Better than the Cafeteria Meatloaf Sandwich Meal | Cookin' Somethin' скачать в хорошем качестве

Better than the Cafeteria Meatloaf Sandwich Meal | Cookin' Somethin'

Shop SKIMS Men’s at http://www.skims.com/matty #skimspartner GET YOUR FINEST LUNCHBOXES OUT THE TRUTH IS IN THERE THE TRUTH IS HERE IN COOKIN’ SOMETHIN’ THIS IS THE GREATEST BACK TO SCHOOL BREAKFAST LUNCH OR DINNER! MEATLOAF SANDWICH, BAKED MAC AND CHEESE, AND A ZIPPY GREEK SALAD ALL WITH MATHESON FOOD COMPANY! THIS IS THE ISOSCELES TRIANGLE OF LIFE! Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p 0:00-2:12 - Intro 2:13-5:30 - Going to Meatloaf Town 5:31-7:33 - SKIMS 7:34-10:56 - Mac N' Cheese 10:57-11:59 - MFC Seasoning (Good on Anything) 12:00-13:49 - Greek Salad 13:50-15:13 - Mac N' Cheese Tasting 15:14-17:50 - Getting Ready for Lunch 17:51-19:45 - Did the Greeks Invent Bum F&%king? 19:46-20:29 - Building Meatloaf Sandwich 20:30-21:19 - Packing Lunchbox 21:20-22:20 - Outro Join this channel to get access to perks:    / @mattymatheson   INGREDIENTS: Meatloaf Sandwich 2lb Lean Ground Beef 1lb Lean Ground Pork ½ White Onion 1 Egg ½ Cup Bread Crumb ¼ Cup Whole Milk 1 Teaspoon Toasted Fennel Seed ¼ Teaspoon Cayenne Pepper ½ Tablespoon Paprika 2 Tablespoons Worcestershire Sauce 1 Bottle MFC Original BBQ Sauce (Substitute with your favourite brand) 1 Bottle MFC Original BBQ Spice (Substitute with your favourite brand) 1 Bottle of your favourite brand of Ballpark Mustard 1 Bottle of your favourite brand of Mayonnaise 1 Loaf of White Bread 1 Jar of your favourite Bread and Butter Pickles Baked Mac and Cheese 2 Boxes MFC Cream Sharp Ched ¼ Cup Unsalted Butter ½ Cup Whole Milk 2 Cups Shredded Marble Cheddar Cheese ½ Bag Funyuns Greek Salad 1 Head Iceberg Lettuce ½ Red Onion 1 Green Bell Pepper 1 Medium Sized Tomato, Ripe ½ English Cucumber 4oz Feta Cheese 1 Lemon 1 Bottle MFC Greek Salad Dressing COOKIN' METHOD: Preparing and Cooking the Meatloaf 1.Preheat your oven to 350°F. 2. In a large mixing bowl, combine: ½ white onion, grated 1 egg ½ Cup Breadcrumbs ¼ Cup Whole Milk 1 Teaspoon Toasted Fennel seed ¼ Teaspoon Cayenne pepper ½ Tablespoon Paprika 2 Tablespoons Worcestershire sauce 2 Tablespoons Ballpark mustard ½ cup MFC Original BBQ Sauce 2 tablespoons MFC Original BBQ Spice 3. Mix thoroughly until well combined. 4. Add 2 lbs lean ground beef and 1 lb lean ground pork. 5. Using your hands, mix everything until all of the ingredients are evenly incorporated. 6. Transfer the mixture into a loaf pan, flatten the top, and use your index finger to create an even groove around the edges of the pan. 7. Sprinkle the top evenly with 2 tablespoons MFC Original BBQ Spice, then brush on an additional ¼ cup MFC Original BBQ Sauce. 8. Bake until the internal temperature reaches 155°F. 9. Remove from the oven and allow to cool slightly before serving- For best results, refrigerate the meatloaf overnight before slicing and serving. Making the Meatloaf Sandwiches- 1. Spread ½ tablespoon Ballpark mustard and ½ tablespoon mayonnaise evenly on one slice of bread. 2. On the other slice of bread, place 4 bread-and-butter pickle slices. 3. Slice the cooked, rested meatloaf into even 1-inch slices. 4. Place a slice (or more, as desired) on the bread with mustard and mayo, then top with the pickle-covered slice. 5. Repeat to make as many sandwiches as needed. 6. Wrap in parchment paper for later, or enjoy immediately. Baked Mac & Cheese Casserole 1. Preheat your oven to 350°F. 2. Cook 2 boxes of MFC Cream Sharp Ched noodles according to the package instructions. 3. Drain the pasta, then, while it is still hot, stir in: ¼ cup unsalted butter (room temperature) ½ cup whole milk The two included mac and cheese seasoning packets 4. If the mac and cheese is too thick, add 1 tablespoon of whole milk at a time, stirring until the desired consistency is reached. 5. Spread half of the mac and cheese into an appropriately sized casserole dish. 6. Top with 1 cup of shredded marble cheddar. 7. Add the remaining mac and cheese, then top with another 1 cup of shredded marble cheddar. 8. Sprinkle the top with ½ bag of blended or crushed Funyuns. 9. Bake for 30 minutes, or until the cheese is melted and the top is golden brown. 10. Allow the casserole to rest for 20 minutes before serving. Greek Salad 1. Cut the head of iceberg lettuce in half, then wash and dry each half thoroughly. 2. Cut each half into quarters and remove the stem. 3. Slice each quarter into 2-inch pieces and place in a large bowl. 4. Add ½ head of red onion, thinly sliced. 5. Toss the lettuce and onion with as much MFC Greek Salad Dressing as desired. 6. Top with: Sliced green bell pepper Thinly sliced coins of English cucumber Tomato wedges with the stem removed 7. Using your hands, crumble 4 oz feta cheese over the top and serve with ½ a lemon on the side. 8. Serve with additional MFC Greek Salad Dressing on the side.