September announcements

I have exciting news for you all for this coming month of September.

First off, it turns out I won't be in my local newspaper until September 13, supposedly. Maybe more people look for meatloaf recipes around the fall and winter. If that's the case, then those are now my 2 favorite seasons!

We are only 1 subscriber away from 50 subscribers. I have a special meatloaf video planned for you all. But I can't reveal anything until someone becomes subscriber number 50. We couldn't have done this channel without the support from all you current subscribers, so let me say thank you from the bottom of my meatloaf heart!

Secondly, the videos in the month of September will be a bit different. September on this channel is dedicated to the finalists of Lay's "Do Us a Flavor" contest(the US contest anyway; I think there's a Canadian version going on at the same time).

Those flavors will be turned into 2 dishes: hot pockets and meatloaf.

This is the general plan for each flavor.

1. West Coast Truffle Fries- I will make a hot pocket with french fries, black truffle oil, Parmesan-Romano cheese, and garlic powder, all rapped up in a modified crescent dough that is drizzled with melted butter and parsley.
The meatloaf will have West Coast Truffle Fries potato chips, french fries, black truffle oil, Parmesan-Romano cheese, and 1 hot pocket of said flavor- all inside a tofu meatloaf.

2. Southern Biscuits and Gravy- A hot pocket with Chicken Apple sausage gravy made from scratch, inside a modified biscuit dough that is drizzled with melted butter, salt, and pepper.
The meat in the meatloaf will be Chicken Apple sausages, and other ingredients include crumbled up biscuits, salt, pepper, sausage gravy, and Southern Biscuits and Gravy potato chips.

3. Greektown Gyro- This one is a bit different in that the hot pocket I'm making will have deli roast beef coated with homemade tzatziki sauce, wrapped inside a pita pocket that is baked for maybe 5 minutes at most.
The meat in the meatloaf will be lamb. I'm using all components of the pita pocket except for the roast beef and there will also be crumbled up pita pockets, tzatziki sauce, and Greektown Gyro potato chips. 

4. New York Reuben- This is the only hot pocket in which I'm making the dough from scratch. It will be a hot pocket made from rye flour. The meat will be corned beef, with some sauerkraut and Russian dressing.
The meat in the meatloaf will be corned beef, with the rye hot pocket, sauerkraut, Russian dressing, and New York Reuben potato chips.

All this talk of food makes me hungry, so that's pretty much it for this blog post. I hope you're as excited as I am about September!