Marvelous Recipes

A delightful change-of-pace from traditional meat loaf that is sure to please your hungry family.

1 pound extra-lean ground beef
3 tablespoons bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 large egg
1-3/4 cups water
1/2 cup milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups instant mashed potato flakes, dry
1 large egg
1-1/2 cups frozen chopped broccoli, thawed
2/3 cup shredded sharp Cheddar cheese

1. Spray an 8×8-inch square baking dish with cooking spray. In a medium bowl, combine the ground beef, bread crumbs, steak sauce, minced onion, salt, pepper and egg; mix well. Press in bottom and up the sides of baking dish to within 1/2 inch of top.

2. In a 2 quart saucepan over medium-high heat, combine water, milk, butter or margarine and 1/4 teaspoon salt; heat to boiling. Remove from heat and stir in potato  flakes. Let stand 30 seconds. Stir in the egg; then the broccoli and cheese. Spoon over the meat shell in baking dish.

3. Bake at 350 degrees F for 25 to 30 minutes or until meat loaf is thoroughly cooked. Let stand 5 minutes; drain liquid around edges. Makes 6 servings.

Emily

A delightful, one-pan dinner that is not only quick and easy to prepare but tastes marvelous!

4 slices bacon, chopped
1 pound lean ground beef*
1 (16 oz) can baked beans
1-1/2 cups frozen whole kernel corn, thawed
1 envelope onion soup mix
1 cup water
1/2 cup tomato ketchup
1 tablespoon Dijon-style mustard
2 teaspoons Worcestershire sauce

In a 12-inch skillet over medium-high heat, cook bacon until crisp, about 3 minutes. Add ground beef and cook, stirring occasionally, until browned, about 5 minutes; drain and return to skillet.

Stir in all the remaining ingredients; mix well. Bring to a boil over high heat, stirring often. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring frequently.

May be served over hot cooked pasta, corn bread or hamburger rolls, if desired. Makes 4 servings.

* Ground turkey can be substituted for the ground beef.

Emily

Yummy Salisbury steak and rich beef gravy combine to create a mouth-watering dinner that will delight your whole family.

1/2 cup milk
15 saltine crackers, crushed
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 pound lean ground beef
1 (12 oz) jar beef gravy
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

1. In a large bowl, combine the milk, saltine crackers, onion and parsley flakes. Crumble ground beef over mixture and mix together until well blended. Shape into 4 patties. Arrange in an 8×8-inch baking dish sprayed with cooking spray.

2. In a small bowl, mix together the gravy, ketchup, Worcestershire sauce and pepper. Pour over the patties and bake, uncovered, at 350 degrees for 50 to 55 minutes or until meat is no longer pink. Makes 4 servings.*

* This recipe can easily be doubled. Bake in an 11×7-inch (2 quart) baking dish.

Emily

My husband was the inspiration for creating this meatloaf recipe. He was never a big fan of meatloaf because he didn’t like the ketchup taste, so I came up with this recipe. It was an instant success, not only with my husband, but my “I don’t like meatloaf” daughter-in-law as well. Try it, you just might like it!

3 pounds ground beef chuck
2 eggs, well beaten
2 (10 oz.) cans diced tomatoes and green chilies, undrained*
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 package meatloaf seasoning
1/2 cup diced onion
1/2 cup diced celery
3/4 cup grated Parmesan cheese

1. In a large bowl combine all the ingredients until well blended ( I find that using my hand is a faster, easier way to do this). However, you may use a large spoon if you prefer.

2. Press meat mixture in bottom of a 2 quart casserole dish. Make a ridge around outside edges of meat mixture. This will allow space to contain the drippings.

3. Bake in 350 degree F oven for about 1 hour. Drain the drippings twice during cooking. Cut into squares to serve.

Makes 8 servings, each with 4 net carbohydrates.

Emily

This is a delicious alternative to traditional spaghetti. It can easily be made ahead and kept in the refrigerator until ready to use. Just cover with foil and heat in 350 degree F oven for 30 to 40 minutes or until hot.

1-8 ounce package spaghetti
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten
1 medium onion, chopped
2 tablespoon canola oil
1-1/2 pounds ground beef chuck
1-15 ounce jar spaghetti sauce [your choice of flavor]
1 teaspoon sugar, or granulated sugar substitute
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1-16 ounce carton Ricotta cheese
1/4 cup milk
8 ounces shredded Mozzarella cheese

1. Cook spaghetti according to package directions. Drain and return to the pan. Stir in butter until melted. Add Parmesan cheese, salt, pepper, and egg. Mix well. Pour into a 9×13 inch baking dish.

2. In a 10 inch skillet, saute onion in oil over medium heat until onion is tender but not brown. Add ground beef and cook, stirring often, until crumbly and well done. Drain and return to skillet. Stir in spaghetti sauce, sugar, oregano and garlic powder. Simmer on low heat 3-5 minutes, stirring occasionally to prevent sticking.

3. In a small separate bowl, combine Ricotta cheese and 1/4 cup milk to a smooth consistency. Spread evenly over spaghetti mixture in the baking dish. Spoon the spaghetti sauce mixture evenly over the top of the Ricotta cheese. Sprinkle the shredded Mozzarella cheese evenly over the spaghetti sauce mixture.

4. Bake uncovered at 350 degrees F for 30 minutes. Makes 6-8 servings.

Emily