My amazing friend, Betsy, brought these little meat loaves to us after the birth of our son. We have made them often since then, and I always appreciate the yummy meal as well as the sweet memory of my thoughtful friend.
By the way, that son Betsy helped us celebrate is making this recipe for supper tonight. He’s (gasp!) fourteen now and will eat more than his share of these tasty meatloaves with multiple helpings of the peas and mashed potatoes he’s making to accompany them. I asked him if he wanted to make the loaves in heart shapes for Valentine’s Day; he declined.
2 eggs, beaten
3/4 c. cracker crumbs
1/2 c. milk
1/2 c. grated parmesan cheese
1/4 c. finely-chopped onion
1 t. Worcestershire sauce
2 cloves garlic
1 t. salt
1 t. Italian seasoning
2 lbs. ground beef, pork or turkey (or a combination)
1/4 c. ketchup or barbecue sauce
In large bowl, combine eggs, crumbs, milk, cheese, onion, Worcestershire, garlic, salt and Italian seasoning. Add ground meat and mix well.
Shape into 10 mini loaves; place on rack in a shallow pan. (A broiler pan works great!)
Drizzle ketchup or barbecue sauce over mini loaves.
Bake at 350 degrees for 40-55 minutes, or until no pink remains.
These little guys freeze beautifully both before and after baking.
One of my absolute FAVORITE sandwiches EVER!!
1 3-lb. (ish) pound beef roast
½ c. soy sauce
1 c. beef broth
1 bay leaf
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 c. water
6-8 hoagie rolls
Combine all ingredients except the roast and the rolls. Pour over trimmed roast in slow cooker.
Cook on low 10-12 hours.
Serve on rolls with sauce for dipping.
NOTE: This dish can be prepared with a frozen OR fresh roast. The roast can be thawed when it goes into the slow cooker OR placed in the slow cooker while still frozen. The leftover meat also freezer beautifully if you ever want to make a double batch to have some prepared meat in the freezer.
ANOTHER NOTE: My FAVORITE way to eat this is to have some cooked onions and Swiss cheese to put on top. I usually toast this sandwich, open-faced, under the broiler until the cheese is brown and bubbly, and then commence eating with a knife and fork. YUM!!
This is definitely a special-occasion recipe for our family, and it’s also one of my favorite ways to prepare a beef roast! I just put one of these in the freezer to pull out during the holidays. Woo hoo!
1 3-4 lb. beef roast
1 jar pepperoncini or banana peppers
1 T. dried, minced onion
2 t. Italian seasoning
2 t. garlic salt
½ t. pepper
¼ c. water
1 ½ c. mozzarella cheese, grated
sturdy sandwich buns
Combine all ingredients in slow cooker. Cook on low 8-9 hours until meat is tender. Shred with two forks. Spoon meat onto toasted buns; top with mozzarella cheese, if desired.
This recipe can not only be used for burritos, but is perfect for taco salads, enchiladas, nachos, chimichangas and more. This is one of my favorite homemade convenience foods to pull from the freezer.
2 lbs. ground beef
1 t. salt
2 t. minced garlic or 1 t. garlic powder
2 t. cumin
2 t. oregano
1 small can chopped green chilies
½ c. taco sauce or enchilada sauce
½ c. sour cream
¼ c. apple cider vinegar
In medium skillet, cook beef, salt, garlic and spices until meat loses its pinkness.
Stir in remaining ingredients.
Serve inside tortillas, on taco salad or in taco shells with whatever other fixin’s you like.
NOTE: When re-heating after frozen, allow to simmer on stovetop about 8-10 minutes in order to allow the sharpness of the vinegar to mellow.
This recipe captured my kids’ attention at a potluck. The loved them! I made a few changes, like eliminating the brown sugar and substituting swiss cheese, and I now include them in my Power Cooking classes as well as in some of our family’s special occasions. They’re a fun recipe to have on-hand for munching when company comes or even on family movie nights.
If well-wrapped, the freeze quite nicely–especially if used within a month or so.
¾ c. melted butter
1 ½ T. Dijon mustard
1 ½ T. Worcestershire sauce
1T. poppy seeds
1 T. dried, minced onion
12 slider buns OR mini Hawaaian-type rolls
1 lb. thinly-sliced ham
2-3 c. grated Swiss cheese
Preheat oven to 350 degrees and grease 9×13” baking dish.
In small bowl, combine butter, mustard, Worcestershire sauce, poppy seeds and dried onion.
Separate tops from bottoms of buns, placing the bottoms in prepared baking dish. Top evenly with ham and cheese. Place bun tops over ham and cheese. Pour sauce evenly over rolls.
Bake at 350 degrees for 20-30 minutes, until cheese is melted.
This easy appetizer is great with or without the chicken. It can also be paired with a salad and eaten as a meal. It’s a great make-ahead, because it refrigerates and freezes well.
2 c. cooked, shredded chicken
2 8-oz. pkg. cream cheese, softened
1 c. shredded cheese
1 t. minced garlic
1 ½ T. chili powder
1 t. ground cumin
1 t. oregano
cayenne pepper to taste
1 can black beans, drained (Feel free to leave these out if you don’t want them.)
4 green onions, chopped
10-oz. can chopped green chilies
Mix cheeses together; add seasonings & mix well.
Cover & refrigerate overnight.
Heat in slow cooker, in microwave, in oven or on stovetop until ingredients are warm and gooey.
Serve with tortilla chips or sturdy vegetable dippers.
There are so many variations of this dip. This one is quite tasty and freezes beautifully.
12 oz. jar marinated artichokes, drained & chopped
½ c. mayo
1 ½ c. grated Parmesan
1 ½ c. grated mozzarella
8-oz. pkg. cream cheese
1 t. onion powder
2-4 cloves minced garlic
½ t. salt
½ t. pepper
Combine all ingredients; spread in greased 9×13” baking dish.
Bake at 350 40-45 minutes, or until golden and bubbly.
Serve with crackers or veggies.