01:24.5
I measure the inside, okay?
01:26.5
The inside because if the outside is included, it's 8 x 5.
01:33.0
8.5 x 5 if the outside is included.
01:35.5
But the inside, I measure it and then the height is 4 inches.
01:41.5
So I put parchment paper on the inside.
01:45.0
No need to grease because your meatloaf will be oily later.
01:49.0
So that you can easily remove it later.
01:52.0
If for example, there is a part that is toasted or burned.
01:57.0
You can easily remove your meatloaf later on.
02:00.0
So basically, you can make 2 giant meatloaf with this recipe.
02:08.5
We are just 4 in the house, you may divide the recipe by half.
02:14.0
So first, I will chop my favorite Jolly Mushrooms
02:19.0
that has addition of deliciousness and substance.
02:22.0
So there it is, right?
02:23.0
Your meatloaf will be healthier when you put this Jolly Mushrooms.
02:28.0
So I'm going to open 2 cans.
02:31.0
I love the easy open can.
02:40.0
And I will just remove the liquid.
02:42.5
This will also add a nice texture.
02:50.5
That's why I will make it chunks, I won't slice it.
02:55.5
So let's just chop this.
03:01.5
Coarsely, you may also use sliced Jolly Mushrooms.
03:06.5
But when I was developing this recipe,
03:09.5
I prefer this whole that I will chop it coarsely like that, right?
03:14.5
So that when you slice the meatloaf, oh my!
03:18.5
It's very festive, you can really see the chunks inside.
03:23.5
You may also put it whole, right?
03:26.5
Because you will also slice it.
03:28.5
So I'll leave some that is whole.
03:34.5
So there, just like that.
03:37.5
And then I will put that on my mixing bowl.
03:44.5
And let's put the rest of the ingredients.
03:50.5
This is really hard.
03:52.5
I don't know if my hands are big or the gloves are small.
03:58.5
So I'm going to put my meat.
04:01.5
I have here ground pork.
04:04.5
I will combine the beef and pork.
04:07.5
I like the flavor of the beef and I also like the fat content of the pork.
04:15.5
So that's 1 kilo, you may halve your recipe.
04:23.5
If you're gonna put a lot.
04:25.5
But because this meatloaf, you may freeze it.
04:28.5
So that you won't be stressed when you cook until the new year, right?
04:36.5
Until your midnight, it's just inside the freezer.
04:42.5
You just slice it and then let's put the other ingredients.
04:46.5
I have here my onions.
04:50.5
And this is oyster sauce.
05:04.5
Time for that fancy taste.
05:07.5
You may also use rosemary.
05:12.5
Garlic powder or granulated garlic.
05:16.5
If you don't enjoy using the garlic powder or the dried garlic,
05:21.5
you can always put fresh.
05:23.5
You just grate it.
05:25.5
And this is salt.
05:29.5
I'm sure, why do they put curry powder on that?
05:32.5
This will help remove any taste that is on your pork or beef.
05:39.5
And what is the secret of my meatloaf?
05:42.5
This one, I learned it from the Japanese, right?
05:47.5
It really made the difference when I was developing the recipe.
05:54.5
It's really different.
05:55.5
Because there are some meatloaves, right?
05:58.5
You may notice that it's like dry.
06:01.5
It's like it's getting dry.
06:04.5
I have learned that by using fresh breadcrumbs,
06:10.5
your meatloaf or whatever you will cook will be more moist.
06:16.5
So for this meatloaf, I need around 3 cups of fresh breadcrumbs.
06:23.5
So it's just easy.
06:25.5
So here, I'll show you how to make it.
06:28.5
Your white bread, tasty bread.
06:32.5
If you have Esaimada that is a bit soggy,
06:35.5
you don't put ice,
06:38.5
you just put it on your food processor.
06:40.5
There it is, right?
06:41.5
Until it becomes breadcrumbs.
06:43.5
It's super duper fancy, right?
06:47.5
So I will put 3 cups.
06:51.5
So there, 3 cups of breadcrumbs and then I'm going to pour in 2 cups of fresh milk.
07:01.5
It's really fresh.
07:02.5
We want freshness, right?
07:05.5
Because you are fresh, that's why the breadcrumbs that you will use should also be fresh.
07:11.5
And then you just mix it with love.
07:14.5
Okay, we mix it with love.
07:17.5
The milk is not only there to moisten the breadcrumbs but also the enzymes.
07:25.5
It will soften your meatloaf more.
07:31.5
So just like that.
07:35.5
It's already thoroughly mixed.
07:38.5
You may divide it between your two pans.
07:42.5
What I'm going to do, I will let it rest for 10 minutes first.
07:47.5
So that the breadcrumbs that we put would really mellow together.
07:54.0
It's already okay.
07:55.0
Do not overmix it because you will squeeze the moisture coming from the ground meat that you put.
08:04.0
Don't worry, the breadcrumbs will be your binder there.
08:08.5
Okay, so I will let it rest.
08:10.0
Oh my gosh! The struggle is real.
08:12.5
You will let it rest.
08:16.0
It needs to rest and I will make the sauce for the top.
08:20.0
Okay, it's been 10 minutes and I am letting my meatloaf, my mixture rest.
08:26.5
And I will make the sauce, the one to put on the top.
08:30.5
And this is also the delicious sauce that your customers or clients would like.
08:38.0
That has additional flavor, okay?
08:41.5
So I have here tomato ketchup, good tomato ketchup.
08:47.5
Mustard, just the plain mustard.
08:50.5
You can also use Dijon mustard but you will feel that it's a bit spicy.
08:57.5
But no problem on what trip you put it.
09:01.0
This is just brown sugar for added sweetness.
09:07.5
And paprika powder for that nice smoky flavor.
09:13.5
You just mix it like this.
09:20.5
And then, I will divide my meatloaf batter between my two loaf pans.
09:32.0
So there, you just put it there.
09:34.0
Well of course, you can always use the disposable loaf pans if you like.
09:56.5
Especially if it's for sale.
09:58.5
Because this is for family, so I want it to be ultimately fancy.
10:03.5
I'll show you later on how to make it fancy on your Noche Buena.
10:08.5
The way you toast your Noche Buena.
10:11.5
Those who can see it will be shocked.
10:15.0
Oh! How did he do that?
10:20.5
I'll show you later.
10:24.0
So there, it needs to be even.
10:27.5
And then using a small angled spatula, you just press it like that.
10:48.0
And it's not yet finished.
10:50.0
You get a wet towel.
10:57.5
That's why you're making noise on that.
11:01.5
That's why you're shaking your table.
11:05.0
It's to make sure that it's compressed.
11:08.0
So that there's no space on the inside.
11:11.0
These are the little things that if you miss.
11:15.5
When you slice your meatloaf, sometimes it would be broken
11:19.0
because there's a space on the middle, okay?
11:23.0
So don't miss these things and don't miss the wrong person.
11:31.0
Especially this Christmas, right?
11:33.5
Don't miss the wrong person anymore, right?
11:40.5
The things that shouldn't be missed.
11:44.5
Oh! It's too much.
11:45.5
It splashed on my meatloaf.
11:50.5
You get this, the sauce.
12:04.0
Then just spread it out like that.
12:07.0
This will not only add flavor and color to your meatloaf.
12:11.0
This sauce will also serve as protection
12:15.0
so that your meatloaf won't dry easily during the baking process.
12:20.5
Because we're gonna bake this already.
12:22.5
I have a ready oven for around 350° F oven
12:30.5
for around 1 hour to 1 hour and 20 minutes.
12:35.5
That's how long we're gonna bake it.
12:37.0
And then you let it rest for a while.
12:39.0
Let it rest for 2 to 3 hours before slicing.
12:43.0
That's why I already cook one meatloaf this morning.
12:47.5
So I will set it on fire.
12:51.5
So my oven is 170° C or when it's Fahrenheit around 350° F.
13:00.5
I set it for 1 hour and 20 minutes.
13:04.5
I will set this on fire, it's heavy.
13:07.5
Come on, let's set it on fire here.
13:11.0
Okay, let's set it on fire.
13:20.5
Okay, see you later.
13:23.5
So as mentioned, I made one earlier and this is it.
13:28.5
You can see it, right?
13:32.5
Let's put it there.
13:34.5
Because when it's still hot, you won't be able to remove it easily.
13:40.5
It will be crushed.
13:42.5
You will really let it cool for about 2-
13:48.5
Let it cool for about 1 to 2 hours.
13:57.5
And you may also refrigerate it.
14:01.5
Actually, some people just eat it cold.
14:04.5
It's like the ones that you put inside the bread, the terrines.
14:10.0
It's like that, it's fancy.
14:12.5
We are not that fancy but today, we are gonna be fancy because I'll show you how to dress it.
14:23.5
So I made a sauce here and the sauce that I made is a bit pale
14:30.0
because I put a lot of mustard so I will put more ketchup.
14:35.0
And to make it extra special, I'm going to put a splash of good maple syrup.
14:45.5
A good maple syrup, maple syrup is really thin.
14:49.5
The thick one is pancake syrup and it's not pure.
14:55.5
We want pure that's why we are gonna put this.
15:00.0
Maple syrup is just like a holiday, like Christmas.
15:03.5
That's why I love adding it.
15:09.0
A little bit more.
15:15.0
So you may put this on top, additional.
15:24.5
For that added festive feel.
15:28.0
And this is what I'm telling you that if you want to be fancy, let's dress it.
15:35.0
So that your Noche Buena table would be full.
15:41.0
I have here alfalfa sprouts or you can also use micro greens.
15:47.0
You just put it around your silverware.
15:53.5
My silverware is beautiful.
15:56.0
I bought this from the store of my dearest friend on My Happy Home.
16:01.5
It's so fancy, right?
16:13.5
Because we want it festive, right?
16:17.5
Let's admit it, we like doing things like this.
16:21.0
When it's Christmas, when it's holidays.
16:23.0
Because these are the things that we rarely do on a daily basis.
16:30.5
Because you're gonna be fancy when it's like that.
16:33.5
And then more Jolly Mushrooms.
16:43.0
And I have here Maraschino Cherries with stem.
16:47.5
Oh! My Maraschino Cherries is also Jolly, right?
16:51.0
It's bongacious, right?
17:00.0
We should be competitive when it comes to what you're gonna put on the table, right?
17:05.5
So that your Noche Buena would be full.
17:09.0
This is not expensive, okay?
17:12.5
How much parsley?
17:13.5
So this cherries, you display it.
17:16.5
You remove it, you also use it on the fruit salad, right?
17:22.5
And then I have here dried cranberries.
17:25.5
You can always use raisins.
17:43.5
You can put dried mangoes.
17:48.0
And then when you take a picture, you remove it already, right?
17:52.0
You use it on the fruit cake.
18:00.0
It's also a poster.
18:01.5
You can just post that it's nicely prepared and then you remove it.
18:05.5
So there it is, right?
18:07.5
Isn't it super duper fancy?
18:10.0
So there's yours.
18:13.0
Christmas Meatloaf that you're gonna put on your Noche Buena.
18:17.5
Wait, the bottom is hot.
18:19.0
On your Noche Buena table.
18:21.5
What else can make it fancy?
18:24.0
On the top, you put cranberries on it.
18:30.5
So that it's really Christmas.
18:35.0
Because as a general rule, those are our garnish.
18:41.0
It needs to be edible.
18:43.0
The one that can be eaten as well.
18:47.5
You can't put a Christmas ball on it.
18:50.5
But of course, no one will pick it for you.
18:57.5
Okay, let's taste our meatloaf.
19:01.0
Christmas Meatloaf.
19:12.5
So there it is, right?
19:13.0
You can also put a bit of that on your plate.
19:17.0
So that it has a real look of our garnish on it.
19:24.0
But to be honest, even if it's meatloaf, rice is already delicious.
19:29.0
Then additional sauce only if you want.
19:36.0
But let's taste the meatloaf first.
19:40.5
Even my spoon is gold, right?
19:54.5
And its taste, you know the taste is very neutral.
19:58.5
No one is overpowering it.
20:00.5
No one is overpowering the flavor.
20:05.0
Now with the sauce.
20:27.5
Super duper good.
20:29.5
The taste is already Christmas.
20:31.5
So what are you waiting for?
20:33.5
Make yours already, this Christmas Meatloaf.
20:37.5
And have a jolly Christmas.
20:40.5
I'm going to see you all soon.
