Live long and cook.
31
Dec 12

53 Responses to “Meatloaf 2013”

  1. tonya cinnamon Says:

    This looks soooo yummy , I have never made it crock pot style but will be trying now :D

  2. Andrew Says:

    Brilliant – Love the hybrid there… Slapweight? Shakechop? This looks delicious, I’ll have to make it in a week or two and see how it goes. Please update more often, I love your work!

  3. Canahedo Says:

    Looking forward to Meatloaf 2033. Keep it up. :P

  4. Nee Says:

    There’s no right or wrong way to cook, the different techniques existing are tools, not holy stuff, just tools.

    I love your comics Tyler, I’m not one to follow a recipe, but they sure are cute and entertaining ^.^

  5. jordan Says:

    Let’s say, hypothetically, that I lack a crockpot. Any substitution recommendations?

  6. Sior Says:

    I’ve never made a meatloaf in the slow cooker. My recipe for the oven is MUCH different, but that’s the wonder of meatloaf: No one set recipe. Will have to give this one a go sometime. Another great recipe, another great comic!

  7. Tony Says:

    Looks good, different from how I usually make it, but still. I have one question though, I don’t own a slow cooker, nor do I currently have funds to buy one (thank you holidays…), so how long would I use a regular oven for and at what temperature? The same as I would for any other loaf I’d assume? thanks in advance.

  8. Panda-s1 Says:

    a new recepie every year? ugh, it’s probably gonna be the same meatloaf again with an ingredient update… (wish I could make this on such short notice, lol….)

  9. WindblownRebel Says:

    I think it’d be really cool if you challenged yourself to make a recipe that’s 10 ingredients or less, that can be whipped up in 15-20 minutes. Most of your (awesome) recipes either take 30 minutes-ish, or take around 6-7+ hours. I mean, I could totally go Google “5 minute recipes,” but you bring a new twist to recipes that encourage me to actually use the specified ingredients and go by the directions. Keep it up!

  10. Sean Says:

    As far as temperature goes in a regular oven, I’d go for 325 – 350 degrees F.

    It’s going to cook much more quickly, however, taking around about an hour or so. Use a thermometer, if you have one, until the middle’s at 155 degrees.

  11. Ohheyitsurrn Says:

    Crock Pot? I’ve never had it this way. But I think I’m going to like this. Thanks for being amazing and Happy New Year!

  12. Markues Says:

    I just made this in the oven. I split the loaf into 2 pyrex dishes. Cooked it at 350 degrees for 1.5 hours covered with foil, then put the glaze on each and cooked them for another 15 minutes uncovered. Came out beautifully.

  13. Robert Says:

    Just dropped my stab at this in the crock pot about 5 minutes ago and the house is already beginning to smell amazing. Keep ‘em coming Tyler, your recipes are great! Can’t wait to get my mits on the cookbook.

  14. Jimstick Says:

    Making this tonight in my oven as I don’t have a crock yet. Think I will follow Markues’ suggestion of 350 for 1.5 hours and see where that takes me.

    Also garlic is missing from Full Shopping List section. ಥ_ಥ

  15. Norman Says:

    That last panel feels Calvin & Hobbes influenced. I enjoyed it.

  16. Mello Says:

    wat if i dont have a slow cooker? what’s the alternative?

  17. urapns66 Says:

    Just made it last night and everyone loved it! not as good as grandmas but what could be? lol really good eats though always love your recipes!
    also wasn’t hard at all the hardest thing was chopping the onions lol (never realize how much you love them till you start chopping them up)

  18. Flor Argentina Says:

    This made my day! Lots of love from Argentina!!!

  19. Lyric Says:

    Props for the Fallout 3 reference in panel 4.

  20. Scott Ree Says:

    Nice update!

  21. Cooking Comically « German Beauty Sabine Says:

    [...] Meatloaf 2013 [...]

  22. chris Says:

    I love how your laser gun is the laser pistol from Fallout!!!!!

  23. Andrew Says:

    This is the greatest site

  24. Kieran Says:

    One addition I would suggest; beef chorizo. Its an amazing addition to meatloaf.

  25. ApocalypticCritic Says:

    Here’s a variation: put bacon on top. That’s how my momma makes meatloaf.

  26. Jake Says:

    I couldn’t fit the 1.5lb loaf in my crock pot (due to owning a crock pot from the 1980′s), so I had to resort to quickly reading through the comments section to find a resolution. Luckily, Markues had commented about using a pyrex dish covered in tin foil. Worked like a charm at 350° for 1.5 hours covered in tin foil, uncovered for the last 15 minutes after glazing the loaf. Never thought I’d get to use the sentence “glazing the loaf.” Nice.

  27. C.J. Says:

    Great recipe! Cooking it right now. I switched the red pepper for a yellow pepper and added a small jalapeno into the dicing process. Smells great will comment later on taste.

  28. Lance Says:

    Thanks for the excellent meatloaf recipe! I’d been wanting to make a meatloaf recently, not to mention I’d been looking for a reason to buy a crock pot. Bingo. I mixed everything up & started cooking the meatloaf at lunchtime today. Then when I walked in the door from work tonight, I was greeted by an aroma so heavenly that it made me weak in the knees. It was the most savory & moist meatloaf I’ve ever had. Thank you again :-)

  29. B-girl Says:

    Meatloaf is a personal thing; there is no wrong recipe for meatloaf as long as it contains meat, some sort of binding agent to loaf it, and some sort of seasonings to make it taste different than just meat & binding agent. I like my choice of seasonings, but I may try your cooking method since I love slow cookers.

  30. journalischick Says:

    [...] Oh, and you know when life is hard when you cut yourself with a cooking knife while dicing red peppers for meatloaf (wonderful recipe for it here — check it out!). [...]

  31. Cal Says:

    Ew, I recognize the Wal-Mart brand milk. Everything my neighbors own is ‘Great Value’, and it certainly shows in their day to day lives…

  32. FuManLu Says:

    i just wanted to take some time to tell you how much you rock!! it has taken all my self control to NOT curse about your awesomeness. i have done a good job. you are terriffffffic! i laugh while cooking in my kitchen because of you. thank you for all you do, and please don’t leave us. :)

  33. Christina Says:

    Making this now X3

    It smells so good lol

  34. Savontae Says:

    Wow! I just made this recipe and since it was the first time I’ve ever made meatloaf, my mom was skeptical but it’s delicious! I had to use my oven since my slow cooker isn’t big enough but still, it tastes amazing! This is the first recipe of yours that I’ve tried and I can’t wait to try everything else on here!

  35. Simon Says:

    Question:

    Do i just leave the loaf in the slow cooker? Will i need to cover it with a lid or just leave it and go?

  36. Taylor Says:

    Really awesome. I had to make some minor substitutes….still good and easy to make.

  37. Ellf Says:

    I just made it… made my own bread crumbs using cornbread croutons, and it turned out awesome. Didn’t quite stick together as well as it should have, but it was amazing.

  38. FlikeFilms Says:

    Your Maple Bacon recipe made Christmas morning AWESOME morning. So I have been determined to make all of your recipes. I just threw this in my slow cooker and it already smells amazing. I have nothing critical to say, it seems like a kick-butt recipe. The only difference is I used Heinz ketchup. Mostly because Heinz is the best :) (I’m from Pittsburgh). Thanks so much for the awesome recipes!

  39. Shelley Says:

    just whacked mine in the oven… smells and looks delicious. Trying your way first, rather than mixing it up a little by adding other stuff. thanks for another spectacular recipe!

  40. Ray Says:

    Man, I started with the cheesecake, then tried the bolognese sauce and lasagna, all of which have turned out amazing. I want to try this one, but I’m curious, If I turn it on before work in the morning and it shifts to “warm” after the 5 hours if I get home @ about hour 12 (long work days) and glaze it, toss it back to low for another 30 minutes, will it be really dry or overcooked?

  41. Amanda Says:

    Made this for my husband, now I’m quadrupling the recipe to make dinner for every MP on gate duty here at Fort Stewart tonight! I switch out half the beef for Jimmy Dean Sage Sausage, and use Pepperidge Farm stuffing mix instead of breadcrumbs and it comes out so tender…. BEST MEATLOAF EVER! So much better than the log-o-beef I grew up having to choke down!

  42. Seth Says:

    I’m not a big fan of meatloaf, which is odd because I love meat above all other things. This meatloaf did not make me a believer. It’s a little meh, but better than most I’ve had. It might be improved with some cummin mixed into the meat. The glaze, on the other hand, is A-M-A-Z-I-N-G! I loved the glaze so much I decided to make a BBQ sauce based on it. And it turned out amazing as well. You, sir, are an inspiration.

  43. goodlookincook Says:

    Nice way to start the year! Be careful on those disc things, there dangerous. Great site!!

  44. Traci Says:

    Cook today for the family – it is a hit! Not your usual meatloaf, or as Amanda nicely put – log-o-beef. The cayenne and chili powder give it a nice kick. Going to add a tad bit more salt next time though. Glaze is very yummy.

  45. Chris Says:

    Love it, best meatloaf I’ve ever tried, love your work, you must keep the recipes coming!!!!

  46. Ryan Says:

    I’ve been eating this the whole week, and finally got down to my last serving today. Ran out of the glaze already, so I decided to put some Thai Sriracha sauce on it instead (ie Shark Brand, not the green plastic capped kinds). Jesus Christ, it was amazing.

  47. Paul Says:

    I’ve only recently discovered Meatloaf (being from the UK it’s not a standard dish) and I love the versatility of it – I love to had a bit of grated cheese about 10 – 20 minutes towards the end on top of the glaze with a some copped spring onions (scallions) or even some finely chopped Jalapeño for a bit of a kick

  48. Silka Says:

    I’ve got this in my crockpot right now, approaching the final stretch. It smells AMAZING. (Tweaks: I used ground turkey in place of beef, green bell pepper in place of red, a bit more onion, and a packet of Spicy Veggie Scrambled Oats [savory instant oatmeal] in place of the breadcrumbs.) Will update with how it was. XD

  49. Silka Says:

    Update: It was as good as everybody said it was. I am DEFINITELY doing that again. :D

  50. Cooking Comically Archive | Gags Area Says:

    […] http://www.cookingcomically.com/?page_id=533 […]

  51. Liam Says:

    Do you guys put any water/etc. in the crockpot with the loaf’o’meat? I was taught never to turn it on dry. Can anyone provide some guidance?

  52. Six Says:

    Missing bacon on top, but looks great!

  53. aaron Says:

    make a text copy so i can copy & paste. :)

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