Same recipe works for both - if I want meatloaf, I press it into a pan . . . if I want meatballs, I scoop them and form them.
2 pounds lean ground beef
1 cup bread crumbs
1 large egg
1 cup milk
1/2 large onion, finely chopped
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Mix all ingredients together; press into a prepared meatloaf pan then bake at 350 for 1 hour. If you want a sweet and savory topping, mix together 1/2 ketchup, 1/4 cup brown sugar, and 2 tablespoons water. Pour over meatloaf ten minutes before it's done cooking, return it to the oven to finish cooking. This was Annie's special touch.
If you are making meatballs out of the mixture, take the meat and scoop into uniform balls. I use a cookie scoop for this. Place on a cookie sheet and bake at 350 for 20 minutes. You can use these meatballs for spaghetti, swedish meatballs, or even meatball sandwiches.
***SUBSTITUTION NOTE: if you don't have breadcrumbs, you can substitute two pieces of bread, torn into small pieces . . . or you could just put the bread into a food processor and pulse it to a fine dust. I've adjusted this recipe from one Annie used to make. She always used bread but I found the bread crumbs to be more convenient, albeit more expensive. . .
Swedish Meatballs (in Cream Sauce)
I'm not sure how authentic these are. . . as far as Sweden goes . . . but they are definitely a favorite!
1 large batch meatballs, cooked
4 tablespoons butter
4 tablespoons flour
2 cups half and half
2 cups beef broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme
Melt butter in large sauce pot; whisk in flour until well combined and bubbly; whisk in cream and broth till smooth. Add salt, pepper and thyme. Continue to whisk until mixture is smooth and creamy and somewhat thickened. Add more milk if necessary to make a nice gravy. Place meatballs in sauce and simmer 10-15 minutes. Serve over warm egg noodles. Mashed potatoes would also be a good "serve over" but we definitely like the noodles best!
Tammy's Spicy BBQ Meatloaf Muffins
2 pounds lean ground beef
1/2 small onion, finely chopped
2 garlic cloves minced
1/2 green or red pepper, finely chopped
1 large egg
1/2 cup milk
1 cup bread crumbs
2 teaspoons seasoned salt
1 cup barbecue sauce
1/2 cup ketchup
1 tablespoon worcestershire sauce
Mix together beef, onion, garlic, pepper, egg, milk, bread crumbs and seasoned salt. Place into 12 well greased muffin tins (use a muffin scoop). Stir together the BBQ sauce, ketchup and worcestershire sauce; spoon over each meatloaf muffin. Bake at 400 for 30 minutes or until center is done. Serve with mashed potatoes.
Brooke's Fancy Meatloaf
2 pounds lean ground beef
1 pound pork sausage
1 cup shredded cheddar cheese
2 large eggs
1 onion finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery salt
1/2 teaspoon paprika
1 cup milk
1 cup bread crumbs
Heat oven to 350. Combine all ingredients and press into a prepared meatloaf pan. Bake 60-70 minutes or until cooked through.
Slow Cooker Salisbury Steak
2 pounds lean ground beef
1 envelope onion soup mix
1/2 cup seasoned dry bread crumbs
1/4 cup milk
1/4 cup flour
2 tablespoons oil
2 can cream of chicken soup
1 packet au jus mix
3/4 cup water
mashed potatoes
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk. Shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the low setting for 4 or 5 hours, until ground beef is well done.
Beef Stroganoff
1 - 2 pounds thinly sliced steak or sirloin
1 small onion, chopped
1 garlic clove minced
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1 can mushroom pieces
1 can cream of chicken soup
1 cup sour cream
cooked egg noodles
Saute steak, along with onion and garlic, in butter. Season with salt, pepper and paprika. When meat is cooked through and onions are tender, stir in soup until well combined. Turn off heat, then stir in sour cream. Serve over warm egg noodles. Note: if sauce is too thick, add milk to create a nice gravy. Another note: you can brown the meat, onions and garlic before tossing it along with everything else (except the sour cream) into a crock pot; just before serving, stir the sour cream in for the same effect. Quick!
Pepper Steak and Rice
2 pounds round steak or sirloin tip
4 tablespoons butter
2 garlic cloves minced
1 small onion, chopped
2 green onions peppers, chopped
1 28 oz. can petite diced tomatoes
2 beef bullion cubes
2 tablespoon cornstarch
1/4 cup soy sauce
1 tablespoon sugar
1/2 cup water
3-4 cups cooked rice
Cut meat into thin strips; in a large skillet melt butter; add garlic, onion, peppers and beef. Saute, stirring occasionally until beef is browned and vegetables are tender. Stir in tomatoes and bullion cubes; bring to a boil and allow to simmer over low heat while you go to finish the sauce. In a small bowl, combine cornstarch, soy sauce, sugar and water. Whisk until smooth. Add to simmering meat mixture and stir constantly until sauce thickens slightly. Serve over warm rice.
Potato Bar - BBQ Chicken
Sweet and savory . . .
2-3 pounds boneless chicken breast
1 teaspoon minced garlic
1 onion sliced into half rings
1 bottle BBQ sauce
1/4 cup italian salad dressing
1/4 cup brown sugar
1 tablespoon cider vinegar
1/8 teaspoon crushed red pepper (if you want some heat)
baked potatoes
Place chicken in crock pot. Stir together everything else (except potatoes) and pour over chicken; Cook on high 6-8 hours on low or 4-6 on high. Just before serving shred chicken then serve on top of warm potatoes.
THIS IS ALSO EXCELLENT SERVED ON HARD ROLLS FOR A NICE LITTLE BBQ CHICKEN SANDWICH!
Potato Bar - Cheese and Ham Sauce
1 cube butter
1/4 cup flour
1/2 teaspoon dry mustard
2 cups milk
2 cups shredded cheddar cheese
1 pound ham, finely cubed
baked potatoes
sliced green onions
Melt butter in saucepan; whisk in flour and dry mustard till combined then whisk in milk. When mixture is thick and creamy, gently stir in cheese and ham . . . then salt and pepper to taste. Serve over prepared baked potatoes. Sliced green onions taste great over the top of this cheesy, ham sauce.
Potato Bar - Quick Hamburger Gravy
1-2 pounds ground beef
1 small onion, chopped
1/2 cup flour
2 beef bullion cubes
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups milk
baked potatoes
cheddar cheese grated
Brown hamburger in large skillet along with onions; season to taste with salt and pepper. Stir in the flour until combined. Add in bullion cubes and milk. Bring to a boil, reduce heat and simmer until gravy thickens. You can add a packet of brown gravy if you need more thickness or more flavor if needed. Serve over potatoes that have been baked and split open, ready for potato bar toppings. Shredded cheddar cheese tastes great on top of this hamburger gravy!
Crock Pot Balsamic Pork Roast
2 pound boneless pork shoulder roast (sirloin roast)
2 pound boneless pork shoulder roast (sirloin roast)
1 teaspoon salt
1 teaspoon
garlic powder
½ teaspoon red
pepper flakes
1/3 cup chicken
broth
1/3 cup
balsamic vinegar
1 tablespoon
Worcestershire sauce
1 tablespoon
honey
Place meat in
crockpot. Stir the remaining ingredients together in small bowl. Pour over meat
and cook on low 6-8 or high 4-5 hours. Serve immediately with sauce in reserve
poured over top.
Onion Soup Pot Roast
3-5 pound chuck or cross-rib roast
2 cups water
2 packets onion soup mix
2 pounds potatoes, halved
1 pound baby carrots
2 tablespoons cornstarch
1/2 cup water
Place roast in crock pot. Stir together water and onion soup mix. Pour over roast. Cook on high 4-6 hours or low 6-8. You can turn the roast ever few hours if you remember. When roast is done, remove it and the vegetables from pot then strain the drippings into a sauce pan. Bring drippings to a boil; meanwhile whisk together 2 tablespoons cornstarch with 1/2 cup water. Add to drippings to allow gravy to thicken. This shouldn't take long. Serve over meat and vegetables.
Shepherd's Pie
You can substitute the hamburger with leftover roast or just cook a roast and set it in the bottom . . .
1 pound lean ground beef
1 small onion, minced
1 can cream of mushroom soup
1 small can mushroom pieces, liquid included
1 can green beans
1 batch mashed potatoes
1-2 cups shredded cheddar cheese
Brown hamburger along with onion; salt and pepper to taste. When meat is done, stir in cream of mushroom soup and mushrooms. Finally, gently stir in the green beans. Pour mixture into the bottom of a prepared 9x13 pan. Spread your whopping batch of mashed potatoes over the top then top that with the cheese. Bake at 350 for about 20 minutes, or until cheese is melted and bubbly!
Pigs in Blankets
1 package hot dogs (beef are best)
1 can grand buttermilk biscuits
Roll each biscuit into a long thin oval (about 1/4" thick) then cut in half. Cut each hot dog in half lengthwise, then in half again across its width. Roll each hot dog quarter in a piece of biscuit and place seam-side down on a prepared cookie sheet. Bake at 350 for 15 minutes or until biscuits are very golden brown. Dip in mustard, ketchup or mayo - or any combination mixture. Also, including a strip of cheddar or american cheese in with the hot dog is very delicious!
Tastes Like Thanksgiving Casserole
6-8 potatoes made into mashed potatoes
1 box stove top turkey stuffing
4 cups cooked turkey breast, cut up
2 cans cream of chicken soup
2 garlic cloves minced
1/2 cup sour cream, divided
1 packet mushroom or turkey gravy
1 can mushroom pieces, undrained
1/2 cup milk
1 small bag frozen peas
1 -2 cups shredded cheddar cheese
Make sure to season the mashed potatoes with some butter and salt and pepper. Set aside. Prepare the stuffing according to package directions. Place into the bottom of a 9x13 pan. In a large bowl, combine the turkey soup, garlic, sour cream, gravy packet, mushrooms and milk. Spoon over the stuffing. Sprinkle the peas over the gravy mixture then top with potatoes then cheese. Bake at 350 for about 30 minutes, until cheese is bubbly and casserole is heated through.
Tammy's STUFFED PEPPERS!
Oh my goodness! So delicious that even the multiple steps make this dish a must have every year when peppers are in season! Be sure to pre-cook your rice while your sauce is on!
Also ... be sure to check your sauce ingredients before starting. It's mostly tomatoes but you need to have them to get going. In a pinch, you can use jarred spaghetti sauce, but it is DEFINITELY not as fresh. Homemade is definitely best in this case!
6 large green peppers
2 cup cooked rice
1 batch tammy's tomato sauce
1 pound lean ground beef
2 tablespoons chopped green bell pepper
1 large onion, chopped
1 tablespoons minced garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon italian seasoning
1/2 cup shredded mozarella cheese
Slice green peppers in half lengthwise, blanch in a pot of boiling water for 2 minutes; remove and place on paper towels to dry. When you halve the peppers, BE SURE TO SAVE THE PEPPER AROUND THE TOP TO USE FOR THE BEEF MIXTURE!
Make the SAUCE by placing 3 pounds of chopped tomatoes (or three 28 oz. cans diced), 1 chopped onion, 3 minced garlic cloves, 1/4 cup olive oil, 1 teaspoon italian seasoning, 1 teaspoon pepper, 1 tablespoon salt. Bring to a boil and simmer on low 30 minutes. Use an immersion blender to slightly blend the mixture when done, but be sure to leave it a little chunky!
In a skillet, brown hamburger along with leftover green pepper pieces, onion and garlic. Stir in the crushed red pepper then salt and pepper to taste. When meat is done, stir in the rice and 2 cups of the tomato sauce. Stuff the pepper halves and place in a prepared 9x13 baking dish that has another cup of sauce poured into the bottom. Pour any remaining sauce over the top of them then finish by sprinkling mozarella cheese over each pepper. Bake at 350 for 30 minutes.
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