Tag Archives: Ground beef

Grilled Meatloaf

15 Apr

Grilled meatloaf

As one of my favorite uses for the very versatile Dorothy Lynch dressing, this makes an incredibly moist, sweet, flavorful meatloaf.  The glaze is so easy and even Trevor likes it.  I prefer it to a baked meatloaf for a few reasons: it doesn’t end up floating in grease, I can easily grill my accompaniments, and, the biggie!, zero clean up.

Ingredients

  • 2 lbs. hamburger
  • 3/4 cup oatmeal
  • 2 T minced onion
  • 1 tsp. dried parsley
  • 1 tsp. Worcestershire sauce
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 cup Dorothy Lynch Home Style Dressing‚ (separated 3/4 cup and 1/4 cup)
  • 1 T Dijon mustard

Preparation

In a large bowl, combine the oatmeal, onion, parsley, Worcestershire, eggs and 3/4 cup Dorothy Lynch.  Crumble beef over mixture and mix well with hands.  Shape into two loaves on a sheet of heavy-duty foil (do not seal foil).  Combine reserved dressing and mustard and spread over loaves.

Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Brush tops with additional sauce/dressing if desired. Let stand for 10 minutes before slicing.

Grilled meatloaf b

Recipe inspired by Dorothy Lynch Home Style Dressing

Photos by me, mylittlefoodspot

Classic Two-Meat Chili

22 Feb

classic two meat chili01I found this recipe in some slow cooker cookbook but have found, over time, that I prefer just about everything prepared by some method other than a crockpot.  The flavors of this soup are very well balanced and I have always loved the addition of the ground sausage so I had to adapt it to a stovetop method (didn’t take too much genius).  I sometimes eliminate the “spicy” from the sausage and/or the beans, depending upon my mood, what’s stocked in my cupboard and what’s available at the supermarket.

Ingredients

  • 1 lb lean ground beef
  • 1/2 lb Jimmy Dean spicy ground pork sausage
  • 1 onion, chopped
  • 28 oz can stewed tomatoes, undrained
  • 15 oz can tomato sauce
  • 1 tsp sugar
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp dried oregano
  • 30 oz can spicy chili beans, undrained

In a dutch oven or other heavy pot, cook ground beef, sausage and onion; drain.

Add remaining ingredients, bring to a boil and simmer for at least an hour (up to 3 or more hours) to allow the flavors to meld.

Photo by me, My Little Food Spot

Sloppy Joe Loaf

17 Jan

sloppy joe loaf 1

Easy and tasty.  I like to drain the mixture before topping the loaf.  Nobody likes a soggy sandwich.

Ingredients

  • 3/4 pound ground beef
  • 1/2 cup chopped onion
  • 14 1/2 oz. can diced tomatoes
  • 2 T brown sugar
  • 2 T white vinegar
  • 1 pound loaf Italian bread
  • 1 1/2 cups shredded nacho-and-taco cheese blend

Brown ground beef and onion in a large skillet over medium heat, stirring until beef crumbles; drain and return to skillet.  Add tomatoes, brown sugar, and vinegar; cook, stirring constantly, 3 minutes.

Slice bread in half lengthwise; place on an ungreased baking sheet.  Bake at 425 for 5 minutes or until toasted.  Spread bread halves with meat mixture, and top with cheese.  Bake at 425 for 12 minutes or until cheese melts and loaf is thoroughly heated.  Cut each half into 3 pieces.

sloppy joe loaf 2

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

Grandma Kapke Casserole

10 Dec

Grandma Kapke Casserole 3

When I, my brother, or any of my cousins are visiting Grandma and she asks us what we want for supper, it’s always, “Grandma Kapke Casserole!”  Simple and tasty, but never quite as good as Grandma’s.

Ingredients

  • 2 pounds ground beef
  • 3 russet potatoes, peeled and quartered
  • 4-5 carrots, peeled, halved length-wise and cut into thirds
  • 1 bell pepper, julienned
  • 1 can tomato soup
  • salt and pepper to taste

Form beef into walnut-sized meatballs and place in the center of a dutch oven or deep casserole, sprinkle lightly with salt and generously with freshly ground pepper.

Grandma Kapke Casserole 1

Place potato pieces around beef and put the carrots and bell pepper on top and add additional salt and pepper.

Grandma Kapke Casserole 2

Pour tomato soup over all and rinse can to make a little more juice (maybe a third of the can of water).

Bake at 35o for an hour or so, until potatoes are done.  Grandma says Brad and Adam like it served with a side of corn.

Recipe by Grandma Kapke

Photos by me, My Little Food Spot

Fried Potato and Hamburger Skillet

16 Nov

About as basic as they come.  I almost hate to admit I had to find a recipe for this.  Be sure to cook the beef in the same skillet with the potatoes as it does improve the overall flavor of the dish.

Ingredients

  • 2 T butter
  • 2-3 medium russet potatoes, diced
  • 1/4 medium sweet onion, chopped
  • 1 pound ground beef
  • 1/2 tsp or more salt to taste
  • freshly ground black pepper

Heat butter in a cast-iron skillet over medium-low heat.  Add diced potatoes and cook for twenty minutes or more, stirring once or twice, until potatoes are cooked through and golden brown.

Add ground beef, onion, and salt and pepper to taste.  Cook until juices run clear; drain off excess fat.  Serve hot.

 

Recipe inspired by Emily Elizabeth on food.com

Photos by me, My Little Food Spot

Cottage Pie

14 Nov

I’m not sure where this recipe came from but I know for a fact that the extra tablespoon of melted butter on top was MY idea.  It gets the potatoes to a nice golden, buttery brown.  You will want seconds.

Ingredients

  • 1 pound russet potatoes, peeled, cut in half
  • 6 T unsalted butter
  • 1/2 pound mushrooms, sliced
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 T all-purpose flour
  • 3/4 cup canned beef gravy
  • 1/4 cup chopped fresh parsley
  • 1 medium carrot, sliced
  • 1 T Worcestershire sauce
  • 1/2 tsp dried marjoram

Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.

Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.

Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top and drizzle with remaining tablespoon of melted butter. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.

Photos by me, My Little Food Spot

Grilled Burgers

21 Sep

I love a nice medium burger with a juicy pink center.  Unfortunately, that’s not a very safe option for me, let alone my young’uns.  My dilemma: I want to practice good food safety, but I am sick of eating dry, overcooked hamburgers that I have to wash down with a glass of milk.  Enter: the moist maker.  Some people disgustedly call it “filler”, but I have discovered that about 1/4 cup of quick oats per pound of ground beef is just enough to hold the juices in and create a sumptuous, delectable hamburger.  Don’t forget the works.

Ingredients

  • 1 pound lean ground beef
  • 1/4 cup quick cooking oats
  • 1 tablespoon favorite seasoning (I use McCormick’s Hamburger or Misty’s Steakhouse)

Mix ingredients well (nobody wants a straight shot of salty seasoning in a single bite) and form into patties.  Grill over medium heat until juices run clear.  Top with your favorite condiments and enjoy.

Recipe and photo by me, My Little Food Spot

Bean Calico

27 Aug

bean calico 01-001

This is a spin-off of a meal Derek enjoyed while growing up.  He asks for ground beef and baked beans on occasion and generally that’s exactly what he gets.  A skillet of burger and Bush’s beans.  A friend made this recipe for us after Henry’s birth and I enjoyed it much more than our version.  This is very slightly more complex but definitely glorified.

When I prepare it on a whim, I usually leave out the bacon, only because I don’t generally keep it on hand.  My only other variance is that I always prepare it with whatever beans I have in the pantry.  Even when I’m planning ahead, I’ve found that canned lima beans can be difficult to find.  Fortunately, it’s equally good with cannellini or great white northern beans.

Ingredients

  • 1/2 pound bacon, diced
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can pork and beans
  • 15 oz. can kidney beans, drained
  • 15 oz. can lima beans, drained
  • 1/2 cup ketchup
  • 1 tsp. salt
  • 3/4 cup brown sugar
  • 1 T vinegar

Brown bacon, beef, and onion; drain.  Combine all ingredients.

Simmer on stove or bake in 350F oven for 40 minutes.

bean calico 02-001

Recipe from Erica Timperley

Pictures by me, MyLittleFoodSpot

Beefy Spanish Rice

6 Aug

As many times as I have made this, I wondered why it hadn’t made it to this blog.  I generally have all the ingredients on hand and it’s a super easy, quick fix when I don’t know what to make.  I last made it with home-frozen tomatoes.  I typically squeeze as much juice out of them as I can before freezing and they were still way too juicy.  So, if you’re substituting fresh or frozen tomatoes, you’ll probably need to experiment on how much juice to drain from them.  We always scoop it up with tortilla chips.  And in case you care, I love any kind of olive, but Derek takes his without.

Ingredients

  • 1 pound ground beef
  • 28 oz. can whole tomatoes, undrained and chopped
  • 1 T instant minced onion
  • 2 T chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup instant long-grain rice, uncooked
  • Garnish: pimiento-stuffed olives

Brown ground beef in a large skillet, stirring until it crumbles.  Drain and return to skillet.  Add tomatoes, onion, chili powder, salt and pepper, stirring well.  Bring to a boil and add rice.  Cover, reduce heat and simmer 5 minutes, or until rice is tender.  Garnish, if desired and serve with tortilla chips.

Picture by me, My Little Food Spot

Green Chile and Ground Beef Crescent Roll Pockets

4 Mar

This was a new recipe for me.  It was fairly simple and quick and I will definitely be making these again.

Ingredients

  • 1 1/4 pounds lean 90 percent ground round
  • 2 teaspoons salt, or to taste
  • 2 (8-ounce) packages crescent roll tubes
  • 2 (4-ounce) cans whole green chiles
  • 1 (8-ounce) pack shredded mild cheddar cheese
  • 1/2 medium onion, chopped
  • 1 pint light sour cream
  • 1 bunch scallions (about 8), diced
  • Black olives, chopped

Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps.

Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.

Recipe taken from foodnetwork.com

Photos by me, My Little Food Spot