Homemade TV Dinner with all the fixins, including mashed potatoes, meatloaf, peas and carrots and fruit crumble.
It didn't take me long to figure out what I was going to make for this weeks Sunday Supper theme. I mean, come on, retro is where its at! I am sure we all have fond memories of classic TV dinners and i wanted to bring that nostalgia and history of such a revolutionary time.
We may turn up our noses now to those pre-made boxed meals,but TV dinners were a true revelation. Back in 1954, Swanson came out with the first TV dinners at the same time as modern appliances, such as the huge popularity of the TV. According to TLC, the start of TV dinners was an answer to a problem with Thanksgiving leftovers! Swanson had tons of Thanksgiving leftovers and needed a way to use them up. One of Swanson's salesman, Gerry Thomas just traveled via Pan Am where he saw tin trays with compartments. So the Swanson brothers took that idea and loaded up the compartment tin trays. A campaign followed and ever since, TV dinners were an instant hit!
The revolutionary thing about TV dinners is that it allowed woman more free time. Towards the end of WWII, women were the usual home-keepers and cooks of the family.
So having dinner ready within minutes allowed women to find other hobbies and work. The 1960's also brought an addition to the TV dinner, dessert. By this time TV trays had protein, carbs, vegetable and dessert all in 1 package!
For today's Sunday Supper I made a just as easy, homemade TV dinner! Meatloaf made in muffin cups are perfect for portion control and cook up in less time than a larger loaf.
Mashed potatoes with sour cream and Parmesan hit the spot and sweet peas and carrots are tossed with a touch o butter...nothing better than classic! And of course we can't end without a sweet dessert of Pear and pomegranate crumble to make it truly feel like home.
Ain't that swell?
More comfort food
Homemade TV Dinner
Peas and Carrots
- 2 c carrots peeled and chopped
- 2 c peas frozen or fresh
- 2 Tb butter
- Salt and pepper to taste
- In a large bowl, combine all ingredients and mix well.
- Spray a muffin tin with cooking spray and use a tablespoon to full muffin cups. It should make about 9.
- Spread 1 Tb of ketchup on top of each meatloaf and bake at 350 degrees for 45 minutes until edges begin to crisp.
- Boil potatoes until fork tender, about 15 minutes.
- Use a potato masher to mash potatoes and add sour cream, Parmesan and salt and pepper.
- Top with extra pat of butter.
Peas and Carrots
- Cook peas and carrots in boiling water under carrots are tender. About 15 minutes.
- When done, drain and place vegetables back in pot. Toss with 2tb butter and allow the warm vegetables to melt butter.
- Season with salt and pepper.