Video summary
In this cooking demonstration, Chef Sha Bear prepares a special birthday dinner for his daughter, Monkeyy, featuring mini bacon-wrapped meatloaves and mashed potatoes. The video begins with the chef peeling and cutting potatoes into roughly equal-sized quarters to ensure they cook evenly in a large pot, avoiding the issue of smaller pieces becoming soggy while larger ones remain undercooked. He utilizes an electric potato peeler for efficiency, noting its durability and battery option, before moving on to prepare the meat mixture using three pounds of 73% lean ground beef. Sha Bear shares that he is a retired auto mechanic rather than a professional chef, yet he takes pride in his cooking skills and demonstrates how he seasons the beef with lemon pepper, black pepper, minced garlic, and an egg bound together with crushed saltine crackers to create a flavorful base for the loaves.
Once the meat mixture is formed into three individual mini-loaves, Sha Bear carefully wraps each one in bacon, creating small, manageable portions suitable for his family members who have different appetites. He places the wrapped loaves into a preheated oven set to 400 degrees Fahrenheit and explains his cooking process, which involves baking them until the internal temperature reaches approximately 155 degrees Fahrenheit. At this point, he removes the meatloaves from the oven to rest for fifteen to twenty minutes, allowing the juices to redistribute and the temperature to rise naturally to a safe final range of 160 to 165 degrees. While the meat rests, he prepares the mashed potatoes by combining boiled potatoes with butter, chicken broth, salt, and pepper in a mixer, offering tips on achieving a thick or creamy texture depending on personal preference.
The video concludes with the presentation of the finished meal, highlighting the golden-brown crust developed on the bacon-wrapped loaves after Sha Bear briefly uncovered them near the end of baking to ensure they browned properly. He notes that while toppings like ketchup, mustard, or barbecue sauce are common additions, he chose to serve the meatloaves plain this time to let the flavors of the beef and bacon shine through. As a final touch for Monkeyy's birthday celebration, Sha Bear lights a pink candle on the table, singing "Happy Birthday" before admitting that the heat from the oven melted some of the wax onto the dish. He encourages viewers to visit his daughter's channel to see more content and wishes everyone a safe and enjoyable week, ending the tutorial with a warm sign-off.
Read the full video transcript
Hey everyone, Sha Bear 1000. Today
we're going to be making Monkeyy's
birthday dinner. Tomorrow is her
birthday. Today, Sunday. It's getting
late. It's already 5:00. Monkey had to
have her nap and that kind of put us
late. So, um,
first thing we're going to do is peel
some potatoes, get them on to boil. What
we're making today is mini bacon wrapped
meatloafes. So, I'm going to make about
three little meatloafes, one for each of
us, and I'm going to wrap them in bacon.
And I'll bring you along with me cuz
someone wanted to uh see some more Chef
Sha Bear. So, sure, no problem. Uh I
like to cook. So, let's hit an intro and
then let's start peeling these potatoes.
I had somebody comment once, "What's
potato?" P potato potato. Okay. Anyway,
the potatoes. I'm from Ohio. Um, we
bought this a while back a few years ago
and I'm still using it. Uh, I got it
plugged in, but it will run on batteries
like if I want to take it somewhere with
me camping or whatever, which I don't.
But anyway, so let's hit an intro. Let's
start peeling potatoes.
Okay, guys. Um, I'm not going to make
you sit through peeling all of them.
That shouldn't have happened. I must
have hit the button when I brought it
up.
But this thing,
uh, when I make apple pies for the
holidays, I use this to fill the apples.
And of course, potatoes. I use this all
the time. Monkey still uses a knife, but
I use this thing.
Yeah,
I got them in a I'm going to put them in
here so that way I can wash them off.
Then I'll cut them up and put them in a
big pot. You'll see that.
And this thing I've had not one trouble
with it. It even came with a new blade,
an extra blade, which I have not had to
use yet. So, all right guys, I'll be
back with you once these are peeled.
We'll get them washed up. Well, I'm
going to go and peel them. I'll wash
them up and then we'll cut them up and
put them in the pan. I'm just going to
do like, you know, just uh
like this. You may have to cut this off
or peel it, whatever. Um but I'm just
going to cut them just
kind of like quarter them. You'll see.
Okay, guys. I'll just go I'll just do a
couple of these and show you what I do
when like if I'm making mashed potatoes,
I'll just like quarter them and cut them
in half.
That'll be fine cuz I'm just making
mashed potatoes. So, they don't have to
be perfect, but again, you want them to
be about the same size so they'll cook
roughly the same time. Cuz
like if you have a big one like that and
then
a tiny piece like that, you know, that
will, you know,
love potatoes.
That'll just get all soggy and stuff. So
yeah, that's all I do.
Then we'll get these I'll go ahead and
put these on the boil
and I'll show you how I'm going to make
my meatloaf. All right, guys. So, sorry
about the noise in the background, but
I've got the air on cuz it is raining,
but a real feel of like 99 for some
reason. Doesn't seem like it out there,
but it does in here. And I'm going to
have the oven on. But this is the
person. I'll show you cuz I don't want
to butcher their name. Norbert,
if I can get it to focus.
And there's the comment they left.
So, thank you, Norbert, um,
for requesting more Chef Sha Bear. Uh,
really like doing this, as most of you
know, I'm not a real chef. I'm actually
an auto mechanic by trade, retired now,
unfortunately. But,
um, got this piece of potato, this beef
here. She's got she picked up
all natural. I don't know. Anyway, 73%
lean, 27% fat.
Uh, this is 3 lb.
But I'm just going to go ahead and cut
this in half.
Then I'm just going to
get it put in there.
that knife you guys saw me using
earlier.
This knife,
uh, this is an as seen on TV knife. I've
had this probably for five or six years.
I'd have to look and check, but it is um
I've never had to sharpen it, not once.
And it's
it's just as sharp as the day I got it.
And I use it
probably
four to five times a week
at a minimum.
If I can find another one, I will get I
think I got that at a yard sale or
something. Anyway,
uh no, I got it
with some stuff I was selling and I kept
one and a buddy of mine bought one and
he said he's never had to sharpen his
yet either.
Um, so that's the uh
the um
yeah, the oven it preheated.
So,
and I forgot paper towel. Let me grab
that real quick. But yeah, I've never
had to sharpen it. So, if I can find
another one, I want to get one and keep
it in the camper because I thought about
putting that one in the camper, but I
just use it way too much here at the
house.
Okay. So, I'm going to start with my
seasoning.
Of course, I use this a lot.
It's good on This is really good on
eggs.
Don't be stingy with it. Just open that
one. She was getting me the smaller ones
about this size and they wasn't lasting.
But, uh, we got some lemon pepper here.
Her mom likes lemon. Well, we all do.
Her mom really likes it. So, I make sure
I put lemon pepper, some lemon pepper in
it. It doesn't take a whole lot. You can
really taste this. Very good. Um, now
we're just going to put some
some ground pepper in here with black
pepperc corn
or from black pepperc corn.
Now,
I'm not going to put any salt on it or
seasoned salt because um it's going to
be wrapped in bacon, which we all know
is then this stuff,
which we all know is uh
pretty salty. Got some minced garlic.
I'm a horse on that jar, but
let me get a spoon for that.
I'm put about three teaspoons in it.
And this this is just it's just the way
I do it. You guys are more than welcome
to copy this. Add, subtract, don't put
any seasoning, whatever. You know, it
doesn't matter. Um, okay.
I have to crunch up some crackers. I'll
be right back with you. Okay, guys.
We're back.
I'm going to start with one egg. This
They say they're gradea a large. These
are not large egg. I'm sorry, but they
just aren't more like a
they're they're more like a small egg to
me. I mean, even jumb jumbo eggs are
more like a large and not an extra
large. I mean,
what do you get anymore? Right. I'm just
going to start with one sleeve of
crackers and one egg. We'll see here.
And I'm going to mix this up. And once I
get this mixed up and ready to make the
uh the loaves and put the bacon on, I'll
bring you back cuz as you can see, this
is all I'm going to be doing. If I need
more egg, I'll put another egg in,
which I might, but we'll see. Let me get
this mixed up and I'll be back with you.
Stop recording.
Oh, wrong camera. my DJI Action Cam 5
Pro.
It goes by my voice. So, all right,
guys. I'll be back with you. Okay. Now,
what we're gonna do next,
we're going to put our meatloaf in here.
And I'm just going to kind of make up.
I really didn't get my crackers
smashed up like I want. I used to use
Monkey had like a food processor thing
and it blew up on me
one time when I was uh
I think I was making Christmas or
Thanksgiving dinner and I was using it
and it just shut down.
So, what I'm going to do is just kind of
put it in thirds.
All right.
Then I'll try to It's not going to be
baked in this pan, but
it's going to be baked in a casserole
dish.
So, let me get these
shaped up the way I want them and then
we'll get the bacon put on them. Okay,
we're back. Let's go ahead.
I'm sorry, guys. I got to have it like
this so I can see. Uh, the other one is
up here in this pan.
So, what I'm going to do
is
Just going to lay this bacon out.
I should probably move this one, too.
I'm just going to show you one.
this one over
cuz you know the other two is just it's
going to be the same way. Only
two more, you know.
Okay.
See, this one will be monkeys. We got a
big, medium, and small. Small's for her
mom. She doesn't eat a lot.
I didn't say she doesn't need a lot. I
said she doesn't eat a lot.
In fact,
I probably don't need that much bacon.
Let's just roll it.
Yeah, let's just do that.
That's exactly what we're going to do.
Now, I'm going to take this knife.
I'll probably fry these up for Bruno so
he can have supper times with us.
Um, and what I'm going to do, guys, I'll
show you here.
I am going
to just put that in here.
Just like this. Now, when I bake these,
I'm not sure how long cuz everybody's
oven's different. I'm going to guess
around 45 minutes to an hour. I'm just
going to go until the middle. I'm going
to stick a thermometer in. When it's
about 155, I'm going to take it out, let
it rest for 15 to 20 minutes. And
that'll continue to cook to around 160
to 165, which is about what I want it to
be. So, let me get the other two done
and I'll show you these right before I
put them in the oven. Okay. And this is
what they're look looking like. Now, I'm
just going to go ahead and sprinkle a
little bit more of this stuff on it.
Now, you can put ketchup over the top of
this or
um
I've done mustard before. It's really
good. The brown dijon mustard
or a uh a barbecue sauce.
But I'm not I'm not going to put
anything on it this time. I'm just going
to put it in the oven. Uh just like the
Well,
uh I'll tell you what I'm going to do. I
did I don't know if I told you I had the
oven on 375. I am going to go ahead
or I did go ahead and bump it up to
three or 400.
I'm just going to loosely put this on
there. And I'll take it off when I feel
like it's about the last 5 or 10
minutes. I'll take it off so it can
brown. This is the stuff I bought for my
solo camp out, my challenge from Dollar
Tree, I believe it was. So, we're going
to go over here and we're going to put
it There it is. It's ready. We're going
to go ahead and put it in on the medium
rack
or center rack.
Now, I'm going to set this for about 30
minutes
and I'll come out and check it. But when
it's when it's done, I'll tell you
exactly how long it took. Okay, guys.
Our potatoes are done, excuse me,
boiling. So, now we're going to mash
them. I probably could have did it right
here in this pan, but uh
let's just go ahead and
piece of paper freaking me out. Okay,
let's go ahead and start this. Heat.
Heat.
All right. Now, I got in here I've got
two bullion cubes, a little bit of
butter, and a little bit of water. I'm
going to dump it in here.
You see pretty all pretty much came out.
Now, we're going to put some butter in
here.
Excuse me. I usually use about a whole
stick,
but I make a lot of potatoes. Uh, some
people ask how how many potatoes do you
use? They say two per person, but that's
like a regular sized potato. How many
more potatoes you might get? One big
large one and one small one. So, I just
usually for three of us, I just do 10.
And that that makes plenty.
Oh, now we have to
put some salt and pepper in.
just just to taste however you like it.
More or less none if you don't want any.
Like
usually you use milk, but if I have any,
I'll use um chicken broth,
but
I very seldom use milk cuz we like our
potatoes really thick. But if you want
them a little more creamier, then by all
means, put some milk in it.
We'll put a little bit of salt, but we
don't need a lot because again, we're
going to have the bacon and also the
crackers were saltine, so they have salt
on them as well. So, that's about all
I'm going to put in there.
And yes, I'm going to put some of this
stuff. This stuff is good in mashed
potatoes.
All right, start beating some more here.
I'm starting off on low.
And then that that's another thing. All
mixes are different. Low speed on this
is really low. Low speed on our other
one. Forget what happened. The low speed
on it was uh it was like double this
speed.
And again, if you want whipped potatoes,
start out on your highest speed.
I'm going to put a little bit more.
And that's our meat. I got to check it
here in just a second.
All right. So, well, let me check the
meat and then I'll I'll bring you back
when I get the meat checked. Okay, guys.
Check them out.
I just checked them. They're at 155. And
I'm going to take them out. I'm going to
set them up here and uh
start letting them rest. I'm going to
let them rest around 15 minutes. And
while those are resting, shut off the
oven. Now, while those are resting, I'm
going to finish the potatoes and I'm
going to stick them in there in the hot
oven to keep them warm until these these
are ready to go. Okay, guys. And there
you go. I just checked the internal
temperature. It's 163. Perfect.
Uh, so there's a candle there cuz I lit
it up for monkey and she likes pink. So
I put a pink candle there and sang happy
birthday to her. I didn't bring it along
with me for that because I did it
yesterday. So, but anyway guys, here you
go. Mashed potatoes and our mini bacon
wrapped
things.
Uh, mini bacon wrapped meatloaf.
All right, guys. So, there you have it.
Uh-oh. I You know what? I probably
shouldn't have put that in there because
candle wax melted. Oh crap. Okay. She
bears the metal legend. I'm gone for
now. We'll see you guys in the next one.
Thanks for watching, guys. Um, please
stop by Monkeyy's channel, give her a
visit, and show her some love. Tell her
happy birthday. Or you can do it in the
comments down below here, too, as well.
She she'll see them. So, thanks
everyone. Have a great week. Stay safe
and uh enjoy yourselves. Bye-bye, guys.