Filter
Top Products
20
OLD-FASHIONED
MEAT LOAF
1
1
⁄
2
pounds ground beef
1 egg
1
⁄
2
cup flavored bread crumbs
1 envelope (1.2 ounces) dried
onion soup mix
1
⁄
3
cup ketchup
1
⁄
4
cup water
Worcestershire sauce
3 slices American cheese
3 medium potatoes, cut in eighths
2 medium onions, cut in eighths
3 medium carrots, peeled and cut
in four pieces, then halved
Salt, pepper, herbs, and spices to
taste
Preheat to 350°
In a medium mixing bowl, combine
the meat, egg, bread crumbs,
onion soup mix, Worcestershire
sauce, ketchup, and water. Mix
well. Place half of the mixture on a
small cookie sheet (14” x 8
1
⁄
2
“).
Press the cheese in the center of the
meat and cover with the remaining
meat mixture. Form an oblong
loaf, making sure that the cheese is
sealed into the meat. Spread the
Worcestershire sauce over the
meat. Place the potatoes and
vegetables around the meat loaf
and sprinkle with salt, pepper, and
your favorite herbs or spices. Place
the cookie sheet on the roasting
rack with handles in the roasting
pan. Cover and bake for an hour
or until the meat loaf and potatoes
are nicely browned.
Makes 6-8 servings
MEXICAN TACO PIE
1 package (8 ounces) refrigerator
biscuits
1 pound lean ground beef, turkey
or chicken
1 envelope (
1
⁄4 ounce) taco
seasoning or sloppy Joe mix
1 can (6 ounces) tomato paste
3 ounces grated cheddar cheese
3 ounces Monterey jack cheese
1
1
⁄2 cups water
Chopped tomatoes, shredded
lettuce, chopped onion, sour
cream, and guacamole
Preheat to 350°
Fit the biscuits into a 9- or 10-inch
pie plate, pressing together to form
a crust. In a 10-inch fry pan,
brown the meat. Drain the fat. Add
the seasoning package, tomato
paste, and water. Stir well to
combine. Simmer for 10 minutes.
Spoon the meat mixture over the
biscuits in the pie plate. Top with
the grated cheeses. Place the plate
on the roasting rack with handles
in the roasting pan. Bake for
30 minutes or until the cheese is
melted and the edges of crust are
brown. Top the pie with chopped
tomatoes, shredded lettuce,
chopped onion, and dollops of
sour cream and guacamole before
serving, if desired.
Makes 6-8 servings