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- God has blessed me every day of my life.
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And let me share with you why I feel that way.
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Because I'm sitting here with my aunt Peggy.
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Those of y'all that know my story,
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know that she's been my biggest cheerleader
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and my mentor for the last 30 or 35 years.
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Like I said, she really
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on days I didn't think I could go anymore,
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she would get in her car and drive over here to Savannah
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and get in the kitchen and stay with me a couple of weeks
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to just help me get over that little roadblock
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that I had that was the devil was trying to stop me.
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And so I have to tell y'all something.
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We are gonna celebrate this beautiful woman's
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95th birthday tomorrow.
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Can you believe that she's 95?
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So once again, I feel blessed. 'Cause you know what?
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I got her blood running through my veins.
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Since Aunt Peggy's here today,
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we're gonna go into the kitchen
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and we're gonna make her meatloaf.
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Her meatloaf, Aunt Peggy's meatloaf has five stars.
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And I hear it so often
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that that's everybody's favorite menu recipe.
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So we gonna go in the kitchen
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and make your meatloaf in honor of you and your birthday.
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- Thank you. - So I hope y'all enjoy,
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you got to try this meatloaf 'cause it's good.
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I asked her a while ago, y'all,
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"Do you remember exactly what you put in your meatloaf?"
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I think her response was, "Hell no."
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But you know, she'd have
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to just get in there and do it, I think.
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And then she would remember it.
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But it's real basic, real, real basic.
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It's onions, bell pepper, naturally softened pepper,
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and Aunt Peggy always put oatmeal in hers,
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sometimes we just don't have everything
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that we need in our kitchen, do we Peggy?
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And we have to learn how to improvise.
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So I think that I've been making
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too many oatmeal cookies, y'all,
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'cause I'm out in the pantry and I have no oatmeal.
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But that is all right 'cause we gonna do something else.
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- I'll be waiting and watching. I'm watching and waiting.
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- Okay, well we gonna start with your pound of ground beef.
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- Okay. That's beautiful. - It's pretty, isn't it?
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And we're gonna come in with our bell pepper.
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And I do love bell pepper in our meatloaf.
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I love bell pepper in baked beans.
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I think it just adds a lot of flavor.
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Okay, I'm not gonna ask you to mix anything.
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I don't want you to get dirty.
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- Okay. - I don't want you
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to get your hands all messed up.
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You think that needs some more onion?
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Better answer quick. - Yes.
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I was gonna say whatever you wanna do with it.
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All right. Now I'm gonna add the egg.
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You know the thing about meatloaf is
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the only way you can figure out if you've got it right
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as far as seasonings is just break off a little piece
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and fry it up in a pan real quick.
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Like, 'cause I'm not tasting that raw meat, you know?
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All right, so let's see.
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And you always added one can,
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one small can of tomato paste.
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And this is one of those things that, you know,
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I just have to get in with my hands.
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A spoon just won't do.
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All right, so I told you
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I didn't have oatmeal
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and I'm gonna use a half a cup
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You know, we really can find ways to substitute.
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And the oatmeal is just
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an added ingredient that we make sure it sticks together.
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Uh-oh, I meant to add salt and pepper
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Or house seasoning, you know,
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whichever one you want to use.
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I wanna go a teaspoon of salt
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or maybe like a teaspoon and a half,
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You know, Michael likes lots of pepper in his food.
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And if memory serves me correctly, you did too.
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- And now we just gonna put it in our little pan.
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All right, so now I'm going to make
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the topping for our meatloaf.
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How much ketchup? A third of a cup.
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That looks like about a third.
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And it calls for Dijon mustard.
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Do you remember using Dijon or regular?
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And we're going to do two tablespoons of brown sugar
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kind of packed like that.
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And I, you know what, I've always used a yellow mustard,
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so I think I'm gonna, I'm 'fraid the Dijon will give it...
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- [Peggy] I know. I would use just a little thing.
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- That's what I'm thinking too.
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So that might have got confused in the translation,
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you know, of the recipe.
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'Cause that does happen.
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You have to watch it, and one tablespoon of mustard.
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That looks like a tablespoon doesn't it?
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- [Peggy] This looks pretty coloring right-
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- Isn't that pretty? - Yes. Do that.
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- Yes, I love for my food
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to have colors, you know,
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'cause I've always said we eat it first with our eyes.
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So we're gonna put this in the oven
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and we gonna cook it for 45 minutes.
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45 minutes to an hour.
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Lemme just want it nice and firm.
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And this topping just makes it to me.
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You got that little bit of sweet
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and a little bit of tart with a mustard.
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So it's going in the oven
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and I'm gonna get every bit of that topping.
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My friends out there know that
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I'm a waste not, want not girl.
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And that was taught to me by my grandmas.
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45 minutes to an hour we gonna have Aunt Peggy's meatloaf.
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And there's nothing better than a meatloaf sandwich.
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- I know. And I'm so proud.
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- With soft white bread,
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Our meatloaf is ready.
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(indistinct) beautiful.
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We gonna have these with our meatloaf
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and I'm gonna cook a pot of rice.
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Oh my gosh, and it's gonna be so good.
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And I may make cornbread or biscuits, whichever hits us.
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- Uh-huh. I can't wait.
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- You think these are lady peas
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- [Eddie] I think these might be white acre, maybe.
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- [Paula] I think maybe so too, Eddie.
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- [Eddie] These are the ones I like.
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- Yes. From Davis Produce.
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So would y'all mind if I threw a little okra in that?
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- You could. Not a whole lot, but...
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- Yeah, just a little bit. Just a little bit.
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Well, I want y'all to see our meatloaf
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and I'm gonna be totally and completely honest with you.
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We should have gone to the store and gotten the oatmeal
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because oatmeal puffs up
8:53
- Panko breadcrumbs, they don't puff up.
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They absorb some of the moisture.
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So this is a little softer than I would like it.
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So I actually should've pick off a half a cup of oatmeal,
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and I used a half a cup of panko.
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I probably could've used twice that amount of panko
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to offset not having oatmeal.
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But this is beautiful.
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And you think I could get one little bite
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without anybody knowing?
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- [Peggy] I wish you would.
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Get it for you and tell me all about it.
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- Okay, I'll tell you.
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Tastes like Aunt Peggy's meatloaf
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and looks I can just fix that right back up,
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Nobody knows but y'all.
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So I do want y'all to try this recipe
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and go right by her recipe.
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And until next time...
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- Do good. Follow the recipe.
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And until next time, Aunt Peggy and I,
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along with Eddie and the whole team,
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we send you love and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
10:14
and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
