Most People Are Making Meatloaf Wrong! Try These Old TEXAS FARM Tricks

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Go look up the meatloaf recipe that the biggest bread crumb company in this country puts on its own website. One pound of lean beef, a full cup of their dry crumbs, two eggs, and the words "mix well." That's four mistakes in one recipe, written by the folks who sell the crumbs. And it's why so many meatloaves come out dry, rubbery, and drowned in ketchup. My daddy Roy fed a shipping crew of twelve men in October of 1963 with two meatloaves, eight pounds of meat between them. The platter came back empty, and not one man touched the ketchup bottle. I was twenty-one, and I'd set it out myself. I'm Earl Hargrove. Eighty-four, Gonzales County, Texas. Forty years cooking for fifteen men at a time, out of one pot. In this one: - THE MEAT: why 93% lean turns a loaf to sawdust, and what the 1980 dietary guidelines did to the meat case. - DRY CRUMBS: they take juice out instead of putting it in, and the two-slice fix that holds it in. - THE ONION: why raw chunks crack your slices. - ONE EGG: the glue, and why two to a pound makes a loaf that bounces. - THE MIXING: the sticky protein that turns meatloaf into sausage, and why a mixer is the worst tool in the kitchen for it. - THE HEAT: when the glaze goes on and the only number that counts. - THE REST: where half the crumbly meatloaves in this country come from. - The eighth piece, Roy's: THE TASTE PATTY, two minutes in a skillet that tells you what the bowl never will. The bowl will lie to you. The skillet won't. Safety, said plainly in the video: ground beef goes to 160°F in the middle, and turkey or chicken goes to 165°F. Never taste the raw mix. Cook the little patty all the way through first. That's not a preference, that's safety. What did your daddy put in his meatloaf that mine never did? Tell me his name and what county he cooked in. I read every one.