Easy and Elegant: Mini Meatloaves, Poupon Potatoes, Basalmic Peaches, and More!

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• Hello and welcome to our program today. If you could only see what goes on behind the cameras one day, we’re gonna turn the cameras around. If you could see what my kitchen elves are carrying on about today, words cannot describe it. Let me just say that. But anyway, we’re so glad you drove by today. And this book is my one of my most precious possessions because it’s God’s word and a daily diet of this some portion of this every morning keeps me fit spiritually. And if you it’s just like in the natural, if you don’t eat good things every day, then you’re physically you’d suffer for it. But when you take a portion of this every day and you take it to you and you apply it to your life, it will do wonders for you, changes your out look every morning, it makes the day start a little brighter. And you’re reminded sometimes through the day when you’re having a problem or struggle or you just feel, oh God, am I gonna make it? And he will quicken that word that maybe you’ve just read that morning. One of my favorite verses is in Hebrews 13:8 that says, “Jesus Christ is the same yesterday and today and forever, he is my savior, he is my friend and he never ever changes.” I’ve had friends that I thought, boy, we’re gonna be friends forever. And whatever happens a bridge in our relationship causes I don’t see them for a long time. Maybe they move away because there’s a lot of change. One thing that’s constant. The knowledge that Jesus Christ will never change. He loves you no matter what’s going on, no matter who you are, what you’ve done, he loves you. And what he longs for most is a relationship with you. “Jesus Christ the same yesterday, today and forever. His love is constant.” Hebrews 13:8 says that. Today we’re making a quick meatloaf dinner for you and your family. And we’ll be right back after the hint.
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• This is a funny firm today I’m telling you someday, all right, the first thing we’re gonna make is a, how you want to make meatloaves sometime for your family. And it has to bake an hour and a half and you just don’t have that time. Well, today I’m gonna show you how to make it and you can cook it and bake it in about 30 to 35 minutes. You could have a meatloaf for your family. Okay? First of all, it’s gonna be a meatloaf that has a gravy, and we’re starting with the gravy because it has to cook a little while. So we have just smelled it some butter in our skillet. We’re gonna add some minced, finally, chopped or minced onion, and turn it down just a little bit. And we’re gonna put some mushrooms, pure mushrooms don’t put it in you don’t have to, but these are drained mushrooms. And these are just good, oh boy. These are gonna just brown up a little bit. We’re getting those started and we want them to saute. We don’t want the onion to burn, but we sure want those mushrooms to saute and just get some brown color on them. I tell you as always, if you put onion in a butter, the smell is indescribable, indescribably delicious as they say. All right, so we’re gonna let that cook. I want that to go to high and to bring the heat down just a little bit so go slowly. And while that’s happening, we have… This is the meatloaf mix. Now you can use your own, but this is a quick and easy, but I just want to show you. We’ve about a pound and a half of lean ground beef. We’re gonna put a third of a cup, chopped onion, some green pepper, about a third of a cup. Okay. And one cup of oatmeal. You say in a meatloaf? Oh yeah, that’s good, that’s fiber. That’s good for you. All right two slices of white bread that we have just roughly broken to pieces and you can make them small. You can make a little bit larger, whatever. Just put those in there too. All right. And in order to soften the oatmeal, give it some moisture we have between a third and a half a cup, whatever you think it’s something that you’re gonna probably make a decision. I wouldn’t put it all in hold a little bit out. Okay. Now we’re gonna do some salt and pepper. We have the course kosher salt in here that we’re grinding because it burst the flavor. We love that. And freshly ground pepper, which is nothing to compare with that. And just again, it’s worth the time and the effort. They’re not expensive. These pepper mills, they’re not expensive. So it’s worth the investment just to get that for you and your family. All right, now we’re going to add some… And this is great. This is Mrs. Dash seasoning. Learned to use this when my mother could not have salt anymore, because she was on a restricted diet. This has everything in it and no salt. Salt-free is a great tool if you’re on a restricted diet. All right. Tablespoon of Dijon mustard, we don’t wanna use that one let’s use this one. Dijon just brings a flavor. Oh, yum. If you’ve never used a Dijon, try picking up a jar of that. Paul won’t I mean, he even asks for it when he gets a sandwich in a restaurant. You have the Dijon mustard, and they usually do, it’s amazing. All right. So we have that and we have some ketchup and I’m gonna put some inside, but I’m also gonna put some on the top. I’m just gonna put something like that. Let me see how we’re doing over here with the… They’re doing good. Okay. Mushrooms and the onions are coming along. Very good. Now, I’m gonna put some gloves on here. No, I’m not coloring my hair, but it looks like it huh? And no Mike could not saving these from when I did color my hair. I didn’t save them and bring them today to do this and just get in there and you know what? Just mix this meatloaf. Paul’s favorite. One of his favorite meals is in baked meatloaf, but he likes it that day that I make it but he really likes it the next day, because he puts the meatless slices of meatloaf on a couple of pieces of bread and he puts ketchup or Dijon mustard on it. And then he loves it that way. When he worked on a job where I had to pack a lunch, Oh my goodness, he was always, well, you think you’ll be making any of those meatloaves soon? So I got to the point where I’d make a whole lot of them at one time, put them in the freezer and bring them out and throw them down and he’d have them for his lunch. I have a friend that buys 20 pound of ground meat at a time, makes them all into meatloaves and then just pack them in her freezer. If you go to the trouble of getting all the stuff, why not take advantage of the fact that, we’re almost cutting the onion. So I’ll just go ahead and make a bunch while I’m at it. Okay. And collect any that may have jumped out of the pan. Now these are muffin tins, and all you do is spray them with some Pam. You can use the big ones or for the kids the little ones. All you do is take the meat and you’re gonna pack it into the tin. Just like so. These will cook in about 30 to 35 minutes. Bake in the oven, 30 to 35 minutes they’ll pop right out and the gravy that we’re making here will be poured on top and I’ll tell you what, this is such a great easy way to make meatloaf when you’re in a hurry. When you don’t have an hour and a half to wait for it to bake and trust me, it tastes just like the baked meatloaf. It gets that nice crust on it ’cause that’s the part that I like. I like the part that sticks to the bottom of the pan. That crusty part.
• [Audience] Crispy.
• Yes. Crispy. That’s right. Mike. That’s where the flavor goes to. Okay. So there’s some small ones. Now for the bigger appetites, we can do these nice big ones. Now they might take a little longer, but you don’t have to fill them clear the top. Okay. So that’s what we’re gonna do. We’re just gonna make our meatloaves just like that. And you know what? These are kind of cute when you put them out to serve, they really look nice on a plate, especially when you’re putting that wonderful gravy on top that we’re making. And this makes a lot. This could be one of those things that you make you say, oh my goodness, Arlene. I would never use that much or make that many. Well, how about making them, popping them in the freezer for a day when you really need something quick and you can pull them out now. Put this in a 350 degree oven and let them bake until when you… How you test for your meatloaf. Just check and make sure that the juices are clear and they’re not like bloody. okay. We’re going to pop these in the oven. 350 degrees. You might want to check the smaller ones ahead of the others because they won’t take as long to cook. Okay, there we go. Now let me see here. Okay. This is looking really good. Now what we’re going to do here is we’re just going to add one jar of rich mushroom gravy. And this is going to be what we’re gonna put on top. Look great. On top of our mushroom individual mushroom and onion beef meatloaves. We’re gonna take a break. When we come back, we’ve got a whole lot more to our dinner. Stay with us, we’ll be right back. We’re preparing a quick meatloaf dinner with little tiny not tiny but smaller individual meatloaves already in the oven. Now we need a potato to go with that. And we’re gonna make potatoes Poupon because we really like that flavor. All right, we’re gonna a couple of tablespoons of olive oil go into our bowl. And this is what we’re gonna do with this and just make a coating about a clove of garlic, maybe more to your taste what you like. This is about five tablespoons of Poupon mustard. And you say, oh, I never liked mustard well, you know what? I never did either, but this tastes good. I love it. When you put it in something like potatoes or put it on that and you add other seasonings to it, this would be some Italian seasoning. Okay. And we’re just gonna mix that around, blend it up a little bit here. Like, so now we add this is six red potatoes and so we’ve cut them in chunks like that. If you had those new little tiny baby reds, that’d be perfect for this don’t even cut them. You don’t have to just like so, you wanna spray a cookie sheet with some Pam just to make sure that they don’t stick. ‘Cause I don’t think they will, but just wanna make sure that they don’t, ah, these are gonna be great. These are gonna be tasty ’cause we’re gonna to bake them at 425 for about 35 to 40 minutes. Okay. And we just spread them out single layer like so, you get all the goodies out of here. Don’t leave anything in the bottom. Now mama says that somebody bite, you left in that bowl. Oh, I really miss her I’ll tell you, she was a great lady, you’d have loved her. Anybody that ever met her, they loved her. You couldn’t help. It couldn’t help herself, she was one of those kinds of people that she walked into the room and she’d walk into your heart. She was just great. Okay. Now that I have mustard on my arm, I’m gonna wipe that off first. And then we’re going the oven 425 that’s a high oven. So you’re gonna want to remember that. That would be this oven down here. I’ll tell you that’s a great thing. If you’re thinking about redoing your kitchen, invest in two ovens, it’s worth it. Look at our wow That gravy looks awesome. Yum, yum. Just the way you want it. That’s gonna go over our individual meatloaf’s wonderful. Now this is a great accompaniment. Something really different. I found this recipe and I thought, ah, we’re trying it, why not? This is a love for bread. A 20 ounce loaf of bread, white bread. And it’s broken up into crumbs kinda like you do for stuffing. This is called Corn Balls for lack of a more elaborate, fancy name. And then we’re gonna take a can of cream style, corn this out here. And we’re gonna put that right in there, combine everything in a bowl. That’s what I like about dishes that don’t take a lot of fuss and you’re not playing with them. And who has the time to do that? We just don’t have time to do that anymore. And then we take three eggs and we’re gonna crack those right in there. Remember, the egg it’s purpose, it enriches, but it also binds together and that’s what we need this to do because we’re gonna make individual little balls for, to put on the sheet. Now we need some celery, diced celery. Actually, you’re making stuffing here if you realize, if you think about it and also some diced onion, about a half, a cup of each and some melted butter, this would be four tablespoons of melted butter. Let’s see, do our salt and pepper. And I’m trying to be cautious with the salt because so many people are restricted. It’s better to not put as much you let them put it on to table and when you serve it, if they want more. Okay. The parsley flakes you could be added to this. Okay. And basically what we’re gonna do, Linda, could you find me some parsley flakes? My kitchen knows, forgotten a Parson flakes and I think it adds to this we could use that. So I know Linda that you don’t mind, right? No. While she’s doing that, I’m gonna get another pair of gloves because I need them for, well, maybe I won’t get another pair of gloves. Forget that. We’ll do it the old fashioned way with our hands. Okay. And we’re just gonna get in there, mix it up. Does this remind you of stuffing? I mean, basically that’s what this is. Okay. If you don’t have it. That’s all right, Linda, not to worry. What that can accord in there just makes it so moist. It’s wonderful. And all we’re doing with these now and again, the eggs are in there to hold the whole stuffing together. Like, so, and thank you. Did you want to help me open that off? Here, Mike please, my hands are a little goofy here. This is just home you get to see this, we don’t stop the tape and say, oh, we made a booboo. No, we let you see because you know what? This is the way stuff happens at home. Right? Absolutely. All right. Now we’re gonna make these into a balls individual ones and just take them like so about like that and put them on the cookie sheet that’s been sprayed with Pam. All right. Just like that. Now, before we put these in the oven, we’re gonna some melted butter over them. And that is gonna give it that added crispness. Once they hit the oven. And these are gonna bake at three 50 for about 30 minutes. Okay. Somebody said to me, not too long ago, Arlene, I was watching your program and you and your guests were having such a good time it looked like Lucy and Ethel. Well, you know what, why can’t we laugh? Why can’t we have fun? And what was Lucy and Ethel they were fun to watch. And this isn’t gonna be a comedy hour but jeez, if you can’t laugh and have fun when you’re making things in the kitchen, what fun is in cooking then, you don’t want to be like, oh, you can’t laugh or have fun. Sure you can why not? That’s your nature do it. And don’t worry if you make a mistake who cares you’ll get another chance to make it tomorrow the next time. Don’t be so hard on yourself it’ll be all right. Okay. All right I think we’re gonna take a break and we’re going to pop these in the oven. When we come back, we’re gonna show you everything we’ve prepared today and maybe even a dessert if we have time. Well today we’ve been making this wonderful meatloaf dinner in a hurry. I may love dinner in a hurry. And what I wanted to share with you before we take a little trip around the table is what we had for dessert plan to show you and ran out of time. These are fresh peaches, balsamic vinegar, some black pepper and some brown sugar. And you just cleaned your peaches you put it on there. The recipes will be in the newsletter and you chill them down put a little ice cream on top or some cool whip. What a wonderful dessert unbelievable. Now let’s take the trip around the table. Here we are. There are individually meatloaves individual meatloaves and I have to show you this. See, we poured that gravy right over, here’s the little one. There’s a little one. That’s great. The kids love that that’s cooked completely through the larger ones are for the adults or make all small ones who cares have to put two on their plate. They’re going to love them and they’re going to enjoy them. Along with that, we have our Poupon potatoes and look how nice and brown they get. We just put a little sprinkling of some parsley on top, very appealing, very tasty. And it all gets done about the same time. And there are now the crew is going nuts for the corn balls. I have to tell you that right here, if you were here, you’d be fighting them for the corn balls because the smell is great. They’re wonderful. We just added a little bit of paprika on top and you want to brush them with butter before you put them in the oven to bake, they bake in about 15, 20, 25 minutes. That’s one of those dishes that if you have to leave them a little longer, it’s not gonna matter it’ll be okay. They have to go longer. Fine. If the meat has to go a little longer, fine. That’s why I like this combination for this meal. Add a green salad to it, add some coleslaw. You have a wonderful meal in very little time. It really doesn’t take long. I hope you’ve enjoyed today’s program. We sure enjoy coming to you. And there’s something about gathering your family around the table. And I know that in these days where everybody’s going somewhere, doing something, guess what? It’s important for you to have your family, your kids sit at a dinner table. It’s important enough to fight for them to be there, say hey, you can do what you want to but at six o’clock we’re eating and I expect you to be at the table. That’s the place you teach them respect for one another’s opinions. You teach them how to be polite to one another, table manners. Those are all things that you do around the table. Most of all, it’s the place where you pull them a little closer because you extend your arms open and you say, I love you enough to come home and prepare this meal for you and I hope you enjoy it. Give it a try just, say we’re gonna start a new and a fresh and they’re gonna fight you on it probably. ‘Cause, “Oh, I gotta go to tap dance. I gotta…” Work it out. because it’s really important as many times a week, as you can endeavor do it. Okay. Well, we always love it when you come into the home and to our at home because you know what we feel like you’re part of our family. We really care about you. And as I said at the beginning of the program, Jesus Christ is the same yesterday, today and forever. He’s a friend you can count on. He will never leave. You never forsake you. He is dependable. He’s been dependable in my life. And if you think well, why would he care about me? Because he loves humanity. He loves us so much that he gave his life for us. And we cannot reject that. That was the greatest event for humanity that ever happened. That brings us salvation and a place in heaven. Well, until the next time, be sure to join us because it just wouldn’t be the same without you to see that.
• [Narrator] Food provided by McGinnis Sisters Special Foods Stores in Brentwood and Monroville tastes the world.
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