Prep Time: 10 minutes
Cook Time: 10-20 minutes (microwave) or 45-60 minutes (oven)
2 pounds ground beef or meatloaf mixture
2 eggs
1 cup chopped onions
3/4 to 1 cup water
1 to 1 1/2 cups Italian-flavored bread crumbs
1/4 cup cry parsley flakes (or 1/2 cup fresh)
Salt, pepper, and garlic powder, to taste
Mix all ingredients together. Shape into a loaf, ring, or round in a microwave-safe dish and microwave until juices run clear and internal temperature is 160F:
Loaf - 15 to 20 minutes
Ring - 10 to 15 minutes
Round - 14 to 20 minutes
Or bake in oven at 350F for 45 to 60 minutes until juices run clear and internal temperature is 160F.
Tips: sometimes I make meatloaf in a muffin tin - it speeds up the cooking and everyone gets their own mini-meatloaf. They are also easy to freeze and reheat a few at a time.
Substitutions:
Lawry's seasoned salt for salt
Omit salt and spices and use an envelope of onion soup mix - if you like a lot of onions, add the fresh chopped onion.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Friday, December 11, 2015
Wednesday, April 10, 2013
Meatballs
This is also a recipe from my wonderful mother-in-law, Louise. They are so delicious!
1 pound ground beef*
1 pound ground pork*
1 pound ground veal*
2 1/4 cups bread crumbs**
1 1/2 cups Parmesan cheese
1 1/2 cups water
3/4 cup fresh chopped parsley or 1/2 cup dry parsley
3 eggs
4 1/2 tsp granulated garlic
4 1/2 tsp granulated onion
1 Tbsp salt
1 Tbsp pepper
Mix all ingredients together and shape into uniform balls. Place on cookie sheet with sides (like a jelly roll pan or 9"x13" pan) and bake at 350F for 30 to 45 minutes, until cooked through (length of bake time will depend on size of meatballs).
*Optional: Use 3 pounds meatloaf mixture or 3 pounds ground beef (the meatballs are more flavorful using all of the different meats or a meatloaf mixture).
**I make my own Italian-flavored bread crumbs, but you can use store-bought.
1 pound ground beef*
1 pound ground pork*
1 pound ground veal*
2 1/4 cups bread crumbs**
1 1/2 cups Parmesan cheese
1 1/2 cups water
3/4 cup fresh chopped parsley or 1/2 cup dry parsley
3 eggs
4 1/2 tsp granulated garlic
4 1/2 tsp granulated onion
1 Tbsp salt
1 Tbsp pepper
Mix all ingredients together and shape into uniform balls. Place on cookie sheet with sides (like a jelly roll pan or 9"x13" pan) and bake at 350F for 30 to 45 minutes, until cooked through (length of bake time will depend on size of meatballs).
*Optional: Use 3 pounds meatloaf mixture or 3 pounds ground beef (the meatballs are more flavorful using all of the different meats or a meatloaf mixture).
**I make my own Italian-flavored bread crumbs, but you can use store-bought.
Friday, August 28, 2009
Pasta e Fagioli
Prep Time: 30 minutes
Serves: 4 to 6
2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 Knorr chicken bouillon cube (use beef bouillon if using ground beef)
1 lb. cooked ground beef, optional
2 cans (20 oz each) cannellini beans, drained
1 can (14 oz) diced tomatoes, undrained
1/2 tsp. black pepper
2 Tbsp. dried parsley
1 cup uncooked ditalini pasta
Parmesan cheese
Sauté onion over medium-high heat, until tender-crisp. Add garlic and sauté 1 minute. Add water and bouillon and bring to a boil over high heat. Add remaining ingredients (except cheese) and simmer until pasta is cooked. Add more water, if necessary. Serve topped with Parmesan cheese.
Variations:
Serves: 4 to 6
2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 Knorr chicken bouillon cube (use beef bouillon if using ground beef)
1 lb. cooked ground beef, optional
2 cans (20 oz each) cannellini beans, drained
1 can (14 oz) diced tomatoes, undrained
1/2 tsp. black pepper
2 Tbsp. dried parsley
1 cup uncooked ditalini pasta
Parmesan cheese
Sauté onion over medium-high heat, until tender-crisp. Add garlic and sauté 1 minute. Add water and bouillon and bring to a boil over high heat. Add remaining ingredients (except cheese) and simmer until pasta is cooked. Add more water, if necessary. Serve topped with Parmesan cheese.
Variations:
Substitute 1 pound Italian sausage for the ground beef. Remove casing from sausage and brown over medium-high heat: remove from pan. Follow instructions and omit bouillon.
Monday, March 30, 2009
Easy Shredded Beef
Prep Time for Meat: 4 to 8 hours
Prep Time for Meals: 20 to 30 minutes
Serves: About 4 per pound of meat
Put London Broil (the amount is up to you) into a crock pot on high for 4 hours or on low for 8 hours. When it pulls apart easily with a fork, shred it with two forks, removing any fat.
Now make a recipe using shredded beef or freeze it in two- or four-cup portions in quart-size freezer bags. Flatten the meat out and remove as much air as possible. Label and freeze up to six months.
Tacos or Tostadas
Put 2 cups shredded beef in a skillet and add taco seasoning and water (according to package directions) to make 1-pound of taco meat.
Meanwhile, fry corn tortillas in a little oil for a couple of minutes on each side over medium-high heat. For tostadas, fry until tortilla is crisp. Top with chopped tomatoes, shredded lettuce, shredded cheddar cheese, sliced black olives, sour cream, and salsa.
Burritos or Chimichangas
Thaw beef if frozen and add salt and pepper to taste to 2 cups shredded beef. Heat over medium until warm. Optional: add a can of green chilies, 1 to 2 cups cooked rice, a can of pinto beans and/or refried beans. Put 1/4 to 1/2 cup beef in the middle of a burrito-size flour tortilla. Top with shredded cheddar cheese. Fold up bottom, then both sides, and roll over (To make rolling tortillas easier, warm slightly in microwave).
For burritos, make all the burritos and put in a baking dish. Top with more cheddar cheese and salsa and cook at 375 degrees until cheese is melted.
For chimichangas, heat about an inch of oil in a skillet over medium-high heat. Fry on both sides until golden. Drain on a paper towel-lined plate.
Beef Flautas
Thaw 2 cups of beef and make as for tacos. Mix in 1/2 cup shredded cheddar cheese (optional). Spread 2 tablespoons meat mixture in a line across corn tortillas and roll up (if needed, dip tortillas in warm oil to make rolling easier). Fry in 1/2 inch hot oil (over medium-high heat) until light golden brown. Remove to paper towel lined plate. Serve hot with salsa and sour cream.
BBQ Beef Sandwiches
Add 1/2 to 1 cup barbecue sauce to 2 cups shredded beef and heat in microwave or on the stove. Serve on kaiser rolls or hamburger buns when heated through.
Prep Time for Meals: 20 to 30 minutes
Serves: About 4 per pound of meat
Put London Broil (the amount is up to you) into a crock pot on high for 4 hours or on low for 8 hours. When it pulls apart easily with a fork, shred it with two forks, removing any fat.
Now make a recipe using shredded beef or freeze it in two- or four-cup portions in quart-size freezer bags. Flatten the meat out and remove as much air as possible. Label and freeze up to six months.
Tacos or Tostadas
Put 2 cups shredded beef in a skillet and add taco seasoning and water (according to package directions) to make 1-pound of taco meat.
Meanwhile, fry corn tortillas in a little oil for a couple of minutes on each side over medium-high heat. For tostadas, fry until tortilla is crisp. Top with chopped tomatoes, shredded lettuce, shredded cheddar cheese, sliced black olives, sour cream, and salsa.
Burritos or Chimichangas
Thaw beef if frozen and add salt and pepper to taste to 2 cups shredded beef. Heat over medium until warm. Optional: add a can of green chilies, 1 to 2 cups cooked rice, a can of pinto beans and/or refried beans. Put 1/4 to 1/2 cup beef in the middle of a burrito-size flour tortilla. Top with shredded cheddar cheese. Fold up bottom, then both sides, and roll over (To make rolling tortillas easier, warm slightly in microwave).
For burritos, make all the burritos and put in a baking dish. Top with more cheddar cheese and salsa and cook at 375 degrees until cheese is melted.
For chimichangas, heat about an inch of oil in a skillet over medium-high heat. Fry on both sides until golden. Drain on a paper towel-lined plate.
Beef Flautas
Thaw 2 cups of beef and make as for tacos. Mix in 1/2 cup shredded cheddar cheese (optional). Spread 2 tablespoons meat mixture in a line across corn tortillas and roll up (if needed, dip tortillas in warm oil to make rolling easier). Fry in 1/2 inch hot oil (over medium-high heat) until light golden brown. Remove to paper towel lined plate. Serve hot with salsa and sour cream.
BBQ Beef Sandwiches
Add 1/2 to 1 cup barbecue sauce to 2 cups shredded beef and heat in microwave or on the stove. Serve on kaiser rolls or hamburger buns when heated through.
Tuesday, October 14, 2008
Fiberlicious Tacos
Prep Time: 20 minutes
Serves: About 4
I made tacos last night and they were so good! We haven't had tacos in so long. I asked Michael to pick up salsa, tomatoes, taco shells, and taco seasoning. He came home with one of those taco dinner kits, extra salsa, and tomatoes. I married a smart man...
When I buy ground beef, I buy it in bulk, then usually cook it that day in about 1/4 cup of water so that it breaks up nicely, then drain it. I put 1 pound of ground beef in a quart-size resealable freezer bag, squeeze out all the air and flatten it. Then I freeze them and so have ready-to-go cooked ground beef.
The recipe on the back of the taco seasoning packet calls for 1 1/2 pounds of ground beef so I nuked one package (1 lb) of ground beef for 2 minutes. I put it in a frying pan with the 1 cup of water and the taco seasoning, then added 2 cans of kidney beans.
We also toasted the taco shells for 4 minutes at 350F like the box said.
We ate them with the usual: Romaine lettuce, chopped tomatoes, shredded cheddar cheese, black olives, salsa, and sour cream.
The beans added really nice texture and flavor that was quite unexpected. AND, it was great that I got my kids who usually don't like to eat beans to eat them. I think they love tacos too much to pass them up!
Serves: About 4
I made tacos last night and they were so good! We haven't had tacos in so long. I asked Michael to pick up salsa, tomatoes, taco shells, and taco seasoning. He came home with one of those taco dinner kits, extra salsa, and tomatoes. I married a smart man...
When I buy ground beef, I buy it in bulk, then usually cook it that day in about 1/4 cup of water so that it breaks up nicely, then drain it. I put 1 pound of ground beef in a quart-size resealable freezer bag, squeeze out all the air and flatten it. Then I freeze them and so have ready-to-go cooked ground beef.
The recipe on the back of the taco seasoning packet calls for 1 1/2 pounds of ground beef so I nuked one package (1 lb) of ground beef for 2 minutes. I put it in a frying pan with the 1 cup of water and the taco seasoning, then added 2 cans of kidney beans.
We also toasted the taco shells for 4 minutes at 350F like the box said.
We ate them with the usual: Romaine lettuce, chopped tomatoes, shredded cheddar cheese, black olives, salsa, and sour cream.
The beans added really nice texture and flavor that was quite unexpected. AND, it was great that I got my kids who usually don't like to eat beans to eat them. I think they love tacos too much to pass them up!
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