Ground Beef Monthly Cooking
Use your Italian Meatloaf Master Mix in any of 5 of the following recipes.
I freeze these barely browned in the container I will cook them in. On the day I will be using the dish, I take it out in the morning, thaw, and recook as directed for dinner that evening. That way, they taste fresher and more "just made". You can cook all these recipes until lightly browned, and then add sauces or whatever and finish cooking for a meal, or you can freeze the uncocoked mixture in bags to be formed and fully cooked later. Both ways work equally well.
Shape one-fifth of the meatloaf mixture into large meatballs. Place in a casserole dish close together. Bake for 45 minutes at 350°. Serve with Marinara Sauce and cooked spaghetti. (For a variation cover with marinara sauce before baking.)
Pat one-fifth of the meatloaf mixture into a loaf pan. Bake at 350° for 1 hour. I top mine with some catsup or cheese.
Fancy Italian Meatloaf
Using one-fifth of the meatloaf mixture, press one-half into a loaf pan. Grate 4-8 ounces of mozzarella cheese over the meat, then top with remaining meat sealing edges well. Score top of meatloaf and presss a thinly sliced clove or two of garlic into scored areas of meatloaf. Top with marinara sauce. Bake for 45 - 60 minutes at 350°.
Roll a fifth of the meatloaf mixture into large meatballs. Roll these in drained sauerkraut to cover. Place remaining sauerkraut in bottom of casserole dish with a sprinkle or two of caraway seeds if desired. Place prepared meatballs over sauerkraut. Place a dallop of undiluted tomato soup on each meatball. Bake for 30 minutes at 350°; then top with a thin square of swiss cheese. Bake another 5 minutes or until cheese is melted.
Form one-fifth of the meatloaf mixture into tiny meatballs. Bake at 350° for 20 minutes or until browned. Place several meatballs in a bun with mayonaise, sliced pickled yellow peppers, sliced onions, and cheese. You will have some of the meatballs leftover. Use them for:
Place cooked, leftover, mini meatballs in a saucepan. Cover with bottled barbecue sauce and simmer until warm. Serve on toasted buns with relish, and onions if desired.
Meatballs Romanoff or Alfredo
Cooked leftover mini meatballs
2 Tbs. butter
1 Tbs. flour
1 - 5.5 to 6 oz pkg. romanoff or alfredo noodle mix
1 1/2 cups milk
2 tsp. parsley flakes
2 Tbs. butter
Empty sauce mix into sauce pan with butter, flour, and milk. Stir. Add meatballs and simmer until thick. Cook noodles in water; drain, and toss with parsley and butter. Serve sauce over noodles.
Beat 1 egg in a bowl. Slice leftover baked meatloaf into 1/2" thick pieces. Dip each slice into egg and then into a mixture of 4 Tbs. fines dry bread crumbs and 4 Tbs. parmesan cheese. Fry in butter or oil until browned.
Shape one-fifth of the meatloaf mixture into patties. Fry in a small amount of oil until browned on both sides. Top with mozzarella cheese. Serve on toasted buns with pizza sauce.
Meat and Cheese Roll
One-fifth meatloaf mixture
If you enjoyed this then why not try...
2 cups grated cheese
1/2 cup bread crumbs
Pat the meatloaf into a 8x12 rectangle. Mix the cheese and crumbs together and spread on meat to within one inch of sides. Roll up and freeze. To use thaw and top with additional tomato sauce or catsup. Bake at 350° for 45 minutes.
The Chicken Monthly Cooking Plan?
The Roast Beef Monthly Cooking Plan?
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Ground Beef Monthly Plan Links:
Supplies Master Menus Italian Meatloaf Recipes Everyday Meatloaf Recipes Crumbled Beef Recipes Ground Beef Casseroles Recipes Italian Sauce Recipes Chili Recipes