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I am gonna share with y'all my Aunt Peggy's meatloaf recipe.
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And now she, Aunt Peggy,
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did not saute off her peppers and her onions.
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So, I do like to do that.
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(vegetables sizzling)
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because this is what I'm tryin' to work on
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for the restaurant, y'all, here at the Lady and Son's,
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not Paula Dean's Family Kitchen recipes.
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But meatloaf, to me, everybody loves meatloaf
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and it's so good and so all-American.
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But when you slice it, it gets ugly,
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you know, it can get messy.
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So this is what I'm workin' on, y'all.
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and bought some of these little three-by-five loaf pans.
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So I'm gonna make individual meatloafs in these,
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so you'll get your own loaf.
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It won't be all sliced up and crumbled off,
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you will get the whole loaf on your plate,
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at the Lady and Son's.
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And I think people are gonna love it,
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or at least, I hope they will.
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It'll still be our good old homemade meatloaf recipe.
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I've got one pound of meatloaf, I've got my oatmeal.
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Now, the ketchup, this is for the top, right?
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- Yes, ma'am. - Okay.
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- A little off to the side-
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- [Paula] That's a great idea.
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- So you don't use it.
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'Cause we know sometimes-
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- You get a little- - Sometimes,
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I'll get carried away and just go, go, go, go, go.
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- [Theresa] And the next thing I know, it's gone.
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- Alright, so I'm gonna work my oatmeal in there.
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And Aunt Peggy's recipe
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calls for an eight-ounce can of diced tomatoes.
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So this is a 14-ounce can,
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so I'm just gonna use half of them.
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I can't remember what she calls for in the way of spices.
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Theresa, salt or anything like that, does she-
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- [Theresa] I guess I should give you a recipe, huh?
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- Well, ya know, I think I know the recipes until-
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- Honestly, it's just salt and pepper.
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- Okay, that's kinda what I figured.
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So I'll use house seasoning.
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And where did I put it?
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- [Theresa] Oh, I put it... Sorry.
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- Where you put it? - There you go.
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- Okay, that goes in this drawer over here.
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- [Theresa] I was kicking it out for one of our other ones.
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And you wanna just cook these
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until they're kinda transparent.
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(vegetables sizzling)
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I can't stand it when things try to get away from me.
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They're fightin' a losin' battle.
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Well, maybe not on that one. (laughing)
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Okay, I am gonna cut that off and let it cool for a second.
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I think I'm gonna get in here with my hands,
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and I just washed 'em.
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this is the way to get a meatloaf mixed up properly.
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They're still real hot.
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Alright, so I'm gonna go ahead and mix up our topping.
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Where'd our topping stuff go?
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Oh, there it is. (laughing)
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She's trickin' me, y'all! (laughing)
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- [Theresa] I moved it out the way.
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- I know, you did. (laughing)
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Alright, this is the topping
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that I'm gonna put on top of our meatloaf.
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- I'm gonna move this outta the way for-
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- Okay, can I just have that spoon, please?
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for the simmering. - Alright.
4:34
What is it, a tablespoon of mustard?
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- So this just really adds so much flavor to that meatloaf,
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along with some mashed potatoes and collard greens.
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(mustard bottle thudding)
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That took some work. (laughing)
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But that looks about like a tablespoon.
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Pretty good, pretty good.
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Okay, I think this has cooled off enough.
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But I do like usin' the cracked pepper in this.
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I decided to add just a scosche more salt
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because the house seasoning is salt, pepper, garlic powder,
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and it's supposed to have onion powder in it.
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So it's not like a lotta salt, so I'm kickin' that up
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with just a little bit of my sea salt, my kosher salt.
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Okay, so we washed the pans.
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Thank you, thank you.
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Now, I think I'm gonna spray 'em.
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I can't remember last time when I was testin'.
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My hands don't wanna hold on to nothin'.
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Just gonna give 'em a light spray on the bottom.
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Now, when I tested this out before,
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I said I'm gonna do it two ways.
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I'm gonna put the topping on the bottom of the pan
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and then put the meatloaf on top of it.
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So I did two that way, and the other two, I did it on top
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just like you would if you were cookin' in a regular oven.
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So I actually liked it better on top,
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so that's the way I'm gonna do it.
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And we have to remember, this is one serving, one meatloaf.
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I wish I had a scale.
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In fact, if we decide to do 'em this way at the restaurant,
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we're gonna have to have a scale, ya know?
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And see, I just like the shape of that.
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So we had some tomatoes left,
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ya know, from our 14-ounce can.
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So I didn't do this before, but I'm just gonna take...
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Ya know, I hate to waste anything,
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so I'm just gonna put a little dollop of that on it.
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And then, I'm gonna cover it with our magical sauce
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that makes it so good.
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since these are smaller than a normal big size,
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would you still bake these at 375-
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- No. - Or would you go to 350?
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- I'd bake 'em at 350.
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how long I cooked them for the other day, maybe 25 minutes,
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I mean, it wasn't a gracious long time.
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- [Theresa] You could prep these,
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and like if your husband, like mine, takes food to work-
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you could make these and bake 'em off as you need 'em.
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- Yes, he could take it to work, put it in the microwave-
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- [Theresa] And heat it back up again?
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- And heat it back up.
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- [Theresa] Mix in mashed potatoes.
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- [Theresa] And he'd be be happy camper.
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- Take him two slices of white bread and some mayonnaise,
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and have a meatloaf sandwich.
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- Mm-hmm. - Nothin' no better.
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Alright, so what y'all thinkin'?
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- Yum. - What are y'all thinkin'?
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So, in the oven they go.
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And let's start out that 20 or 25 minutes, Theresa, on 350.
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And like I said, you can make them,
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put them in the freezer just like this-
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- [Theresa] Should they go on a pan, or no?
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- Yeah, I did, I put 'em on a pan, a sheet pan.
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you could put these in the freezer just like that,
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take 'em out, thaw 'em, cook 'em.
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- I mean, that's amazing.
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- Thank you, thank you, thank you.
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Once in a while, I'll come up with a good idea. (laughing)
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- [Theresa] She's come up with a lot.
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- What do you think about the many one-servin' meatloafs?
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you really don't even have to buy these pans
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because you can just mold 'em.
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Alright, well, here's a test.
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I'm gonna take a bite outta somebody's. (laughing)
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I'll take a bite outta Aunt Peggy's, she won't notice.
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Theresa, come taste this, please.
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- [Theresa] Oh, I have no problem with that.
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Here, I'll give ya a spoon so you-
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- It's hard to be a taste tester.
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- I know it is a tough life, but somebody's got to do it.
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- Exactly. (Paula laughing)
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- Delicious, isn't it?
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Tastes like mama's meatloaf.
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- Finish that other bite.
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- Don't worry. (Paula laughing)
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I was tryin' to do a princess bite.
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- You know, this is just an all-American dish, isn't it?
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- It's just perfect, and it's perfect size.
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All-American is apple pie.
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Hope y'all enjoy it.
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Love and best dishes to each and every one of ya.
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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.
