brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

French Onion Soup Ii

Ingredients

• Servings: 6
• 1 pound onions, sliced
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans beef broth
• 1 teaspoon worcestershire sauce
• 1 pinch ground black pepper
• 6 slices french bread, toasted
• 2/3 cup shredded swiss cheese

Recipe

• cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. stir in the beef broth, worcestershire sauce and black pepper; heat to a boil. remove from heat.
• place bread on a baking sheet; sprinkle bread with cheese. broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.
• ladle soup into bowls and top with bread.

italian meatballs

Ingredients

• Servings: 8
• 3 pounds lean ground beef
• 5 tablespoons ground oregano
• 5 tablespoons dried parsley, crushed
• 1 clove garlic, chopped
• 1 (1 ounce) package dry onion soup mix
• 2 cups italian-style dry bread crumbs
• 3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 5 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
• in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
• using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

grilled beef tenderloin with herb-garlic-pepper coating

Ingredients

• Servings: 13
• 1 (5 pound) whole beef tenderloin
• 6 tablespoons olive oil
• 8 large garlic cloves, minced
• 2 tablespoons minced fresh rosemary
• 1 tablespoon dried thyme leaves
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon salt

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• prepare beef: trim off excess fat with a sharp knife. fold thin tip end under to approximate the thickness of the rest of the roast. tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). snip silverskin with scissors to keep roast from bowing during cooking. then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. set meat aside.
• either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. lubricate grate with an oil-soaked rag using tongs. place beef on hot rack and close lid; grill until well-seared, about 5 minutes. turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. let meat rest 15 minutes before carving.