1 lb ground beef
1 cup ketchup
1/4 cup water
2 Tbsp brown sugar
2 tsp Worcestershire sauce
2 tsp prepared mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 hamburger buns, split
In a large skillet, cook beef over medium heat until no longer pink; Drain grease. Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Serve on buns.
Serves 4
1 lb ground beef
1 small onion, chopped
1 cup uncooked converted rice
3/4 tsp salt
1/4 tsp pepper
1 jar (24 oz) meatless spaghetti sauce
2 cans (10 oz) condensed tomato soup, undiluted
1 cup water
1/2 tsp sugar
1 medium head cabbage, chopped
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Stir in the rice, salt and pepper. In a large bowl, combine the spaghetti sauce, soup, water and sugar.
2. In a 5 quart crock pot, layer a third of the sauce, half of the beef mixture and a third of the cabbage. Repeat layers; top with remaining sauce and cabbage.
3. Cook covered, on low until cabbage and rice are tender, 6-8 hours.
Serves 8
2/3 length of French Bread or Italian Bread
2 small yellow onion, small diced
2 garlic cloves, minced
1 1/2 lb ground beef (90/10)
1 1/2 lb ground pork, regular (80/20)
4 eggs
1/4 cup parsley, chopped
1 1/2 Tbsp rosemary, chopped
3 Tbsp basil, chopped
1 cup Parmesan cheese, grated
sea salt and pepper
1. Put 2/3 of the bread in a large pan and submerge it with cold water. Put plates of top so it stays under the water for 3-4 minutes.
2. In a large bowl, put in chopped onions and garlic. Squeeze out the water from the bread and put in the bowl with the onions. Add the ground meats, eggs and seasonings. Use your hands and mix it all together.
3. Form meatballs about the size of a golf ball. Set it on a sheet pan lined with parchment paper. Bake in a 425 degree oven for 25 to 30 minutes.
Notes:
* If making spaghetti cook the pasta noodles for 7-8 minutes.
* Or you can pan fry the meatballs in olive oil in a skillet cooking 2-3 minutes on each side and then put in a marinara sauce for 30 minutes. Simmering.
* Meatballs freeze well.
Recipe: Chef Billy Parisi
Meatloaf:
2 lbs of 85% ground beef
1 egg
1 tsp salt
1/2 tsp ground pepper
1/4 cup ketchup
1/4 cup crushed can whole tomatoes
20 individual Saltine crackers, crushed
1 large onion, caramelized (recipe below)
Bread bed
3 slices of white bread for baking
Glaze:
1 cup ketchup
3 Tbsp light brown sugar
Caramelized Onion Recipe:
1 very large onion, peeled and sliced
2 Tbsp butter
2 tsp sugar
3 tsp water
To a skillet, melt the butter over medium-high heat, add the onions and let them cook for 2 minutes before stirring. Stir and cook until onions turn light brown. Add water and sugar, continue to cook, stir and chop until the onions are dark brown, caramelized and sticky. Remove from heat, let cool to room temperature before using in the meatloaf.
Preheat oven to 350.
Add all of the meatloaf ingredients to a stand mixer fitted with the paddle attachment. Mix for 1 minutes. Dump the meatloaf mixture out onto a sheet of waxed paper. Divide the meat in half and shape into two loaves.
Line a cookie sheet with sides with parchment paper. Using 1 and 1/2 slices of bread, make two "bread beds" for each loaf to lay on. Add the loaves to the bread beds.
In a small bowl mix the glaze ingredients. Add a generous portion to each loaf Bake for 1 hour or until loaf is done in the middle. Check your loaf at 45 minutes for doneness. It perfectly fine to cut one in half to check doneness. Add more glaze as desired during the baking time. Serve with mashed potatoes and vegetables.
Makes 2 Meatloafs
Recipe: the farm stand
Meatballs:
2 lbs ground beef
2 extra large eggs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup plain breadcrumbs
1/2 cup Pecorino Romano cheese, grated
1/2 cup fresh parsley, chopped
oil for frying with 2 garlic cloves and 1/2 cup sliced onions
In a large bowl mix with hands all ingredients except for garlic and onions. Form into meatballs (around 2 dozen) In a large skillet add oil garlic and onion slices. Add half the meatballs and brown both sides. Fry the other meatballs. When all browned add to the sauce pot and cook for an hour.
Sauce:
3 Tbsp olive oil
1/2 cup yellow onion, chopped
2 garlic cloves, minced
2 quarts tomato puree
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh basil leaves
Add all ingredients beginning with the oil, onion and garlic cloves. When tender, add 2 quarts of tomato puree, salt, pepper and whole fresh basil leaves. Boil and then simmer for an hour with the meatballs cooking.
Serve with spaghetti noodles and sprinkle cheese on top.
Recipe: Italian Grandma Gina
1 1/2 lb ground beef
2 garlic cloves, minced
1 onion, chopped
1 can cream of celery
1 can cream of mushroom
1 can English peas
1 can white shoepeg corn
salt and pepper
browning sauce (for making gravy)
paprika
garlic salt
sage
poultry seasoning
32 oz pkg frozen tater tots
In a skillet brown the ground beef, garlic and onions. In the meantime, add the soups, corn, peas, salt, pepper, browning sauce, paprika, garlic salt, sage and poultry seasoning to a large bowl. When meat is browned add it to the bowl and mix well together.
Spray a 13x9 casserole dish with nonstick cooking spray. Top with frozen tater tots. Bake in a 350 degree oven for 45 minutes.
Recipe: Paula Dean
1 lb ground beef, 93%
1 tsp salt
1 egg
1/2 cup onion, chopped
1/2 cup instant oats
3/4 cup milk
1 cup cheddar cheese, shredded
Topping:
2/3 cup ketchup
1/4 tsp mustard
1/4 cup brown sugar
In a large bowl mix ingredients. Mixing after each one to fully incorporate. Mix with hands. Form into balls, the size of golf balls. Set in an 8x8 inch casserole dish. Will make about 14 meatloaf balls.
Mix up topping ingredients in a small bowl and spread on top of meatloaf balls. Bake in a 350 degree oven for 1 hour.
* Serve it with mashed potatoes and a vegetable side.
* You can make it into a meatloaf instead. Just put it in a loaf pan.
* Any leftovers can be used in a meatball sub
Recipe: Mama Sue
8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise
1 Tbsp canola oil
1 lb lean ground beef
1/4 tsp salt
5 Tbsp prepared salsa
1 Tbsp rice vinegar
1 1/2 tsp ground cumin
1 cup diced avocado
1 cup julienned jicama (see tip)
1/4 cup finely diced red onion
1. Wash and dry lettuce leaves well and cut out any tough ribs.
2. Heat oil in a large nonstick skillet over, medium-high heat. Add ground beef season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.
3. Meanwhile, whisk salsa, vinegar and cumin in a small bowl.
4. Remove the pan from the heat, add the salsa mixture and stir to combine. Serve in the lettuce leaves, topped with avocado, jicama and onion.
Tips: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
Serves 4
3 lbs ground beef (80/20)
2 eggs, beaten
1 cup crushed saltine crackers, divided
3/4 cup quick oats.
1/4 cup Worcestershire sauce, divided
1 large can crushed tomatoes (28 oz), Red Gold Brand, divided
1/4 cup of milk, divided
1 tsp Italian seasoning, divided
1 tsp garlic powder, divided
1 Tbsp dried parsley, divided
2 tsp salt
1 green bell pepper, chopped fine
1 medium onion, chopped fine
Put ground beef, eggs, saltine crackers, quick oats, 1/2 can crushed tomatoes, Worcestershire sauce, Italian seasoning, garlic powder, dried parsley, salt bell pepper, onion in a large bowl and mix well. Repeat some of the seasoning, adding Italian seasoning, garlic powder, parsley, Worcestershire, milk and cracker and more tomatoes. Adding the same amounts again. Mix well. Spread into a large Iron Cast Skillet. Top with the rest of the tomatoes (1/2 cup) and the ketchup mixed together in a small bowl. Bake in a 375 degree oven for 1 1/2-1 4/5 hours until the edges are crusty. If its not brown enough then broil for 5 -10 minutes.
Serve with mashed potatoes and green beans.
Recipe: Mountain Cooking with Missy
Meatloaf Ingredients:
2 lbs ground beef 85% or 90 % lean
1 medium onion, finely chopped
2 large eggs
3 garlic cloves, minced
3 Tbsp ketchup
3 Tbsp fresh parsley finely chopped
3/4 cup Panko breadcrumbs
1/3 cup milk
1 1/2 salt or to tastse
1 1/2 tsp Italian seasoning
1/4 tsp ground black pepper
1/2 tsp ground paprika
Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 1/2 tsp white vinegar
2 1/2 Tbsp brown sugar
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp salt
1. Line a 9x5 loaf pan with parchment paper and preheat oven to 375 degrees.
2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375 degrees for 40 minutes.
4. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
Serves 8
Recipe: Natasha's Kitchen
2 Tbsp extra virgin olive oil
1 lb lean ground beef
1 small onion, chopped
2 medium zucchini, shredded
1 1/2 cups chopped tomatoes, divided
1 cup corn kernels
1 Tbsp chili powder
1 Tbsp Worcestershire sauce
1/4 tsp salt
1 Tbsp all-purpose flour
1 cup shredded sharp Cheddar cheese, divided
2 cups frozen tater or veggie tots
cooking spray
chopped chives for garnish
1. Preheat oven to 450 degrees.
2. Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn , chili powder, Worcestershire sauce, and salt; cook, stirring until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened , about 1 minute more. Remove form heat.
3. Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tot with cooking spray. Transfer the pan to the oven .
4. Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.
Serves 6
1 lb lean ground beef
1 cup chopped onion
3 cloves garlic, minced
2 cups chicken or beef broth
1 (15 oz) can no-salt-added tomato sauce
1 cup long-grain white rice
1/2 tsp salt, divided
1/2 tsp ground pepper, divided
8 cups chopped green cabbage (1 1/4 lbs)
2 tsp dried dill
1/8 tsp crushed red pepper
1 1/2 cups shredded Cheddar cheese
1. Preheat oven to 350 degrees. Lightly coat a 9x13 inch bakig dish with cooking spray.
2. Heat 1 Tbsp oil in a large saucepan over medium heat. Add ground beef and onion; cook, stirring, until the beef is no longer pink, about 5 minutes. Add garlic and cook until fragrant about 1 minute. Stir in broth, tomato sauce, rice, 1/4 tsp salt and 1/4 tsp pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until the rice is tender, about 17 minutes (the mixture will be a little saucy). Uncover and remove from heat.
3. Meanwhile, heat the remaining 2 Tbsp oil in a large skillet over medium heat. Add cabbage, dill, crushed red pepper ad the remaining 1/ tsp each salt and pepper. Cook, stirring, until the cabbage is just tender, 5 to 7 minutes. Remove from heat.
4. Spread half the cabbage in the bottom of the prepared baking dish. Top with half the beef mixture then half the cheese. Repeat with the remaining cabbage, beef mixture and cheese. Bake until hot and the cheese has melted and started to brown, about 25 minutes.
Serves 8
2 eggs
1/4 cup ketchup
1 cup bottled BBQ sauce + more for topping
1 green bell pepper, chopped small
1 onion, chopped small
1 sleeve saltine crackers, crushed
1/2 cu ground flax seed
salt, pepper, onion powder, to taste
2 lbs ground beef
grapeseed oil
In a large bowl mix all ingredients. Grease the bottom and sides of an Iron Skillet with grapeseed oil. Spread out meatloaf into skillet and push in the ends to leave some room on the edges. In a 350 oven cook for 2 hours. Take out and spread more BBQ sauce on top. Put bake in the oven for 30-35 more minutes. Serve with mash potatoes and vegetables.
Recipe: The Hillbilly Kitchen
1- 1/2 lb ground beef or ground turkey
sleeve of crushed saltine crackers
1 8 oz can tomato sauce
1 egg
salt and pepper
1 Tbsp garlic powder
diced onions or onion soup mix (optional)
2 squirts of ketchup
Combine all ingredients in a bowl and mix together. Put in a loaf pan. Sprinkle top with salt and pepper and a little more ketchup spread on top. Bake in a 350 degree oven for 1 hour. Serve with mashed potatoes.
Recipe: Mrs Happy Homemaker
1 lb ground beef
3-4 small potatoes, peeled and cubed, or use small new potatoes
2 pinches of pepper
1 tsp salt
1/8 tsp garlic powder
1 can cream of mushroom soup
1/2 cup water
10 oz package of frozen green beans
Form the ground beef into 4 to 5 potato size rolls, or balls. Place them in a skillet.
Add the potatoes. In a small bowl, combine the next 5 ingredients and pour over the meat and potatoes. Add the green beans to the top, if desired, and cover with a lid. Place on the stove top over medium to high heat. Bring to a boil, stir an reduce heat to a medium simmer and cook covered till potatoes are tender. Stir several times during the cook time.
2 lbs ground beef
1 small onion
2 cloves garlic, minced
1 can cream of mushroom or cream or mushroom with roasted garlic
1 cup sour cream (8 oz)
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 can corn, drained
shredded cheese
32 oz frozen bag tater tots
Brown the ground beef with the onion and garlic. In a large bowl add browned meat, soup, sour cream, Worcestershire sauce soy sauce and corn. Mix well. Spray a 9x13 casserole dish with nonstick cooking spray. Pour in mixture and top with shredded cheese. On top of cheese add tater tots in even rows. Bake at 350 degree oven for 45 minutes.
1 lb ground beef
1 can cream of mushroom soup
1 cup sour cream
1 tsp garlic powder
1 can beef broth
3 cups egg noodles
salt and pepper
Mix all together in a large skillet and bring to a boil. Reduce heat and simmer and cover with a lid for 10-15 minutes. Salt and pepper to taste.
1 lb ground beef
1 green bell pepper, chopped small
1 onion, chopped small
10 oz can red enchilada sauce
8 oz can tomato sauce
1/2 tsp salt
1 tsp chili powder
1 tsp cumin
1 1/2 cups grated cheese
Brown ground beef, green bell pepper an onion in a pan. Add enchilada sauce, tomato sauce, salt, chili powder and cumin. Bring to a boil and then turn heat down and simmer for 20 minutes. Add the grated cheese and set aside.
2 cups corn meal (self rising)
1 cup cream style corn
3/4 cup milk
1/2 cup vegetable oil
2 eggs
1 tsp chili powder
1 tsp sugar
In a bowl mix together all ingredients. Lightly grease an iron skillet and put in 1/3 of the cornmeal batter. Put in the oven at 350 degrees for 10 minutes. Just to set. Then put in the ground beef mixture on top. Pour the rest of the corn meal batter on top. Put back in the oven for 35-40 minutes. When a toothpick comes out clean its ready.
1 large egg
1/2- 3/4 cup whole milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 tsp salt
1 lb ground beef
2/3 cup ketchup
1/4- 1/2 cup packed brown sugar
1 1/2 tsp prepared mustard
1. In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix will. Shape into 8 loaves; place in a greased 13x9 inch baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.
2. Bake, uncovered, at 350 degrees for 25-30 minutes or until no pink remains and a thermometer reads 160 degrees.
*Serve with mashed potatoes and peas
6 slices of bacon (put in freezer on a baking pan for 20 minutes to cut easier)
oil
1 lb ground beef
1 onion, chopped
3 garlic cloves, chopped
thyme
tomato paste
vegetable broth and wine vinegar
canned whole tomato (squeeze to crush tomatoes)
parsley or basil
2 tsp butter
grated Parmesan cheese
Rigatoni Pasta
In a skillet on med/high heat ad 2 oz olive oil. Add onions and garlic. Add dried thyme and tomato paste. Add broth and vinegar. Add canned tomato, pepper, and a splash of water. Put lid on top for 45 minutes to 1 hour.
Cook pasta in boiling salted water. After an hour put pasta directly into the sauce and 2 to 3 ladles of pasta water. Add parsley or basil, chopped and a pat of butter. Add grated Parmesan cheese and serve.
