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- Y'all, it is summertime here in Savannah, Georgia.
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The flowers are just going crazy.
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The azaleas are probably about gone
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here in town, aren't they?
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Because they, they really bloomed early this year.
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But if y'all watched the Bonaventure video
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you got to see 'em in in that video
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because Bonaventure is known for
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the beautiful azaleas throughout the whole cemetery.
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I have got a recipe that belongs to my boys, my sons,
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and I think it's just a neat version of meat loaves
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because they like to make theirs in muffin tins.
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You know, it's just easier for their children.
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And it's a simple recipe,
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which is another thing I love about it.
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We're gonna start with onions.
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Now, if you got children that don't like onions
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you can always slip in a onion powder,
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or the dried minced onions,
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and they'll never know.
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Alright, so salt, thyme,
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If for some reason you don't like Dijon,
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you can always do a regular.
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Our chickens are starting to lay eggs again.
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You know, during the winter,
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they just don't like being cold,
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And it was almost like turning on the light switch
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All sudden one morning.
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They realized, "Oh, I'm supposed to be
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"laying eggs for these folks."
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Okay, I'm just gonna beat those a little
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before I add them to the other ingredients.
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Japanese breadcrumbs.
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And I think it just calls for
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like one and a half pounds of ground beef,
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so it's not a whole bunch.
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And we need a teaspoon of Worcestershire sauce.
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That's not very much.
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Worcestershire sauce is not one of
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my favorite things to use,
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but I do love soy sauce.
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Can't miss the garlic, y'all.
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So they tell me to place this firmly
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into the muffin tins,
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and I sprayed 'em real good
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because I don't wanna have
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a chopped up mess when I get through.
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And I don't know if I'm putting maybe too much.
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I don't think I am though.
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'Cause these are gonna shrink, right guys?
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And, they tell me that it makes 12.
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My children were right on the money.
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I was a little heavy handed on some of 'em
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when I first started.
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So I'll just fix that right now.
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Pat those in there good.
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We're gonna put 'em in the oven, 350 for 20 or 25 minutes,
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but I'm gonna go ahead now,
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while those are cooking,
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and I'm gonna make our glaze,
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our sauce that's gonna go on top of 'em.
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Y'all, I screwed up on my children's recipe.
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All the ingredients were up here,
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even the ingredients for the glaze,
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well it all went into the meat loaf.
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So I'm gonna have to make a separate glaze.
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It's three tablespoons of Dijon.
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Makes three. (laughs)
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And then the same amount of ketchup.
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And a teaspoon of Worcestershire.
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Oh, is this a grip bottle?
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Now, that's it for their recipe.
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Well, I make, I make a topping for my meat loaves,
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but it also has brown sugar in it.
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Oh gosh, that's so good.
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That is so good just like that.
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The angel says "Keep it this way."
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The devil says "Add that brown sugar, mama." (laughs)
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When the 20 minutes is up I will brush it with this.
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- [Theresa] The angel won?
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- It ain't over til the fat lady sings.
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(Paula and Theresa laugh)
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That was the 20 minute mark for these.
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I'm just gonna take 'em out,
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and we're gonna brush 'em with the sauce.
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And right now the angel is ahead,
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but the devil, he ain't left the building yet.
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Okay, y'all, so this is what I'm gonna do.
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I'm gonna, the angel is gonna follow the directions.
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Swab that on there good.
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Kind of thick, so to me it's more than just a glaze,
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really like a frosting.
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And this is good just like this.
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Look, I even got my boys' dish towels
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This is in honor of those two sweet boys.
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Now, I got a little bit left. (laughs)
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So, I'm gonna come in here.
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Oh, I put a piece of bread in my brown sugar.
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This will keep it from clumping up.
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So I'm gonna put maybe that much sugar.
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So the devil and angel is compromising.
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We'll just see which way we like it best.
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The devil's onto something. (laughs)
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Okay, so back in the oven it goes
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for 10 more minutes y'all.
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The meat loaf is cool enough for me to handle
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without setting fire to me.
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Okay, that's the original sauce.
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This is the one I added brown sugar to.
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And, to be honest, I think I could have
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added even a little bit more brown sugar.
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So, you can see the one with brown sugar,
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So, I'm gonna cut off a little bite of that.
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Cut off a little bite of that.
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I like it with a touch of sweet.
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But it's not for everybody,
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so you can do was you please.
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But a little sweetness, really good.
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So I appreciate all of my sons' contributions.
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They're sweet, talented boys.
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So thank you boys for sharing this with us.
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Love and best dishes from all of us.
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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 bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
