Components ship fresh at ambient temperature.
Upon receipt, store unopened meatloaf starter at room temperature for up to 48 months. Once opened, store in refrigerator and enjoy within 6 weeks.
Store pantry set, rub and mix at room temperature for up to 18 months.
Store unopened braising sauce at room temperature for up to 36 months. Once opened, store in refrigerator and enjoy within 7 days.

Gwen's Meatloaf Starter

Ingredients

Directions

Lightly grease 9" x 5" (23cm x 13cm) loaf pan with nonstick cooking spray and line with parchment paper, leaving 3" (7.5cm) overhang.
Preheat oven to 350°F (180°C).
In bowl of stand mixer fitted with paddle attachment, combine meatloaf starter, saltine crackers, egg and ground meat. Mix on low speed until just blended, approx. 30 seconds. Alternatively, place ingredients in large bowl and mix by hand until evenly combined. Transfer mixture to prepared pan and mix with fingers or spatula. Press down evenly to smooth top.
To make optional sauce, stir together 1 cup (250g) ketchup, 1/2 tsp. Worcestershire sauce and 1/4 cup (2 oz.) brown sugar in medium bowl. Using spoon or spatula, evenly distribute 1/4 cup of sauce over top of meatloaf.
Transfer meatloaf to preheated oven and bake until instant-read thermometer registers 160°F (71°C) for beef or pork, or 165°F (74°C) for chicken or turkey, approx. 60–65 minutes. Transfer pan to wire rack and let rest for 20–30 minutes.
If using sauce, pour remainder in small pan over low heat. Bring to a simmer and cook until brown sugar dissolves, approx. 3–5 minutes.
Lift parchment paper and transfer meatloaf to cutting board. Slice and serve with warm sauce, if desired.
Makes 8–10 servings.

Brine & Dine Chicken Rub

Ingredients

Directions

Liberally sprinkle rub over chicken. Massage into meat. Cover and refrigerate for 8–24 hours.
Cook as desired.
Test Kitchen Tip: Use 2 Tbs. of seasoning per 1 lb. of chicken.
Trisha's Tip: If using charcoal grill, place coals one side of grill and cook chicken on other side.

Chicken Tender Mix

Ingredients

2 lb. (1kg) chicken breast tenders or boneless skinless breasts or thighs, cut into 2" (5cm) strips, patted dry
2 cups (500ml) buttermilk
Vegetable oil spray for air frying or vegetable oil for stovetop frying
1 package Chicken Tender Mix (included)

Directions

In sealable plastic bag or nonreactive bowl, combine chicken with 1 cup (250ml) buttermilk. Seal bag or cover bowl and refrigerate for at least 4 hours or up to overnight.
Preheat air fryer to 375°F (190°C). Alternatively, in Dutch oven over medium-high heat, pour oil to approx. 3" (7.5cm) deep and heat until deep-frying thermometer registers 355°F (180°C).
Place mix and remaining 1 cup (250ml) buttermilk in separate shallow bowls. Working with one piece at a time, lift chicken from buttermilk and shake off any excess. Dip chicken in mix, then in buttermilk, then back in mix, shaking off any excess. Transfer chicken to wire rack set over baking sheet and repeat with remaining pieces. Do not let chicken tenders sit on rack for longer than 10 minutes.
If using air fryer, lightly spray chicken tenders all over with oil. Spray air fry rack with oil. Working in batches, if necessary, place chicken tenders approx. 1" (2.5cm) apart in preheated fry basket, being careful not to overcrowd. Cook until instant-read thermometer registers 165°F (74°C), approx. 8–10 minutes per batch, flipping halfway through cooking time.
If frying on stovetop, working in batches, if necessary, fry until golden brown and instant-read thermometer registers 165°F (74°C), approx. 3–4 minutes per batch.
Transfer chicken to clean wire rack set over baking sheet to allow excess oil to drip. Let chicken tenders cool slightly before serving.
Serve with your favorite condiments.
Makes 4–6 servings.

Trisha Yearwood x Williams Sonoma Pantry Collection