This is a wonderful and easy recipe! This keeps well in fridge or freezer. If making a lot, you can cook in the oven at 350 for 1 hour, but I enjoy doing this one in the crockpot. I do this one off of the top of my head, so I hope I get the ingredients right!
- 2 pounds of ground beef
- 1 egg
- 1 onion chopped
- 1/2 cup spaghetti sauce
- 1 cup Italian breadcrumbs
- 1 tsp Italian seasoning (or sprinkle in some basil and oregano)
- salt and pepper to taste (I think I use 1/2 tsp salt, 1/4 tsp pepper)
- 2 tbsp spaghetti sauce
- aluminum foil
Mix together first seven ingredients (everything BUT the 2 tbsp spaghetti sauce and the aluminum foil!)
Shape into a round loaf to fit into crockpot (or put in loaf pans if baking in the oven).
Take a long length(2 feet) of aluminum foil, folding in half lengthwise, so it is long and thin. Line the crockpot with the foil, making sure the foil sticks out of the crock pot on both sides (you will use this to lift the meatloaf out).
Place meatloaf in crockpot. Top with the remaining 2 tbsp of spaghetti sauce. Cook on low for 5-6 hours or high for 2-3 hours. You can also bake this for 1 hour at 350 in the oven. (It is best slow cooked, but good any which way!)
Italian Meatloaf Sandwiches
Save leftover meatloaf (or make extra!) and slice and serve on Italian bread, top with some spaghetti sauce .
This rich, flavorful meatloaf was another prize winner from the Miami Herald.
- 1 1/2 lb lean ground beef
- 1 1/2 lb bulk sausage
- 16 oz can Mexican-Style stewed tomatoes
- 8 oz canned green chopped chiles
- 2 eggs
- 3 tbsp + 2 tsp tapioca
- 1 1/2 tsp dried minced onions
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 1/2 cups salsa
- 1 cup shredded jack or Cheddar cheese
Mix all ingredients except salsa and cheese in a large bowl until combined. Divide meat mixture in half and shape into 2 loaves, placing each into a 9″ x 4″ loaf pan. Top each loaf with half of the salsa.
Bake at 350°F for 1 1/2 hours, draining the grease if necessary. After 90 minutes, top each loaf with half of the cheese and return the loaf to the oven until cheese melts. Remove loaves from oven and place on serving dishes. Let rest for 15 minutes before slicing.
This one might make a good sandwich too!
These pastry pockets filled with beef, cabbage, onions and cheese can go straight from the freezer to the oven. They’re great served with a bowl of hot tomato soup. My husband has nicknamed these “Irish Cheeseburgers.” We love them!
- 2 c milk, lukewarm
- 1/4 c oil
- 2 eggs, beaten
- 2 pkg yeast
- 1/2 c sugar
- 1 t salt
- 6 c flour
- 2 lb ground beef
- 1/2 head cabbage, chopped
- 1 large onion, chopped
- 18 slices American cheese
- 1 egg, beaten with 1 Tbsp water(optional)
- sesame seeds, to garnish (optional)
In a large bowl, mix together the milk and oil. Add the eggs, yeast, sugar, salt and 5 cups of flour. Mix well, adding flour as needed for dough consistency. Knead a few minutes. Cover and let dough rise until doubled (about one hour) in a warm place. Meanwhile, cook beef, onion, and cabbage in a large skillet until beef is done and onion is translucent, adding salt and pepper to taste. Let cool.
When dough has doubled, roll out tennis ball sized pieces of dough as thin as possible. Place 1/2 slice cheese on each dough circle and top with some filling, then the other half slice of cheese. Fold over and seal like a turnover (moistening the edges with water may help seal them).
Place each bierrock on a baking sheet. Brushing with the beaten egg and sprinkle with sesame seeds (optional). Bake at 350°F for 30 minutes or until golden.
Cool and freeze. To reheat frozen, bake until hot.
Yield: about 18 Bierrocks.
Kim’s note: These are delicious, even for non cabbage lovers! The secret is the American cheese; do not substitute other cheeses, they just don’t make it taste the same. This dough is rich and wonderful too. It would be great to use for “hot pockets” and calzones.
The idea here is the same as the empanadas, just bigger. Use chili or browned ground beef and American or cheddar cheese as the filling with the dough from the Bierrocks. You can make half-moon shaped turnovers or square ones, with your favorite pastry or biscuit recipe. They are almost identical to the ham and cheese hot pockets I posted in the ham plan.
- 1 pound ground beef
- 1 onion chopped
- seasonings of your choice
- toppings of your choice
- hamburger buns or Kaiser rolls
Brown the beef and onions, drain off fat. Add the seasonings to taste.( You can freeze this at this point if you like, or use it as a “quick and easy” dinner)
Serve on hamburger buns or kaiser rolls with toppings of your choice (lettuce, tomato, whatever)
If you like the idea of bulk cooking but feel lost getting started, Bulk Cooking for the Freezer: Ground Beef will guide you through the bulk cooking process with step-by-step instructions for each dish. This ebook is available for immediate download from the Menus4Moms website. Each book is filled with tips, color illustrations, grocery lists, and step-by-step instructions. The ground beef plan includes 14 different ground beef recipes that make 20+ meals for your freezer. Bulk Cooking plans include both printed grocery list and Shopping List software grocery list file. (Shopping List software is Windows only).
Save time and money with this detailed guide to bulk cooking 20+ meals with ground beef. $6.95 ebook Download now
Originally published by Kim Tilley, a tightwad at heart. Kim is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!
© 2002-2006 Fractured Frugal Friends (F3). All Rights Reserved. Used by permission. Edited and revised by Menus4Moms.