My Amazing Meatloaf!

My Amazing Meatloaf!!

2 lbs. Ground Chuck (80% Lean)
1- 19 oz. Package of Johnsonville Hot Italian Sausage (Can Use Mild) Casings removed
2 eggs
1 medium- large onion diced
10 cloves of garlic pressed
1/3 cup seasoned bread crumbs
1 tablespoon Dales Low Sodium Steak Seasoning (liquid form)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Emerils Essence Seasoning
2 teaspoons Webber’s Kickin Chicken Seasoning
2 teaspoons Mrs. Dash original seasoning
1 cup of water
4- 10 1/2 oz. cans of Campbells Soup Cream of Mushroom
1 can of water
12 oz. package of pre-sliced white mushrooms
2 tablespoons of fresh parsley minced

– Pre-heat oven to 375 degrees.

– In large mixing pan, combine ground chuck, Italian sausage, eggs, onion, garlic, bread crumbs, Dales steak seasoning, salt, pepper, Emerils Essence seasoning, Webber’s Kickin Chicken seasoning, and Mrs. Dash seasoning.

– Mix until well blended.

– In a large deep dish pan, spray with Pam.

– Place meat mixture in pan and shape into loaf

– Add cup of water to pan. Cover with alluminum foil and bake for 45 minutes.

– Remove meatloaf from oven, remove alluminum foil and place back into the oven for 15 minutes.

– Remove meatloaf from oven, in a large metal or glass bowl (see video), take reduction juice and blend with cream of mushroom soup and can of water. Stir until well blended.

– Take fresh mushrooms spread over meatloaf.

– Take soup mixture/ gravy and pour over meatloaf.

– Place meatloaf back into oven for 20 minutes.

– Remove meatloaf from oven. Sprinkle with fresh parsley and enjoy.

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Best Ever Pound Cake

Best Ever Pound Cake!

4 sticks salted butter
4 cups of sugar
4 cups of Swan’s Down Cake flour
7 eggs
3/4 cup of milk
1 1/2 teaspoons of vanilla extract
1 1/2 teaspoons of almond extract
2 tablespoons or capfuls of Malibu Rum


1.) Preheat oven to 350 degrees

2.) Spray baking pan with Pam’s Baking Spray (It actually has flour included). If not, grease and flour cake pan

3.) Using kitchen shears, cut a circle to layer of wax paper and add it to the bottom of the cake pan (this doesn’t have to be perfect. see video)

4.) Using a mixer, mix butter on low- medium speed for 5 minutes or until there are no lumps in the butter. Your butter should be smooth.

5.) Add the sugar slowly, one cup at a time and mix for another 3 minutes or until completed blended. (I usually stop the mixer and take a spatula to fold the butter/ sugar mixture from off the sides and bottom of the mixing bowl to ensure consistency on this)

6.) Continue mixing on low speed and add one egg at a time, until well blended.

7.) Alternating, add cake flour and milk, starting with milk and ending with milk.

8.) Add all flavorings until well blended.

9.) Pour batter into cake pan. Ensure that the batter is equally spread in the pan.

10.) Bake at 350 degrees for 20 minutes.

11.) Turn oven temperature down to 325 degrees and bake for an additional hour.

12.) Use a small knife or cake stick to check when cake is done. If your knife or cake stick is clean when you pull it out, the cake is done. If not, continue to check on cake every 5 to 10 minutes until no more batter is shown on knife or cake stick.

13.) Remove from oven and rest on an elevated cooling rack in pan for 20 to 30 minutes.

14.) Using a metal spatula or knife release the edges of the cake from pan. Turn the pan upside down on top of elevated cooling rack. Cake should slide from pan to rack.

Serve warm and you will thank me later!

Homemade Mac & Cheese

Homemade Macaroni & Cheese


-3 Cups of Cooked Macaroni Noodles (Al Dente- about 8-9 minutes, salt water
and add olive oil- see video)

-6 tablespoons salted butter

– 1 can (10 3/4 oz.) Campbells Soup Cheddar Cheese

– 8 oz. Extra Sharp Cheddar Cheese- Shredded

– 8 oz. Mild Cheddar Cheese- Shredded

– 8 oz. Pepper Jack Cheese- Shredded/ Cubed

– 8 oz. Colby Jack Cheese- Shredded

– 1/3 cup of Grated Parmesan Cheese

– 3/4 cup sour cream

– 3/4 teaspoon of salt

– 3/4 teaspoon of ground black pepper

– 3/4 teaspoon of ground mustard

-1/2 teaspoon of onion powder

-2 eggs

-3 cups of milk


1.) Cook Macaroni noodles as directed on box, until Al Dente or 8 to 9 minutes. Drain and set aside.

2.) Pre-heat oven to 375 degrees. Take a deep dish baking pan, spray with cooking oil (Pam). Set aside.

3.) In a medium to large pan on low- medium heat. Combine the following:
butter, cheddar cheese soup, 2/3 bag of extra sharp cheddar cheese, 2/3 bag of mild cheddar cheese, 2/3 bag of Colby Jack cheese, 8 oz. pepper jack cheese, and 1/3 cup of grated parmesan cheese.

4.) Stir cheese continuously until well blended. About 3 to 4 minutes. Cheese sauce should be smooth.

5.) In a large bowl, add the following in exact order:
a. macaroni shells
b. cheese sauce
c. salt, pepper, mustard, onion powder
d. sour cream

5.) In a small bowl, whisk eggs and milk together until well blended.

6.) Add milk mixture to large bowl. Stir until well blended.

7) Pour half of mixture into baking pan. Take remaining shredded cheese, layer cheese over half mixture.

8.) Pour remaining mixture over cheese layer. Add remaining shredded cheese.

9.) Place pan in the oven for 1 hour.

10.) Remove from oven and enjoy!

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