Cottage Meat Loaf

 This is our favorite meatloaf recipe!  I got it years ago in one of those Great American recipe mailers.  

It gets rave reviews from family and visitors alike.  

For 5 to 6 Servings:

1 1/2 lbs lean groud beef

1/2 c. tomato ketchup

1/3 c tomato juice

1/2 tsp salt and pepper

1/8 tsp red pepper 

2 eggs beaten

3/4 c. fresh bread crumbs

1/4 c finely chopped onions

2 tsp prepared mustard

Topping 

1/4 c tomato ketchup

1/2 tsp prepared mustard

2 tsp brown sugar

In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, breadcrumbs, onions, and mustard.  Mix until thoroughly blended.

Add ground beef. Mix gently but thoroughly.

Line a 9 X 5-inch loaf pan with foil.  (Poke holes in it to help drain the fat off)

Press in the beef mixture.

In a separate bowl, combine the topping ingredients, mixing well.  Spread topping over the meatloaf. 

Bake at 400 for 35-45 minutes or until done.

Drain off fat. Rest meatloaf for 5 minutes before serving. 

(I use a larger pan because my guys love the topping. Bigger pan more coverage.)

Chili

1-1 1/2 lb.  ground beef or venison
1 28 oz can of Crushed tomatoes
1 sweet onion diced
2 jalapenos diced
2 tbsp chili powder
1 tsp cumin
salt and pepper to taste
1 c. beef broth
12 0z can of beans
1/2 c. frozen corn

Brown ground meat, drain and add everything else.  Let simmer, the longer the better.

Beef Tips and Rice

Beef Tips and Rice

Serves 6

3 lbs sirloin tip steaks, cut into i-inch cubes
1/3 cu. all-purpose flour
5 tbsp olive oil,
1 large yellow onion, chopped
2 garlic cloves, minced
4 c. water
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1 tsp seasoning salt
1/2 tsp black pepper
1/3 c. water
3 tbsp all-purpose flour
hot cooked rice

Heat 2 tbsp olive oil to medium heat
add onions and garlic
cook for about 5 minutes or until veggies are tender
remove veggies from pan
In a bowl, toss together beef tips and 1/3 c. flour.
Add remaining 3 tbsp of oil to pan
Place beef tips in pan and brown on all sides for about 10 minutes, stir regularly.
Add veggies back
Add 4 cups of water, soy sauce, Worcestershire sauce, seasoned salt and pepper.
Bring to a boil then reduce heat and cover.
Let simmer for about 1 hour.
In a small bowl combine 1/3 c. cold water and 3 tbsp flour, mix well.
Add flour mixture to beef tips, and cook for 2 to 3 more minutes or until thickened.
Serve over hot cooked rice.

Taco Lasagna

Taco Lasagna
Serves 12

2 lbs ground beef
2 packets taco seasoning
4 cloves pressed garlic
1/2 teaspoon cayenne pepper
1 1/2 c. water
1 tbsp cornmeal
18 corn tortillas
1 (24 oz) jar salsa
1 c. chopped green onions
1 tbsp chili powder
1 pint sour cream
3 c. shredded Monterrey jack cheese
3 c. shredded cheddar cheese

Preheat oven to 375
Mix chili powder and sour cream
cook and drain the ground beef
add taco mix, garlic, cayenne, and water
simmer for 10 minutes
Sprinkle cornmeal in bottom of 13 X 9 inch pan
Place 6 tortillas in bottom of pan , overlapping and extending up edges slightly.
Layer on cup salsa, 1/2 meat, 1/2 green onion, 1/2 sour cream and 1 c. cheese.
Repeat Layer starting again with 6 tortillas.
Place 6 more tortillas and remaining salsa on top.
Bake for 40 minutes.
Remove and sprinkle with remaining cheese.
Let stand 10 minutes before serving.

Taco Soup

Taco Vegetable Soup
1 lb. browned ground beef
Taco seasoning
1 can green beans 1 can corn
1 can rotel tomatoes 1 can black beans
2c. broth
Combine all ingredients in pot and simmer.

NOTE: I used leftover taco meat from the night before.

Spaghetti and Meat Sauce

1 lb of lean ground beef
1/2 c. chopped onions
1/4 c. chopped green peppers
1 can of mushrooms
1 small zucchini grated (they don't even know it's in there)
1 can of Rotel Tomatoes
2 10 oz cans of Tomato sauce
1 tbsp Italian Seasoning
1/2 tsp garlic salt


Brown ground beef and drain. Throw in veggies, seasoning and simmer. Cook spaghetti as directed and toss together.

NOTE: Serve with salad and garlic bread. I use the mall pretzel dough. Cut or roll in to sticks and let rise. Cook on 400 for about 10 to 15 minutes. Slather with butter and garlic salt.

Meatloaf

1 1/2 lbs. lean ground beef
1/2 c. tomato ketchup
1/3 c. tomato juice
1/2 tsp. salt and pepper
1/8 tsp red pepper
2 eggs, beaten
3/4 c. fresh bread crumbs
1/4 c. finely chopped onions
2 tsp. prepared mustard

Topping
1/4 c. tomato ketchup
1/2 tsp. prepared mustard
2 tsp. brown sugar
In large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, breadcrumbs, onions and mustard. Mix until thoroughly blended.
Add ground beef. Mix gently but thoroughly.
Line a 9 X 5 inch loaf pan with foil. (Poke holes in it to help drain the fat off)
Press in the beef mixture.
In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf.
Bake at 400 for 35-45 minutes or until done.
Drain off fat. Rest meat loaf 5 minutes before serving.
(I use a larger pan, because my guys love the topping. Bigger pan more coverage.)

Serving suggestions: Baked potato, salad