Meatloaf in a muffin pan


Ingredients
1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Directions
Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Crab Balls

1 lb. Back fin Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

 

For directions and full recipe go to the next page please!

3 ENVELOPE ROAST

The pot did an excellent job of tendering the roast and the veggies are beautifully paired with it. ♥

INGREDIENTS :
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix2 cups water

For directions and full recipe go to the next page please!

Easy Burrito Casserole

My husbands exact words after his first bite, “Oh my god, Ashley, this is fantastic! I’m actually hoping the kids don’t like theirs now 😁

INGREDIENTS
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

  • For Directions And Full Recipe, Go To The Next Page Please!

MOM’S GOULASH

I finally had real (real as in the Americanized real, not the Hungarian real) goulash at my in-law’s house. I’d been wanting to get my MIL’s recipe for a long time, because although Dennis never says “this isn’t like Mom used to make,” I’ve always wanted to cook his favorite meals that he grew up eating and goulash topped that list. His Mom’s goulash is really, really good!

After enjoying it on Easter, I asked her exactly what she put in it so I could recreate it at home. I’ve never turned out better goulash and Den’s favorite is now one of my absolute favorites as well. We could eat this almost every week!

Ingredients:

1/2 lb macaroni

1 1/2 lbs ground beef

1 large onion, diced

garlic salt, pepper, chili powder, & hot sauce to taste

2 (14.5 oz) cans whole stewed tomatoes, undrained

2 tablespoons ketchup

Tomato juice as needed

Directions:

Cook the macaroni to al dente according to package directions.

While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.

Drain and season with spices to taste.

In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.

Drain macaroni and add to the beef mixture, stirring well.

Taste and add additional seasoning as needed.

I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.

Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time