Jeff takes his recruits on a detailed journey to produce Mini Meatloaf frozen dinner with pan-roasted potatoes and blanched green beans!
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Chef Anne Burrell and co-host Jeff Mauro invite a fresh batch of celebrity recruits to culinary bootcamp, wanting to take these '90s stars from culinary losers to all that and a bag of chips in the cooking area.

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Mini Meatloaf TV Dinner
RECIPE THANKS TO JEFF MAURO
Level: Easy
Overall: 1 hr 50 minutes (consists of resting time).
Active: 45 min.
Yield: 6 portions.

Active ingredients.

Meatloaf:.

1 tablespoon olive oil.
1 small Spanish onion, 1/4-inch dice.
Kosher salt and newly split black pepper.
2 cloves garlic, minced.
1/2 cup entire milk.
1 tablespoon unflavored gelatin.
1 tablespoon Dijon mustard.
1 tablespoon Worcestershire sauce.
1 teaspoon hot sauce, such as Tabasco.
2 large eggs.
2 pounds ground chuck.
1 cup crushed butter crackers, such as Ritz.
1/3 cup fresh parsley, minced.

Glaze:.

1/2 cup smoky BBQ sauce, such as Rufus Teague Smoky Apple.
4 tablespoons brown sugar.
4 tablespoons apple cider vinegar.
Roasted Russet Potatoes with Garlic and Rosemary:.
2 tablespoons olive oil.
1 pound russet potatoes, cubed, washed and dried.
Kosher salt and newly broken black pepper.
2 teaspoons fresh rosemary, minced.
2 cloves garlic, minced.

Green Beans:.

1 pound green beans.
Olive oil, for the pan.
1 lemon, zested and juiced.
Kosher salt and newly cracked black pepper.

Directions.

For the meatloaf: Preheat the oven to 350 degrees F.

Heat a frying pan over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, include the garlic and saute for 1 to 2 minutes without letting the garlic brown. Get rid of from the heat and cool.

In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom.

Add the meat together with the crackers, parsley and cooked onion and garlic; combine with your hands till uniformly combined. Place the meat mix on a parchment-lined sheet tray. Utilizing your hands, and without overworking the meat, kind into 6 football-shaped free-form loaves.

For the glaze: In a little bowl, combine the barbeque sauce, brown sugar and apple cider vinegar.

Slather the glaze over the meatloaves and bake, basting again midway through, up until the meat signs up 165 degrees F, about 1 hour. Let rest for 20 minutes.

For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and prepare, without moving, till golden, 6 to 7 minutes.

Turn the potatoes utilizing a fish spatula and lower the heat to medium low. Cover and prepare until the potatoes are knife-tender, 7 to 8 more minutes.

Toss the potatoes with salt and pepper. Include the rosemary and garlic, cover once again, take off the heat and let instill for an extra 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve.

For the green beans: Bring a pot of water to a boil. Establish an ice bath. Blanch the green beans in the boiling water till bright green and tender, a couple of minutes. Eliminate from the water and right away plunge into the ice bath.

Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon enthusiasm and juice and salt and pepper to taste up until warmed through, 2 to 3 minutes.

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How to Make Jeff's Mini Meatloaf frozen dinner|Worst Cooks in America|Food Network.