April 10, 2025 • 14 mins
Chicken Parm? Meatloaf? We're mashing 'em up for the ultimate comfort food!
This week, get ready for chicken parm meatloaf, a budget-friendly dinner idea that tastes straight-up gourmet.
We're taking ground chicken meatloaf and injecting it with all the cheesy, garlicky goodness of chicken parm.
It's an easy dinner idea with chicken that won't break the bank.
TRUST, this ground chicken recipe is a weeknight win! 🏆
Let’s keep the kitchen talk going!
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EP 145 | Transcripts | Din din ideas 🐔 A ground chicken recipe with a chicken parm twist! ✨
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome back, Food FAQ-ers!
(00:01):
We're here and we're ready to talk about some delicious recipes right now.
Hi, Keteer.
Hi, Mariela.
We're here sitting on Zoom and just a big fat cat behind your face.
And you know how much I hate fucking backgrounds on Zoom and you're still doing it.
First of all, the cat is adorable.
I mean, it's not my fault that you don't know how to have a good time.
(00:23):
And this is why you are boring.
The cat is calorically challenged.
Is that we're going to call it now?
Yes, yeah.
We should call it that.
That's fat.
It's okay.
Is it the size of two cats?
Like you cover half of them and you think it's all of it, but then you move your head
and then there's just like another half.
Well, that's true.
You do have a giant, antic head.
(00:46):
I do.
Tell me about your meatloaf.
I want to hear about this because you know what?
I think meatloaf is like, it's like one of the, it's like a brownie in a sense where people
don't think about it anymore.
Or they don't make it at home because they think it's like they're too good for them.
It's a food that I think, well, okay.
So here's a thing also.
You know, you and I grew up in Hispanic homes and I think when it came to certain foods,
(01:10):
like a meatloaf was not necessarily something that like our mother's, like, you know what?
Meat.
You're wrong.
My mom used to make it.
Really?
Yes.
I don't know why.
I guess because you know how we have carne fedia, which is like a meatloaf, but it's cold
and it's delicious.
I don't like it.
Okay.
That's fair because it's a cold meatloaf.
(01:31):
Like old meatloaf, yeah.
So I get it, but we do have something similar and I, I feel like my mom was like, yeah, I'm
gonna Americanize.
I'm gonna acclimate to this shit bitches and she would make meatloaf and that's how I kind
of grew up eating it because that's why I eat it now.
I think my kids hate it.
I never liked it.
It's poor people food.
Well, it's not just that it's poor people food.
(01:51):
It's that I just, I found it.
Okay, through my life, I have made decent meatloafs, but you really have to obviously season the
fuck out of a meatloaf to make it good because it's a hunk of meat.
Yeah, you would like that.
And then the, sometimes depends who's in the company.
(02:12):
But so then, some, the texture comes out weird.
I hate it when meatloaf is like dry and sometimes brittley and I don't like it with like slather
ketchup on top of it.
Like, no, I don't like it with slather ketchup.
I'm not, I can't take ketchup.
Okay, but how about like ketchup brown sugar mustard?
Okay, so that's, that's what's about to get you.
(02:33):
Like if you like make something nice with sauce, that's good.
That's good.
Okay, especially to get like ketchup, brown sugar, like a little Worcestershire sauce, like mix
it all in there.
Like that, that's good.
Okay, but I just don't like the regular ketchup.
This is gulping, does that?
A lot of people.
(02:54):
I'm sorry, this is why we're here.
We have to recover these folks from this like mediocrity.
A lot of fucking people.
Oh, God, we're here.
Ryan does not like meatloaf and Ryan is always my gauge on food sometimes because if Ryan
likes it, your children are going to love it.
That's why I tell you that Ryan is continuously popping his food cherry with you because
I feel like he's being exposed to things that maybe we're like just not existent in
(03:15):
his fear before you at all.
That's what we're doing for our food if it cures.
And he does like meatloaf.
He's had meatloaf.
He doesn't like it.
And so when I made it last night, he took a bite of it.
He was like, oh my God, what the hell is this?
And I was like meatloaf.
Stop telling me the story of how you met.
(03:35):
I want to hear about the meatloaf.
He's talking like an old bag.
No, no, no, that's you.
All right, all right.
This is how I made meatloaf.
What's it called?
Okay, so when I make my meatloaf, I don't put it in a pan, by the way, I freeform it.
Me too.
And I have classically, but I almost feel.
(03:57):
Remember our friend's dad who used to cook all time.
Yes.
He used to make it in a pan and he made a pretty glorious meatloaf.
And I'm kind of curious.
He's a good cook, right?
Maybe I'm making a pan next time and see what it's like.
Especially with a lean meat like chicken, like why not?
I mean, it's not going to produce because when I freeform it, it doesn't produce a lot
of meat.
I mean, juice or grease.
(04:19):
The only reason I freeform it is because back in, like, I don't know, 1999, I learned from
Alton Brown to freeform a meatloaf to not put it in a pan to let the grease go out.
So I've always done it, but maybe, I don't know, maybe, maybe you can put it in a pan.
See if it tastes good.
Try it.
Yeah, try it in a pan.
It's a really, really good deal.
(04:39):
It is a garlic parmesan chicken meatloaf.
So I use one pound of ground chicken.
Honestly, you could probably use ground turkey.
And the other day, if you have ground beef at home, just use the ground beef.
You know, don't go out and buy anything special for the less.
I'm going to say no.
Use a poultry because it's chicken parm.
I mean, I would think maybe use a poultry because you're going to taste the ingredients more.
(05:02):
And if you use ground meat, if you don't want to go out or if money is an issue, use ground
beef.
But nobody has a pound of ground beef and, like, no money because it's like $8 a pound.
That is actually very true.
The ground turkey is four.
This ground chicken I bought was $7.99.
So, seriously.
All right, so one pound of ground chicken.
(05:23):
Go ahead and put that in a big bowl.
Go ahead and use half a cup of bread crumbs.
You can use pincel bread crumbs.
You can use unseasoned bread crumbs or use the Italian seasoned bread crumbs, whatever you
got.
But if you do that, you're going to check yourself.
Yes, but I'm going to get into that in just a second, actually.
I use unseasoned bread crumbs.
(05:45):
I'm sorry, so you got half a cup of bread crumbs.
Third of a cup of greater parmesan cheese.
I don't know if you know what I thought about this before.
I don't like the stuff in the green bottle.
But if that's what you got, just use it.
Half a cup of shredded mozzarella.
What's that?
And no mariella, mozzarella.
(06:06):
One egg, three cloves of garlic, minced, and you're going to do half a small onion.
I just did a big onion because I like onion.
And then the recipe does call a teaspoon for Italian seasoning.
I don't buy combination seasonings.
So I just eyeballed basil and oregano.
And I definitely did more than a teaspoon, okay?
(06:27):
It's a pound of meat.
So a season of the fuck out of this.
You want to see it, right?
I feel like you want to see it.
That's the thing.
You want to see it exactly.
I saw a pepper to taste and then you want to go ahead and you want to use about two tablespoons.
The recipe which I called for fresh parsley, I used, I had dry parsley in my cabinet.
That's what I used.
Okay, so you want to mix that shit all together.
(06:49):
And I, again, I reformed it on a parchment line baking sheet, preheat them up to three 75.
Before you put it in the oven, you're now going to make your crumb topping because it
should is delicious.
The crumb topping is a couple tablespoons of butter, it's about a third of a cup of bread
crumbs and a third of a cup of the Parmesan cheese.
(07:10):
And that's it.
I just put the bread crumbs all over the entire loaf.
You know, if it's in the pan, just put it on the top.
I just smothered it all over the sides and everything.
And then it goes in a 375 degree oven for 40 minutes.
Wait, there's no mozzarella on top.
Just, just, you can put mozzarella on top.
I did not because it's for, you know, quite a while in that oven.
(07:36):
And the mozzarella did actually bubble through the meatloaf.
Okay.
But if you want to put, if you want to put mozzarella on top, I think it's a great idea.
Go ahead and sprinkle some mozzarella on top.
But it did bubble through to the meatloaf.
And then I went ahead and took out of the oven.
Let that thing rest for about 15 minutes, 10 minutes, just because you do have all that
(07:57):
using cheese in there, let it rest.
Marylet, cut that bitch apart and eat it.
It is so good.
And what's really cool about it, it actually formed a crust like on the bottom, because I guess
I've just like the cheese in it and stuff like that, formed the crust on the bottom.
And see how can I just like, like, crispy crust on the bottom and then you have the crumb
on the top and on the sides.
And what I like about it is I was really concerned that it's going to oven for so long
(08:19):
and it's ground chicken that it was going to be really dry, because it only also only
had one egg in it and had a lot of dry ingredients.
But I assume that the crumb topping kind of helped save that.
And there's mozzarella cheese in there too.
But I assume the crumb topping kind of helped save that.
Holy Hannah, I do not like meatloaf.
(08:40):
I will put this in my rotation.
We should have a rating system of like holyannas.
We're like, this is five holyannas.
That's really something good.
This is, okay, you know what?
This is not the tastiest thing I've ever put in my mouth.
Okay, shut up.
This is not the tastiest thing I've ever put in my mouth.
But I'm going to give this 10 holyannas because it was shocking.
(09:02):
You were surprised by how good it was.
Very surprised.
Like I just, and the only reason I made this recipe is because I just had the ingredients
in my home.
This is all shit we all have in our homes, mostly.
And I was like, I don't know, fuck it.
Like, because, you know, you always want to, at least for me, I buy leaner poultry meats.
Just to be a little bit healthier, side with cholesterol and stuff like that.
(09:23):
I buy leaner poultry, ground meats, but it was kind of like one of those moments like, what
the fuck do I do with this?
And yeah.
That's a 10 holyanna.
Nice.
I've switched to ground poultry because ground beef has become so expensive.
And then we start thinking about the health benefits.
You're like, I only buy it when it's something like, I really am craving that meat flavor.
(09:44):
I only buy the ground meats if I'm making like a sauce or something like that because it
obviously gives a lot better flavor and texture when you do that.
Yes.
But, you know, I grew up on a lot of ground turkey.
Yeah, you did.
Just because my mom, like, my mom always cooked with it.
We always had like turkey burgers.
We didn't have like hamburgers, you know?
(10:05):
I mean, the mom turkey burger, we should talk about that one day.
This shit would make a really good turkey burger.
Wait a minute.
So that's my next thing.
Shut up.
I was going to say this.
This is begging, begging to be like a sandwich.
Yeah.
But this would make actually a really good turkey burger.
Just you don't have to do the crumb top.
No, listen, you get like a nice crusty bread, right?
(10:28):
Like a chabatta.
No, maybe it's too hard.
Something less crusty.
And then you put a little sauce and like make like a parmesan sandwich with your meat.
Yeah.
Yeah, absolutely.
Oh, that should sound freaking good.
Yeah.
The flavor was really good out of this.
That's the thing too when it comes to ground poultry, you really got to flavor the fuck
out of it.
You know, ground beef will have a flavor to it.
(10:48):
But you really got to flavor the fuck out of this and it was really good.
So that is why I use more flavoring than the-
Did you say what degrees and stuff and all of them?
Three.
Mm-hmm.
Three 75 for 40 minutes.
Okay.
That sounds good.
And I like this recipe because it is accessible.
And then you can serve this with like a frozen vegetable.
(11:09):
Yeah.
I served it with like green beans and I had like made like biscuits earlier that day and
that's what I served it with.
Maybe fucking crocker.
You didn't- that- listen.
That's right.
Okay.
Maybe fucking crocker.
Eric.
But yeah, that's what I served it with and it was just frozen green beans and I served it
(11:30):
with that.
So it was really, really good.
And I'm really excited that there's no leftovers because now that I'm thinking about it,
it would make a great meatloaf sandwich.
Yeah.
I'm totally gonna do that.
I'm gonna reserve a slice.
I'm gonna make this today for dinner.
And I'm gonna reserve a slice for a sandwich tomorrow.
It's- you know, it's so funny.
I love meatloaf sandwiches.
Me too.
(11:51):
I also learned that from my friend's dad who likes to cook.
I learned that from the show Mama's family back in the 80s when she served a meatloaf sandwich.
Did she?
Yeah.
I'm gonna ask you one more show.
Meatloaf sandwiches.
Meatloaf sandwiches.
But one day I remember asking my mother for meatloaf sandwich and she said, okay, well,
(12:12):
I have to make a meatloaf first.
And so she served meatloaf that day and then the next day I had a meatloaf sandwich and
it was-
What kind of bread is good for a meatloaf sandwich?
It has to be like a soft bread but something with some tooth.
Like a sourdough.
Yeah, like a thin sliced sourdough.
They didn't do that on Mama's family.
I assume it was just white sliced bread, you know, the era.
(12:35):
What else?
You know?
Exactly.
Like a good sourdough?
That would be really nice.
Yeah, because when you make a sandwich like that, you kind of- you kind of need a softer
bread.
Yeah, because the stuff inside is soft.
Yeah, it's soft.
It's a thing you need a softer bread.
You got to go make this shit.
I would send holyannas.
10 holyannas and I'm telling you, it was- it was really, really moist.
(12:58):
I was shocked.
Moist.
I hate Mary LaTitty's.
Moist.
Why- why my titties?
Obviously, not underneath them.
Damn.
That's okay.
I was fine with my titties too.
You're people but deodorant under the titties.
(13:18):
Is that true?
Really?
Yeah, like I don't- I've never done that personally, but people do it.
Do you use that?
I had a boyfriend whose mom used to do that.
And I always thought, "It's so interesting.
How much sweat do you have under your tits?"
What about baby powder?
Wouldn't it do the same thing?
People stop using baby powder because they had like cancerous stuff in it and I think
they removed it since, but it's like- it's not cool to use it anymore.
(13:39):
Oh, Ryan uses baby powder every day.
Under his titties?
No, like, he's like nuts sack and stuff like that.
Who knew what got your baby?
He put cornstarch on his nuts.
He's like, "Yes."
Okay, too much information.
We love you guys.
Don't forget to leave us a five star review on Apple Podcast player.
(14:01):
Send us an email.
What's your favorite recipe?
We'd love to try it out and talk about it and we'll be nice.
Or I will be.
I don't know about Eric.
He's a bitch.
Make this meatloaf.
If I have time, I'll send it out in a newsletter.
You guys, I'm really sorry, but we have been so incredibly busy these last few days.
All right, we love you.
We'll see you soon.
(14:21):
Take care.
Bye.
Welcome back, Food FAQ-ers!
(00:01):
We're here and we're ready to talk about some delicious recipes right now.
Hi, Keteer.
Hi, Mariela.
We're here sitting on Zoom and just a big fat cat behind your face.
And you know how much I hate fucking backgrounds on Zoom and you're still doing it.
First of all, the cat is adorable.
I mean, it's not my fault that you don't know how to have a good time.
(00:23):
And this is why you are boring.
The cat is calorically challenged.
Is that we're going to call it now?
Yes, yeah.
We should call it that.
That's fat.
It's okay.
Is it the size of two cats?
Like you cover half of them and you think it's all of it, but then you move your head
and then there's just like another half.
Well, that's true.
You do have a giant, antic head.
(00:46):
I do.
Tell me about your meatloaf.
I want to hear about this because you know what?
I think meatloaf is like, it's like one of the, it's like a brownie in a sense where people
don't think about it anymore.
Or they don't make it at home because they think it's like they're too good for them.
It's a food that I think, well, okay.
So here's a thing also.
You know, you and I grew up in Hispanic homes and I think when it came to certain foods,
(01:10):
like a meatloaf was not necessarily something that like our mother's, like, you know what?
Meat.
You're wrong.
My mom used to make it.
Really?
Yes.
I don't know why.
I guess because you know how we have carne fedia, which is like a meatloaf, but it's cold
and it's delicious.
I don't like it.
Okay.
That's fair because it's a cold meatloaf.
(01:31):
Like old meatloaf, yeah.
So I get it, but we do have something similar and I, I feel like my mom was like, yeah, I'm
gonna Americanize.
I'm gonna acclimate to this shit bitches and she would make meatloaf and that's how I kind
of grew up eating it because that's why I eat it now.
I think my kids hate it.
I never liked it.
It's poor people food.
Well, it's not just that it's poor people food.
(01:51):
It's that I just, I found it.
Okay, through my life, I have made decent meatloafs, but you really have to obviously season the
fuck out of a meatloaf to make it good because it's a hunk of meat.
Yeah, you would like that.
And then the, sometimes depends who's in the company.
(02:12):
But so then, some, the texture comes out weird.
I hate it when meatloaf is like dry and sometimes brittley and I don't like it with like slather
ketchup on top of it.
Like, no, I don't like it with slather ketchup.
I'm not, I can't take ketchup.
Okay, but how about like ketchup brown sugar mustard?
Okay, so that's, that's what's about to get you.
(02:33):
Like if you like make something nice with sauce, that's good.
That's good.
Okay, especially to get like ketchup, brown sugar, like a little Worcestershire sauce, like mix
it all in there.
Like that, that's good.
Okay, but I just don't like the regular ketchup.
This is gulping, does that?
A lot of people.
(02:54):
I'm sorry, this is why we're here.
We have to recover these folks from this like mediocrity.
A lot of fucking people.
Oh, God, we're here.
Ryan does not like meatloaf and Ryan is always my gauge on food sometimes because if Ryan
likes it, your children are going to love it.
That's why I tell you that Ryan is continuously popping his food cherry with you because
I feel like he's being exposed to things that maybe we're like just not existent in
(03:15):
his fear before you at all.
That's what we're doing for our food if it cures.
And he does like meatloaf.
He's had meatloaf.
He doesn't like it.
And so when I made it last night, he took a bite of it.
He was like, oh my God, what the hell is this?
And I was like meatloaf.
Stop telling me the story of how you met.
(03:35):
I want to hear about the meatloaf.
He's talking like an old bag.
No, no, no, that's you.
All right, all right.
This is how I made meatloaf.
What's it called?
Okay, so when I make my meatloaf, I don't put it in a pan, by the way, I freeform it.
Me too.
And I have classically, but I almost feel.
(03:57):
Remember our friend's dad who used to cook all time.
Yes.
He used to make it in a pan and he made a pretty glorious meatloaf.
And I'm kind of curious.
He's a good cook, right?
Maybe I'm making a pan next time and see what it's like.
Especially with a lean meat like chicken, like why not?
I mean, it's not going to produce because when I freeform it, it doesn't produce a lot
of meat.
I mean, juice or grease.
(04:19):
The only reason I freeform it is because back in, like, I don't know, 1999, I learned from
Alton Brown to freeform a meatloaf to not put it in a pan to let the grease go out.
So I've always done it, but maybe, I don't know, maybe, maybe you can put it in a pan.
See if it tastes good.
Try it.
Yeah, try it in a pan.
It's a really, really good deal.
(04:39):
It is a garlic parmesan chicken meatloaf.
So I use one pound of ground chicken.
Honestly, you could probably use ground turkey.
And the other day, if you have ground beef at home, just use the ground beef.
You know, don't go out and buy anything special for the less.
I'm going to say no.
Use a poultry because it's chicken parm.
I mean, I would think maybe use a poultry because you're going to taste the ingredients more.
(05:02):
And if you use ground meat, if you don't want to go out or if money is an issue, use ground
beef.
But nobody has a pound of ground beef and, like, no money because it's like $8 a pound.
That is actually very true.
The ground turkey is four.
This ground chicken I bought was $7.99.
So, seriously.
All right, so one pound of ground chicken.
(05:23):
Go ahead and put that in a big bowl.
Go ahead and use half a cup of bread crumbs.
You can use pincel bread crumbs.
You can use unseasoned bread crumbs or use the Italian seasoned bread crumbs, whatever you
got.
But if you do that, you're going to check yourself.
Yes, but I'm going to get into that in just a second, actually.
I use unseasoned bread crumbs.
(05:45):
I'm sorry, so you got half a cup of bread crumbs.
Third of a cup of greater parmesan cheese.
I don't know if you know what I thought about this before.
I don't like the stuff in the green bottle.
But if that's what you got, just use it.
Half a cup of shredded mozzarella.
What's that?
And no mariella, mozzarella.
(06:06):
One egg, three cloves of garlic, minced, and you're going to do half a small onion.
I just did a big onion because I like onion.
And then the recipe does call a teaspoon for Italian seasoning.
I don't buy combination seasonings.
So I just eyeballed basil and oregano.
And I definitely did more than a teaspoon, okay?
(06:27):
It's a pound of meat.
So a season of the fuck out of this.
You want to see it, right?
I feel like you want to see it.
That's the thing.
You want to see it exactly.
I saw a pepper to taste and then you want to go ahead and you want to use about two tablespoons.
The recipe which I called for fresh parsley, I used, I had dry parsley in my cabinet.
That's what I used.
Okay, so you want to mix that shit all together.
(06:49):
And I, again, I reformed it on a parchment line baking sheet, preheat them up to three 75.
Before you put it in the oven, you're now going to make your crumb topping because it
should is delicious.
The crumb topping is a couple tablespoons of butter, it's about a third of a cup of bread
crumbs and a third of a cup of the Parmesan cheese.
(07:10):
And that's it.
I just put the bread crumbs all over the entire loaf.
You know, if it's in the pan, just put it on the top.
I just smothered it all over the sides and everything.
And then it goes in a 375 degree oven for 40 minutes.
Wait, there's no mozzarella on top.
Just, just, you can put mozzarella on top.
I did not because it's for, you know, quite a while in that oven.
(07:36):
And the mozzarella did actually bubble through the meatloaf.
Okay.
But if you want to put, if you want to put mozzarella on top, I think it's a great idea.
Go ahead and sprinkle some mozzarella on top.
But it did bubble through to the meatloaf.
And then I went ahead and took out of the oven.
Let that thing rest for about 15 minutes, 10 minutes, just because you do have all that
(07:57):
using cheese in there, let it rest.
Marylet, cut that bitch apart and eat it.
It is so good.
And what's really cool about it, it actually formed a crust like on the bottom, because I guess
I've just like the cheese in it and stuff like that, formed the crust on the bottom.
And see how can I just like, like, crispy crust on the bottom and then you have the crumb
on the top and on the sides.
And what I like about it is I was really concerned that it's going to oven for so long
(08:19):
and it's ground chicken that it was going to be really dry, because it only also only
had one egg in it and had a lot of dry ingredients.
But I assume that the crumb topping kind of helped save that.
And there's mozzarella cheese in there too.
But I assume the crumb topping kind of helped save that.
Holy Hannah, I do not like meatloaf.
(08:40):
I will put this in my rotation.
We should have a rating system of like holyannas.
We're like, this is five holyannas.
That's really something good.
This is, okay, you know what?
This is not the tastiest thing I've ever put in my mouth.
Okay, shut up.
This is not the tastiest thing I've ever put in my mouth.
But I'm going to give this 10 holyannas because it was shocking.
(09:02):
You were surprised by how good it was.
Very surprised.
Like I just, and the only reason I made this recipe is because I just had the ingredients
in my home.
This is all shit we all have in our homes, mostly.
And I was like, I don't know, fuck it.
Like, because, you know, you always want to, at least for me, I buy leaner poultry meats.
Just to be a little bit healthier, side with cholesterol and stuff like that.
(09:23):
I buy leaner poultry, ground meats, but it was kind of like one of those moments like, what
the fuck do I do with this?
And yeah.
That's a 10 holyanna.
Nice.
I've switched to ground poultry because ground beef has become so expensive.
And then we start thinking about the health benefits.
You're like, I only buy it when it's something like, I really am craving that meat flavor.
(09:44):
I only buy the ground meats if I'm making like a sauce or something like that because it
obviously gives a lot better flavor and texture when you do that.
Yes.
But, you know, I grew up on a lot of ground turkey.
Yeah, you did.
Just because my mom, like, my mom always cooked with it.
We always had like turkey burgers.
We didn't have like hamburgers, you know?
(10:05):
I mean, the mom turkey burger, we should talk about that one day.
This shit would make a really good turkey burger.
Wait a minute.
So that's my next thing.
Shut up.
I was going to say this.
This is begging, begging to be like a sandwich.
Yeah.
But this would make actually a really good turkey burger.
Just you don't have to do the crumb top.
No, listen, you get like a nice crusty bread, right?
(10:28):
Like a chabatta.
No, maybe it's too hard.
Something less crusty.
And then you put a little sauce and like make like a parmesan sandwich with your meat.
Yeah.
Yeah, absolutely.
Oh, that should sound freaking good.
Yeah.
The flavor was really good out of this.
That's the thing too when it comes to ground poultry, you really got to flavor the fuck
out of it.
You know, ground beef will have a flavor to it.
(10:48):
But you really got to flavor the fuck out of this and it was really good.
So that is why I use more flavoring than the-
Did you say what degrees and stuff and all of them?
Three.
Mm-hmm.
Three 75 for 40 minutes.
Okay.
That sounds good.
And I like this recipe because it is accessible.
And then you can serve this with like a frozen vegetable.
(11:09):
Yeah.
I served it with like green beans and I had like made like biscuits earlier that day and
that's what I served it with.
Maybe fucking crocker.
You didn't- that- listen.
That's right.
Okay.
Maybe fucking crocker.
Eric.
But yeah, that's what I served it with and it was just frozen green beans and I served it
(11:30):
with that.
So it was really, really good.
And I'm really excited that there's no leftovers because now that I'm thinking about it,
it would make a great meatloaf sandwich.
Yeah.
I'm totally gonna do that.
I'm gonna reserve a slice.
I'm gonna make this today for dinner.
And I'm gonna reserve a slice for a sandwich tomorrow.
It's- you know, it's so funny.
I love meatloaf sandwiches.
Me too.
(11:51):
I also learned that from my friend's dad who likes to cook.
I learned that from the show Mama's family back in the 80s when she served a meatloaf sandwich.
Did she?
Yeah.
I'm gonna ask you one more show.
Meatloaf sandwiches.
Meatloaf sandwiches.
But one day I remember asking my mother for meatloaf sandwich and she said, okay, well,
(12:12):
I have to make a meatloaf first.
And so she served meatloaf that day and then the next day I had a meatloaf sandwich and
it was-
What kind of bread is good for a meatloaf sandwich?
It has to be like a soft bread but something with some tooth.
Like a sourdough.
Yeah, like a thin sliced sourdough.
They didn't do that on Mama's family.
I assume it was just white sliced bread, you know, the era.
(12:35):
What else?
You know?
Exactly.
Like a good sourdough?
That would be really nice.
Yeah, because when you make a sandwich like that, you kind of- you kind of need a softer
bread.
Yeah, because the stuff inside is soft.
Yeah, it's soft.
It's a thing you need a softer bread.
You got to go make this shit.
I would send holyannas.
10 holyannas and I'm telling you, it was- it was really, really moist.
(12:58):
I was shocked.
Moist.
I hate Mary LaTitty's.
Moist.
Why- why my titties?
Obviously, not underneath them.
Damn.
That's okay.
I was fine with my titties too.
You're people but deodorant under the titties.
(13:18):
Is that true?
Really?
Yeah, like I don't- I've never done that personally, but people do it.
Do you use that?
I had a boyfriend whose mom used to do that.
And I always thought, "It's so interesting.
How much sweat do you have under your tits?"
What about baby powder?
Wouldn't it do the same thing?
People stop using baby powder because they had like cancerous stuff in it and I think
they removed it since, but it's like- it's not cool to use it anymore.
(13:39):
Oh, Ryan uses baby powder every day.
Under his titties?
No, like, he's like nuts sack and stuff like that.
Who knew what got your baby?
He put cornstarch on his nuts.
He's like, "Yes."
Okay, too much information.
We love you guys.
Don't forget to leave us a five star review on Apple Podcast player.
(14:01):
Send us an email.
What's your favorite recipe?
We'd love to try it out and talk about it and we'll be nice.
Or I will be.
I don't know about Eric.
He's a bitch.
Make this meatloaf.
If I have time, I'll send it out in a newsletter.
You guys, I'm really sorry, but we have been so incredibly busy these last few days.
All right, we love you.
We'll see you soon.
(14:21):
Take care.
Bye.
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