0:00
- It's crazy y'all. One of America's
0:05
favorite dishes is a meatloaf.
0:09
Men love meatloaf, as well as the the ladies.
0:14
And the children, the children like meatloaf.
0:17
So I'm fixing to make,
0:20
What I think is a wonderful, wonderful meatloaf.
0:23
And I'm going to start y'all
0:24
with a few pieces of bread
0:27
and I'm just going to tuck these down in my loaf pan.
0:31
So that can soak up any fat that will come out
0:35
of the actual meatloaf.
0:40
So just stuff that down in there, just like that.
0:44
And when I get everything mixed up,
0:46
I'll just lay it right there on top of that bread.
0:52
My son Jamie said, "Brooke, his wife,
0:55
makes the best meatloaf ever."
0:57
And I said, "Better than mine?"
0:59
He said, "Yes ma'am, better than yours." (laughs)
1:02
But I think she makes her something like this.
1:05
But I'm starting out with a
1:06
one and a half pound of ground beef.
1:09
And you can see how pretty this is.
1:11
And, Angie, look I'm going to use my fork.
1:16
My food blending fork that Angie sent me.
1:23
Oh, I like it. I like it.
1:27
All right, I'm going to add one cup of bread crumbs,
1:32
and these are really, and truly fresh bread crumbs.
1:40
I'm going to put in one small to medium diced onion.
1:48
Theresa, you make this so easy.
1:50
Y'all don't have to stand up here and watch me struggling.
1:55
Chopping and all that stuff.
1:57
I'm going to put in one and a half teaspoons of salt,
2:01
and a half a teaspoon of pepper.
2:05
I have one egg beaten
2:08
that I'm going to put in.
2:18
And then I'm going to add
2:21
a half a cup of tomato sauce.
2:29
Pumpkin's in here begging Eddie.
2:34
She heard me say meatloaf, didn't you?
2:42
So I'm going to mix this up with my bad shoulder. (laughs)
2:46
Our restaurant is at Paula Deen's Family Kitchen.
2:52
We have the best meatloaf in those restaurants.
2:56
It's just out of this world.
2:59
- [Eddie] Yes, it is. - The meatloaf.
3:00
Oh, with the fried onions on top.
3:05
So, if you're near Myrtle Beach South Carolina,
3:09
Pigeon Forge, Tennessee,
3:11
Nashville, Tennessee,
3:21
Because it is delicious.
3:23
You going to think your feet
3:24
are under your mama's table
3:26
or at least your grandma's table.
3:34
or what y'all? (laughs) - You're right.
3:37
- [Paula] Everybody is in another world
3:39
apparently around here.
3:40
- [Eddie] Yeah. I think it's the heat.
3:41
The first-- - You think it's the heat?
3:42
- [Eddie] Ah it's the first couple days of,
3:44
you know we've had such a nice spring.
3:48
- [Paula] We did for a couple of days. Didn't we?
3:52
Look how pretty this meat loaf is.
3:55
Just fit perfectly in there.
3:57
Now, I am going to make our sauce,
4:00
but I'm going to wash my hands first.
4:03
Okay now, for our sauce on top,
4:10
mix one and a half cans of our tomato sauce.
4:15
And you'll remember that we put a half,
4:21
a half of a can of tomato sauce into our meatloaf.
4:30
You said this has gotten a lot of five stars.
4:32
- [Theresa] Yes ma'am. - So people like it.
4:34
- [Theresa] Yes, this is one of our
4:35
top, top recipes. - Great!
4:37
That's great. I'm so glad to share it.
4:39
All right. I'm going to use three tablespoons
4:50
two tablespoons of Worcestershire sauce,
4:57
two tablespoons of Dijon mustard.
5:03
Aren't these little things handy, right here?
5:06
- [Theresa] The Dollar store!
5:07
- [Paula] I'm telling you, you know,
5:08
a bunch of good stuff in that Dollar Store.
5:22
And that's three tablespoons of brown sugar.
5:28
Now, if this happens to be too thick,
5:30
you can always add some water to it,
5:33
but I think ours is perfect.
5:48
So, we are just going to pour this
5:59
about every 15 minutes
6:02
we're going to go in and we are going to
6:06
just dip that sauce up and keep it,
6:09
keep that meatloaf moist.
6:16
And then we're going to,
6:21
we're going to cook this for about an hour.
6:29
See, I don't think that's too thick at all.
6:36
Oh my gosh! It's going to be so good.
6:40
Oh, am I dripping? - Yeah.
6:44
The fat middle of the meat loaf.
6:48
I was dripping Eddie.
6:52
- [Theresa] We know how you feel about waste.
6:55
- Well, the counter's clean.
7:06
So like I said, about
7:08
every 15 minutes. - [Theresa] I'll get that.
7:10
I'll put in the oven.
7:12
- [Eddie] I'd put that in a - Thank you.
7:13
- [Eddie] cookie sheet. - I am.
7:16
(Paula and Eddie laughing)
7:21
So for one hour, 350 degrees,
7:25
and I'll set it for 15 minutes so I can go baste it.
7:31
It's going to be delicious.
7:34
All right. I'm basting this every 15 minutes.
7:39
(background conversation)
7:41
And it just looks delicious, y'all.
7:45
I'm going to pull it out here so I can see it.
7:47
(background conversation continues)
7:50
Look at that wonderful sauce.
7:53
Eddie, doesn't that look delicious?
7:58
(background conversation)
8:05
(background conversation)
8:14
Look at that meatloaf, y'all.
8:17
And see there's the bread
8:24
any of the fat that would've cooked out of the hamburger.
8:34
Looks pretty good, doesn't it?
8:39
I let this rest for maybe 10 minutes.
9:00
I have had my family come back in and
9:04
and fork them up some of that bread
9:07
and it is good. (laughs)
9:09
But then it kind of defeats the purpose.
9:25
This is so, so good, y'all.
9:29
It's got a lot of flavor going on.
9:37
this would be perfect,
9:38
maybe on top of some mashed potatoes.
9:46
And you can see the sauce just kept getting thicker.
9:55
So you could have added
9:59
a little bit of water to it but,
10:02
and you know what, maybe just
10:03
not even use the bread next time.
10:14
See where you just slip that right off that bread.
10:18
So you have a meatloaf that's not greasy,
10:24
but you're still juicy.
10:32
Michael Groover and I love us a meatloaf sandwich
10:35
on fresh white bread with mayonnaise.
10:49
I'm going put it right on there,
10:52
until I'm ready to serve dinner.
10:58
Who doesn't love a meatloaf?
