Browsed by
Tag: Ground Meat

Easy Campfire Beef & Noodles

Easy Campfire Beef & Noodles

2 Packages instant ramen noodles-oriental flavor
2 cups water
1 pound lean ground beef
1 bunch scallions
16 oz frozen oriental / stir fry vegetables
1-tablespoon soy sauce

Optional:  Garlic, Ginger, Mirin

Break the Ramen noodles into a medium bowl. Sprinkle with just one seasoning packet. Cover with two cups of boiling water and allow to sit while you prepare the remaining ingredients. In a large skillet or wok, brown ground beef over medium heat until cooked. Drain. Add the scallions and sprinkle with the contents of remaining seasoning packet. Cook for an additional minute. Add the noodles and the water in which they were soaking, frozen vegetables, and the soy sauce. Cover and bring to simmer. Cook until the frozen vegetables are tender, about five minutes.

Campfire  Hearty Chili

Campfire  Hearty Chili

Campfire  Hearty Chili

1 medium onion, diced

1 lb. ground beef, browned and drained

1 medium can chili beans with seasoning

1 can crushed tomatoes

1 can diced tomatoes

1 packet chili seasoning

 

Place a 12” Dutch oven over 10 hot coals arranged in a circle. Add 1 T. vegetable oil. Sauté diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed. Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.

 

Can also pour over individual sized frito bags.

Campfire Burgers in Foil “Hobo Dinner”

Campfire Burgers in Foil “Hobo Dinner”

Burgers in Foil

1 Package 1 ½ lb ground beef
4 16-inch squares aluminum foil
4 Carrots, sliced
1 Can potatoes 16 oz, sliced
2 Green bell pepper, chopped, optional
Dehydrated onion flakes or sliced onions
Worcestershire sauce
Salt and pepper to taste

Separate meat onto four portions. Place each in the center of a square of aluminum foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce and salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.

Moroccan Beef Kefta Briouat

Moroccan Beef Kefta Briouat

Moroccan Beef Kefta Briouat

10 spring roll pastry sheets or brick pastry sheets

270 gms – 10 oz. beef mince

2 tsp Ras el Hanout

½ tsp coriander powder

½ tsp cumin powder

1 pinch chili powder

1 onion chopped

1 tbsp pine nuts

2 tbsp extra virgin olive oil

Coriander or parsley leaves

Salt to taste

 

Sauté the chopped onion in the extra virgin olive oil until translucent. Add the spices and cook them off for a minute. Add the beef mince and brown it.  Cook it for 10 minutes. Add the salt, pine nuts and coriander/parsley leaves and put the fire off. Let it cool down. Cut the spring roll dough sheets in half.  Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm – 1 inch from the bottom of the dough.  Fold up the bottom edge of the dough to enclose the filling. Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first “triangle.” Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.  Now you should have a nice triangle. Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the “pocket” formed by the open edge of dough. Deep fry the briouat in vegetable oil at 170°C – 340°F until golden brown on all sides.  Drain the excess oil onto some kitchen paper and serve warm.

Campfire Cowboy Beans

Campfire Cowboy Beans

Campfire Cowboy Beans

½ lb. ground beef, browned and drained

1/2 lb. bacon, sliced, browned and drained, optional

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cans pork and beans

½ cup chopped onion

1 can chopped chiles

½ cup barbecue sauce

 

Arrange 8 hot coals in a circle. Place a Dutch oven with feet over hot coals. Sauté chopped onion in oven with 1 T. vegetable oil until translucent. Add remaining ingredients and cover with flat lid. Place 8-10 hot coals around perimeter of lid. Simmer for 60 minutes, stirring occasionally. Add new coals after the first 30 minutes.  Serve hot with cornbread or corn pudding.

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8oz elbow macaroni pasta

1lb lean ground beef

6 bacon strips, cooked and cut into pieces

1.5 cup beef broth

1/2 teaspoons Worcestershire sauce

3 tablespoons ketchup

1-2 tablespoons cornstarch

1 cup (4 ounces) shredded cheddar cheese

1/2 cup (2 oz) shredded mozzarella cheese

 

Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

Cook your macaroni according to directions on the pack, then drain. While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor. Measure the beef broth, Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch. Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce. Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth. Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes.

Waffled Tamale Pie

Waffled Tamale Pie

WIW: Waffled Tamale Pie

1 T. extra-virgin olive oil
1 large onion, finely chopped
1 lb. ground turkey or beef
1 jalapeno pepper, minced (remove seeds for less heat)
1 tsp. ground cumin
1 can (15 oz.) crushed tomatoes
Salt and freshly ground black pepper, to taste

1 ½ C. masa harina
1 tsp. salt
1 tsp. baking powder
¼ tsp. freshly ground black pepper
1 C. milk
PAM Cooking Spray
4 T. ( ½ stick) unsalted butter, melted
1 large egg, beaten
1 C. shredded sharp Cheddar cheese

 

Make the topping: place the olive oil in a large frying pan and add the onion. Sauté over medium heat until the onion just begins to brown, about 5 minutes. Remove the onion and set it aside on a plate. Crumble the meat into the same skillet, browning it until no traces of pink remain, about 5 minutes. Pour off the excess fat and add the sautéed onion, jalapeno, cumin, and tomatoes to the pan until just heated through, about 1 minute. Taste and add salt and pepper. Let the mixture simmer over low heat while making the crust. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. Make the crust: In a large bowl, combine the masa harina, salt, baking powder, and black pepper. In a medium-size bowl, whisk the milk and the melted butter until combined, then whisk in the egg. Add the wet ingredients to the dry ingredients and stir to combine. The batter will be very think. Coat both sides of the waffle iron grid with PAM Cooking Spray. Divide the dough into 4 equal portions, about ½ C. each. Take a portion of the dough and pat it into a disk about the size of one section of the waffle iron. Reheat with the remaining 3 portions of the dough. Place the disks on the waffle iron, covering the waffle iron grid completely. Close the lid and cook until mostly set but not quite golden brown, about 3 minutes. Open the waffle iron, spoon an even layer of the topping roughly ½ inch thick across the crust, and close the waffle iron from 1 minute. Open the waffle iron once more, top with the cheese, and close the waffle iron for 20 seconds to melt the cheese. Remove the tamale pies from the waffle iron and serve. Variations: Add ½ C. shredded sharp Cheddar cheese to the crust. Only so much waffling in you? Cook the crust in the waffle iron and serve the topping in a bowl, chili style, with the masa waffle on the side.

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

1 tsp. canola oil
1 medium onion, chopped
2 stalks celery, chopped
1 pound lean ground turkey
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can reduced-sodium chicken broth
1 (1.5-ounce) package reduced-sodium taco seasoning mix
1 C. frozen corn

 

SLOW COOKER INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the onion and celery and sauté for 2 minutes. Add the turkey, and cook, breaking up the meat, for 3 to 4 minutes, or until the pink is gone. Transfer to a 4- to 6-quart slow cooker, and add 1 C. water and remaining ingredients . Cook for 3 to 4 hours on high or 5 to 6 hours on low.

STOVETOP INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the celery and cook the onion and cook for 5 minutes or until translucent and starting to soften. Add the turkey, and cook, breaking up the meat, until it is most browned. Add 1 C. of water and remaining ingredients. Stir and simmer on low for 30 minutes.

 

Yield: 6 servings (1 ½ C. each)

Calories: 235

Fat: 5g

Fiber: 6g

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

 

1 Recipe Anytime Turkey Meatballs (32 Meatballs, 38 calories each)

2/3 C. Chili Sauce

½ C. Low Sugar Grape Jelly

2 T. Worcestershire Sauce

1 tsp. Liquid Smoke, optional

¼ tsp. Pepper

 

Make and bake the recipe of anytime turkey meatballs as directed, except making 32 1inch balls, instead of 24. This can be done ahead of time. Preheat oven to 400. Place remaining ingredients in a medium microwave safe bowl and microcook for 2 minutes on high to melt jelly (or in pot over medium heat on stove). Place Meatballs in baking dish, pour sauce over meatballs, and bake 15-20 minutes, until hot and coated with sauce. You could also heat for 2-3 hours on low in a crock pot.

 

Yield: 16 servings (2 meatballs with sauce)

Calories: 90

Fat: 3g

Fiber: 0g

Anytime Turkey Meatballs

Anytime Turkey Meatballs

Anytime Turkey Meatballs

 

20 ounces lean ground turkey

1/2 cup dry breadcrumbs

1/4 cup fresh chopped parsley

1 large egg

3 tablespoons dried minced onion

2 tablespoons low-fat milk

2 tablespoons Worcestershire sauce

2 tablespoons grated Parmesan cheese

1 teaspoon garlic salt

1/2 teaspoon black pepper

 

Preheat oven to 400.  Line sheet pan with foil and spray with cooking spray; set aside.  In large bowl, with spoon or your hands, gently mix all ingredients until combined.  Roll mixture into 32 1 inch meatballs and place on baking sheet.  Bake 15 minutes or until tops and bottoms are browned and meat is cooked through.

Beefy Tomato Soup

Beefy Tomato Soup

Beefy Tomato Soup

¾ lb. ground beef

2 tablespoons olive oil

1 onion, chopped

3 cloves of garlic, minced

2 teaspoons salt

¼ teaspoon ground black pepper

1 teaspoon oregano

1 (23.5) oz jar Spaghetti Sauce or Crushed Tomatoes (add seasonings)

4 cups of chicken stock

½ cup of cream cheese, at room temperature

1½ cups elbow macaroni or short-tubed pasta

¼ cup fresh chopped basil, divided

In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper and oregano to the beef and stir to combine. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir. Bring the soup to a simmer and cook for 10 minutes. Whisk in the cream cheese until it’s all mixed in and then add ½ of the fresh basil.

Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls and garnish with the leftover basil.

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 T. Soy Sauce

1 T. Asian Fish Sauce

Finely Grated Zest of ½ Lime

1 tsp. fresh Lime Juice

1/2 tsp. honey

1/8 tsp. kosher salt, plus more as needed

1 T. peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving

1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 C. (5 ounces) fresh baby spinach

1/2 C. fresh basil leaves, torn into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded Carrots, for Serving

Lime Wedges for Serving

Lettuce Leaves, for Serving

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the 1/8 tsp. salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed.

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Large Head Cabbage

1 Onion, halved and cut into strips

½ lb. Ground Beef

1 tsp. Mustard

Paprika

Salt & Pepper

1 ¼ C. Water

1 T. EVOO

½ C. Heavy Cream

4 servings of Farfalle Pasta

 

Fill a large pot -one in which you can submerse a whole head of cabbage- with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle with spoons or tongs.) Add the first head of cabbage and parboil for about 10 minutes. Remove and let it drain in a colander in the sink until just cool enough to handle. Gently pull the outer leaves off each cabbage. (Some of these might be soggy or torn.) Your goal is to have 8-10 perfect medium to large leaves in which to roll the stuffing. Set aside the torn, soggy or small leaves for now. Once you have enough leaves, slice the imperfect ones and what is left of the core into thin strips. Heat the oil in a large straight sided sauté pan over medium heat. Add onions and cabbage and cook, stirring occasionally until soft and lightly browned on the edges. Meanwhile, heat water for pasta in separate pot. Combine ground meat with mustard and paprika. Season with salt and pepper to your taste. Form into enough balls to match your cabbage leaves, dividing the meat into equal sized pieces. Place a ball on one edge of a cabbage leaf, fold in the sides, and roll, sealing the meat into the cabbage dumpling. Add water and cream to the pan. Season with additional paprika if desired. Bring to a low boil, nestle the cabbage rolls into the pan. Reduce heat, cover and simmer about 15 minutes. Cabbage should be soft, and the ground beef cooked through. Add pasta to water while cabbage rolls cook. Strain and then add to pan. Gently toss pasta around to coat without damaging the cabbage rolls. (You could also serve pasta separately, and spoon the cabbage mixture over the noodles).

Heidelberg Meatloaf

Heidelberg Meatloaf

Heidelberg Meatloaf

1 1/2 lb. lean ground beef

1 C. beer or bouillon

1/4 C. Onion; chopped

1 tsp. caraway seed

1/4 tsp. pepper

3 slices rye bread; torn up

1 large egg

1 tsp. salt

1/2 tsp. celery seed

 

Heat the oven to 350° F.  Mix all of the ingredients together.  Spread the mixture into an ungreased loaf pan, 9 x 5 x 3″.  Bake uncovered for 1 – 1 1/4 hours.  Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter.

Beefy Hand Pies

Beefy Hand Pies

Beefy Hand Pies

1 1/2 tsp olive oil

1/2 small red onion, chopped

1/4 tsp fresh thyme leaves

1 slice white bread, crusts removed

1/4 pound ground beef

1 T. ketchup

2 T. freshly grated parmesan

Salt and pepper to season

One 7.5 ounce store bought refrigerated piecrust

1 egg, beaten with a pinch of salt

Put the oil in a small frying pan, add the onion, and sauté for 5 minutes. Stir in the thyme and set aside. Put the bread in a food processor and whiz into crumbs. Add the sautéed onion, beef, ketchup, and parmesan, plus salt and pepper to taste and whiz again to combine.  Preheat the oven to 400’f. Roll out the piecrust to 1/6 inch and trim into two rectangles about 7 x 5 inches. Halve the meat mixture and roll into two 7 inch sausages. Put one in the center of each rectangle and brush the edges of the crust with the egg. Roll the pastry over the meat to enclose it, and cut each roll into two pieces with a sharp knife (wipe the knife between each cut), crimp the open ends of each with a fork to seal. Put the pies on a baking sheet, seam side down. Cut decorations, such as hearts or stars, from the left over piecrust. Brush the pies with the egg and attach the decorations, then brush the decorations with the egg.  Bake the pies for 18-20 minutes, until the pastry is golden brown. Use a thin spatula to transfer the pies to a wire rack to cool. They are most delicious served warm but can be served cold. They will keep in the fridge for up to 2 days. Suitable for freezing, unbaked, for up to one month. Thaw overnight in the fridge and bake as directed.

 

From Top 100 Finger Foods

Beef Shiso Wraps

Beef Shiso Wraps

Beef Shiso Wraps

25-35 Korean shiso leaves

1 lb, ground beef

2 T. fresh chopped lemongrass

1/4 onion, chopped

2 tsp. curry powder

2 tsp. oyster sauce

1 T. soy sauce

1 T. sesame oil

1 T. flour

Some fresh ground pepper

Oil

Sweet Chili Sauce

for the sweet chili sauce: Mix 1:1:1:1 fish sauce, vinegar, water, and fish sauce with some chopped garlic cloves and a dribble of Sriracha sauce.  Set your oven to broil. Rinse the shiso leaves and pat dry with a paper towel. Snip a little bit of the steam off, but not too much. You’ll be needing some of the stem to wrap the meat. Combine beef, onions, lemongrass, curry powder, oyster sauce, soy sauce, and sesame oil in a bowl. Place your leaf shiny side down, and sprinkle some flour. Take about 2 T. or more the meat mixture and roll into a little sausage. Place it on the pointy end of the leaf, and carefully roll up. When you reach the end, take the stem and jab it into the leaf to seal. Cover a baking sheet with aluminum foil and lightly oil it. Place the rolls stem side down and broil for 4 minutes. Then flip it over and broil for another 4 minutes. Wrap in sunny lettuce leaves and dip in sweet chili sauce.

Fiesta Stuffed Shells

Fiesta Stuffed Shells

Fiesta Stuffed Shells

18 large pasta shells (stuffable kind)

1 (8-ounce) can tomato sauce

1 (12-ounce) jar picante sauce

1 cup water

1 pound ground round or lean ground beef

1 small white onion, chopped

Salt, to taste Pepper, to taste

1 small can chopped green chiles

1 cup grated reduced-fat Cheddar cheese, divided use

1 small can french-fried onion rings, divided use

 

Preheat oven to 350 degrees.  Cook pasta shells according to directions. Drain them when cooked and let cool a few minutes until they’re cool enough to handle. Separate them carefully so that they don’t tear or stick together. Set aside.  In bowl, combine tomato sauce, picante sauce and water. Set aside.  Brown meat with onions, salt and pepper. Add green chiles, 1/2 cup cheese, half a can of onion rings and 1/2 cup prepared sauce. Stir well and cook a minute or two, stirring. Stuff shells with meat mixture. Pour remaining sauce over the shells and bake for 30 minutes uncovered. Sprinkle on rest of cheese and onions and cook another 5 minutes, until cheese is bubbling.

Pantry Friendly Beef & Barley Dinner

Pantry Friendly Beef & Barley Dinner

Pantry Friendly Beef & Barley Dinner

1 lb. Ground Meat
1 T. dried minced Onion
16oz. can French cut Green Beans, with liquid
8oz. can Tomato Sauce
1 C. Water
½ C. Pearl Barley

In large skillet, cook ground meat, breaking up large pieces, until cooked through and browned. Drain excess fat. Add all remaining ingredients. Cover and simmer until barley has softened and swelled – 10-15 minutes. Feel free to add herbs, spices, and / or hot sauce to taste.

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

1 lb. lean ground beef
1/4 C. chopped onion
1 T. chili powder
1 T. Original Bisquick mix
3 T. water
1 can (14 1/2 oz.) whole tomatoes, undrained
1 can (15.25 oz.) Green Giant whole kernel corn, drained
3/4 C. Original Bisquick mix
1 tsp. salt
3/4 C. yellow cornmeal
2/3 C. milk
1 egg

Heat oven to 350ºF. Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 T. Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake uncovered 35 to 40 minutes or until golden brown.

Glazed All-Beef Meat Loaf

Glazed All-Beef Meat Loaf

3 oz. Monterey Jack cheese , grated on small holes of box grater (about 1 C.)
1 T. butter
1 medium onion (about 1 C.)
1 medium rib celery mined (About 1/2 C.)
1 medium clove garlic, minced or pressed
2 tsp. fresh thyme
1 tsp. paprika
1/4 C. tomato juice
1/2 C. chicken broth
2 large eggs
1/2 tsp. unflavored gelatin
1 T. soy sauce
1 tsp. Dijon mustard
2 T. minced parsley leaves
3/4 tsp. table salt
1/2 tsp. black pepper
1 Lb. ground sirloin
1 Lb. ground beef chuck (Or use 85% Ground beef.)
21 saltines, crushed
Glaze

1/2 C. ketchup
1 tsp. Tabasco
1/2 tsp. ground coriander
1/4 C. cider vinegar
3 T. packed light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10″ X 6″ rectangle. Place it on a cooling rack placed inside a baking pan with sides. Using a skewer, poke holes in the aluminum foil every 1/2 inch. Spray the foil with non-stick vegetable spray before putting the meat loaf on it. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Canning Meatballs

Canning Meatballs

6 Large Eggs
6 Cups Soft Bread Crumbs — (about 9 ounces)
1½ Cups Water
1 Cup Onion — finely chopped
1 Tablespoon Salt
¼ Teaspoon Pepper
6 Pounds Ground Beef
Parsley, minced (optional)
2 quarts Broth, Tomato Juice or Boiling water (approximate)

In large bowl, combine first 6 ingredients and parsley if desired. (Let mixture soak up water.) Add beef; mix well. (Do not overhandle). Shape into 12 dozen 1 inch meatballs. (I use a size 60 scoop). Place on shallow baking pan. Bake at 425° for 15 minutes. Pack loosely into hot jars, leaving 1 inch headspace. Add boiling water, tomato juice or Meat stock/broth, leaving 1″ headspace. Adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000 altitude).

Tagged LTS for after canning (so I can find the recipe easier); obviously this is one case where you can’t MAKE it with LTS ingredients.

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat

Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Bacon-Cheeseburger-Bombs-261 can Pillsbury Biscuits (10 biscuits)
1 pound lean ground beef
½ onion, finely chopped
3 slices of bacon, chopped
â…“ cup cream cheese
1 T. ketchup
2 T. barbecue sauce
1 tsp. yellow mustard
1 tsp. of Worcestershire sauce
5 oz cheddar cheese, chopped into 10 squares
1 egg white
sesame seeds

Preheat oven to 375 degrees. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool. Roll each biscuit out very thin. Place 2 T. beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges. Place biscuits on a parchment lined pan seam side down. Brush with egg white and sprinkle with sesame seeds. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned. Serve warm.

Sheet Pan Supper: Cheeseburgers with Bacon & Charred Onion

Sheet Pan Supper: Cheeseburgers with Bacon & Charred Onion

cheeseburgers bacon charred onion

8 slices Bacon
1 lb. Ground Beef
2 T. Worcestershire Sauce
1 T. Garlic Powder
½ tsp. each Salt & Pepper
1 Yellow Onion, sliced into ¾” rounds
4 thick slices sharp Cheddar Cheese
4 soft Hamburger Buns
Your Favorite Burger Condiments & Toppings

Preheat oven to 375 with one rack about 4 inches from the broiler and another rack in center position. Line sheet pan with foil. Line a plate with paper towels. Lie bacon slices flat on sheet pan. Bake on center rack, flipping halfway through until crisp, about 20 minutes. While bacon cooks, gently mix together beef, Worcestershire, garlic powder and salt and pepper in a bowl. Divide meat evenly into 4 portions and shape into patties, each about ¾” thick. Transfer bacon to the plate and set aside to drain. Carefully pour the bacon grease from the pan and replace the foil. Set a wire rack on the sheet pan and turn on the broiler. Place patties on the rack with some space between them. Arrange onion around them. If there isn’t enough room and some onions fall to the pan, that’s fine. Broil burgers and onions on upper rack for 3 minutes per side for medium rare. Top with cheese and broil until cheese is melted and bubbly, another 30-60 seconds. Serve on the buns topped with charred onions, crisp bacon, and your favorite condiments.

Sheet Pan Supper: Bruce’s Barbecue Meatloaf & Potatoes

Sheet Pan Supper: Bruce’s Barbecue Meatloaf & Potatoes

Bruce’s Barbecue Meatloaf & Potatoes2 1/2 pounds (about 4 medium-size) Yukon gold potatoes, unpeeled, scrubbed, sliced into 1/4-inch-thick rounds
1/4 cup extra virgin olive oil
1/2 tsp. kosher salt
1 T. plus 1/2 tsp. garlic powder
2 pounds lean ground beef
1 large yellow onion, diced (about 2 cups)
2 cups barbecue sauce (I love Sweet Baby Ray’s or Stubb’s)
1/2 cup plain dried breadcrumbs

Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the potatoes on the prepared pan, drizzle with the olive oil, sprinkle with the salt and the 1/2 tsp. of garlic powder, and toss to coat. Spread the potatoes in an even layer and set a wire rack on top. Fold a piece of aluminum foil into a 10-by-6-inch rectangle and place it in the center of the wire rack. Use a skewer or a fork to poke little holes evenly throughout the rectangle of foil—this will help with heat circulation and keep the meatloaf from steaming in its own fat. Gently combine the beef, onion, the remaining T. garlic powder, 1 1/2 cups of the barbecue sauce, and the breadcrumbs in a large bowl. Without squishing and squeezing too much, form the meat mixture into a loaf on top of the foil rectangle. Place the pan in the oven. Bake the meatloaf and potatoes for 30 minutes, then brush the top of the loaf with the remaining ½ cup barbecue sauce. Return the pan to the oven and bake the meatloaf and potatoes until the potatoes are tender and an instant-read thermometer inserted into the center of the meatloaf registers 150 degrees F, about 45 minutes more. Allow the meatloaf to cool slightly before slicing. Serve with the potatoes.

Ground Beef Stuffed Squash

Ground Beef Stuffed Squash

3 medium Acorn Squash
1 lb. Ground Beef
1/2 C. Herb-seasoned Stuffing Mix
1 T. fresh Parsley, minced acorn-squash
1 tsp. Salt
2 T. Onion, minced
1/2 tsp. freshly ground Black Pepper
¾ C. Beef Bouillon
1/2 Fresh Mushrooms, sliced
Butter or Margarine

Rinse, dry, and cut each Acorn squash in half, lengthwise. Remove the seeds from the center and discard. Place Acorn squash halves, cut side down, in a baking pan and pour 1/4-inch of boiling water over them. Bake in a pre-heated 350-F degree oven for about 30 minutes, or until almost tender. Meanwhile, brown ground beef in a large skillet over medium heat. Make sure to work the ground beef into small, crumbly pieces as it browns. Drain off any excess fat. Add stuffing mix, parsley, salt, onion, pepper, and beef bouillon. Stir gently or toss to combine. Remove from heat and reserve. Remove half-baked squash from the oven and when cool enough to handle, turn it cut side up. Fill the center of each squash with an equal portion of the beef and stuffing mixture. Return to the oven and continue to bake for another 20 to 30 minutes. Meanwhile, sauté mushroom slices in butter or margarine until desired degree of doneness. Remove finished stuffed squash from the oven and distribute an equal portion of sautéed mushroms over the top of each half. Serve warm, in the skin.

Popover Pizza

Popover Pizza

popover pizza1 lb. Ground Beef or Sausage
2 C. Pizza or Spaghetti Sauce
12 oz. Mozzarella Cheese, grated
1 C. Flour
1 C. Milk
2 Eggs

In medium skillet, lightly brown sausage/beef and drain off fat. Add sauce and bring to a boil. Lower heat; cook 2-3 minutes. Pour into greased 9×13” baking pan. Sprinkle cheese over top. Combine flour, milk, and eggs; mix well. Pour over cheese. Bake at 425 for 25-30 minutes or until heated through.

Mini Meatloaf Pepper Rings

Mini Meatloaf Pepper Rings

mini meatloaf pepper rings4 large bell peppers (red, yellow, or orange)
2 lbs. lean ground beef
1½ tsp. creole seasoning
¼ cup Italian bread crumbs
1 egg
¼ cup shredded Parmesan
A pinch crushed red pepper flakes
3 cloves garlic, finely chopped
1 T. olive oil
1 T. fresh chopped parsley
1 cup shredded Italian cheese blend
1 28 oz. can crushed tomatoes

Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later). Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot. Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.

Provencal Skillet Supper

Provencal Skillet Supper

1 lb. Lean Ground lamb or beef
1 md. Onion, chopped
1 Garlic Clove, minced
10oz. Linguine, broken into 11/2” lengths
1 (28oz.) Can Italian peeled Tomatoes with their Juice
2 md. Zucchini, sliced in 1/4” Rounds
1 C. Tomato Sauce
1/2 tsp. Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Rosemary, crumbled
1/4 tsp. Each Salt & Pepper
1/2 C. Pitted Black Olives, chopped
Grated Parmesan Cheese

In non-reactive skillet cook lamb, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until meat is no longer pink. Drain off excess fat. Stir in linguine, tomatoes & juice, spices, and 11/2 C. water. Bring to a simmer, reduce heat to low, and cover. Cook, stirring often to avoid scorching, until linguine is tender, about 25 minutes. Sprinkle with olives and Parmesan cheese.

Stuffed Cabbage

Stuffed Cabbage

2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice

Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.

Swedish Meatballs

Swedish Meatballs

1 Beaten Eggswedish meatballs
2 1/4 C. Milk
¾ C. Soft Bread Crumbs
1/2 C. Finely Chopped Onion
1/4 C. Snipped Parsley
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1/2 lb. Ground Beef
1/2 lb. Ground Pork or Lamb
1 T. Butter
2 T. Flour
2 tsp. Beef Bullion
1/8 tsp. Pepper
2-3 C. Cooked Noodles

parsley to garnish, if desired

I bowl, combine egg, 1/4 C. milk, bread crumbs, onion, parsley, and 1/4 tsp. pepper, and nutmeg. Add meat, mix well. Shape into 30 meatballs. Cook half at a time in a skillet with melted butter – about 10 minutes, or until no pink remains. Continue turning to brown evenly throughout cooking time. Remove from pan, reserve 2 T. drippings. Drain meatballs on paper towels. Stir flour, bullion, pepper into reserved rippings. Add remaining milk. Cook and stir until thickened. Add meatballs back to skillet. Heat through. Serve with noodles.

Taco Bake

Taco Bake

1 lb. ground beef
1 onion, chopped
¾ C. water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 C. mild shredded cheese

In a skillet, brown ground beef and onions, drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to crock pot. Stir in macaroni and chopped green chilies. Cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serves 6 to 8

Weeknight Chili

Weeknight Chili

beef-and-bean-chili-9331 lb. Lean Ground Beef or ground turkey
1 can (15 ounces) Red Kidney Beans, undrained
1 can (8 ounces) Tomato Sauce
1 T. White vinegar
2 T. Chili Powder
2 T. Minced Onion
1 tsp. Sugar (optional)
1/4 tsp. Garlic Salt
Sliced scallions and dairy sour cream to serve, if desired
Shredded Cheddar Cheese to garnish

Cook meat in 3-quart saucepan over medium-high heat 4 to 5 minutes or until no longer pink, stirring constantly. Drain off excess fat. Stir in beans, tomato sauce, vinegar, chili powder, minced onion, sugar if using, and garlic salt. Heat just to boil, reduce heat immediately, cover, and simmer 20 minutes, stirring occasionally. Serve topped with sliced scallions and dairy sour cream. Garnish with shredded Cheddar cheese.

Sheet Pan Suppers: Mini Meatloaves with Green Beans & Potatoes

Sheet Pan Suppers: Mini Meatloaves with Green Beans & Potatoes

loaves1/2 teaspoon paprika
1/2 teaspoon garlic powder, divided
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
1 pound Yukon Gold or red potatoes, scrubbed and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 pound lean (90% or leaner) ground beef
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/4 cup Italian-seasoned panko breadcrumbs
3 tablespoons ketchup, divided
1 tablespoon Worcestershire sauce
1 pound green beans, trimmed

Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray. Combine paprika and 1/4 teaspoon each garlic powder, salt and pepper in a large bowl. Add potatoes and toss to coat. Drizzle with 1 tablespoon oil, toss again, then spread the potatoes in a single layer on one of the prepared baking sheets. (Reserve the bowl.) Place on the lower rack to roast for 10 minutes. Meanwhile, combine beef, egg, onion, breadcrumbs, 2 tablespoons ketchup, Worcestershire and 1/4 teaspoon each garlic powder, salt and pepper in the large bowl. Form the mixture into 4 small loaves about 2 by 4 inches each and place on the other prepared baking sheet. Brush the tops with the remaining 1 tablespoon ketchup. Remove the potatoes from the oven and put the meatloaves on the lower rack. Toss green beans with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Move the potatoes to one side of their pan and add the green beans to the other side. Roast the vegetables on the upper rack until the green beans are tender and an instant-read thermometer inserted into the center of the meatloaves registers 165°F, 20 to 30 minutes more.

Sheet Pan Supper: Salisbury Steak & Potatoes

Sheet Pan Supper: Salisbury Steak & Potatoes

sheet1 small onion
6-7 small red potatoes, golf ball sized
2 tablespoons canola oil
salt and pepper
8 ounces lean ground beef
1 tablespoon worcestershire sauce
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder

Preheat the oven to 400°F. Thinly slice the onion into half-moon shapes by peeling it, then slicing it once from root to tip. Lay the flat side of the onion down, then slice thinly. Place onions on the bottom of a small sheet pan that has a lip around the edge. Don’t let the oil and meat juices drip off in the oven, it could start a fire: use a rimmed baking sheet! I used a quarter sheet pan. Next, dice the potatoes into 6 pieces each, and add to the sheet pan. Toss the onions and potatoes with the canola oil and a good pinch of salt and pepper. Next, in a small bowl, combine the ground beef, Worcestershire, mustard powder, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Mix well with your hands, but don’t over mix. Form two oblong shaped patties with the meat.. Bake for 30 minutes, and serve hot.

Open Devilburgers

Open Devilburgers

1 lb. hamburger
2 tsp. prepared mustard
1/4 cup minced onion
1/4 cup chili sauce
1 tsp. salt
1/4 tsp. pepper
2 tsp. horseradish
2 tsp. Worcestershire sauce
12 slices hearty bread

Toast 12 slices of bread and spread each slice with the meat mixture to the very edges. Broil about 3 inches from heat source for about 5 minutes or until done. Variation: Top each sandwich with a slice of sharp cheese and broil until cheese bubbles.

Stove Top Meat Loaf in Tomato Gravy

Stove Top Meat Loaf in Tomato Gravy

IMG_37251 lb. hamburger
1 med. chopped onion
1 cup (more or less) crushed cracker crumbs, or bread crumbs
1/4 cup Bell pepper
1 egg
1/4 cup catsup
Salt and pepper to taste

Mix all the above. If too dry to stick together, add a little milk. Divide meat mixture. Pat into two small loaves. Carefully roll or sprinkle flour on all sides. In a deep fry pan, lightly brown loaves, one at a time in about 1 inch hot oil. Using a large spatula, carefully remove from the pan onto a platter. Brown about 3 heaping tablespoons flour in the pan drippings. Now stir in a pint of stewed tomatoes, add water as needed to make a smooth gravy, and season with salt and pepper. Gently place the meat loaves into the tomato gravy, cover pan and cook on a low heat for about 30 to 45 minutes. Serve with creamed potatoes or cooked rice. This will be one of the most moist meat loaves you’ve ever put into your mouth.

Beefy Sour Cream Hot Dish

Beefy Sour Cream Hot Dish

hotdish1 lb. lean ground beef
12 oz. egg noodles
8 oz. sour cream
8 oz. cream cheese
4 oz. grated sharp cheddar cheese
2 cans tomato sauce
1 bunch green onions

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Cheeseburger Gnocchi

Cheeseburger Gnocchi

cheeseburger-gnocchi-recipe-021 tablespoon butter
1 (16 oz) package potato gnocchi
½ lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
â…“ cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! 🙂