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Berly Stokes: Hi, welcome to Cajun cooking TV and tonight I’m making the Cheeseburger Meatloaf if you ever heard -- in your case that you might love they will love this one. So lets get started as really simple first I have got six slices of thinly slice bacon here. We’re going to fry this up and make some bacon bits. We got one and a half pounds of ground beef, we have and this is the 91% so some people like that 80, 20 or it has a little more fat but we like the liner one.
We have two cups of Cajun Trinity on mayonnaise frozen because I make big batches all at one time, its onions, bell pepper and celery. We have some Worcestershire sauce, Creole mustard, some hot sauce, mixed garlic, had some special cheddar cheese here from whole food there is Irish cheddar, but you can a regular sort cheddar cheese. We add two eggs and some bread crumbs and we cant forgot Tony’s accessories and we put some of that in so we are going to let this bacon cook and then we are going to come back and solitude the Cajun trinity. So we will be back in a second.
I got my bell pepper onion and celery the Cajun trinity solitude here and I just did that in the bacon dripping I do want to tell you, you want to be careful actually when move the skillet from the heat for few minutes, because I don’t want to put that ice cold Cajun trinity in that bacon drippings that would have puffed all over the place and would -- myself and let it cool for a minute. And just want to kindly drain out some of that bacon dripping.
Now one secret I have with Meatloaf and I remember as be in a kid I did not like eating Meatloaf because you could see the onions and bell pepper inside and my grandmother used always chokers are up really fun. I’m going to let this cool for a second and during this. I’m going to put them in the food processor and get a really small, so the kids were not complaining that they can actually see the bell pepper and onions, that way.
Now like to mix all the wet ingredients together and then when I’m trying to combine it the meat every things already mixed together. I have to do at pan cut in two eggs; I’m going to adding a teaspoon or so with minced garlic. And I really only talk about these measurements for you usually our dish do whatever beside tell about you what I feel we need. We are going to do some Creole mustard instead little bit of these we had dish today on a sandwich it was so good and Worcestershire sauce. Just put that’s some tabasco. This is all the wet ingredients, so we’re going to mix this is good then I’m going to put in the bread crumbs.
Now I got some plane bread crumbs here, you can use the Italian breadcrumbs. We got half cup of bacon lets see what it does. and then I want to put some Tony chachere, not too much you don’t want to do too hot. Mix this all good and this is going to be our mixed whole the meatloaf together. Pretty ingredients, flopped in the big bowl and -- and what we’re going to do is take our wet mixture we made here.
Now with your hands, you got to get down into it and you just got a work this wet mixture into the meat. Here just no other way to do it. I will try to do with spoon and it just doesn’t work. I’ll just get down -- in it works at your fingers. I get it all mixed in. Okay looks like I got it mixed pretty good. And over here is stealing my gloves. I had a bacon -- 15 plain bacon sheet. I’m going to take out my meat as a pound and a half ready; we can press it out on a wax, these are wax paper and I want to spread it out then as we can almost like a jelly role. We curling our fresh bacon here this is good bacon, I had to test one out of course. So we’re just going to crumble this out, we got cheese. Spread the cheese around, we just kept here. It is good white Irish Cheddar and allow whole food as you could trust us before you get it. All right that’s round. Now what we are going to do is roll this up --- what I want to do is turn it on to this bacon sheet you want to be sure and seal this up, because you don’t want to cheese -- out, so just round out the end here and above the –we on day.
Male speaker: We are in
Berly Stokes: Alright, we are about the separate here to Stokes house. It Saturday night we made a cheeseburger meat loaf. And you want to be sure to have this handy kitchen gadget is the meat thermometer and I’m cooked it for an hour probably about oven 10 minutes because we were making mash potatoes, but what we did is we want to make sure that the internal temperature was at least the 160 and this temperate rolled all the way up to 180, so this is good and done. So if you don’t have all these it’s a good item to have.
I’m going to cut it right down the middle and see what we having here, looks good. We are going to slice this up and serve it you could also put it on the bun and just add a like hamburger. So this is good and pretty right here, put that for you. Look at all that marbling of the cheese that looks so good. We made some mash potatoes here and some fresh piece and heard about Meatloaf’s.
This has been Cajun Cooking TV at Saturday night -- we made a cheeseburger meatloaf. I hope you try it.
So check out the whole recipe its Cajuncooking tv.com. Bye, Bye.