Chef Michael Cooks Original Recipes from Leftover Meatloaf

Hello I'm Chef Michael Locascio with FPL Foods and thank you for visiting our test kitchen Good food means good times with family and friends. Today's culinary delight, stretching your meals with Chatel Farms Homestyle Meatloaf. The convenience of Chatel Farms offers simple meal ideas for people and families on the go Starting again with the Chatel Farms Homestyle Meatloaf, I want to show some versatility that we have. One, I want to do a skillet hamburger and and they were going to do some meatballs both using the same homestyle meatloaf already season there's nothing you have to add to accept your accompaniments I am going to take my meat patty here, that I have divided into 6 equal balls I am going to cook 2, just so that you can see. Add those to the pan, you can hear the sizzle. Turn the pan around, I am going to let these brown on either side. I want to take them, again, just like the instructions on the packet, to 160 degrees internal temp. I'm going to rotate my pans. I have the meatballs going, as you can tell, I've already started them. I used a melon-baller to help me with it, because it's easier to do, and you kind of get a more even. You're going to get 36 meatballs from each packet, you'll get 6 hamburgers. As I get to this point, I'm going to increase my heat. I'm going to add 1 tablespoon of butter. The butter helps make the sauce to adhere to the meatballs. I'm just going to add my sauce. On the recipe, also on the website, I've done a simple red sauce. Once again, these would be good in a Crockpot or in a pasta. I'm just going to let these finish cooking. They are getting nice and coated. Once again, we're going to take these to 160 degrees internal temperature. Clean up my little mess there. Grab my platter. I have my parmesan cheese ready. Grab my meatballs over; I'm going to pull the first one out because it's just easier for me to pour them. Take my parmesan cheese, and right over the top, a little parm. At the same time, if you wanted to put them in a Crockpot and serve them as an appetizer; a little toothpick, and there's our meatballs. Next, I'm going to come back to my hamburger patty. Always tilt the pan to the side, it allows the grease to run down, and it doesn't allow you to be splattered. Those are cooking. I'm going to get my buns ready. I like a classic hamburger, so I just like lettuce and onion. Like the recipe says on the website, you can use red onion, but you can use any onion you want. You can use any cheese you want; ketchup, mustard. As I said on the recipe, it is better just to put the condiments on the table after you cook the burgers and let it go. As we're allowing the skillet burgers to finish, I am going to show you another great option with the meatloaf. With one of your leftovers, you can reheat them in the microwave or in the skillet, go straight onto the bun; same accompaniments as the burger. I have my burgers here. Remember, you want to go to the internal temperature of 160. As you can tell, these don't shrink as much as your ground beef either, so you're going to get a nice plump burger. Put my bun on there, my bun on here; that is a big sandwich. One there. That there is the Chatel Farms homestyle Skillet Burgers. Once again, thank you for visiting our test kitchen. We hope you join us again for more culinary delights. For additional information, visit our website at www.FLPFood.com.