Meatloaf ~ plain and simple meatloaf

I haven’t posted in quite some time and I’ve promised a few of you I would get back to it.  I’ve gotten in to several new projects that are taking so much of my time that I haven’t really taken time to create any new recipes lately.  I have a tendency to throw things together without keeping track of what I am doing so I need to get back in the habit of keeping track of these things.  So without further ado I will post a simple meatloaf recipe I made the other day.  This is another from the family cookbook.  My sister Pam gets the credit for this one!

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  • 1 egg
  • 3 slices soft bread
  • 1 1/2 tsp salt
  • 1 1/2 pounds ground beef
  • 1 cup milk or tomato juice
  • 1/2 cup finely chopped onion
  • 1 Tbs Worcestershire sauce

Combine all ingredients and shape into a loaf.  Bake 1 1/2 hours at 350 degrees.  If desired top with ketchup or bbq sauce the last 30 minutes of baking.  I used a mix of ketchup, mustard, and brown sugar.  When we were kids we always used open-pit bbq sauce so go with the flavor you like.  Sometimes I will just use straight ketchup too.

Enjoy ~ Kimberly

Hamburger Black Olive and Tortilla Casserole

Thought I would try something new today with my hamburger.  Went for a mexican flair; didn’t come out too bad.  Not quite what I was envisioning but good flavor over all.  I think it might make a good dip for corn tortillas if I cheese it up a bit more and omit the flour tortillas; I’ll have to play around with this one again.

  • 1 pound hamburger
  • 1/4 cup diced onion
  • 2 jalapeno ~ sliced or diced
  • 1 tsp mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 1/2 tsp crushed cumin seed
  • 1/2 cup salsa
  • 4 o.z. cream cheese
  • 1 small can sliced black olives
  • 1 can tomatoes ~ I like to use whole tomatoes and smash them up; they seem to have the best texture
  • 2 – 3 tortilla shells; cut into small squares or strips

Cook hamburger, onion, and jalapeno in large skillet until meat is cooked through.  Drain and return to skillet; stir in remaining ingredients except for the tortillas.  Heat through and stir in cut tortillas.  Serve with sour cream, shredded cheese, lettuce, jalapeno or any desired condiments.

Enjoy ~ Kimberly

Beef Stroganoff ~ a quick and easy recipe with ground beef and fresh mushrooms

Just a quick post for the stroganoff I made a couple of days ago.  I remember mom making a quick hamburger stroganoff when we were kids and this is my version.

  • 1 pound ground beef
  • 8 o.z. fresh mushrooms ~ sliced
  • 1/2 onion ~ diced
  • 2 cloves garlic ~ minced
  • 1 tsp each salt and pepper
  • 2 tsp paprika
  • 1/2 tsp crushed red pepper if desired
  • 1/2 tsp marjoram
  • 1 cup chicken or beef stock
  • 1/4 cup ketchup
  • 1 Tbs Worcestershire sauce
  • 2 bay leaves
  • 1 Tbs corn starch
  • 1/4 cup cold water
  • 1/2 cup sour cream
  • Cooked noodles

Combine ground beef, sliced mushrooms, and onion in skillet; cook until mushrooms are tender and beef is cooked through. Add garlic, salt, pepper, paprika, crushed red pepper, marjoram, stock, ketchup, Worcestershire, and bay leaves.  Bring to simmer and reduce heat cooking for about 10 minutes. Combine cornstarch and cold water.  Remove bay leaves and stir cornstarch mixture into simmering skillet; stir until thickened.  Take a spoonful or two of the hot stroganoff and stir into sour cream until blended well (this will temper the sour cream to keep it from curdling).  Stir sour cream mixture into hot stroganoff; heat through and serve over hot noodles.

Enjoy ~ Kimberly

Skillet Stuffed Peppers ~ or simply Stuff

I love stuffed peppers but for the convenience of reheating and sending for Charles’ lunch making stuff is so much easier.  It’s quick and easy prep and it will reheat beautifully when he has his lunch tomorrow. I vary this recipe sometimes and simply use spaghetti sauce, but with all these fresh garden vegetables and herbs I decided to use fresh tomatoes, basil, and oregano instead of opening a jar.

Skillet Stuffed Peppers

  • 1 pound ground beef
  • 2 cloves garlic ~ minced
  • 1/4 cup diced onion
  • 2 bell peppers; cut in bite size chunks
  • 1 1/2 cups tomatoes ~ peeled and diced
  • 1 Tbs fresh oregano
  • 1/4 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/2 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • 1 Tbs fresh basil
  • 1 1/2 cups cooked rice

In large skillet over medium heat begin cooking ground beef.  Add garlic and onions and cook until meat in no longer pink about 7 minutes. Drain fat from beef and return to skillet.  Add peppers, tomatoes, and all spices and herbs besides basil.

Bring to simmer and cook for about 10 – 15 minutes.  Stir in basil and cooked rice; heat through.

Enjoy ~ Kimberly

Italian Cheesy Meatballs ~ Perhaps my best Meatballs yet

We had a craving for some meatballs today.  I’ve done a couple of different variations on meatballs but these were perhaps the best I’ve done so far.  Very moist and cheesy;  the spaghetti was terrific and I am sure the meatballs sandwiches will be delicious too.

Italian Cheesy Meatballs

  • 1 1/2 pounds ground beef
  • 4 slices white bread
  • 2 eggs
  • 1 Tbs Worcestershire sauce
  • 1/2 cup spaghetti sauce
  • 3 cloves minced garlic
  • 1 tsp marjoram
  • 1/2 cup mozzarella cheese

Combine all ingredients well.

Form into balls or I prefer to flatten a bit into patties; this will make them easier to eat when we make our meatball sandwiches and easier to catch on the spaghetti.

Bake at 375 degrees on foil lined baking sheet for about 30 minutes depending on size.  Mine were rather large; I made 14 so adjust time accordingly.

Remove from baking pan and place in sauce pan of spaghetti sauce; heat through.  The longer they soak in the sauce the better.  Serve with spaghetti or on sub buns for amazing meatball sandwiches!

Enjoy ~ Kimberly

Easy Vegetable Beef Soup

I love making quick and easy soups and it doesn’t get much easier than a vegetable soup.  I used hamburger, but leftover roast or steak would be perfect also. Adjust the vegetables to your liking ~ you will want about 2 cups of your favorite combination; I just happened to have a can of mixed vegetables and a few leftover from yesterday’s lunch so I tossed them in too.

Easy Vegetable Beef Soup

  • 8 o.z. ground beef
  • 1 clove garlic – minced
  • 1/8 cup diced onion
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 can mixed vegetables – drained
  • 2 cups tomato juice
  • 1/4 tsp marjoram

Over medium heat sauté beef, garlic, and onion.  Add crushed red pepper, salt, and pepper.  Drain beef if desired.  Add mixed vegetables, tomato juice and marjoram.  Reduce heat to very low and simmer for about 30 minutes.

Enjoy ~ Kimberly