$170 vs $18 Meatloaf: Pro Chef & Home Cook Swap Ingredients

It is that time to grind my meat.

[imitating cheering]

I don't know why.

Game show.

Hi, my name is Fatima.

I'm a professional chef,

and these are my hundred and $170 meatloaf ingredients.

Hi, I'm Lorenzo, I'm a home cook,

and these are my $18 meatloaf ingredients.

Have fun with Lorenzo.

Okay. [chuckles]

Okay, I could work with this.

Oh, I, God.

I thought that was an animal.

I was planning on making an herby chicken meatloaf

with crispy chicken skin, apricot chutney,

and duchess potatoes.

I had an organic pasture-raised chicken

that I was planning on using the whole bird for.

You are a chicken.

[Fatima] I had Yukon gold potatoes.

We've got potatoes.

[Fatima] That I was gonna add eggs, cream, and butter too

to make very fancy duchess potatoes.

I actually forgot we were making meatloaf.

[Fatima] All served with fresh herbs.

What are you?

And a lovely homemade chutney made with apricots

Am I eating apricots as I cook?

[Fatima] and tamarind. Tamarind?

I've never seen it like this.

As far as meatloaf goes this one is gonna be killer.

With Lorenzo's recipe, I have ingredients you can find

in your pantry or your grocery store.

These might be on the simpler side,

but a little bit of technique

we're gonna take them to the next level.

If I had to guess, this must be $20.

[cash register rings] I was very close.

If I were to guess how much all this costs,

I would say 175.

[cash register rings] We're off to a good start.

So this is Chef Fatima's recipe book.

What have you got in store for me today?

Herby chicken meatloaf with crispy chicken skin,

apricot tamarind chutney, and duchess potatoes.

Let's turn this chicken abracadabra

into some chicken meatloaf.

Lorenzo, I sent you a whole bird

and you're gonna use every piece of it.

So the first step, we're gonna take off the skin.

I'm going in.

[Fatima] Use your kitchen shears

to remove it from the body.

Start snipping right between the breast plate

and then start to peel apart the skin.

Get it as whole and intact as possible.

Oh, I feel oddly rude. [chuckles]

You're gonna place it on a rack

instead of a sheet tray,

and you're gonna place it in the oven

to bake and dehydrate for as long as you can,

so that when you eventually fry it

it's gonna get nice and crispy.

[Lorenzo] I'm separating the meat from the bones.

But you don't have to be precious about it

'cause everything's gonna go

through the meat grinder anyway.

You're gonna pass all that meat through the meat grinder.

Okie dokie.

But make sure that your chicken

and all the grinder parts are nice and cold,

so that the fat doesn't melt and start to stick.

[Lorenzo] Okay, yes.

Success.

Lorenzo's gonna be making a pretty basic turkey meatloaf

with a side of mashed potatoes,

but I'm not gonna be doing that.

I'm gonna be making a mini caramelized onion turkey meatloaf

with potatoes rosti and a pan sauce.

So first, I'm gonna be making caramelized onions.

I'm gonna add my oil a couple of tablespoons.

I love yellow onions.

It's a nice neutral, versatile onion

that can go into any recipe.

I'm gonna let this cook for about 12 to 15 minutes.

I'm looking for a nice golden brown color

and where the onions have really softened.

I can't get this down in there.

[grinder whirring]

This is ridiculous.

It's like a snake trying to eat a rabbit.

Just minimal effort is all you need.

My onions are caramelized,

and I'm gonna add the ketchup and the Worcestershire.

I love ketchup.

It's one of my favorite condiments

and Worcestershire is just really versatile.

It adds an umami funk salt to everything you add it to.

I'm gonna transfer to this bowl and allow it to cool

before I add it to my meat, and that's it.

Pretty simple, but it's gonna make

a huge difference in the meatloaf.

Okay, we'll save that

for some chicken nuggets on Thursday.

Ground chicken, easy as pie.

[Lorenzo laughs]

So next, for your stock.

Gelatinous chicken stock

In a large pot, you're gonna add your bones

and your basic mirepoix,

and your celery, and carrots.

I love apple cider vinegar.

Apples cider vinegar is gonna help

get all of that collagen out of the bones.

It's gonna contribute to a nice, thick, dark colored stock.

Once they get all of your stock ingredients in the pot,

cover it with just a couple of inches of water.

[Lorenzo] Okay, that looks about right.

Once the stock comes up to a boil,

you wanna bring it down to a simmer

and cook it for at least a couple of hours

until the liquid is halved and nice and concentrated.

I need to strain this.

Eesh, chihuahua.

Ay, caramba.

Look at that liquid gold.

[Fatima] Pour it into a shallow container

to chill completely.

I'm gonna put this in the refrigerator

and it's gonna turn into gelatinous stock.

Now it's time to start making my meatloaf mixture.

I'm gonna add the turkey to the bowl,

the whole grain mustard, about two tablespoons.

My nutmeg just for some earthiness.

Panko breadcrumbs.

I have my fixins for my meatloaf.

I love bread.

Just tear some pieces.

Okie doke.

So I believe I'm gonna mix this little bit of milk in here

to make it kind of a paste.

I guess this is just like breadcrumbs, right?

My ground chicken.

[Both] Two eggs.

And then next I'm gonna add my caramelized onion mixture.

This is gonna add a lot of texture, some moisture.

It's gonna add a lot of really great flavor

A generous amount of salt and pepper.

I love scallions.

Ooh, cilantro.

And then parsley, the boot.

Fresh garlic.

And another one of my favorites, ginger.

I'm gonna kinda fold everything together.

The parsley is gonna add just a bright green

herbaceous element to the meatloaf,

and then I'm gonna combine.

I wanna make sure not to overwork the mixture.

That's gonna create the mixture

to get a little gummy and gluey and tough.

Gelatinous stock.

Wow, look at that.

I'm gonna put it through the strainer,

so I can incorporate it in easier.

And little bits of it all the way

through that meatloaf mixture, it's gonna be tasty.

The gelatinous stock is a really nice trick

to make your meatloaf juicy, and add a lot of flavor,

and prevent it from drying out in the oven.

Before I mix it up, I'm gonna put some salt and pepper.

This smells fantastic.

It is time to make the loaf part of my meatloaf.

Plop.

[Fatima] He's not gonna be using a loaf pan.

He's gonna be shaping it like a loaf on a sheet tray.

It's gonna allow for maximum surface area

in the 350 degree oven,

allowing you to get nice crispy edges.

My meatloaf mixture is looking good

and now it's time to shape it.

Instead of making that big meatloaf,

I'm gonna make these cute little mini meatloaves.

I'm gonna grease the pan first just with some neutral oil.

This'll prevent them from sticking.

And I'm gonna fill them to the very top,

so you get a nice dome while they're baking.

I like using a scoop.

You could always eyeball them,

but the scoop gives you consistency.

I'm gonna put them in the oven at 375

to bake for about 20 minutes.

They should be a little bit golden brown and slightly firm.

Bye, meatloaves.

So I am making Chef Fatima's duchess potatoes.

Which are very fancy potatoes that get piped and baked,

and turn out beautifully.

I love this.

Quit slipping.

Okay.

I am going to just kind of quarter you.

It's just as easy to work with when they're chopped up.

Next, scallions.

Next, it's the tiniest garlic I've ever seen in my life.

I'm just gonna roughly mince this sucker.

I am ready to make me some duchess potatoes.

I got Russet potatoes from Lorenzo.

He was planning on making a mashed potato.

I'm gonna be making a potato rosti,

which is a fancier version of hash browns.

I like starting my potatoes in cold water.

I'm gonna season them very well with salt.

[Lorenzo] All right, over here I'm gonna make

an aromatic cream sauce.

I've got my garlic that I minced up.

Scallions.

Ooh, it already smells good.

The reason I left the skin on

is it prevents water from seeping into the potato.

So when you start to grate them,

they're still gonna hold that integrity

when you're shredding them making for a nice pancake.

So I'm gonna turn this off.

It's about good.

It's sauteed enough, and then I'm gonna add my cream.

Let's just let the cream heat through.

I'm gonna use a paring knife to peel these.

The peel should come right off,

so I don't really need a peeler.

I'm gonna shred them through the widest setting

of a box grater.

I'm gonna season them with salt.

Potatoes can use a good amount of salt, so don't be scared.

All right, my Yukon potatoes have been boiled.

I'm gonna make 'em into small little pieces

using this funny little contraption, which is really cool.

They make sure that your potatoes

are nice and smooth and creamy.

I am gonna add my aromatics.

Always season your food, peoples.

Egg yolk, one at a time though.

Get in there.

I'm kind of gonna paint it in.

You know what, you deserve a friend.

And last one.

I think we're good.

I don't wanna over overdo it.

I'm going to use a good amount of butter.

Let that melt and get a little bit foamy

before I add my potatoes

I'm gonna use a silicone spatula to make a flat pancake.

This is gonna take about 10 minutes.

I'm looking for a nice crispy golden brown.

Surprise surprise.

I'm gonna put it in a piping bag.

Have I ever done this before?

No.

But I do know this little trick

where you put the bag on a cup

just so I can fill it easier.

The one tip I have for piping potatoes

is not to fill your piping bag too much.

Otherwise, you're just not gonna have any control

over the potatoes.

All right, well, that looks good so far.

[Lorenzo laughs]

I did it.

My potato rosti has started to get color on the edges,

which means that the bottom side

is very nice and golden brown.

This should come right out, and then I'm gonna flip it,

and then slide the pancake back into the pan.

That way both sides will be nice and golden brown.

This butter will help get the bottom side nice

and crispy now.

And this is gonna cook now on from the second side

for another 10 minutes and until golden brown and crispy.

I'm doing it, I think.

This is fun.

I think they're cute.

Now, I get to brush a little bit with butter.

Okay, these look great.

I am gonna put this in an oven at 425 for about 15 minutes.

It's been another 10 minutes on my second side.

So this is my potato rosti all ready to go.

All right, my chicken skins

have been drying in the oven for a bit

and now I get to fry them.

My oil is at about 375.

Fry your chicken skin in batches until crispy and bubbly.

Kind of like a chicharon.

[Lorenzo] Oh, chihuahua.

It is like a chicharon.

For this meatloaf, I'm gonna do onions a second way.

The first one was a caramelized ones

that I added to the meat loaf mixture.

This one is gonna be julienned and fried

for a crispy garnish for my plate.

Mandolines are dangerous,

so make sure to protect your fingers.

And if you start to get uncomfortable

with how small your onion is and your hand is slipping,

just give up.

Turning this on to low, medium low.

Just enough oil to cover the onions.

I like starting my onions in cold oil to fry them.

It reduces the chance of them burning.

We're looking for a nice, even golden brown.

Probably would take about 20 minutes.

Couple more.

Get in there and do your thing.

More.

Here are my crispy fried chicken skins.

So the onions are nice and golden brown.

They're at the perfect point to pull them out.

I'm gonna season my onions slightly

and here are my crispy fried onions.

I am about to make apricot chutney.

I guess it's my replacement for ketchup.

Typically, meatloaf has a sweetened sour sauce

that goes on top of it, whether it be ketchup or barbecue.

This is my sauce that adds that element to it.

The apricot's gonna be nice and sweet,

and the tamarinds gonna be nice and sour.

So tamarind comes in a couple of different forms.

I like the brick form.

It sometimes has seeds in it,

but it's a nice concentrated form of tamarind.

I am gonna kind of steep that block

of tamarind with boiling water.

Next, I am going to simmer my apricots.

My apricots are boiling.

I'm gonna turn down the heat and cover it.

Let it simmer for like 30 minutes or so.

So my mini meatloaves are out of the oven,

but they're still a little bit blonde on the bottom

and around the sides.

So I'm gonna sear them in the pan

to get them brown everywhere.

I reserve some of my onion oil from frying before.

It's nice and infused and aromatic.

I'm gonna take my meatloaf and put it bottom side down.

I'm gonna fry them briefly on each side just for some color.

So my brick of tamarind

has been soaking for about 15 minutes.

Once a tamarind is nice and soft,

you can use your hands to get rid of the seeds.

Hard, hard, yucky.

You don't want that.

Caramelization equals flavor.

So adding this color is just gonna mean

that there's gonna be more depths in your dish.

Gorgeous.

My apricots have been simmering for about a half hour.

I'm just gonna strain 'em out.

Apricots are looking good.

I'm gonna move on to the tamarind.

[Fatima] It should be pliable,

so that when you go to strain it,

you can pass it through a strainer.

The smell is really pleasant.

It's very earthy.

Ready to make some chutney, folks.

Now I'm making my pan sauce.

I had a little bit of oil

from searing the meatloaf in the pan.

Added some butter, and I'm gonna add some minced garlic.

I want this to get aromatic and slightly brown.

I'm gonna use some water just to deglaze and loosen.

Deglazing means to remove anything

that's stuck to the pan while you were searing.

It's just gonna add flavor.

I'm just gonna add a splash of cream.

The cream is gonna add a rich texture

and some thickness to the sauce.

Season slightly.

I'm gonna add some Worcestershire, just a few drops.

And I reserved some parsley before.

Meatloaf is not a very colorful dish,

so this green's gonna help.

Okay, this is the chutney part.

Let's get these apricots in here.

Onions and all this magic tamarind.

It shouldn't be smooth, so I'm not gonna blend it very long.

[blender whirring]

That's it.

Need some sweetness.

Definitely need salt and pepper.

I love it. Delicious.

And with that, we're ready to plate.

It is plating time.

Look at this chicken meatloaf.

We deserve two pieces.

So a couple potatoes, duchess potatoes.

So potatoes rosti first.

It's nice and crispy in one big piece.

I'm gonna grab one of my meatloaves.

Looking nice and juicy, it's got nice color.

It's gonna go right on the rosti.

My apricot tamarind chutney.

You know what, I'm gonna do a little across thing.

Beautiful fried chicken skin.

It looks like a dragon.

I'm gonna top with my pant sauce.

A nice spoon full should be more than enough.

Finishing with my crispy onions

for that texture and extra bump of flavor.

I don't mind the stems of cilantro.

And this is my take on Chef Fatima's meatloaf recipe.

And here's my mini caramelized onion turkey meatloaf

with potato rosti and my pan sauce.

I can't wait to see what she did

with my ingredients, but.

[Fatima giggles]

[Lorenzo chuckles]

Hi, chef.

Hello. Oh my gosh.

It's such a pleasure.

I'm excited.

Thank you for being here.

Whoa.

[Lorenzo] Wow. That's amazing.

You made that outta my stuff.

You made it outta mine.

Well, you had 35,000 things, I mean

I love your little animal,

and it kind of looks like a dragon.

It is a dragon. [chuckles]

[Fatima] It's got its wings.

But tell me, tell me what did you do here?

[Fatima] I made potatoes rosti.

Rosti? Rosti, R-O-S-T-I.

I've never heard of that before.

Yeah. What pancake,

potato pancake kind of, right?

Kind of, but you cook it twice.

Your little florets, by the way, are gorgeous.

[Lorenzo] Oh my goodness. I approve.

So would you like to try mine first?

Yes, please.

Mm-hmm.

[Lorenzo] That's delicious.

That is delicious.

So many different textures,

first of all. Mm-hmm.

So I did the onions two ways.

Uh-huh.

One of them was the crispy on top,

but then one of them was caramelized.

[Lorenzo] Okay.

And then I added Worcestershire and the ketchup to it.

You want to attempt to try mine?

I know you nailed it, so let's try it.

I'm gonna end with the crispy,

but I need this beautiful potato

Oh my God.

and I need this little chutney.

Wow, you, you already did it.

My goodness, here we go.

I just couldn't wait. Mm-hmm.

What am I waiting for?

Mm.

That is like, that is next level.

Mm.

That chutney

That chicken.

It lights up everything, doesn't it?

Mm-hmm. Oh, wait a minute.

That's not fair.

Crispy chicken.

So what was the hardest part for you?

Yes. [laughs] All of it?

Have you ground meat before? [Lorenzo laughs]

How's that?

It was a pleasure. Were you sweating?

[Lorenzo laughs]

My shoulders hurt. Oh no.

I think you nailed all the little elements.

You got my tray.

You know exactly what to do, and it's a job well done.

That means a lot to me, honestly.

And maybe I'll try to take it easy on you for next time.

Sure, you will.