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WE ARE JOINED BY CHEF BILL
COLLINS TO SHOW US HOW TO MAKE A
MAGNIFICENT MEAT LOAF.
THIS IS A GREAT MEAT LOAF FOR
SO MANY REASONS.
ONE, YOU CAN GO WITH ANY KIND OF
GROUND MEAT.
IF YOU WANT TO MAKE IT LIGHTER,
GO WITH TURKEY OR CHICKEN.
BEEF OR PORK, WHATEVER YOU WANT
TO DO.
ANOTHER THING, I MAKE IT A BIT
LIGHTER.
MOST FAMILY MEATLOAVES HAVE
KETCHUP IN THERE.
NOTHING WRONG WITH IT, BUT I USE
SALSA AND EVAPORATED SKIM MILK
IN IT INSTEAD.
THAT KEEPS IT MOIST, KEEPS THE
SODIUM DOWN AND IT'S STILL VERY
FAVORFUL.
YOU DON'T HAVE KETCHUP AS YOUR
MAIN FLAVOR.
DOES THE SALSA GIVE IT MORE
OF A SOUTHWESTERN TASTE?
IT REALLY DOESN'T.
IT REALLY IS JUST A
NICE-FLAVORED MEATLOAF.
IF YOU'RE SHORT ON TIME, I'VE
ADDED IN SOME SAUTEED ONIONS
AND.
HERS.
YOU CAN SKIP THOSE AND GO WITH
GARLIC POWDER, ONION POWDER,
WHATEVER YOU WANT TO DO.
I'M SHOW YOU HOW YOU CAN ALSO
CHECK THE FLAVOR ON THAT.
TIPS, ANY TIPS YOU CAN OFFER
AS A PROFESSIONAL IS ALWAYS
GREAT.
YOU ALWAYS HAVE GROUND BEEF
HERE.
ABOUT TWO POUNDS.
IF THE MEAT IS PACKAGED UP, IT
MIGHT BE A LITTLE OVER OR UNDER.
DON'T WORRY ABOUT IF YOU DON'T
HAVE EXACTLY TWO POUNDS.
I'VE GOT ABOUT A QUARTER CUP OF
PARMESAN CHEESE.
I'VE GOT MY RUBBER GLOVES ON.
IF YOU'RE MIXING THIS UP BY
HAND, YOU'RE CALLED AWAY, YOU
JUST PULL THE GLOVES OFF AND GO
TOLD WHAT YOU NEED TO DO WITHOUT
WASHING UP YOUR HANDS.
I'VE GOT THE PARMESAN CHEESE,
OREGANO, TWO TEA SPOONS OF
TABASCO AND A TABLESPOON OF
WORCESTERSHIRE SAUCE.
A LITTLE SALT.
NOT THE WHOLE THING.
LESS THAN A TEASPOON.
FOR ALL THIS AMOUNT, IT WILL BE
WELL OVER A TEASPOON, MAYBE
TWO-TEASPOONS.
NOW I'M GOING TO PUT IN THE.
HERS AND ONIONS THAT I'VE
ALREADY SAUTEED WITH A LITTLE
GARLIC.
IF YOU'RE KIDS AREN'T A FAN
OF THE.
HERS AND ONIONS, YOU HAVE A
TRICK TO KEEP THE FLAVOR, BUT
NOT HAVE THAT IN THERE.
ONE TRICK IS TO GRIND IT UP.
PUT IT IN A FOOD PROCESSOR SO IT
WILL BE LITTLE THINGS FLOATING.
THEY MIGHT NOT EVEN THOUGH,
YOU CAN TRICK THEM.
THAT'S WHAT PARENTING IS
ABOUT, TRICKING YOUR KIDS.
WHAT KIND OF ONION DO UP USE?
I USE A REGULAR WHITE ONION,
BUT YOU CAN USE RED, WHATEVER
YOU HAVE AROUND.
I REALIZE THAT I HAD FORGOTTEN
TO ADD IN THE EVAPORATED MILK.
IF YOU WANT TO POUR IN THE
SALSA, POUR IN ABOUT HALF.
OK.
JUST DUMP AWAY.
THE VALUE EVAPORATED MILK ADS
MOISTURE?
IT KEEPS IT FROM DYING OUT.
IF YOU GO WITH A HAMBURGER THAT
IS REALLY FATTY, THAT'S GOING TO
KEEP IT MOISTER, BUT IT'S
FATTIER.
IT'S UP TO YOU HOW YOU WANT TO
DO IT.
I ALWAYS SAY THE RECIPE, YOU
DON'T WANT IT TOO MOIST OR TOO
DRY.
HOW CAN YOU TELL?
IT'S A JUDGMENT CALL.
IF IT'S TOO MOIST, IT WILL STILL
HOLD TOGETHER JUST FINE.
HERE WE'VE GOT A LITTLE SIZZLE
GOING.
IF YOU WOULD HAND ME THAT OLIVE
OIL THERE.
I'M GOING TO POUR A LITTLE OLIVE
OIL INTO THE WARM SKILL LIT.
IT CAN BE A TABLESPOON OR SO OF
YOUR MEATLOAF MIXTURE.
NOW, THIS IS BECAUSE IF YOU
NOW, THIS IS BECAUSE IF YOU
IN THE OVEN, TAKE IT OUT, GET
READY TO EAT AND ONCE YOU TRY IT
AND IT'S MISSING SOMETHING OR
HAS A LITTLE TOO MUCH OF
SOMETHING, YOU FEEL LIKE YOU
SPOILED THE WHOLE THING.
THIS IS HOW YOU TEST THE
FLAVOR.
YOU PUT IT IN AND EVERYONE GETS
TO THE TABLE AND GEE, THIS IS
MISSING SOMETHING OR IT'S NOT
SEASONED ENOUGH, YOU CAN ADJUST
IT.
IT WILL TAKE JUST A COUPLE OF
MINUTES.
YOU FRY IT UP, A LITTLE OLIVE
OIL, AND TASTE IT.
THAT WAY YOU KNOW HOW YOUR
MEATLOAF IS GOING TO TURN OUT SO
YOU'RE NOT SURPRISED.
ALSO WHEN IT GETS TO THE TABLE
AND COMES OUT EXACTLY HOW YOU
WANT, YOU CAN FIGURE OUT HOW TO
ADJUST IT.
IF YOUR MEAT AMOUNT VARIES UNDER
TWO POUNDS, OVER TWO POUNDS, YOU
CAN ADJUST THE FLAVOR.
THIS RECIPE CALLS FOR
TWO POUNDS, SO YOU CAN HAVE
THOSE SEASONINGS.
WE'RE JUST ABOUT OUT OF TILE
FOR PART ONE.
WE'LL TRY IT AND MAKE SURE IT'S
WELCOME BACK TO "MASS
APPEAL."
WE ARE BACK IN THE KITCHEN WITH
BILL DRIVERS LICENSE, A PERSONAL
CHEF FINISHING UP OUR MEATLOAF.
ABSOLUTELY.
A COUPLE OF THINGS WE DID HERE,
SETH, JUST BEFORE THE BREAK, WE
PUT THE REMAINING SALSA ON TOP
OF THE MEATLOAF.
YOU CAN SHAPE IT ANY WAY YOU
WANT.
IF YOU'RE RUSHED FOR TIME, PRESS
IT DOWN FLATTER.
IT WILL COOK MORE QUICKLY.
IT'S GOING TO BE THINNER.
THAT'S THE FUN PART FOR KIDS,
BECAUSE THEY CAN MAKE THEIR
MEATLOAF ANYWAY THEY WANT.
YOU PUT THE SALSA ON TOP OR A
LITTLE EXTRA MOISTURE?
FOR MOISTURE.
THIS WOULD MIX WELL WITH MASHED
POTATOES AND GIVES IT A NICER
LOOK, AS WELL.
YOU'VE GOT THE WHOLE JAR OF
SALSA.
THERE YOU GO.
SPEAKING OF MASHED POTATOES,
YOU BREWED UP SOMETHING PRETTY
TASTY.
I HAVE A FEW RED POTATOES,
BOILED THEM UP, A LITTLE MILK,
SOUR CREAM AND I LOVE PUTTING
SCALLIONS IN FOR FLAVOR AND
MAKES IT LOOK A LITTLE
DIFFERENT, AS WELL.
HOW DO YOU KNOW WHEN THE
POTATOES ARE DONE?
I LIKE A TAKE A PARING KNIFE
AND STICK IT IN.
WHEN THEY'RE DONE, TURN OFF THE
HEAT AND PUT THE PAN BACK ON THE
BURNER.
WHATTED YOU PAIR WITH?
A SALAD?
A SALAD, A SIDE OF CARROTS,
COOKED OR LAW.
THAT'S ONE OF MY FAVORITES.
BRUSSELS SPROUTS ARE BACK IN.
ANY KIND OF VEGETABLE YOU WANT
TO GO ALONG WITH IT WILL WORK
REALLY WELL.
SO THIS IS ONE PORTION, THIS
IS ONE THING THAT YOU'VE MADE.
YOU CAN CUT THIS UP AND NO
MATTER WHAT, THERE'S GOING TO BE
SOME LEFT OVER.
ABSOLUTELY.
SANDWICHES ARE A GREAT
LEFTOVER.
THROW IT IN WITH A TOMATO SAUCE
AND PUT IT OVER SPAGHETTI.
IT'S NOT A SOUTHWESTERN DISH,
EVEN WITH THE SALSA.
YOU'VE GOT THIS ALREADY COOKED
GROUND BEEF.
IT'S KIND OF LIKE THE BASE OF
A PASTA.
ABSOLUTELY.
ADD WHATEVER YOU WANT FOR A
TOMATO SAUCE.