BMC (Bacon Cheese Meatloaf)

 

BCM Bacon Cheese Meatloaf

1¾ lb. ground beef

2 eggs

1 pkg. onion soup mix

5 oz. marinated mushrooms, drained and chopped

2 slices white bread, torn into small pieces

1 tsp. each: paprika, pepper, basil, chili powder, onion powder, garlic salt

3 slices bacon, halved

4 oz. Velveeta cheese

 

Combine all ingredients except bacon and cheese and mix well.  Place into a loaf in lightly greased pan.  Create an indent down the center of the loaf. Cut Velveeta into three rectangular chunks and place in the indent. Work the meat loaf around the cheese.  Place the strips of bacon over the top of the loaf.  Cook in 350º oven for about an hour, maybe a little more.  Let cool slightly before serving.

 

 

 

© Crackerberries 2021

Zucchini Tamale Casserole

Zucchini Tamale Casserole

1 lb. ground beef

1 jalapeño

1 zucchini

1 onion

1 can mixed beans

1 jar corn relish

1 cup BBQ Sauce (I used Crackerberries famous Fig BBQ Sauce)

4 slices homemade corn bread

3 slices jalapeño cheese

Scramble ground beef in large skillet. Drain grease and set aside.  Sauté onion, zucchini for 5 minutes, then add beans, corn, BBQ sauce and cook till bubbling.  Mix in with ground beef.  Spread in light greased casserole dish.  Top with cheese and sliced cubed bread.  Sprinkle with jalapeño peppers.  Bake in 350º oven for 15-20 minutes, until cheese is melted and bread is lightly toasted.  Serve with Mexican sour cream.

Mexican Sour Cream

1 cup sour cream

2 Tbsps. green chilies, chopped

2 tsps. Jalapeño, chopped

2 tsps. Lime juice

Combine in small bowl, mix until well blended. 

© Crackerberries 2018

MEATLOAF

1½ lb. ground beef
¼ cup Italian style bread crumbs
¼ cup rolled oats
2 eggs
1 pkg. onion soup mix                                                            

½ tsp. tarragon leaves
½ tsp. marjoram leaves
½ tsp. thyme
1 tbsp. Worcestershire sauce
1 small onion, chopped
¼ cup green pepper, chopped

1 can of spam (optional for Annie Wilkes Meatloaf)

Combine all ingredients and mix well. Shape into loaf in baking dish. 

Also can be made into meatballs and thrown into a Marinara Sauce. 

Top with Piquant Sauce if desired.

3 tbsp. brown sugar
¼ cup ketchup
¼ tsp. nutmeg
1 tsp. dry mustard

Mix together and spread over top prior to baking.

Feel free to play with your food and decorate accordingly:  {Tail = green bean, eyes = two small green tomatoes with stems, whiskers = parsley stems and nose = cherry tomato cut in half} Bake at 375º for 45-55 minutes or until internal temperature is 165 º.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

 

Cheers,

Salisbury Steak

Salisbury Steaks

1 lb. ground beef

1 egg                                                                            

¼ cup Italian style bread crumbs

1 can cream of mushroom soup

1 pkt. Onion soup mix

1 tbsp. Worcestershire sauce

½ medium red pepper, sliced

1 onion, sliced

Mix beef, egg, bread crumbs, 1 tbsp. of onion soup mixture, and Worcestershire sauce in large mixing bowl. Shape into 6 oval patties.  Place in lightly greased shallow baking dish.

In large measuring cup or bowl, combine remaining onion soup mix and cream of mushroom soup. Stir until soup mix is blended in well with cream of mushroom. Layer onions and green peppers over patties and pour mixture over top.  Cover with aluminum foil and bake 350º for one hour.

© Crackerberries 2015

Club Pedro

Club Pedro

1 lb ground beef

1 medium onion, chopped

10 oz diced tomatoes with green chili peppers

1 tsp fresh ground pepper

1 avocado, sliced

6 slices cheddar cheese

6 flour tortillas

1 tomato sliced

Shredded lettuce

Brown ground beef in skillet and drain off liquid.  Add onions and tomatoes with chili peppers and cook until onions are tender.  Divide burger mixture into tortillas and top with sliced avocado.  Roll and top with one slice cheese.  Serve with shredded lettuce and sliced tomatoes.  Serves 6

© Crackerberries 2013

Ground Beef Pea Wiggle

Beefy Pea Wiggle

When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.

¾ lb lean ground beef

1 medium onion

2 cloves garlic

1 tbsp extra virgin olive oil

1¾ cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 pkg onion soup mix

2 cans cream of mushroom soup

¼ cup parmesan cheese

1 cup shredded Swiss cheese

2½ cups egg noodles

Preheat oven 375°

In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes.  Add ground beef and cook and scramble until no longer pink.

Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside.  Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.

Add beef mixture, noodles, corn and peas to soup mixture and combine.  Pour into greased baking dish.  Sprinkle with parmesan cheese and Swiss cheese.  Bake 375° 35-40 minutes until bubble and cheese is slightly browned.  Let stand 5 minutes before serving.

© Crackerberries 2013

Ground Meat

Part 3

Recently we went back to our local grocery store to make a purchase of a sale item we found in our weekly flyer.  The lean ground beef sale item that we wanted to purchase was no where to be found.  We called upon the butcher and he directed us to the ground beef that was on sale.  I pointed out that it was not lean, it was 73%.  He responded, “That’s what is on sale.”  I argued that this wasn’t what was advertised.  He went to get his supervisor, who concurred with the butcher that was the meat that was on sale.  It was 73/27%, not lean.  I wasn’t buying it and I protested.  The supervisor then told me he would have to get the store manager. 

The store manager was kind and agreed that the meat that was marked as the sale item was not lean ground beef.  He agreed to sell me however much I wanted (ten pounds) at the sale price as long as I would only buy half then and take a rain check for the other half.  Reason being was the store does not package their own lean ground beef (according to the manager), that they purchased it all pre-packaged.  He didn’t want me to buy all of the pre-package lean ground beef because he wanted to keep some on hand.  The sale price was $1.79/lb and the regular price was $4.99/lb.  It was a very good deal.  No problem.  I could do that. 

The rain check was only valid for two weeks from that date.  We went back to purchase the last five pounds the next week.  To our surprise the meat counter had a big sign with the words “WOW” and Fresh Lean Ground Beef on sale for $2.99/lb!  All packaged differently than it was packaged the previous week. 

The meat that they were selling as lean ground beef for $2.99/lb was 80% lean, at best.  I have purchased enough ground beef in my life to be able to tell the difference.  Of course I couldn’t prove it, and I could have just used my rain check and purchase the 80% beef.  At this point it was the statement I wanted to make.  I don’t know who I was trying to make it to.  Quite frankly the whole idea of a supermarket being dishonest to so many people really infuriated me and I wanted justice to be done.  I wanted the lean ground beef for $1.79/lb.

I decided to wait one more week to get the pre-packaged lean ground beef normally $4.99/lb for $1.79/lb, the same as I had purchased the previous week.  I waited for my advertisement flyer to come in the mail.  It didn’t come.  I had paranoid thoughts that they removed me from the mailing list—that I had been blackballed.  Not that having a printed flyer would stop me.  I went on line and looked up the sale items. 

I’ve noticed that grocery stores have away of getting around everything these days.  If the flyer says three pounds, and they don’t have three pounds, you can’t purchase two pounds for the three pound price.  The flyer did not have lean ground beef, it had lean ground round.  Ground beef, ground round, ground chuck, ground sirloin are all names that are used in place of plain old hamburger.  Why do they do that?  Why not just have plain old hamburger instead of trying to make you think you are getting something more for the money you spend.  Grocery prices are ridiculous.  I never did get the additional five pounds of lean ground beef that I was given a rain check for.

© Crackerberries 2013

Parmesan Crusted Burgers

Parmesan Crusted Burgers

1 lb ground beef

½ cup Italian style bread crumbs

1 tsp garlic salt

1 tsp onion powder

1 egg

¼ cup parmesan cheese

¼ cup finely shredded mozzarella cheese

½ tsp garlic salt

1 tsp fresh coarsely ground pepper

½ tsp BBQ spice

Combine ground beef, bread crumbs, 1 tsp garlic salt, onion powder, and egg and mix well.  Shape into four patties. 

In small bowl combine parmesan cheese, garlic salt, pepper and BBQ spice and mix well.  Roll outside edges of patties in mixture, shake off excess.  Add mozzarella cheese and mix well.

Place patties in preheated cast iron skillet on medium heat and cook for 7 minutes.  Flip and cook an additional 4-5 minutes.  In the meantime, preheat broiler.  

Divide parmesan mixture over each patty.  Place under broiler for 2-3 minutes or until cheese is slightly golden and bubbly.  Remove from skillet and serve on buns or alone with favorite sides.

© Crackerberries 2012

Pizza Burgers

Pizza Burgers

1 lb ground beef

12 slices pepperoni

½ cup shredded mozzarella cheese

½ cup pizza sauce

4 hamburger buns

Condiments

Shape hamburger into 4 1 inch thick patties.  Place in freezer for about an hour to slightly freeze. 

Preheat oven to 375°

Remove from freezer and slice each burger through the center.  Press down gently with thumb on bottom patty creating a small well in each burger.  Add 1 tablespoon of pizza sauce to each well, top with chopped pepperoni and mozzarella cheese.  Place tops of burgers back on top and squeeze to seal sides. 

Place on rack on cookie sheet.  Cook at 375°for 20 minutes; flip and cook an additional 10 minutes.  Serve on toasted buns with more pizza sauce or other favorite condiments.       

© Crackerberries 2012

Salisbury Steaks

Salisbury Steaks

Are you tired of hamburgers and meatloaf?  Try this ground beef recipe.  It is great with noodles, mashed potatoes, French fries, rice or whatever your favorite starch-side might be.

1 lb ground beef

1 envelope Lipton Onion Soup

1 egg

½ cup Italian style bread crumbs

3 tbsp flour

2-3 tsp Worcestershire sauce

1 cup water

1 green pepper

1 onion

Salt and pepper (optional)

Slice onions and separate rings; slice green peppers.

Preheat oven to 350°

Mix beef, 1 tablespoon of onion soup mix, egg, bread crumbs, slat, pepper and 1 tsp Worcestershire sauce.  Shape into 4 oval patties, and arrange in 8x8 baking dish.  Cover with onions and green peppers.

Combine remaining onion soup with flour, water and 2 tsp Worcestershire sauce and pour over steaks.  Cover and bake for 45-50 minutes.  Remove from oven and slightly stir gravy mixture before serving.

© Crackerberries 2012

                                                                                                    

Overstuffed Peppers with Piquant Sauce

Yum yum yum, I love stuffed peppers, they are like mini-meat loaves!

2 large green peppers
1 lb ground beef
1 envelope of onion soup mix
½ cup bread crumbs
1 tsp oregano
1 egg
¼ cup ketchup
1 lb ground beef
3 Tbsp brown sugar
4 Tbsp ketchup
½ tsp nutmeg
1 tsp dry mustard

Preheat oven to 400º

Cut peppers in half and discard seeds and white pulp. Wash and set on paper towels to drain.

In large bowl combine ground beef, onion soup mix, bread crumbs, oregano, egg and ¼ cup ketchup. Mix well. Pack tightly into green pepper halves. Arrange closely in lightly greased baking dish.

In small bowl combine brown sugar, nutmeg, dry mustard and ketchup and stir well. (I double this recipe because I like extra after it bakes); spoon evenly over peppers.

Bake uncovered at 400º for 20 minutes. Reduce heat to 350º and cover peppers with aluminum foil or baking dish cover and cook an additional 40-45 minutes. Remove from baking dish immediately. Add more sauce if desired.



© Crackerberries 2009

OLÉ, OLÉ BURGERS

Summer’s here and the time is right for cooking up the meat! {Sing to rhythm of “Dancing in the Street”} Sometimes I just have to make myself laugh! Ha ha! How many ways can you eat a burger? I’m going to see how many versions of the “Secret Ingredient Burger” we can come up with. Here’s Número Uno .

1 lb ground beef
1 pkg. Lipton onion soup mix
1 tsp. chili powder
1 egg
¼ cup Italian style bread crumbs
1 avocado, sliced
American cheese
Prepared salsa
Hamburger buns

Combine ground beef, egg, bread crumbs, soup mix, and chili powder; mix well and form into 4 patties. Grill about 4-5 minutes per side or until internal temperature reaches 165º-170º. Add cheese, avocado and prepared salsa.


© Crackerberries 2009

Secret Ingredient Hamburgers

We were in Port Royal, South Carolina visiting Mom and Richard. We stayed in this house called “The Big Pink”. Tall Cool One and I were in charge of din-din one night and we decided to make hamburgers. I told Mom it had a secret ingredient and asked her and Richard if they minded having onions. Both said they didn’t mind. When we sat down to eat, Mom had a fit because they had onions in them. Richard said, “Put some ketchup on it, Mildred.” She ended up giving the hamburger to Richard; the onions are optional.

Ingredients
1½ lb ground 85% beef
1 med onion, diced (optional)
¼ cup Italian style bread crumbs
1 egg
1 pkg Lipton Onion Soup mix
¼ tsp garlic powder
4 hamburger buns
Lettuce, tomato, onion, ketchup, mustard, relish, pickles

Directions

Combine the burger, diced onion, bread crumbs, onion soup, garlic powder and egg and mix well. Form meat into 4 good size burgers. Grill over medium heat for 8 mins per side. Serve on burger buns with whichever condiments you choose.

…or as Richard would say, “Put some ketchup on it, Mildred.”