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I'm cooking up something good for y'all.
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We used to do this on our buffet, when we had the buffet,
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about once a week and people loved it, loved it, loved it,
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so I'm gonna make our cheeseburger meatloaf for you.
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And I got company coming in this weekend, so
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I'm kind of thinking ahead too, you know what I mean?
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Before we get started,
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I want to just let y'all know that the next few videos,
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you're gonna see me without any eye makeup.
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I'm not sick, I'm all right,
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but I had a procedure done on my eyes yesterday,
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and I don't wanna chance
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any kind of infection getting in there,
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so they're clean as a whistle,
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and I'm gonna keep 'em that way for a little while.
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So, and I'm so glad I had that procedure.
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what do they call it?
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What do they call it, Eddie?
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- A jet laser. - Laser, yes.
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So, if the doctor recommends y'all need laser treatment,
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'cause my vision's already better.
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All right, so I'm using two pounds of ground beef.
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I've got bell peppers, I've got onions,
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I've got house seasoning,
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I've got cheese, I've got seasoned salt,
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Worcestershire sauce, and a buttery cracker,
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and it's all gonna go in here.
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I don't think this bowl's big enough, Theresa.
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- [Theresa] Oh, imagine.
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Oh, that is a little over.
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I mean, that's probably about two and a quarter at least.
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Two and a quarter what? - Pounds of-
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Am I supposed to just use one, or?
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- [Theresa] No, you're only supposed to use two.
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No, it's just supposed to be two pounds.
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They don't have- (pans clattering)
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Oh, that doesn't matter.
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- [Theresa] You can't find one pound-
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No, that's all right.
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So, I'm using two pounds plus a little more over.
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- I'm gonna use this one so I won't be
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So, first of all, and I had just washed my hands, y'all,
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so, everything's good.
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I'm just gonna kinda,
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kind of break it up like that.
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Sprinkle my bell pepper.
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Yeah, we made a couple of different meatloafs,
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and this was one that people always loved.
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All right, I'm gonna sprinkle it with my house seasoning,
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See how easy this is?
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Worcestershire's not one of my favorite seasonings, y'all,
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but it works in this one.
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All right, and now our breadcrumbs.
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very gently try to mix this up.
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All right, now I'm just gonna
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kind of divide this down the middle.
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And, of course, you have to try to
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Now, you can shape this into as many patties as you want.
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You can do two big ones.
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Looks good, doesn't it?
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Because, you know, the one thing about meatloaf,
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everybody loves meatloaf,
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you know, once you slice meat loaf,
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it gets messy looking.
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So, sometimes it just works out real good
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- [Theresa] Well, and it can also dry out
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once you start cutting it.
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- Once you cut it, yeah. - So with the four,
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"Awesome," Theresa says.
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After this is cooked, we gonna make that cheese sauce
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And the reason I put the bread down is
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I don't like seeing my meatloaf
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sitting in a bunch of grease,
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so the bread absorbs the grease,
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and I can just take a spatula and lift it up.
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It's not so greasy-greasy.
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Okay, so there we go, y'all.
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beautiful little meatloafs.
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Now, and I'm going right by the recipe...
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that, what is this, in my second cookbook, I think?
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should I be making this for...
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I would saute my peppers and onions, you know,
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because it would soften 'em
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and it would just clinging better to the meat.
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All right, so this is gonna go in the oven, what?
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45 minutes to an hour, Theresa?
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I don't think it'll take as long
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to cook 'em since we did 'em into four loafs, so we'll see.
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While our meatloaf is cooking,
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I'm gonna go ahead and make the cheese sauce.
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It's gonna go on top of our meatloaf,
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and I have a can of cream of mushroom soup.
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I think I've been making this as far back
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as when I was in the Best Western,
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my first walk-in restaurant.
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It's crazy, crazy how time flies.
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All right, there's our can of milk,
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and now I'm gonna put in a one
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eight-ounce package of sour cream.
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Plop, plop, fizz, fizz.
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And I'm gonna let this sit back here.
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Don't start it, stove.
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Oops, fixing to cook the bowl of apples.
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some sharp cheddar cheese.
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So, I'm just gonna put that on low.
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Keep my eye on it, and just
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stir it every now and again
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until it gets real hot and our cheeses melt.
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Our little meatloafs are ready.
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I put the bread down there,
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'cause it just soaks up all that grease
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and doesn't get into our meatloafs.
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Now, I'm getting ready to,
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my kids have actually come around me and done this.
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So, as I had told you, this is for company.
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Bubbles and Phil is coming in
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for the weekend, and I can't hardly wait
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for them to get here,
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so this is gonna be one of their meals, y'all.
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should I or shouldn't I?
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Oops, that little piece just kind of broke off right there.
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what did we cook 'em, about 35, 40 minutes?
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- Okay, and I could have cooked them longer, y'all,
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but I did not want to overcook 'em,
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because they'd be going back in the oven
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when I'm ready to serve them.
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Now, here's our cheese sauce.
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And I'm just gonna pour
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our cheese sauce over this.
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Probably not all of it, but just enough to seal it in
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and let it start soaking up those wonderful flavors.
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So, now we'll have plenty of sauce
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- That was like licking a cake beater.
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there you go, so easy.
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And I'm just gonna let that cool off,
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and then I'll put it in the refrigerator,
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and they're going to think I was so smart
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when I already have dinner ready when they get here.
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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
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
