Classic Meatloaf

1 1/2 pounds lean ground beef or turkey
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce or soy sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oven to 350°F.

Combine all ingredients in large bowl; mix lightly but thoroughly.

Shape meatloaf mixture into 10×6-inch loaf on rack of broiler pan.

Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.

Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

Recipe Yield: 6 to 8

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

Beef Tacos

1 lb ground beef
1 chopped onion
salt to taste
1 clove garlic
1 pk taco shells
1 cup taco sauce

Saute the beef and onion until brown. Salt to taste. Add garlic.

Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese.

Serve with the taco sauce and top with sour cream or guacamole for an added treat.

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Pizza Stuffed Burgers

1 lb lean ground beef
1 packet Good Seasons Italian Dressing Mix
1/3 cup mini pepperonis (or chopped regular sized pepperoni)
4 oz fresh mozzarella, cut into small cubes or slices
1 cup pizza sauce
4 burger buns

Combine beef and dressing mix. Form into 8 thin patties, about 4 inches in diameter.

In the center of 4 of the patties, place mozzarella and pepperoni. Place remaining 4 patties on top and press edges tightly together to seal.

Place patties on grill over medium low heat. Cook 12 to 15 minutes, turning once.

Meanwhile, warm pizza sauce in the microwave.

When patties are cooked according to desired doneness, remove from grill and place on burger buns. Top each patty with 1/4 cup of pizza sauce.

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Slow Cooker Pizza

1 1/2 lbs ground beef
1 (8 oz) pkg rigatoni pasta
1 (16 oz) pkg mozzarella cheese
1 can cream of tomato soup
2 (14 oz) jars pizza sauce
1 (8 oz) pkg sliced pepperoni sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Brown the ground beef in a skillet over medium-high heat. Drain off the grease.

In a slow cooker, alternate layers of the ground beef, noodles, cheese, soup, sauce and pepperoni. Cook on low for 4 hours.

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Grilled Meatloaf

2 lbs. ground beef
1 1/2 cup bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat grill to medium-high heat.

Combine all the ingredients, mixing well.

Make 2 loaves placing the mixture in a hinged grill basket that has been coated with non-stick spray. Place on the grill and cook, turning for 20 to 30 minutes or until loaves are firm and cooked through.

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Alabama Chili

2 tablespoons cooking oil
1 lb. ground beef, cooked and drained
1 medium onion, chopped fine
1 teaspoon garlic, chopped fine
1 8-oz. can tomato sauce
1 16-oz. can tomatoes, chopped
1 can red kidney beans
3 teaspoons chili powder
1/2 teaspoon garlic powder
2 tablespoons vinegar
1/2 cup brown sugar
1 green bell pepper, diced

Put the cooked ground beef in the bottom of the Crockpot. Add onion, garlic, tomato sauce, tomatoes, chili powder, garlic powder, and bell pepper. Stir
to mix well. Add vinegar and brown sugar.

Cook on LOW 4-5 hours.

Serves 6.

Cooking with Brown Sugar: 51 Recipes

Tangy Top Meat Loaf

2 tablespoons Crisco® Pure Vegetable Oil
3/4 cup finely chopped onion
1/4 cup chopped green pepper
1 1/2 pounds lean ground beef
1/2 pound bulk pork sausage
1 cup rolled oats, quick or old-fashioned
2 large eggs
1/2 cup tomato juice
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard

1 tablespoon brown sugar
1 1/2 teaspoons dry mustard
1/2 cup Dickinson’s® Tomato Ketchup
1/2 teaspoon cider vinegar

Heat oven to 375ºF.

Heat oil in skillet on medium heat. Cook onion and green pepper until onion is soft, about 5 minutes.

Mix beef, sausage and oats in large bowl. Add cooked green pepper and onion. Combine eggs, tomato juice, horseradish, salt and 1 teaspoon dry mustard in small bowl. Add to meat mixture. Mix thoroughly. Press lightly into 9x5x3-inch loaf pan.

Stir together brown sugar and 1 1/2 teaspoon dry mustard. Blend in ketchup and vinegar. Spread over meat loaf.

Bake 1 hour. Remove from oven. Let stand 10 minutes. Loosen from edges. Using 2 pancake turners, lift meat onto serving platter.

8 servings

Cooking with Brown Sugar: 51 Recipes

Meat Loaf

1 tablespoon canola oil
1 large onion, finely chopped
2 large carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, minced
1 1/2 cups panko bread crumbs
4 large eggs
2 tablespoons Dijon mustard
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco
Kosher salt
Freshly ground black pepper
3 pounds ground beef chuck
1 pounds ground pork
1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes

Preheat the oven to 400 degrees F.

In a medium skillet, heat the oil. Add the onion, carrots, celery, and garlic, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool.

Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt, and 1 teaspoon of pepper, and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.

Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150 degrees F.

Let the meat loaves rest for 15 minutes, then cut into thick slices.

Serves: 12

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

Salisbury Steak

1 lb. lean ground beef
1 envelope dehydrated onion soup mix, divided, about 1 1/2 oz
1 egg
1/4 cup seasoned dry breadcrumbs
1/4 teaspoon salt
2 tablespoons flour
1/2 cup water
1 large green pepper, cut in strips
1 small onion, sliced

Mix well beef, 2 tablespoons soup mix, the egg, breadcrumbs and salt. Shape in 4 oval patties. Set aside.

In shallow casserole or skillet, mix remaining soup mix and flour; stir in water (1 1/2 cups water) add meat patties. Put pepper and onions around meat. Cover and bake in preheated 350 oven for 30 minutes. Stir vegetables once or twice until meat is done as desired.

Serves 4

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Taco Lasagna

1 lb ground beef
1/2 cup green pepper chopped
1/2 cup onion chopped
2/3 cup water
1 pkg taco seasoning mix
1 can (15 oz) black beans rinsed and drained
1 can (14.5 oz) Mexican diced tomatoes undrained
6 flour tortillas (8 inches)
1 can (16 oz) refried beans
3 cups shredded Mexican cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes.

Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted.

Yield: 9 servings.

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