“Nothing says comfort like a classic meatloaf on a Sunday evening. In this video, I’ll show you how to make a tender, flavorful meatloaf that pairs perfectly with your favorite sides. Whether you’re cooking for family or just want a hearty homemade meal, this recipe is sure to become a Sunday tradition. Don’t forget to like and subscribe for more homestyle recipes!”
#Meatloaf #SundayDinner #ComfortFood #HomeCooking #DinnerIdeas #homemadecooking
Good morning. Good morning and welcome to come and see Homestead for this is a day that the Lord has made and I shall rejoice in it. Let’s begin with a prayer. Father, in the name of Jesus, I thank you, Lord, for watching over us. Lord, I thank you for watching over my family near and far. I thank you for watching over um everyone in this house that they got a good night’s sleep, Lord, and they may wake up and give you honor and give you praise, Lord. Today, we’re going to cook this meal, Lord. And I’m also praying for the YouTubers, Lord, that they continue in faith. They continue in love. They continue in peace. They continue in joy. They continue in the things of God. I give honor to you, Lord. I give honor to you, Holy Spirit. I give honor to you, Jesus. The Lord Jesus, I thank you, Lord, for keeping me with all my limbs, all my heart, all my eyes that I can move in the morning and I can breathe and I can have my being in Jesus name. Um today we’re going to cook us cook a simple Sunday meal um which is meatloaf um squash um and rice. Very simple, very easy, very quick. We know it doesn’t take long for squash to cook. But I want you to join me on my journey. [Music] Um today we are using two types of meat. Um, my base is I use a ground beef, right? This is just three pounds. Usually with this three pounds and what I use it is provides two meals. So, I’m actually cooking Sunday dinner, but it also will be Monday leftovers. Um, as a person who never liked leftovers before, it comes in handy when you have several people living with you. Um, my next meat that I use is a Texas Pride medium, right? And these are two meats combined. In the beginning, you will see a picture of all the ingredients, but right now we want to get started. And so, let’s go. So, in the beginning, I’m going to take the Texas Pride. Um, you may not see my face, and that’s fine, long as you see what’s going on on the counter. Um, so you will see me using the Texas Pride, getting it ready to go over to the frying pan. And I don’t like to combine two of them together only because the consistency of sausages is a little slimier so it smooth through your fingers a little bit more and I don’t want to mix that with the ground beef cuz you have two different textures. So, what I do is is that I take and I kind of um precook or uh kind of stir fry the sauces a little bit so that we’ll get it a little more consistency of looking like the hamburger. So, we’re going to take this out. Of course, make sure you get all the ingredients out. Like I say, this is for your family. I’m not putting on gloves. I’m not doing all those things. This is your house. Um you ought to know what you can and cannot do in your own house. All right. So, we’re going to get that started and I’m going to take this over to the frying pan. All right. We’re going to break it up in the frying pan. Um I already had the um the pot kind of heating um so that we can go ahead and get started. So, I’m just going to break it up and get it start cooking. Um whatever temperature you think that you need to cook your sausages on, you can. I kind of put mine on a little high and I kind of break it up in its nature in the frying pan. Remember, you can use the Texas hot, mild, or or medium. I use the medium. And we’re going to get that going. And we’re going to get that browning. And I’m going to wash my hands up here. We’re going to get that cooking and get that all brown up. I did put um a little bit of olive oil in the bottom of the pan um pan. Um sausages will create its own grease. Um so it’s it’s if you have more grease, it’s no problem. We’re going to let that cook a little bit and we’re going to get ready to start getting ready to mix our ground beef up and we’re going to get it all seasoned up. I’m going to grab my trusted chopper so that we get our onions and stuff chopped up. Um, when I do these sausages, a lot of time they will clump together and try to make a sausage patty. So, normally what I do, I kind of chop it up because I want it to be more of a um ground beef consistency um where is not having big patches of sausages in your meatloaf. And I’m sure the boys going to wake up thinking breakfast is being cooked, but they’re going to have a surprise. is almost there. I’m going to the bowl so that we can transfer the sausages into the bowl. I got burnt there. Some people think that cooking is this um thing where things will never happen. As long as you cook at home, things will happen. When you at a restaurant, you just don’t know the things that be happening in the kitchen. That’s why it’s very important to pray over your food. I’m going to get a smasher here. Like I said, I want them to not be um the consistency of a hamburger patty. I want it to be little crumbly. top off and we’re going to move the sausages to the bowl. So, this is the consistency that you should have. Tada! Of your sausages. And I’m using a strainer to kind of strain off some grease. All right, we’re going to set that to the side. Move this off the stove. We’re going to let our sausage sit there and start kind of cooling down. Let’s go ahead and get the ground beef um season up. So, I have a bowl here, and I’m going to start mixing the ground beef with all the seasonings. All righty. I want to make sure everybody can see so we can’t say, “What were you doing?” You’ll know. Move this out the way. Open up the packing brown. It’s very um kitchen soothers is really handy in the kitchen. If you don’t have any, go get some. So here I just break it on up. Get all the crumbles. So, I would like to see we like to have it broken up into pieces. And I’m sure everybody pretty much knows how to break up um meat. Kind of break it up in your fingers and get it kind of um separated. Now you can see the consistency of the ground beef is not like the consistency of the sausages. When you pat it, it stays. But with the sausage, it smears. And so I don’t like that smear and this consistency together. How do I know that? Trial and error. Trial and error. Always straighten you up a little bit. Yes. Yeah. Always trial and error. All right. Here we go. So, I’m going to set that to the side. I have eggs that I’m going to crack these eggs and beat them. I do add eggs in my meatloaf. Like I said, there will be a picture of all the ingredients I use for the meatloaf and all the ingredients I will use for the um squash. For some of them reason, we keep dipping down. There we go. All right, we get the eggs deep. We’re going to set that aside. I need to wash my hands cuz what we’re going to do, we’re going to get our vegetable ready. Um, I’m going to chop up my onions and my bell pepper. And I like to salt sauté them as well. So, cut this onion. How? thick you want your onions to be will be entirely up to you. I dice mine down. I saute them and then I add them to the meatloaf. All this is new. Um as years went on I have learned to do things differently um cuz they start making sense. And now we’re going to take care of the bell pepper. I don’t put bell pepper in my um squash. Um is to me is not beneficial. So, I deceeded mine here and I take out all the inside of the core cuz there’s white um film here. I normally remove that. So, it looks like this. Okay. I do the inside of my bell pepper. Like I say, remember I’m into YouTube, so if this video is kind of like crazy and moving around. Yeah, that’s why. Okay. All right. So, let’s chop up the bell pepper here. You don’t have to cut them in too many small um pieces because we’re going to chop them in uh my trusted chopper. The best thing since sliced bread. Yeah. Just for fun facts, um do anybody remember when um oldfashioned bread first came out? Best bread ever. All righty. Okay. Now, we’re going to go ahead and start chopping so I can sauté them. All right. So, all I do is put um the biggest fat piece on there and let it rip. If you have anger issues, this would be a good thing for you. I don’t think you’re going to get around that sound. So, if it bothers you, I’m sorry. You just want to come off the thing. I’m going to go put my pan back on the stove so we can kind of get that heated up a little bit so we can sauté the vegetables. Yep. Put it back on the stove and get it going here. Put a little more oil in the bottom of the pan. We’re going to go ahead on and you can follow me along. And we’re going to dump the onions in the pan. And we’re going to get them sauteed going. And then now we’re going to chop the bell pepper. Want to come along with me? Awesome. Hopefully you can see what I’m doing. Like I say, this is my trusted cho chopper. There we go. Awesome. Really simple. Please get you one. It moves things a whole lot faster. And we are done with the bell peppers. Yes, we are. So, let’s go dump the bell peppers. them around. Keep them going. And we’re going to let them sauté down um until we get a good com um a good consistency of the onions. Um they may not be 100% cooked, but they’ll be soft enough. Um, I don’t like biting into uh a meatloaf and the onions didn’t get what they need. Um, so that’s what we’re going to do. In the meantime, we’re going to clean up this mess and I’ll be right back. Okay, so the onions are about ready to onions and bell peppers are ready to come out. I just, you know, compromised them a little bit. Um, but I did have to try the sausages. It is morning. So, what we’re going to do, we’re going to cut the fire off. We’re going to take them out and we’re going to add them to our bowl. [Music] And we’re going to let them start come um cooling down. This is what it looks like. Tada. Right. So, we let them start cooling down along with the sausages. And now we’re going to move into mixing the ingredients with the meatloaf. So, you want to come along with me once again. I did break it up in here in pieces. I So, we’re going to add our egg. And these are two eggs. It’s how it’s how many eggs you want to add. We’re going to add our egg. Get this back up. Yep. Going to add our egg in. We’re going to add some milk in. We’re going to add some creole seasoning. We’re going to add some garlic powder, black pepper. I’m not going to even pronounce it. I always screw it up. But we’re good. Goya. Sounds good to me. We’re going to add some evergreen. Now, we’re going to add some barbecue sauce. Um, sweet rays. Whatever barbecue sauce that you would like to add, you’re welcome to add it in. I don’t know why the camera keep dipping, but we’re going to get through it. Okay, we also going to use that also to make a glaze later. We’re going to add some mustard. Um, it call sometimes I use ground mustard, but if I don’t have ground mustard, I use mustard. All righty. I think we added all our ingredients so far. Oh, and we got some breadrumbs. So, what I’m going to do, I’m kind of mix it around a little bit so the breadrumbs won’t um clump together. So, it’s going to get pretty dirty. So, here we go. Just move that all around. Mixing it. So, you should be mixing it together. You shouldn’t see egg um you shouldn’t see egg um like yolk. Mix it all around. You should be able to start smelling the barbecue. And if you notice, my consistency of my meat changed colors. It got a tad bit darker. So, we’re going to mix around and we’re going to get a different consistency. Like I said, it’s going to get your hands dirty. Yes. If you those type people don’t like to touch meat, u in Houston, you got a problem. Add some breadrumbs. Sometime I will toast my own bread and add um the whole slices of bread after I you know toast them and break them up. But for convenience I use breadcrumbs. It kind of helps as a binder kind of make sure everything kind of stays together. And it’s okay to overuse them because um there’s no flavor. I mean, you can buy the flavored ones, but these are just original plain um bread chips. Um, po chips. If you feel like you need to add some more something, feel free to do so. Remember, we still got to add our bell peppers and our sausages, right? So, we know the sausages should be cool. This is what’s the end results. So, we’re going to add our sausages in. And then we’re going to mix that all around. Everybody should know what mixing is, but you want to mix it until the sausages and the hamburger meat is combined. The sausage has its own taste and its own flavor. So, a lot of times you don’t have to add any flavor, but you use what you want to use for your taste and your family. I think people have put too much energy into, oh, I don’t like that, so they shouldn’t do that. Um, once again, my motto is always do what’s best for you. Yeah. And I might have to get a bigger pan. Um, I did learn a trick about easy clean up. I line my um bacon pan with aluminum fall. As long as you don’t punch a hole in it, once the um the meatloaf is done and it’s time to clean up, you just pull the aluminum fall out, wrap it up, throw it in the trash, and it’s easy clean up. When it’s time to wash your baking pan, all right, like I say, I may get a bigger baking pan um than this one. All right, so now we’re going to go ahead on add. They may be a little hot. So, I may have to use a spoon at some point. And I know I am because I can see it steaming. Make sure you get everything out. We are wasting We are wasting too much food in in America as is. So, make sure you rake everything out. It’s okay. It doesn’t say that you’re greedy. It just say that you’re conservative and you’ve being smart. You know, the word of God says he makes me 10 times smarter. Even when I think I’m I’m not smart, God word says that I’m 10 times smarter. All right. So, we’re going to mix that up. As you see, you can see the steam coming up. And I’ll let you see I get this mixed up. All these vegetables combined. All righty. Okay. What we’re going to do is add some of this season here. I don’t like to use a lot of salt. Evergreen has a heavy content of salt in it. So, I pretty much like using stuff that is more of um powder like garlic powder and seasoned um powder. Um I just don’t like a lot of salt. Um we’re going to add the other ingredients in which is the famous ketchup. Yes, ketchup in my meatloaf. Like I told you, when I make meatloaf or make any dish, I always ask the Holy Spirit to assist me. Um, when I get up in the morning, I ask him to assist me to go to work. Um, I ask him to assist me to walk and to talk and to move um, and bend down and bend up. It seem like it’s tedious, but we can’t do nothing without God. Um, and he and Jesus said that, I’mma go away and I’mma send the Holy Spirit back to you. so he may help you, teach you, and guide you in all things of the Lord. And so I always ask the Holy Spirit to help me to cook. And if you try it, I guarantee you meals that you think you fail at, he will give you ideas. He will he will give you a new ingredients to throw in there. He will say, “You know what? Add an extra pinch of this and add an extra pinch of that to make the meal taste taste magnificent.” Because remember, when you’re cooking, whether you’re cooking for your husband or your children, you’re cooking for kings and queens and and and and priests and high officials. And so he wants you to present his meal to him as though you cooking it for him. Although your family going to eat it, but when you cook unto God like you presented, Lord, this is your meal, Lord. Show me what to do. Show me how to do it. Um he’ll show you. Right. So let’s go and mix this ketchup up. Yes, I did. I taste some on the spoon. All righty. I think we are all mixed up. It is a mess. Yes. Um I’m going to grab a bigger pan because I think that the amount of stuff I have would be um this pan would be too small. Um, my husband said, “I have a habit always trying to stick something small, something big, and something small, right?” So, today we’re going to get a bigger pan. So, we’re going to use this baker and we’re going to take aluminum fall out because I put enough aluminum fall to kind of cover the edge. But remember, easy clean up aluminum fall in the bottom of your pan when you’re baking. Just try not to stick a hole in the uh aluminum fall. If you can do that, it’ll help you out a lot. So, we’re just going to line this pan with aluminum foam. We push the cone down and we just fold it across the top. Easy clean up. How did I learn this? I learned that because if you saw my pan when I took it out, it’s like, wow. Like it’s burnt. Yeah. It will you will it’s like it will stain your um pans. But easy clean up, right? I’m gonna drop some oil in the bottom of here. That just for just for non-sticking sake, right? All right. So, we got some oil in. And I think our consistency is pretty good. I think it’s to hold up some. And this is what I’m doing. I’m trying to see, can I make a meatball out of it? Right. So, if I can’t, like I don’t want to see it now, then I’m going to add some more bread chips. Add some more bread chips. The bread chips is used as a binder. And then we’re going to mix it all up again. Turn it over. I like using my hand versus a spoon or anything of that nature. It wasn’t a full container, so you don’t have to worry about it. It was actually under a half. We just want you to stick a little bit more. Some people use flour. I don’t want to use flour. I want This is what I want to use. This is what I give my family. All righty. Okay. So, now we’re going to take the meatloaf and just drop it in the pan. Just that three pound meatloaf and that one pound of um Texas Pete sausages. This is what it makes. And so all I do is shape it up in the pan, right? I shape it up. Having a meatloaf setting. Um you can see right now there’s a lot of um ground beef and sausage in this pan. But once it cook, it condenses down. Um, and we will pull the juice or the um the grease off of it, put it back in the oven, and we’ll continue going. So, we’re gonna let that do that. Do that part. We’re going to shape it up. Get my hands washed up. And something I forgot to do is reheat my oven. How about that? So, we’re going to put it on 425 and we’re going to let the oven preheat before we put the um meatloaf in the oven. All righty. So, the meatloaf is ready to go. We see all onions, all bell peppers, everything is already condensed inside. Okay, we preheated our oven. So, now what we’re going to do, we’re going to cover our meatloaf with aluminum fall and we’re going to put it in the oven. I have it on 425. Um, I really don’t set a timer for mine. I kind of like, hey, I smell, I check, put it back in the oven. if you have a check back in the oven. But I say probably 20 25 minutes maybe um maybe 30 minutes in the oven because we got everything need to combine. Um most things are already kind of the onions and the bell peppers has already been sauteed. Um the turkey has already been kind of um cooked a little bit. So we just need to make sure that the hamburger meat is cooked through and through. Right. Um, so we’re going to cover aluminum foam and then we are going to put in the oven. Like I say, I always overdo with aluminum foil, but that’s me. So, we have it nice and sealed, nice and closed and tight around the edges, and we’re going to put in the oven. I’m going to set a timer um for maybe check it around 30 minutes from now. So, hold on please. All righty. Timer set. So, now it’s time to get the squash done. We have quite a bit of squash. Um what I do, I normally wash my squash hold. Um, and we’re going to wash the squash in the sink. Yes, I’m going to wash squash in my sink. Um, I have seen so many YouTube videos where people are worrying about um people washing meat and and washing um food in the sink. Um, let’s let me give you just a nugget. Um, if you want to use your sink to cook to wash any type of meat, um, any type of vegetable in my dish water that I have, I always add a cap of bleach. Yes, a cap of bleach in my dish water. Um, I was raised that way. It has worked that way. Um, I wipe down my surface with the dish water with the bleach on it to remove anything that might want to live, move, or breathe. Um, so if you want to wash anything in your sink, um, whether it’s meat or vegetables, I put a cap of bleach in my water and I wash out my sink for my for anything I want to wash. That’s you need to eat. All righty. So, we got quite a bit of squash here. One squash says I don’t want to come out. All right. So, we’re going to get rid of this. So, I’m going to wash it whole and then I’m going to cut it up according to what we like. Um, please remember that you can slice or dice your squash is what you and your family prefer. All right? And it’s simple. You’re going to wash it with water. Get all around the edges. And I put on my cutting board. I think it was a guy on YouTube who washed I guess it was some meat or something with with um dish detergent, but we’re not going to do that. Um and by the way, this squash did not come from my garden. I purchased this squash from our local um grocery store. Um it’s a grocery store that we have um that they get a lot of their vegetables from um homesteaders who grow massive amounts. This does not come from Walmart. It does not come from Publix. This comes from a store where we get our local um vegetables from farmers. Right. So, I’m gonna move this over and I want to show you something that when I’m washing my squash that I saw that is kind of cute. Here is two squash that grew together. And if you look real close, let me see. Can I get a better picture? Is this too glary? If you look real close, there’s a line down the middle and there’s like two heads to the top. Oh, and two to the bottom. Yeah, twins. But they’re going to go down in history like the rest of them. All right. So, we’re going to get a knife. A big knife. Knife. So, we’re going to get a trusted knife and we’re going to start chopping up our squash. So we get that ready. I remove the ends and the top. Very simple. Ends and top. Ends and top. Right. So then we just start chopping them up according to your width. [Music] Now all the squash is done. I’m going to reheat the pan. The secret that I try to do is I try to use the same pot for everything that I need. Um, normally I would have two, three, four or five pots going, but I sometimes I’ll draw back. Um, if I’m using doing something simple, I try to use the same pot for easy clean up. So, we’re going to cut the stove on and get that going. So, we’re going to get that heated up. And while that is heating up, we’re going to start preparing our onions. Now, while we’re preparing the onions, I chopped a lot of the other onions. So, these onions here, I normally don’t chop. I can um but I normally don’t. And I thought about um chopping them instead of slicing them. Um you know, I use I get slice because it goes really well with the squash, but I think I’m going to go ahead and chop them. Um and then next time I’m also going to chop my squash because I never um prepared it with chop squash. I always prepared it, you know, in slices. But um next time I’m going to do a chop just to see how well it turned out. I’m sure to be fine. Let you in on a little secret. I never used to know how to cook. Um when I first got married, I didn’t know how to cook. Everything I did, I put sugar in because I knew that if I put sugar in it, my children would eat it. So I in the beginning, I really never knew how to cook. Um this came along as I start finding out that, you know, I can’t do anything without God. And I start asking the go um the Holy Spirit to assist me. Um, and I I I’ll start cooking and it be like, add that extra seasoning. Oh, go in and get some vinegar. Add a little bit of vinegar. Yeah. And the meal start coming along and I’m like, okay, I don’t have to put in no no sugar. All righty. All right. So, let’s get these onions chopped. Like I said, I love my chopper. This is the best thing since sliced bread. Yeah. So, we’re going to go ahead and chop these up real quick. Get them sort of sautéing before we lay a foundation of um squash. If my boys is not woke, sure they’ll be woken a few. Okay. All chopped up. We’re going to add that to our pan and we’re going to let that sauté a little bit and then we’re going to start boiling. Now, just to let you know, I do not I do not put water in my squash. I I allow the juices to come from the squash to let it sweat and make its own juice. Right? I do um I don’t have the fire up so high, but I let the the the juices and the the goodness come out the squash and I I don’t add water. Um I’ll add some butter. So, I will add some butter that I made some um papa made, chef papa made. Um it is rosemary and thyme and butter. I will add that. Um and he froze those and we’re going to grab a couple of those out of the refrigerator. [Music] All right. So, Papa made these special balls. Um, and they are made of butter, rosemary, and thyme. Right. And so, I will put four of those in there. And I will put some regular butter in there, but I do not put um water in my squash. Um, I may put some olive oil in there, uh, some oil. I have some oil in the pan here that I use, but I I don’t use um water. Okay. So, in the meantime, you come with me. We’re going to stir these onions around. So, we’ll get them going. Okay, we got about 16 more minutes to check on the meatloaf. And then after that, we’re going to let it go for what it knows. All right. So, we can go over here. We have all the squash cut up. Like I said, it’s your choice of um how you want your squash, your choice of the thickness that you want your squash or the thinness. What’s my motto? Do what’s best for you. I’m going to add some black pepper to the onions and we’re going to get a top. So, we’re going to get a put a top on top of our squash and we’re going to allow the squash to sweat it out. Um, and it it’s goodness. Even with my greens, I don’t put water in my greens. I put some olive oil in the bottom and I let it sweat. My cabbage, I let it sweat. And I found out just by doing that, the taste is different. Um, it’s not watered down and you don’t have a lot of juice running all over the place, right? So everything will goodness will come from the sweating. So we’re going to move this over here and then we’re going to turn you around so you can join me. All right. I want you to be able to join me here. Like I said, this YouTube video will be a cooking video. Sorry if it you don’t like it. I’m adding in my butter. And as I add in my butter, I’m going to cut my fire down because I don’t want my onions to burn. And then we’re going to start adding our squash. Then we’re going to start adding our seasonings. And I will grab them after I started adding the squash off for the oven. So, we’re going to cut that timer off and we’re going to check the meatloaf. At this point, if I see that there’s a lot of juice or um kind of like juice or water in the meatloaf, I kind of pull it off. Right. Please wear good mittens when you’re using um an oven with glassware. Um it’s a little hotter than normal aluminum pans. Um so, please be careful. How do I know to be careful? Because I have burnt myself very well. All right. So, let’s see what we’re going to check on our meatloaf. Please take careful of the steam off the side. I just put on the side and I let it release the steam so no one’s getting burnt. Okay. Once I think it’s steamed off, I take and open it up. So, we’re checking on our meatloaf. We have quite a bit of juice in the meatloaf. So, what I’m going to do is I’m going to check it. And I’m checking for consistency. Right. So, what we’re going to do, we’re going to go over and we’re going to start pouring. And we’re going to let the the aluminum foil kind of guide it out, but at the same time keep the juice in. Well, actually keep the meatloaf from falling out. I made a little funnel. So, let’s see if we can do this without having an accident. Yeah. Okay. So, we pick it up. I go to my sink. I just lean it a little bit and I let the juice come out. Yes, your meatloaf is going to move like it want to fall out, but there’s a stopping point, right? And this is our stopping point. So, we’re going to take this. We’re going to kind of fold that that back in there. We’re going to replace our aluminum fo back on top of our meatloaf. Let me move it off the sink because this is what this is a dangerous area. All right. Going to put it back on the cutting board because it is hot. We’re going to reinstall our aluminum foil. Make sure it’s still pretty good. And then we’re going to put it back in our oven and let it go some more. All righty. All right. In the meantime, we’re going to go ahead and check on the squash. Um, I did kind of turn it over a little bit. Um, so, but we’re going to go check on our squash. So, here’s our squash. So, we’re going to use a sturdier spoon and we’re going to go down to the bottom and bring the goodness from the bottom to the top. So, we get down, bring it up in the middle, turn it over. And what you’re doing is those pieces that were to the very top, you’re bringing them and changing them. Now, what I want to show you when I say I don’t put water in my squash, I want to bring the camera over and show you. Might be a little bumpy ride, but I’mma bring the camera over some to show you what I’m talking about when I say when I say juice. So when I say a lot of juice is in there. Here is the juice here. All that if you can see it or not. All that is juice just from the squash alone. No water, just butter. All righty. That’s one ingredients I forgot to put in my meatloaf. Guess I was so excited to welcome you to come and see Homestead. We’re going to um mix up what I put on top of my meatloaf. Um and I do put um one of the ingredients I forgot to put in my meatloaf was brown sugar. I normally put like a half maybe a te um maybe a half a cup of brown sugar, but today we’re going to use it on top of the um uh meatloaf. Simple ingredients, things you have in your cabinet. You don’t have to run out and buy this special something. These are things that you can use in that you have in your cabinet. There’s sometime I’ll do a recipe where I will actually go out and buy something that I want to try to see can I perfect that. And because I got the help from the Holy Spirit, I’m not only going to perfect it. It’s going to be awesome. All right. So, let’s mix up our mixture. In our mixture, we have our trusted in the refrigerator in your cabinet always ketchup. So, we’re going to add some ketchup. Okay. Yep. Ketchup. I can verify that that taste is ketchup. We’re going to add a little pee hot sauce. Um, sorry, Texas Pete. We’re going to drop some of that in there. Then we’re going to add our trusted Ray barbecue sauce. And I think this one says no sugar added. How about that? So, we’ll add some barbecue sauce. And then we’re going to add our light brown sugar. And we’re making a glaze. Oh, let me tell y’all what I found out. When you get brown sugar and it clumps like this, right? And you be like, “Oh my god, I need it to be powder. Put it in the microwave. Put it in a little microwave dish. Wet your paper towel. Not running wet, but wet your paper towel. Cover the sugar. Put it in the um microwave for like a minute, minute and a half. Check it. Push it. It should turn to normal. So, we’re going to add a little bit of brown sugar, right? And then we’re going to whisk all this together. Whisk, stir, whatever you want to call it. Whis it together. Right. Taste. I taste a lot of pee, a lot of spice. So, we’re going to add some barbecue sauce. Some more barbecue sauce cuz you don’t want Pete to outweigh the the sauce. And then we’re going to add some more ketchup. I think we have enough brown sugar in there. But we’re gonna whisk, sit, and taste. Because I don’t want to put on the stove. My surface is really, really hot. So, I’ll sit it just on the surface and then it’ll start to kind of warm it up a little bit. So, any kind of sugar that’s crystal still, it’ll kind of help break it down in the meantime. So, we’re going to whisk. Tada. This is our consistency. It’s just sauce, right? Mix it up. Mix it up. Remember to always taste everything that you cook, right? Because what we see on the Power Woman is a great recipes, but you have to taste it for you. Um cuz some things recipes I have tried from other chefs and other cooks and I get it and I be like, it’s just it’s just not it’s not where I want it to be at. Holy Spirit, assist me. show me what I need need to bring this me meal up to a level that I want to eat it. My husband, my sons, and my grandson want to eat it. I want to give a shout out to my grandson. He’s graduating December. He would be um he’s graduating for being a shout out to my grandbaby. She’s going to UNF. She’s in the honor pro honors program. Shout out to my other grandson. He’s going to the eighth grade. Shout out to my other grandson. He’s going to the third grade. My grandbaby’s going to the fourth grade. And so on and so on. So, we shout out to them. Congratulate them because I’m a proud grandma. Oh, and I want to get a shout out to those parents. They’re awesome. They’re good parents. All right, so our sauce is ready. Like I said, I’m going to sit this in aluminum. Okay, not plastic, not glass, but aluminum on my hot surface. Let’s check the squash. I really want I’mma bring you guys in a little close so that you can really see how well this squash is doing, especially with all the juice that’s involved. All righty. So, bear with me. Look at that. Look how much juice. Oh, in the meantime, if you like my channel, please subscribe. If you don’t like my channel, please view. Um, if you don’t want to subscribe or you don’t want to view my channel, it’s okay. So, create you a bath for the steam to come out. I have burnt myself in my hands because I did not wait. All right. Creating me another one. You should just see the steam coming up. Then I can grab it and remove the steam off the aluminum fall off. Okay. So, what we’re going to do, we’re going to cook the We’re going to check to make sure that we are cooked through and through. We don’t we don’t serve raw meat. So, we go down and I just move some pieces around like this where I can look inside. And when I look inside, this is my consistency. It is done and cooked through and through. All righty. Put there for cool so I can eat it later. So, I can taste it to make sure that we have the right taste for our meatloaf. All right. So, we’re going to get our glaze. Remember my glaze we put on the stove and we just let it get warm under the bottom from the stove surface. Okay. So, I’m going use my little barbecue thingy and I just pour it on. And as I pour it on, I just make sure it’s all across the meatloaf. If you need to make more sauce, make more sauce. There’s nothing wrong with that. It’s how much sauce you want. If you want to just add a hint of barbecue sauce on top to make sure that it is nice and a thick coating, you can do that as well. Sauce taste. How you cook what you do is for you. Now, when we put this finish putting this sauce on, we’re going to put it back in the oven uncovered, right? Cuz we’re going to let the barbecue sauce and all the other ingredients kind of melt in. Right. So, back in the oven for a few minutes. Can’t say how long, but you you’ll work it out. So, we’re going to put this back in the oven uncovered. This is what we’re looking at so far. All right. All righty. And while that sauce is saucing up, I’m going to try the meatloaf. You want a bite? Okay. very good texture. Very good seasoning. Um, and when I grew up, I used to have um people that I ate their meatloaf and it looked like liver. When you chop it up, it looked like a a piece of liver. Um, I don’t like that. Um, and so my very first meatloaf turned out that way because I want to try and do a recipe like everybody else. And that’s why I tell you and encourage you. If you try the recipe and it didn’t turn like you want it to turn out, the next time you try that recipe, ask the Holy Spirit to assist you. Ask God to assist you. What can I do better to make this recipe a success? Right. try. Wanted to show you the consistent color of the juice. And then I have a squash here because I don’t want squash that is so mushy. So, let’s see. All I taste is squash seasoned, cooked. Yep. Very good. And the juice is perfect. No more seasoning is needed. Everything is great. I can taste a lot of the creole and the um evergreen and those different type of seasonings. Um so like I said, it’s always what you want to do. Um hit that subscribe button. Remember, I can take it. Um hit that subscribe button and we will do what we do. All right, we right back. Okay, so we’re back. Hi. Right, so now we’re going to go ahead and take the meatloaf out the oven. It has done its job and it has set the glaze and now we’re going to take it out. So, we’re going to be you down so you can see. Once again, please put on protective gloves. Um because it is hot, right? So, we’re going to take the meatloaf off and we’re going to sit it on the counter. Um remember I told you put down a a nice wooden surface or a thick surface to protect your countertops cuz this is glass. So, we’re going to take out the meatloaf. We’re going to put on the counter. The meatloaf is complete. We’re going to take the squash. The squash is complete. We’re going to use our mittens and our hot surface. So, as of right now, dinner is complete. Everything is ready. Everything is good to go. We have our squashes ready, our meatloaf, and our rice is done. Thank you for joining me this this Sunday morning. Um, it’s about 9:30. It’s about time to get ready for our service because like we say, we got to praise the Lord and without God, we can’t do anything. So, subscribe to my channel if you want to view my channel. Giving me encouraging words. Constructive criticism is always welcome. So, I would like to show you my meal and I will post a picture. So, here is the sunny deal. Tada. [Music]
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