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Apr 12, 2010

Grandma's Meatloaf

1 1/2-2 lbs. ground beef or turkey

1/2 c. ketchup or tomato sauce

1/2 tsp. salt & pepper

1/8 tsp. red pepper

2 eggs

3/4 c. bread crumbs or crackers

1/4 c. onion, chopped

2 tsp. prepared mustard


1/4 c. ketchup

1/2 tsp. mustard

2 tsp. brown sugar

Mix all ing. in bowl, and put in greased loaf pan (lined with foil if

desired). Spread topping and bake at 400 for 30-35 minutes until

done. Rest meatloaf before serving.
Quick Chili

1/2 pound bulk pork sausage

1-1/2 pounds ground beef

1 can (10-1/2 oz.condensed French Onion


2 T. chili powder

1 t. cumin

1/2 t. salt

1/2 t. pepper

1 can (15-1/2oz.) kidney beans rinsed and drained

1 can (8oz.) tomato sauce

1 can (6oz.)tomato paste

1/2 cup water

In a large sauce pan,brown sausage and beef; drain

well. Add remaining ingredients and mix well; bring to

a boil. Reduce heat and simmer for 15-20 minutes ot

till thickened.

Makes 1-1/2 quarts
Mexican Sloppy Joe

1 lb. ground beef

1 pkg. taco seasoning mix

1 jar thick & chunky salsa (I like ortega)

1 can refried beans w/green chilis

1 12 oz pkg. colby jack cheese

1 pkg. flour tortillas

1 container sour cream

Prepare ground beef according to taco seasoning directions. After you

have your taco meat done, add half the jar of salsa. In a 2 quart

casserole spread the can of beans on the bottom. Then top that with

the taco meat. Put on as much cheese as you can stand. Bake in a 400

degree oven until the cheese is melted and bubbly, about 15 or 20

minutes. During the last 5 or ten minutes wrap tortillas in foil and

put in oven to warm. Put mexican slop in a tortilla and roll up. Top

with salsa and sour cream.
Meaty Macaroni Bake

1 lb ground beef

1/2 c chopped onion

1 (16oz) spicy spaghetti Sauce ( I used Chunky Ragu with Tomato

Garlic and


1 (4 oz) can mushroom pieces

6 oz elbow macaroni

1 c sour cream

4 oz provolone cheese, sliced

4 oz mozzarella cheese, shredded

Cook beef in large skillet until brown and crumbly. Add onion to

skillet and cook 2 minutes. Stir Spaghetti sauce and mushrooms into

skillet and simmer, covered, for 5 minutes. Meanwhile cook the pasta

and drain. Preheat oven to 350. Spray a baking dish with cooking

spray. Layer half the pasta, half the sauce and half the sour creamin

prepared baking dish. Layer provolone chees over the top. Continue

layering remaining pasta, sauce and sour cream. Top with Mozzarella.

Cover loosely with foil sprayed with cooking spray. Bake for 25

minutes. Uncover and bake for 5 minutes longer.
Spaghetti Chili

1 lb. ground beef

1/2 cup chopped onion

2 garlic cloves, minced

3 cups tomatoe juice

1 can (16 oz) kidney beans, rinsed and drained

6 0z. spaghetti, broken into 3-inch pieces

1 tbsp. worcestershire sauce

2 to 3 tsp. chili powder

1 tsp. salt

1/2 tsp pepper

In skillet over medium heat, cook beef, onion and garlic until meat

is no longer pink; drain. Transfer to a greased 2 1/2-qt. baking

dish; stir in the remaining ingredients. Cover and bake at 350 for 65

to 70 minutes or until spaghetti is just tender. Let stand, covered,

for 10 minutes.

Makes 6 servings.
Hot Dog Chili


1 pound ground beef or turkey, cooked and crumbled drained and rinsed

1/2 medium green bell pepper diced

1/2 medium yellow onion diced

1 - 16oz can stewed tomatoes, diced

1 - 8oz can tomato sauce

salt and pepper to taste

3 - 6 Tbsp chili powder

1 - 2 minced green onions


Combine all ingredients in a large pot, simmer on low for 20-30 minutes or so.

Once it is cooked use a food processor or hand blender to puree the chili, the more you puree it the smoother it will be, you decide how chunky you like it.
Creole Meatloaf

1 pound ground chuck

1/3 cup chopped onion

1/2 cup skim milk

1/2 teaspoon dry mustard

1/2 teaspoon salt

1 egg, lightly beaten

Vegetable cooking spray

1/3 cup chopped green pepper

3 tablespoons chopped onion

1 1/2 cups tomato juice

3/4 cup sliced fresh mushrooms

2 tablespoons water

1 teaspoon cornstarch

1/4 teaspoon dried thyme

Combine the first 6 ingredients (ground chuck, onion, milk, dry

mustard, and salt), stirring into a loaf, and place in a n 8 1/2 by

4 1/2 by 3 inch loafpan coated with cooking spray. Bake at 350

degrees for 1 hour. Cool in pan for 10 minutes.

Coat a medium skillet with cooking spray; place over low heat until

hot. Add green pepper and 3 tablespoons onion; saute 2 to 3 minutes

or until tender.

2 c. bread crumbs

3/4 c. minced onion

1/4 c. minced green pepper

2 eggs

2 lb. ground chuck

2 tbsp. horse-radish

2 1/2 tsp. Salt

1 tsp. dry mustard

1/4 c. milk

3/4 c. catsup

In a large bowl, with a fork, beat eggs slightly. Mix in chuck, then

bread crumbs, onion, green pepper. Add horse-radish, salt, mustard,

milk, 1/4 cup catsup. Combine well. Shape into loaf and spread

remaining catsup on top. Bake at 400 degrees for 1 hour

1/2 lb. Velveeta loaf cheese

1/2 c. milk

2 tsp. dry mustard

1 lb. ground beef

1/3 c. old-fashioned or quick oats, uncooked

1/4 c. catsup

1/2 c. finely chopped onions

Preheat oven to 350 degrees. Stir Velveeta, milk and mustard in

small saucepan over low heat until smooth. Take 1/2 cup mixture and

remaining ingredients in large bowl and blend. Shape into 8 x 3 inch

loaf in 10 x 6 inch baking dish. Bake 40 minutes. Serve with

reserved cheese spread.