Holly Robinson Peete Serves Up Football Treats
Actress Holly Robinson Peete is no stranger to football. After all, she grew up rooting for the Philadelphia Eagles with her father, actor Matthew T. Robinson Jr. And she married a former NFL quarterback Rodney Peete. But these days, she’s teaming up with HungryforFootball.com to share fun and family-friendly football-inspired recipes with everyone.
“Every weekend, we’re into entertaining,” Robinson Peete says. “We have our own mini sports bar over here. I like to cook. I’ve been cooking for friends and family for years, especially after Rodney retired. It’s our ritual on the weekends.”
The activist who is busy running her Holly Rod Foundation, writing a second children’s book about autism and developing a daytime talkshow, partnered with ConAgra foods to share easy and creative game-day recipes.
“I love to cook. I’ve always loved to try new recipes. Making game day special is a fun thing for me,” Robinson Peete says. “Whether you love football or not, it’s about getting together with family and friends and bonding.”
Her favorite recipes include Holly’s Hot Wings, Philly Cheesesteak Nachos and Mini Meatloaves, which are shaped like footballs with mozzarella cheese for laces.
“The recipes are so easy, that’s the best part,” she says. “I like to spend time in front of the TV, not in the kitchen. The easier the recipe, the more I’m drawn to it. The recipes are really exciting because they’re so simple.”
Check out Holly making the Touchdown Mini Meatloaf recipe below and get the recipe to make at your next football party!
PAM® Original No-Stick Cooking Spray
2 pounds ground round beef (85% lean)
2 cans (8 oz each) Hunt’s® Tomato Sauce-No Salt Added
1/2 cup Egg Beaters® Original
1 cup quick-cooking rolled oats
1 envelope (1 oz each) dry onion soup mix
1/2 cup Hunt’s® Tomato Ketchup
1 stick (1 oz each) part-skim mozzarella string cheese
1. Preheat oven to 375°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray.
2. Mix beef, tomato sauce, Egg Beaters, oats and soup mix in large bowl until well blended. Shape into 8 oval-shaped meatloaves, about 5×3 inches; place in prepared pan. Spread ketchup evenly over tops of meatloaves.
3. Bake 25 minutes or until meatloaves are cooked through (160°F). Cut cheese stick into thin strips. Cut strips into 8 long pieces and 32 short pieces. Place 1 long piece and 4 short pieces on each meatloaf to resemble ‘laces’ on a football.