- 5 days ago
Ever wondered which celebrity childhood dinner recipes are actually worth making? In this video, Nicole cooks and reviews five family dishes that famous stars grew up eating—recipes passed down from their moms and rooted in comfort, tradition and nostalgia. She makes Jennifer Garner’s mom’s chicken enchiladas, Drew Barrymore’s classic tuna noodle casserole and Frank Sinatra’s mom’s spaghetti and meatballs before moving on to Hugh Jackman’s mom’s creamy risotto and Miranda Lambert’s mama’s meatloaf.
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00:00We love getting a glimpse inside celebrities' lives,
00:02and today we're doing so through food.
00:04I have five celebrity family dinner recipes.
00:08These are recipes from their childhood,
00:10and I'm excited to try them out,
00:12starting with Jennifer Garner's mom's chicken enchiladas.
00:15She posted this on her social media
00:17and said this was her favorite meal
00:18that her mom made when she was a kid,
00:20and I'm excited to try it because I love a chicken enchilada.
00:23And before you come at me,
00:25A, this is not my recipe,
00:26and B, I know this is not an authentic enchilada, okay?
00:31She has this show that she calls
00:32the pretend cooking show on her social media,
00:35and I think it's quite entertaining.
00:38And so she had her mom on and they made these together.
00:40It looks very similar to an all recipes recipe.
00:43Point being, the recipe seems pretty legit.
00:46You know, I've done some celebrity recipes in the past,
00:50and sometimes I feel like they don't know what they're doing,
00:53but this one seems like something
00:55that would come out of my kitchen.
00:57And I'm going to make all of these recipes
00:59exactly per the instructions.
01:02Y'all came at me when I did the celebrities last time
01:04because I knew that some of the steps
01:06in those recipes were not gonna work,
01:07so I went ahead and fixed it
01:09because I just didn't want to waste the food.
01:13And I'm gonna do these just as they are written today.
01:16Definitely onion.
01:17You know I put onion in everything.
01:19Okay, we're gonna cook this in butter,
01:20but I'm gonna go ahead and shred the cheese too,
01:22so that we have that ready.
01:24Now, she wrote in her recipe that it's two pounds of cheese.
01:28I had to go back and look because I was like,
01:30I know Jennifer Garner is not eating two pounds of cheese
01:32in her enchiladas, and I was right.
01:34In the video, she uses one pound of cheese,
01:37but she wrote it as two pounds.
01:38So we're gonna use one pound of Monterey Jack.
01:41And she does say she shreds her own,
01:43which is, oh no, she didn't.
01:45No, she didn't.
01:46She sliced it.
01:49I'm gonna do it like she did it.
01:52I just thought she doesn't have a grater,
01:54but she put slices on it.
01:56And she says we halve it,
02:00and by shred it if you can for ease.
02:02She said halve it, but she meant slice it.
02:05Tune in tomorrow when I'm done slicing all this cheese.
02:08She says they poached their chicken and then just shred it.
02:10We just cooked ours simply,
02:11and then I'm just gonna shred it.
02:13She says it's only two cups.
02:14It's not really a lot, but that's what we're gonna do.
02:17Prepped and ready to go,
02:18I just start by sauteing the onion and celery in some butter.
02:22She started with two tablespoons of butter
02:24and then went back in and added another two tablespoons,
02:26and I was glad she did that.
02:28So we are gonna do four tablespoons.
02:31All right, that's about good.
02:33Now we add the chicken and build.
02:36All right, and then she just stirs the chicken into here.
02:39All right, so this is the filling, salt and pepper.
02:43Okay, these are creamy chicken enchiladas,
02:44so we make a creamy mixture,
02:46and it starts with a can of cream of chicken,
02:49two cans of green chilies.
02:52Jennifer didn't want to add all this
02:53because she says she didn't like green chilies,
02:57but her mom said you've got to add it all in,
02:59and then sour cream.
03:01Now Jennifer said I didn't add all the sour cream,
03:05but she wrote in a cup,
03:06so I think she added a cup,
03:09but I think the recipe called for more,
03:10so I'm gonna do a generous cup.
03:14Okay, she calls for 12 tortillas.
03:17She doesn't say the size,
03:18but it looks like this size.
03:20So we spray her dish,
03:23and you put a little bit of the creamy mixture on the bottom.
03:27Okay, and then we fill the tortillas.
03:30I started with this one because hers had a demo,
03:33so I'm doing it just like they did.
03:35Good thing, because the recipe could be a little vague.
03:39Okay, now we spread the rest of the creamy mixture on top.
03:43Okay, now she puts all this cheese on top,
03:46which is a first for me to do it like this.
03:48Also thought that was gonna be too much.
03:51Looks perfect.
03:52This goes into the oven.
03:54Everything's cooked.
03:55It's not like ice cold.
03:57So she says only 30 minutes at 350,
04:00but her mom says it's gotta be browned on top.
04:04So if it needs to go longer, let it go.
04:08Little closer to 40 minutes to get it looking this brown,
04:11but look at that, browned and bubbly.
04:15I know better than to dish this up right away, unfortunately.
04:18So I'm gonna let it sit for about five minutes
04:21before we dig in.
04:22I like the slicing of the cheese on top.
04:25Jennifer Garner's Mom's Enchiladas.
04:27If it was my recipe,
04:28I would probably add on something fresh,
04:31maybe cold to balance the hot,
04:32you know, for that perfect bite.
04:34Little salsa, little avocado,
04:36but I'm gonna eat it like she did,
04:37which was plain Jane.
04:45Mm-hmm.
04:46This is one of my favorite comfort foods
04:50in the form of a casserole.
04:51Just something nostalgic
04:54when you open that can of cream of chicken.
04:56It's creamy.
04:57I wouldn't mind a little more moisture in the center
05:01because it's a lot of creaminess on the outside,
05:04but on the inside really is just chicken, celery, and onions.
05:07It's a warm hug.
05:08It's packed with flavor.
05:09Definitely go with her mom's suggestion
05:10of adding the full two cans of green chilies.
05:13I love adding the full two cans of green chilies.
05:15I love adding the full two cans of green chilies.
05:16Creaminess perfection.
05:17Solid eight.
05:19Next up, dinner from one of my faves, Drew Barrymore,
05:23and we are making Drew's favorite childhood dinner,
05:26her mom's tuna noodle casserole.
05:29I happened to be one of the weird kids
05:31that loved tuna noodle casserole growing up,
05:34so we are on the same wavelength.
05:36She did tell me when I was on her show
05:38that she actually does love canned tuna.
05:40However, she did not appreciate the way I served it up.
05:43Listen, it's a dark sheep dinner.
05:46Can you do it without the tuna?
05:47Rotisserie chicken.
05:49Story for another day.
05:51So the way this recipe is written is pretty efficient.
05:54So I'm gonna start by just blanching the frozen peas,
05:58and then we take those out and set them aside,
06:00and then we cook the pasta in the same water
06:03because I'm following the recipe.
06:04I'm gonna do it like this.
06:05However, if it was me, I would boil the pasta,
06:08and then during the last 45 seconds, throw the peas in.
06:10This just kind of sets that beautiful green color,
06:14and it takes no time.
06:15You probably could skip this step altogether
06:17if I'm being missed.
06:19And then it's just eight ounces of egg noodles.
06:22I'm gonna let these cook,
06:24and then we're gonna build everything back in this pot.
06:26Peas and pasta are prepped.
06:28Now we go in with the stuff that brings it all together.
06:32So it says heat the milk,
06:34half a cup until it's simmering,
06:36and then we stir in the cream of mushroom.
06:38These celebrities are kind of in the same age group as me.
06:42Not all of them.
06:43Wait till you see what's next.
06:44Okay, and then in goes the pasta, peas, and tuna.
06:47It's just one 12 ounce can.
06:50I feel like now if I make this,
06:51I kind of add a little more tuna
06:54just to boost some protein in there.
06:56Turning off the heat at this point.
06:59It's an easy dinner.
07:00All right.
07:01The recipe does state to check for seasoning.
07:08Taste of my childhood.
07:10Just gonna do salt and pepper.
07:11Now, to me, what sets this recipe apart from what I had as a child is the topping.
07:23I don't think my mom put a topping on, unless like maybe some cheese.
07:27This topping is what might make this celebrity status.
07:31Starts with some breadcrumbs.
07:32It's a whole cup.
07:33Sounds like a lot.
07:34Two ounces of crispy fried onions.
07:37It says only a tablespoon of butter.
07:39Okay, now I put this on top.
07:40Everything is pretty warm at this point, so it goes in at 400 degrees for just about 15 minutes.
07:45It smells like the 80s.
07:47You just want it to get browned on top.
07:50I can hear the bubbling a little bit, but it's not gonna bubble that much because it just wasn't very saucy,
07:55so you're not gonna get a bunch of bubbles around the edges.
07:57We just want it to brown, but it was all pretty warm going in.
08:00You did hear me say it was a little, sounded like a lot of breadcrumbs.
08:04I stand by that.
08:05Drew Barrymore's Mom's Tuna Noodle Casserole.
08:13I don't make this enough for my family, I think because my kids are a little more scared of it,
08:18but they don't know what they're missing.
08:20The first bite is Nostalgia.
08:24The second bite makes me wish it was a little bit creamier.
08:30I think maybe with less breadcrumbs we can achieve that.
08:34What I love about this being Drew Barrymore's favorite childhood dinner is how unpretentious it is.
08:38It's delicious. It's a classic.
08:40For me, it's about a nice 7.8.
08:45We are going way back with this next celebrity, Frank Sinatra.
08:48Frank Sinatra's favorite family dinner was his mom's spaghetti and meatballs,
08:55and you know I'm here for that.
08:57However, sometimes that can be hypercritical when it comes to spaghetti and meatballs,
09:00but with a name like Sinatra, we should be able to trust this one, right?
09:04They have posted the real recipe, which is Mrs. Frank Sinatra's spaghetti and meatballs.
09:11It's not his wife, it's his mother, because his dad was also Frank.
09:14Everything way back then was simple, so I don't expect this to be fussy.
09:19I do expect it to be delicious.
09:21Starts with, it just says half pork and half beef.
09:26It says chopped, but we mean ground, right?
09:28Now, I did get pork sausage, Italian sausage, because I'm just going to assume this is what they used.
09:35But a very Italian thing to do, mix the pork and the beef.
09:38One clove of garlic.
09:39Half a cup of grated Italian cheese.
09:42It just says Italian cheese, it doesn't necessarily say Parmesan.
09:45So I'm going to use Pecorino Romano.
09:47I just feel like that's what old Italians used to use in their meatballs.
09:51Two eggs and a cup of breadcrumbs.
09:56I'm starting to get skeptical here, guys.
09:58Usually you want something to, you know, for the breadcrumbs to absorb into,
10:04or else these are going to be dry.
10:06There is no milk.
10:07Normally you want to, like, soak bread in there.
10:11I can already tell you these are going to be dry.
10:13But y'all don't want me to fix anything.
10:15Finely chopped Italian parsley.
10:17And then it says salt and pepper to taste.
10:18I'm going to give it a mix, and then I'll season.
10:22Good thing I got Italian sausage.
10:25Hopefully that'll lend enough fat and moisture to where these will
10:28not be super dry.
10:30And we didn't use a lean ground beef.
10:32So hopefully the fat between the two meats will keep these moist.
10:37Salt and pepper to taste.
10:39I like that there's a half a cup of cheese in there, though.
10:42So I'm just mixing until I don't see any more dryness in the breadcrumbs.
10:47And then I'll roll them into balls.
10:49I'm going to do what my grandmother did to roll meatballs, though.
10:52Get some water, wet your hands.
10:54That makes the rolling of the meatball a lot easier.
10:56It'll be slightly smaller than a golf ball.
11:00He was a cool guy, though, that Frank.
11:02It's just chill me.
11:03He's like, I wish we could turn some on or some red wine.
11:06And all right, meatballs are rolled.
11:08Now we build the sauce.
11:10The meatballs are going to act as the flavor base for the sauce,
11:14which I am here for.
11:15Maybe the breadcrumb amount is going to be fine,
11:17because it says to cook these in plenty of olive oil.
11:19And then you use another bunch of olive oil for the sauce.
11:23You want that to get good and hot,
11:24because we are really frying these meatballs.
11:26This is the way my dad's mom used to do it, also.
11:28Today, it's like when I make my meatballs,
11:31I either just brown them in a little bit of olive oil,
11:33or I just do them in the oven.
11:34Maybe mine is lacking.
11:36I mean, we know that fat is the greatest carrier of flavor throughout dishes,
11:40so having this amount of fat that we are heavily seasoning with this delicious meat,
11:45my mouth's starting to water.
11:46They get a little crispier on the outside when you do it like this, too.
11:49We're going to finish cooking them in the sauce,
11:51so they don't have to be fully cooked through at this point.
11:54You just want them browned,
11:56because that way we're developing that first layer of flavor also.
11:59You can smell that cheese cooking.
12:01A half a cup of that Romano cheese and those meatballs.
12:05Later in the recipe, she says a half a cup of olive oil,
12:09but that probably should have been in here earlier.
12:11So I probably could have started these in half a cup.
12:13That was about a quarter cup.
12:15So I'm going to go in and add another quarter cup when these are done.
12:18Meatballs look good, browned, crisp on the outside.
12:21They will finish cooking in the sauce.
12:23So I'm going to go ahead and pull them out.
12:25When we have our, like, succa sundae parties,
12:28my aunt turns on Frank Sinatra,
12:31and we just have that blaring while we eat and drink.
12:34Good amount of olive oil, which is now flavored olive oil,
12:38and we're going to saute onion and garlic in here.
12:40And the directions state to brown it.
12:42So unlike what I normally do, I'm actually going to brown the onion.
12:46A clove of garlic.
12:47The recipe calls for just a large can of Italian-style tomatoes.
12:52So we are going to assume like a San Marzano,
12:55but a whole plum tomato.
12:57And like any good Italian, we're just going to crush it with our hands.
13:02Good thing I didn't wear white today.
13:03Aren't y'all proud?
13:04But this is just always a good thing to do.
13:06The best flavored tomatoes are going to be the whole ones in the can
13:11because they pick them at such their peak ripeness.
13:13Before I add the tomatoes, seasoning with thyme.
13:19If we have not met, dried thyme is one of my least favorite things,
13:24except in some Cajun cooking.
13:26I'm going to go with like a quarter teaspoon.
13:29And then it says dried parsley.
13:30It says a teaspoon.
13:32I'm going to grind it up.
13:33And then in goes our tomatoes.
13:35It calls for a large can of the tomatoes,
13:38and then just it says a can of tomato puree.
13:40I'm just rinsing out the can with just like a few tablespoons of water.
13:45Okay, then it just says season with salt and pepper to taste.
13:48I think I'll wait and season again after the meat has simmered in the sauce.
13:52So now we simply add the meatballs back in,
13:56and we cook it for at least an hour on low flame, it says.
13:59I mean, it looks like sundae.
14:01Smells like sundae.
14:03Covered.
14:04Spaghetti sundae has begun.
14:07I have let this go way longer than an hour,
14:10because if I was really making this, I'd be going all day.
14:13This is a really rich color.
14:16I have high hopes for this.
14:18Also let it go longer just to make sure those meatballs aren't dry.
14:20Drain the spaghetti.
14:22Serve it up.
14:23I think my favorite part when I was reading this recipe is how she serves it up.
14:27Platter style.
14:28I'm going to do a small platter.
14:30She has very specific instructions for how to serve it,
14:33but she requires it be piping hot.
14:35And I'm here for that.
14:38The pasta covered in a layer of sauce.
14:41My family always tosses the pasta in with a little sauce before we plate it.
14:46And the meatballs on this layer.
14:48A layer of cheese.
14:50A layer of sauce.
14:52This is a good way, because sometimes when people serve it,
14:54try to serve it like this, like family style,
14:56there's never enough sauce.
14:58Another layer of cheese.
15:00This is for my dad, because he's like,
15:02have a little pasta with your cheese.
15:04Now, I would end it with cheese,
15:06but she ends it with one more layer of sauce.
15:08And as you can see, piping hot,
15:11Mrs. Frank Sinatra's spaghetti amiibos.
15:14I feel like I have to go in with one of these.
15:17This one just feels like cool to me,
15:19that we're eating like the real recipe of Frank Sinatra's childhood.
15:24I'll go spaghetti and sauce first.
15:33That's really good.
15:34The tomatoes just make this like so juicy,
15:36yet it's so comforting and rich.
15:39The way those meatballs have just simmered in that sauce all day,
15:42have definitely given it like a deep flavor,
15:45not just straight out of the can or jar flavor.
15:48Okay, let me try meatball.
15:49That was very tender.
15:51I was expecting more like the Snoop meatball when I made Snoop Dogg's meatball,
15:54because that was tough.
15:56Okay, maybe I stand corrected.
16:03How dare I question Mrs. Sinatra.
16:07That meatball is way more tender than I expected.
16:10I thought you had to add liquid in there,
16:13and you don't.
16:14Fly me to the moon with a nine, solid nine.
16:18We're getting a little fancy with this family meal from Hugh Jackman.
16:25Could this be the greatest of the show?
16:28Maybe.
16:29We are making his mom's butternut squash risotto.
16:33A while back, he shared on his Instagram,
16:35he had his mom's like old cookbook or recipe cards,
16:38and so he shared a couple recipes from those,
16:41one being this risotto,
16:42which happens to be one of his favorite family recipes.
16:45I've gone ahead and peeled and cubed a butternut squash.
16:48You only need two cups.
16:49At first glance at this recipe, you can tell that his mom was a skilled cook.
16:54The technique in this is proper.
16:57It's the way I learned to make risotto, so let's do it.
16:59Come on.
17:00This is a vegetarian meal.
17:02I don't know if he or his family is vegetarian,
17:05but I think you can adjust it to your liking.
17:07So it starts with vegetable stock.
17:09You're going to heat that up in another saucepan.
17:12This is kind of like the proper technique is to have your stock heated.
17:17I've made it plenty of times without this,
17:18so you could skip this step, but we'll do as we're told.
17:22So in our pan to make risotto, it calls for a risotto pan,
17:25which I've been cooking for many years,
17:26but I didn't know there was such a thing.
17:29Something like this is going to work just fine.
17:31So it starts with three ounces of butter.
17:35That's like six tablespoons.
17:37That's good.
17:38I'm going to let that melt and then cook the onions down in the butter.
17:42One finely chopped onion.
17:44I'm just going to cook these until the onions are soft,
17:47and then we stir in our arborio rice, which is how you make risotto.
17:51Risotto is actually the method, not the name of the rice.
17:54According to the risotto method,
17:56what you want to do is first saute your grains into the fat.
18:00So once, you know, our butter and onions have come together,
18:03we're going to saute our rice here.
18:05You can make this dish with regular rice if you want to.
18:09Arborio rice is just extra starchy,
18:12so as it cooks, it gets really creamy.
18:14So now in goes two cups of arborio rice.
18:18I like to toast them up.
18:19It takes about, you know, a minute or so.
18:22And doing this will keep the risotto from sticking together when you cook it
18:26because you're coating each grain in fat,
18:28and that's going to keep it separate as it cooks.
18:31After about a minute, in goes the wine.
18:33It is an ingredient, about half a cup.
18:35You want a dry white wine like a pinot grigio here.
18:37And then we're going to cook this until the wine is cooked out.
18:41And then we start adding in our stock.
18:44Now we add in one of the first stars of the show, the butternut squash.
18:48So it's starting like this, extra firm.
18:50But as this process continues, that butternut squash is going to cook down,
18:55it's going to become soft, and it's going to kind of melt into the risotto.
18:58I'm really talking about this one like I made it before, but I haven't.
19:02This is just exactly the way I've made butternut squash risotto before.
19:07So now begins the second part of the risotto process,
19:10which is adding in the stock.
19:11So now that our stock is warmed, you want to add it gradually.
19:15You're not going to add everything at one time.
19:16You're going to add just enough to kind of coat the ingredients.
19:20And then we're just going to turn down the heat and let it cook and do its thing.
19:24And then you're going to stir it occasionally until that liquid is absorbed.
19:27And then you're going to add more liquid.
19:28And you're going to continue that until the rice is as tender as you want it to be.
19:33While it is a little bit of a process, it's one of the easiest things to make.
19:38People are intimidated by it because it has the fancy name.
19:42But you can cook that.
19:43That's the name of the chef.
19:45Ended up using about five cups of the vegetable stock.
19:49Creamy, thick, delicious.
19:52Now, I realize in the recipe, it doesn't state when to add salt and pepper.
19:58But we do have permission to add it.
20:00I will tell you, you should add it sooner because then it can absorb into the rice.
20:04But I was trying to wait on that instruction to come.
20:07It didn't.
20:08So we're going to salt and pepper at the end.
20:11But at this point, the recipe kind of cuts off in the picture.
20:15Okay.
20:15It just kind of stops here that this process should take about 30 minutes,
20:19which is where we're at now.
20:20It does have salt and pepper in the ingredients, plus spinach and Parmesan cheese.
20:25Knowing what I know about making risotto, I know now is the time to add it.
20:29You would not have added this earlier or the cheese.
20:32This is kind of how you finish it off.
20:34So I'm going to stir in baby spinach.
20:37Now the spinach just kind of wilts into this.
20:40And now finish it off with some Parmesan cheese.
20:43It doesn't need that much salt because there is salt in the unsalted vegetable stock I use.
20:47And then the Parmesan cheese, but just a little bit.
20:50And some pepper.
20:52You know why I love this kind of dinner.
20:54It's a one-pot wonder.
20:56Let's dish it up.
20:57It's going to be good.
20:59While it might be slightly fancier than some of our other dinners,
21:04still comforting.
21:05See why this makes him think of his mama.
21:07Look how creamy that is.
21:09No heavy cream.
21:09She does state you can add more Parmesan cheese.
21:12And I will.
21:14Hugh Jackman's favorite family dinner,
21:15butternut squash and spinach risotto.
21:18I'm more excited about this one than I thought I was going to be.
21:24Flavor, spot on.
21:26Texture's great.
21:27I probably should have cut my butternut squash up slightly smaller.
21:31It's tender, but I kind of want it to be like really mushy in there.
21:33But that's just the way I like it.
21:35It's like a family dinner.
21:36I know my family would like, you know,
21:38the veggies to be a little more hidden and like maybe some chicken added in here.
21:42This is a very, very good risotto.
21:47It's a solid 8.8.
21:50We're rounding out with an iconic childhood family dinner,
21:54meatloaf.
21:55And this one belongs to Miranda Lambert's mom.
21:58So we are making her favorite family recipe, which is this.
22:01She asked for her mom's meatloaf for every birthday celebration,
22:05instead of any sort of like sweet treat.
22:07So it's got to be good.
22:08And at first glance, I can tell you right now,
22:10I've never made a meatloaf like this.
22:12And I'm sort of here for it.
22:14There's a couple of surprise ingredients.
22:16Starting with, in addition to the ground beef,
22:19a pound of breakfast sausage.
22:22I like where it's going from the get-go.
22:24All right, so it's half of a green bell pepper and half of a yellow onion.
22:28Chopped up.
22:29See how I told you all these recipes are just comfort food.
22:34So when you think about a family dinner recipe,
22:36family in general should signify comfort.
22:39I'm going to chop it small.
22:40It just says chopped.
22:42But one thing about meatloaf is I don't really want to get a big chunk of bell pepper
22:46in it or onion.
22:47Its purpose is to add moisture and flavor to the meatloaf.
22:50So you can do that in small pieces.
22:52Plus we're not cooking this down before adding it to the meat mixture.
22:56So you want it to be kind of small.
22:58This is also a pretty big size meatloaf.
23:01It starts with two pounds of the ground beef and then one pound of sausage,
23:05which is good because one of the best things about meatloaf is a leftover meatloaf sandwich.
23:09Am I right?
23:11Then in goes two eggs.
23:13It says lightly beaten.
23:14So I'm just going to kind of lightly beat them in the bowl.
23:18Now to the other surprising ingredient.
23:20Instead of breadcrumbs or bread,
23:23saltine crackers.
23:24I mean, I know this probably isn't like a crazy ingredient,
23:29but I said I've never made my meatloaf like this.
23:32Specifically states 18 saltine crackers, which is roughly half a sleeve.
23:38And you want to crush them up.
23:39Tablespoon of Worcestershire.
23:41Just a teaspoon of yellow mustard.
23:43And now here's my only skepticism.
23:45The only thing about my mom's meatloaf I didn't love growing up
23:48was that sometimes it was a little too sweet.
23:50This one puts a quarter cup of the brown sugar in the meatloaf.
23:54It's going to go on the glaze, you know, the ketchup glaze on top.
23:57But to put this much in it,
24:02it hurts me.
24:03Nowhere in here does it say to put salt and pepper in here.
24:07We listen and we don't judge.
24:08We're going to get some salt and pepper flavoring,
24:11you know, from the sausage that's added in.
24:13So hopefully that's enough.
24:14I like this recipe also because you don't have to have a loaf pan.
24:18I mean, we have a loaf pan,
24:19but sometimes those can just be a pain.
24:21Make sure it's all evenly incorporated where you don't see like,
24:25you know, a big chunk of unseasoned meat in there.
24:29You want all the meat to have a little bit of flavoring.
24:32But you don't want to over mix it to where it's tough.
24:34Calls for an 11 by 7 baking dish.
24:36And then we're just going to free form it in here.
24:38All right, this is a good sized meatloaf.
24:41Roughly, we're going to shape it into a 10 by 5 shaped loaf.
24:47All right, this goes into the oven 350 degrees for about an hour,
24:53but it's not done.
24:54Not even close.
24:55Okay, so when that is about done, we're going to brush it with the glaze.
25:00But this glaze is going to serve two purposes.
25:02Another thing I've never done before.
25:04Half a cup of ketchup and then another quarter cup of brown sugar.
25:09This is probably how my mom used to make this part.
25:12So when our meatloaf is almost done, I'm going to spread on some of this,
25:15but I'm going to reserve a little bit for the gravy.
25:18Because we're also making a gravy.
25:20And it all is from the drippings in the pan.
25:23Miranda's mom was a smart lady, I think.
25:26Just a little questionable on the brown sugar.
25:29One hour has gone by.
25:31It's smelling good and looking good.
25:37Look at that.
25:39Now this is where the procedure, you got to pay attention.
25:45It says to drain off the juices because we're going to use those to make a gravy.
25:50But as you can see, there really aren't any juices to drain off.
25:57Definitely not enough for a gravy.
25:59So we're just going to kind of do it in a little backwards order,
26:01but we are using all their same exact ingredients.
26:04So I think it's not cheating.
26:06I'm going to spread on all but two tablespoons of this glaze.
26:10And we go back in the oven for another 15 minutes.
26:13Then we'll just have to make the gravy with Nicole's genius talent.
26:20The glaze is baked on.
26:21Now we're going to do something with those juices at the bottom.
26:27I'm going to take the meatloaf out.
26:29So those are all the juices that we could get, which isn't really any.
26:33So I'm just going to add a little water to make the juice.
26:36So while this is hot, I'm just going to pour this in and make some juices.
26:41She must have used a fatty ground beef when she wrote the recipe,
26:45but it specifically states to use a lean ground beef.
26:49This is also a good way to clean your pot, your pan.
26:52Okay, now I'm going to strain this into a pot.
26:56Oh, think about juices.
26:59She meant to say drippings.
27:00There should have been drippings in there.
27:02Because then it does say you add water to make the gravy later.
27:05I've really confused the onions now.
27:08It does say that water will go in later.
27:09We've just gone ahead and done that.
27:12So I'm going to go ahead and dissolve the two tablespoons of flour
27:16it calls for into the rest of the water.
27:18You want to stir that into colder water.
27:20If you just add it to the hot liquid, it'll clump up.
27:22That goes into this, along with the rest of our glaze.
27:29Now we just heat it up on the stove until it's thickened like a gravy.
27:33I like it.
27:34I do like her use of every bit of the flavor that has accumulated.
27:39Once it's come to a simmer, it'll be thickened,
27:41and then we'll serve it with the meatloaf, which can only mean one thing.
27:46She definitely also had it with mashed potatoes.
27:48Before we serve it up with the meatloaf and mashed potatoes,
27:50it does say to generously season with salt and pepper.
27:58That's a sweet gravy.
28:00Definitely going to go generous with the salt and pepper.
28:02Usually I'm saying sweet to balance out the salty,
28:05but we're going salt to balance out the sweetness.
28:11I'm kind of impressed and excited about this meatloaf.
28:20Let's see how our meatloaf is.
28:23Slices very nicely.
28:25You really just cannot have meatloaf without mashed potatoes.
28:28I don't know if I ever have, unless it's a sandwich.
28:30Okay, Miranda, I can see why you want this for your birthday instead of cake.
28:35Maybe.
28:36Okay, first I'm going to just taste the meatloaf without the gravy.
28:39Just from cutting it and even just putting my fork in it, the tenderness is right on point.
28:52Everything about this
28:55is great, except it's too sweet.
28:58The meat is too sweet.
29:00I told you when I put that quarter cup in there, but I had to follow the recipe.
29:03Let me taste it with the gravy since we were able to salt the gravy a little bit.
29:08I can also taste the flavor from the sausage, which is nice.
29:17Better with the gravy for sure.
29:20Really good, really good overall.
29:22This is a recipe that I'll definitely take some of the parts and add it when I make my next meatloaf.
29:27I love the saltine cracker.
29:28Maybe that is what really holds this together so well without drying it out.
29:33And the flavor from the sausage, both of those ingredients, quite nice.
29:41The only thing, I mean, I might make this exact recipe, but I would cut the sugar in half.
29:45I waited till the end on this one because I didn't think y'all would be quite as excited about meatloaf.
29:49But this right here was worth the wait.
29:51I'm going to give this, I mean, I have to take off points for the sweetness.
29:58And for the writing of the recipe, 8.9.
30:02It's a good one.
30:03Family recipes equal comfort.
30:05All of these were very comforting and I'm here for all of them.
30:08And maybe start with the meatloaf.
30:12Good.
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