gosh
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get up there stay on the top side undile that dog will hunt let's get it on a fire
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supper is fast approaching we're cooking this on a short trivet loaded up heavy on top
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heavy coals around the outside on the bottom but right pretty close to the edge of that dutch
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oven. Now you could do this without a tribute, just broaden your circle out a little, set that
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on there just using the legs on the oven itself. What we're after today when we're looking at this
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is we started out really hot. We are. We can pull that heat away from there, but I got to get
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that good brown to that hamburger meat, but I got to get it cooked all the way through. So we're
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going to stay with a pretty good amount of heat probably all the way through this until it is good and brown but also done in the middle You seen that meatloaf in there It a big old honking piece of meat it is
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So we may have to add heat to it as we go along, but we'll keep an eye on it and check it
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And if we have to add, you'll be here for it. I want to remember every once in while you've got to rotate
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But we've had a northern blow in while we've been doing this, so we're going to rotate a little more often and keep an eye on it
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Because that wind is fanning them cold. It is putting out some heat
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We're beginning to ash out on that windy side of our little Dutch oven, so I'm
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want to put just a few more coals on that side, that way I can keep that heat pretty even
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and constant. So I pulled it off there
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Yet I noticed it's getting a little dark there on top. So what do we do? Knock a few of them top coals off
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Don't ever be afraid to adjust that heat by either adding or taking away
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You can control it even though it ain't got a knob. Heard me say we was going to start this out on hot
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We did. Now that thing sort of tapers on both ends and gets thicker in the middle
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just like an original loaf. That's what I'm after. I took me a meat thermometer, which I already knew because it's beginning to get firm on both ends
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We're still a little soft in the middle. We're about 1.45 on each end
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We're about a hundred in the middle. So what do I do? Raised it up with a tall trivet now
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We've probably been on about 25 minutes. Targeted the heat in the middle on the bottom, middle on top
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That'll finish us out. You can control heat. You can target heat
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So what that's really doing, folks, is just bull's eye on a complete spot
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I'm trying to get that middle to go ahead and cook through them ends are about done
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So we targeted it right in the middle, precise heat. In the middle of that where it's thickest, top and bottom
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Goodness to the last drop. Goodness to the last drop
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Them onions did their job They kept that meat from burning on the bottom So let give a round of applause to the onion family for sacrificing Yes
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Describe the flavors. That is some good meatloaf. You get that zestiness right there on top with that honey, that hot sauce, and that horseradish
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But then you dig down in there and you get all that flavor that them bell peppers. that them bell peppers, onion, and garlic give it
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Oh my gosh, folks. This is a happy meal. Why don't you tell people the story about the meatlo
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Ever since I know Shan, I spoil her. I love that woman more than anything in life itself
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I do. And when she first come along, she couldn't cook nothing. That was fine with me
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I love to cook and I love to spoil her. Been loading cattle one day
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Come in, got home, smelled the aroma of food in the kitchen
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and I'm thinking somebody must have brought some food by. Yeah. So I go in there in the kitchen and there she is
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my little sweet, hardworking woman, setting it on the table, a meatloaf
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Now, you folks, you know sometimes when your brain kick in gear, but it jumps a cog and then your butt gets to thinking first
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and I said these words, boy, my mama sure made a good meatloaf
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No, you said your mother made the best meatloaf. Okay, I'm glad we clarified that
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Which is not the right thing to say after I just made a meatloaf. But, folks, I took a bite
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I did. And I said, looked up at her and I said, you know what? You ain't fooling me no more
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You know how to cook. Folks, she done made a meatloaf that I claim beat my mothers and who it is good
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You can eat this hot, make you something to go with it, but you know how I like it better than that
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Cold meatloaf sandwich. Oh my gosh, it is good. Well folks, we hope you learn something out here in Mother Nature's Kitchen
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We just thank you so much for taking time out of your busy day and checking out our videos
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From our camp to yours, happy trails, happy cooking. God bless you each and everyone and hit that subscribe button
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