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Printable recipe below! We are cooking up classic comfort food with meatloaf, mashed potatoes, cream corn and stewed apples for this tv dinner remake showdown!
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Mesquite wood spatula
Kent's Low Sodium Original Seasoning
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Cowboy Hat: Chazhatz.com
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======================
Printable Recipe: https://kentrollins.com/blogs/beef/tv-dinner-meatloaf
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0:01
Sweet desire chicken turkey spaghetti.
0:04
Whoa. Meatloaf.
0:10
We going to put the cowboy remake on
0:12
this.
0:20
[Music]
0:31
Look at there. Meatloaf. I do love me
0:34
some meatloaf. And Banquet, they've been
0:36
making them things a long time. So, let
0:38
me get it for you. I microwaved it.
0:42
I will tell you, like Shan said, these
0:45
people do a great job of marketing their
0:48
picture on the front compared
0:52
little a little different. Now, don't
0:55
get me wrong. I have survived on this
0:57
kind of stuff some many years ago. When
1:00
they would put frozen dinners on sale at
1:03
the little old grocery store back there
1:04
in Hollis, I would get usually like six
1:07
boxes for $5. And I'm sure not running
1:09
these folks down because they have
1:11
probably fed a lot of people they have.
1:13
So, I am proud of them. Hey, we're f to
1:15
cowboy this meal up because it needs
1:17
some help. It does. Now, before we get
1:19
started, go ahead and give us a like. It
1:21
sure helps our channel out. So, let's
1:23
get started,
1:25
[Music]
1:38
one yellow bell pepper, one orange bell
1:41
pepper, and a purple onion. And I
1:43
chopped them all up, put them aside over
1:45
there, and I have 2 lbs of 8020 ground
1:48
chuck. Well, for those of y'all that
1:50
were going to come see me at Harker
1:51
Heights, I am so sorry that I had to
1:54
cancel. Uh, still got a little this
1:56
horseness going on. It sort of kicked my
1:58
butt. It did traveling this last couple
2:00
of weeks. But I am going to get better
2:02
due to all y'all's well wishes and your
2:04
prayers. I'm fixing to put me three
2:06
cackleberries in this two lbs of ground
2:08
beef right here. Run right out there to
2:10
the hen house, hold your hand out,
2:13
follow it around. Sometimes you might
2:15
have to even give her one of these.
2:18
And she'll give them to you. She will.
2:20
So, three eggs. Lou, is that all right?
2:24
I'm so glad you're helping today. And
2:26
look, he woke up and he wants to help
2:28
now. But not Dooker. Dooker still passed
2:31
out. So, uh-oh, it went one shell. Let
2:35
me glove up here before we get any
2:37
further along. Let me get this egg all
2:39
incorporated in this meat.
2:42
If you're doing this in the house, go
2:44
ahead and preheat your oven to 400° F.
2:47
me. I'm going to do it on the indirect
2:49
side of the Hasty Bake. Well, I'll meet
2:51
y'all over here at the Hasty Bake.
2:54
[Music]
2:58
Well, we ain't just going to throw them
2:59
peppers and them onions in that meat and
3:01
then mix it all together and cook it.
3:03
No, we're going to use that fancy term.
3:05
We're going to sauté in butter.
3:11
I'd been working cattle all day, cooking
3:13
for Shan every meal that I could. we
3:16
first got together and was living down
3:17
north of Witchaw Falls and I come home
3:20
one day and I smelt food and I'm
3:22
thinking somebody has brought food to
3:24
the house. Walked in there, she had the
3:27
table set. There was this meatloaf
3:29
laying on the table. Sometimes your butt
3:31
kicking gear for your mouth operate
3:33
well. And she said, "I hope you like
3:35
meatloaf." I said, "My mama made the
3:37
best meatloaf I've ever seen in my
3:39
life." Wrong answer, folks.
3:41
Wrong answer. But she had fooled me for
3:43
so long. This woman can cook. This is
3:47
probably one of my most favorite
3:48
meatloafs I've ever eat in my life.
3:50
And we have not had it in a while.
3:52
Well, we haven't. And folks, I know you
3:55
love a meatloaf, but I need to know of
3:57
you. How many of you cook it and then
4:00
you let it cool and the next day
4:02
meatloaf sandwich. That is probably my
4:04
favorite. Woo. We'll get these softened
4:07
up. We're going to add some garlic to it
4:10
here in just a minute. But don't do it
4:11
right at the first. We don't want to
4:13
burn that garlic.
4:15
[Music]
4:23
got tender. They did. And right there at
4:24
the last, I didn't throw in that garlic.
4:26
I did mixed it up really well. Let me
4:29
move this out of the way. We're after
4:30
more flavor. We are. So, in goes some
4:33
ketchup. And I lowered the heat down. If
4:35
you're doing this in the house, get it
4:36
on about medium low for right now.
4:39
Then
4:41
the W sauce.
4:45
And I'd say that was the correct amount
4:49
to give it a little kick and a little
4:51
zing. That's why Shannon called it
4:53
zesty. Some prepared horseradish.
4:56
Uh-huh.
4:58
About so
5:02
you use your favorite hot sauce,
5:04
whatever you want to use.
5:06
I'd say about that much right there. So
5:09
we're going to let this just blend
5:10
together a minute. It won't take but
5:11
about minute, maybe two at the most.
5:13
I'll meet y'all back over there at the
5:15
table.
5:17
[Music]
5:26
Yeah, I'll let it cool about 15 minutes
5:28
cuz it'll burn your fingers if you start
5:30
this too early. We're going to add some
5:32
cow juice.
5:33
[Music]
5:35
We're going to have a little pinch of
5:36
red pepper flakes in there as well. Now,
5:39
you could use cayenne pepper if you
5:41
like, but hey, this is what's on hand
5:43
today. And we're going to give it a
5:45
little seasoning, which is our original
5:47
low sodium blend
5:50
cuz it didn't have no seasoning to begin
5:52
with. So, let's get that stirred up.
5:57
And then it's time to add the bread
5:59
crumbs. Go with about half for right
6:01
now. Go to mixing this. We want this to
6:03
be really sort of like a thick paste.
6:06
This is Shan's recipe. So, I'm going to
6:08
ask her, "Is that enough breadcrumbs,"
6:10
Shen?
6:11
We do the test again. So, you want it
6:14
like Oh, yeah. Yeah, that's pretty good.
6:16
You just don't want it too soupy. Yep,
6:18
that looks good.
6:18
So, we got that like we want it. Let's
6:21
bring the ground beef over here, which
6:23
has got the egg in it. And let's just
6:25
dump this in there.
6:30
[Music]
6:42
formed them into two pretty little
6:44
loaves. I did got them sitting on a wire
6:46
rack over a cast iron skillet cuz I'm
6:49
doing them outside on the Hasty Bake. If
6:51
you're doing them in the house, get you
6:53
a long flat baking sheet pan. Turn you a
6:57
casserole dish upside down. Grease it
6:59
really well. put your two loaves on top
7:01
of it. That way, as the cooks, the
7:03
grease will run off of it. And it is tip
7:06
from Shen, not from me. She created that
7:08
deal and it works really well. It did.
7:10
But we're not going to be just putting
7:11
ketchup over them or anything like that.
7:13
We got this little honey hot sauce that
7:15
goes on there. And ooh, it is oh so
7:17
good. So, we're going to start off with
7:19
some more ketchup.
7:24
And I'd say
7:25
shake and shake the ketchup bottle. Some
7:27
comes out and then a lottle.
7:30
Whoa. There we go. So, to that
7:34
some honey.
7:38
About that much.
7:40
Now, just a little more horseradish.
7:48
And we're just going to spoon this right
7:50
over the top. We are. Give it a little
7:52
spreading out. Make sure that everybody
7:54
gets an equal amount. Then we're going
7:56
to take it right over there to the fire.
7:59
[Music]
8:06
You know how to get the best meatloaf
8:08
cooking you're ever going to have or any
8:10
piece of meat that you throw on that
8:11
grill that you need to check the temp
8:12
with? That is what the best meat probe
8:15
that you can have. A thermometer that's
8:17
going to give you an instant quick
8:18
reading just like that. And today, that
8:21
is the reason that I'm using the Chef's
8:23
Temp Final Touch X10 to get all that
8:25
done for me accurately and fast. This
8:28
Chef's Temp is the world's fastest at
8:31
giving you a reading 1 second. But it is
8:34
also waterproof. But when you stick it
8:36
in there, too, you can rotate that dial
8:38
anywhere you want. It's going to give
8:39
you a reading. But I love the really
8:41
large display that it has. And they just
8:44
come out with this, the American flag
8:45
design, and I think it goes really well
8:47
with our set and our design. What do
8:50
y'all think? You know, I don't only use
8:51
this chef temp probe just to check a
8:53
piece of meat that's on the grill or
8:55
coming out of the oven. Also, when
8:57
you're proofing yeast, you don't want
8:58
that water too hot. We check it that
9:00
way. Baked potatoes, we use it to check
9:02
that. The dness of bread, when it is at
9:04
its best, we use this. But not just on
9:07
this, their entire line of products. So,
9:10
head on over there to their website
9:11
because I really like this product, the
9:13
ProTemp 2 Plus for longer cooks. Hey,
9:17
holidays are coming on. they are. And
9:19
you can put this probe in there,
9:20
programmat it on your phone, you can
9:22
cook that turkey as long as you need to
9:24
on that smoker or that Christmas ham.
9:27
So, be sure you take advantage of that
9:29
discount code that they're offering. We
9:30
want to thank the folks at Chef Stemp
9:32
for sponsoring this video. Great
9:34
product, great people. Now, remember, if
9:36
you're doing this in the house, you have
9:37
already preheated your oven. Me, I'm
9:41
doing it out here on the Hasty Bake.
9:43
This thing is very versatile to cook on.
9:44
big enough that you can cook direct or
9:47
indirect, but you can lower and raise
9:50
your heat so easy with this thing. So,
9:53
we got this on the indirect end of
9:56
cooking. That means there's no fire
9:57
directly under here. Now, we're going to
9:59
try to maintain that temperature pretty
10:01
hot, pretty close to about 375 to 400°.
10:05
So, we're going to go ahead and shut
10:06
this lid.
10:08
We're going to have to maneuver just a
10:09
little.
10:13
That is just a fit. it is. I got the
10:15
vents open on this end. I do. Now, I'm
10:18
not putting anything in there for smoke
10:20
flavoring. Now, folks, I will tell you
10:22
there is a rival meatloaf that rivals
10:24
this one that Shan made, and it is a
10:26
smoked meatloaf. If you want to do that
10:28
version, you go back and watch that
10:30
video. We'll let this warm back up. Try
10:32
to hit that target temperature, 375 to
10:34
400. In the house, going to take you
10:36
about 50 minutes. Out here, we're going
10:38
to say 45 minutes to an hour. We're
10:41
going to be checking it here after a
10:42
while. We're going to use our chef's
10:44
temp to do that. We're going to want
10:46
that target temperature to be at 160°
10:49
when it's done.
10:53
But just where did the TV dinner come
10:55
from? Let's take a look back. Now, back
10:58
in 1953, the Swanson Company found
11:01
themselves sitting on 260 tons of
11:04
leftover Thanksgiving turkey. That's
11:06
right, tons. They had so much turkey
11:09
they had to store in 10 refrigerated
11:11
train cars that circled the country just
11:13
to keep it from spoiling. Then along
11:15
comes a salesman named Jerry Thomas who
11:17
had the spark of cowboy ingenuity. He
11:20
remembered how the airlines packed up
11:22
them meals in compartment trays for
11:23
passengers and thought, "Why not do that
11:26
for folks at home?" So he designed an
11:28
aluminum tray with three neat little
11:30
sections. One for turkey, one for mashed
11:32
potatoes and gravy, and one for peas.
11:34
Sealed it up, froze it, and called it
11:36
dinner. When Swanson rolled them out in
11:38
54, they cost 98. And the box even
11:42
looked like a little television set,
11:44
complete with little dials printed on
11:45
the front. They figured if America was
11:47
gathering around the TV every night, why
11:50
not make supper that fit the picture?
11:52
Swanson sold 10 million of those dinners
11:54
in the first year. Housewives loved the
11:57
convenience. Kids love the novelty. And
11:59
before long, every freezer in America
12:01
had a stack of them. By the mid60s,
12:04
there was over a thousand kinds. from
12:06
Salisbury steak to fried chicken and
12:08
spaghetti with meat sauce. But what
12:10
really made it take off was timing. The
12:13
television boom was in full swing.
12:15
Families were buying TVs faster than
12:17
they were buying refrigerators. And the
12:19
living room became the new dinner table.
12:21
And for a lot of the busy mothers back
12:23
then, it was a small bit of freedom.
12:26
Supper could be done without hours of
12:28
work. This was not only convenient, it
12:30
was economical at the time. But hey, I
12:34
have eaten my fair share of them frozen
12:36
dinners. I have come in, I was in a
12:37
hurry, throw one in the microwave, and
12:39
just get after it. But folks, I still
12:41
think we need to spend more time sitting
12:44
at that kitchen table, sitting down to a
12:46
homemade meal, bringing everybody
12:48
together, take your hats off, let's
12:50
bless it, and then let's thank God for
12:52
all the things that we've done and eat
12:54
it up before it's gone. So, let's talk
12:56
about them mashed potatoes, you don't?
12:58
Now, when I'm talking about mashed
13:00
potatoes, I think the thing that makes
13:01
the best mashed potatoes is Yukon Gold,
13:04
but you can even mix a russet or two in
13:07
there if you need to. But them Yukon
13:09
Golds, they just really to me get more
13:10
creamy. They're a little softer texture.
13:13
So, that is my choice for today. Now,
13:16
make sure when you're prepping them
13:17
potatoes, and I've done them with
13:19
peeling on and peeling off. That's up to
13:21
y'all. But, cut them into even pieces
13:24
when you put them in there to boil. That
13:25
way, everything's getting done at the
13:27
same time. something ain't tough or
13:29
something's already mushed. Make sure
13:31
they're the same size. We got them ters
13:33
done. They are fork tender. Just take
13:35
them over, drain them, and what? Put it
13:38
back over there on low heat on the
13:39
burner because we got to get all that
13:41
steam off them potatoes. We got to get
13:44
rid of that because that's going to give
13:45
us a really good fluffy mashed potato
13:48
that's going to whip up so good. Make
13:50
sure you steam that water off of it. And
13:52
also, I really like to add some whipped
13:55
cream cheese in there. When you get all
13:57
this mixed up in there, it's just got
13:59
that little bit of cheesy flavor, but it
14:01
gives it, I think, just a whipped effect
14:03
like thinks, "Oh, this is dessert right
14:05
here." Next up is the corn. Now, when I
14:08
was examining the little banquet, the
14:10
little dab of corn they had hemmed up
14:11
over in a corner. Looked like they just
14:13
opened up a can of corn and just poured
14:15
a little bit in there and said, "That'll
14:17
do." No, won't do. Here, it won't. We're
14:19
going to make mama's creamy corn. We
14:22
are. And folks, it's really easy, but I
14:24
like to start out with frozen corn. Just
14:27
dump that right over in your little
14:28
saucepan that you're going to use. Add
14:30
you some cream. Add you some butter. Let
14:32
all that melt and get incorporated well.
14:34
Then we're going to sweeten it with some
14:36
sugar and a little flour at the end to
14:38
thicken it. It has graced our
14:39
Thanksgiving table and Christmas table
14:41
every year that I can remember.
14:51
Last but not least,
14:53
dessert. What we're fixing here is the
14:56
simplest thing ever for dessert, but
14:58
also it has been a ranch favorite for me
15:01
for cowboys for as long as I've been
15:02
cooking on ranches. My mother used to
15:04
make them when we was little bitty and I
15:06
thought it's the grandest thing ever.
15:08
Get you a honey crisp, one of them
15:11
gayla, maybe even a Fuji, but just make
15:14
sure you get them peeled.
15:22
[Music]
15:25
Little sauce pot full of water. In go
15:28
the apples.
15:30
A little brown sugar.
15:35
We're going to call that pretty close. A
15:37
little white sugar.
15:39
We're going to call that pretty close. A
15:42
shake or two of cinnamon. So, we're
15:43
going to give it a shaking.
15:46
If you want to, you can even add a
15:48
little dash of nutmeg in there with
15:49
them. But it's a perfect fall dish to go
15:51
for a dessert. So, I'm going to stick
15:53
them over there on the fire, let them
15:55
come to a good rolling boil. Then, I'm
15:57
going to turn it down just a little to
15:58
where they're just simmering. Add me
16:00
some butter in there, and just let them
16:02
apples cook till they get tender.
16:03
Probably going to take 10 minutes, maybe
16:05
12, something like that. But it's almost
16:08
banquet time.
16:09
[Music]
16:25
Now, I still ain't down on these folks
16:27
cuz I've eat a lot of them. But I know
16:28
if I'm coming to the table right now,
16:31
I'm going to pick this one right here.
16:33
And I think I'm going to start with
16:34
Shan's meatloaf right off the bat. This
16:36
bite right there.
16:41
I mean, that's a good looking plate.
16:44
I'm going to go ahead right now.
16:51
This is the complete meal. The Sunday
16:53
dinner, the evernight dinner. Sure,
16:56
these folks brought us to a new age and
16:58
a new era. And I tip my hat to them,
17:01
too, because I still eat a lot of frozen
17:02
dinners. But if I got the choice, every
17:05
time I'm saddling up to the table, I am
17:07
going to get this one right here. Shanzi
17:10
meatloaf, homemade mashed potatoes, my
17:12
mother's cream corn, and stewed apples.
17:15
Hey, we're so glad y'all had time to
17:17
join us today cuz we had a good time. We
17:19
did. We even reminisced over some TV
17:21
dinner. Yes. But I'd like to say a big
17:23
thank you to Chef's Temp for sponsoring
17:25
this video. Be sure and take advantage
17:27
of that discount code. Check out all
17:29
their stuff they got on their website
17:30
cuz Christmas is coming up and they make
17:32
great stocking stuffers. But it is with
17:34
pride and great honor that I tip my hand
17:37
to all our servicemen and women and all
17:39
the veterans that have kept that old
17:40
flag of flying. We commend you all we
17:42
do. Rest of you, I need to tell you
17:44
something. Hey, may be some hard times
17:46
down the road, but they're always going
17:47
to be good times. So remember, just keep
17:50
stepping out there. You're going to step
17:51
in the right place. But if you see a
17:53
green pile laying there and you think
17:54
it's fresh, dodge that one. So get on in
17:57
here close. I'm going to give you a
17:58
great big old hug. God bless you each
18:00
and every one. And I'll see you down. I
18:02
done fancied up and cowboyed up the TV
18:04
dinner trail.
18:11
[Music]
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