Meatloaf

 2 eggs

2 pounds ground beef (or 1 # beef and 1 s# ground pork)

1 cup oatmeal (ground to almost flour in the food processor)

2 Tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup milk

Mix the above together and refrigerate while chopping the vegetables in the food processor.

1 onion quartered

1 rib of celery cut in pieces

8 ounces white mushrooms (cleaned and cut up)

1 carrot cut in small pieces 

4 cloves of garlic (peeled)

1/2 teaspoon salt 

1 teaspoon Thyme

2 Tablespoons tomato paste

The vegetables may need to be chopped in 2 or 3 batches, depending on the size of the food processor. They are finely chopped.

Add 2 Tablespoons butter to fry pan and sauté vegetables about 10 minutes

COOL   (I skipped this cooking step and it turned out good)

When the vegetables are cool combine with the beef/pork mixture. 

Spoon into a 9X13 baking pan and top with the following tomato mixture.

1/4 cup tomato paste

2 teaspoons brown sugar

2 teaspoons Dijon mustard.

Bake 350 degrees for a little over an hour, or until the center registers 160 degrees with a thermometer.

This is a good way to add vegetables to the meal.

This was served Sunday noon after Church on a snowy March day!! 

Sweet and Sour Meatballs

 1 1/2 lb lean ground beef

3/4 cup quick oats

2 eggs, slightly beaten

1/2 cup finely chopped onion

1/2 cup milk

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire sauce

Sauce: 

1 cup brown sugar

1/2 cup apple cider vinegar

2 tsp mustard

1/2 cup BBQ sauce

2 tsp Worcestershire sauce

Meatballs: Combine all the ingredients and mix well. Form into 12 balls. Place in Casserole dish. Cover with sauce. Bake at 350 for 30 min. Serve over rice or potatoes. 

Sauce: Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. 

This is another recipe I found in an old recipe journal that I remember being good!

Mexican Skillet Dinner

1 lb ground beef
1/4 cup diced onion
1/3 cup diced green pepper
3 Tbsp taco seasoning 
1 can diced tomatoes drained
12 oz riced cauliflower or cooked regular rice
1/2 cup chicken broth
1.5 cup shredded cheese

1. In a large skillet over medium heat, cook the ground beef, breaking it apart, until almost cooked through but still a little pink. Add the onion and pepper, then continue cooking until ground beef is no longer pink. Stir in the taco seasoning. 
2. Add the tomatoes and cauliflower, stir to combine. Stir in chicken broth. Bring to a simmer, then reduce heat to medium low and cook until cauliflower rice begins to soften (8-10 minutes for frozen). 
3. Sprinkle the shredded cheese over top and cover for a few minutes, until cheese is melted. Remove from heat and top with your favorite taco toppings, like sour cream, olives, avocado, cilantro, more cheese, more diced tomatoes, fresh lime wedges, etc.

I made this during the quarantine a couple times. Very easy and good!

from www.fabulesslyfrugal.com

Easy keto low carb taco soup recipe

1 pound ground beef
3 tbsp taco seasoning
4 cup beef bone broth
2 (14.5 oz) cans diced tomatoes
3/4 cup ranch dressing

In the bottom of a large pot over medium high heat, brown the ground beef for about 7 to 10 minutes, until no longer pink. Drain if desired. Add 2 tablespoons taco seasoning and 3/4 cup of broth. Simmer for a couple of minutes, until the liquid is mostly gone. Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8 to 10 minutes. Remove from heat. Wait two minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro. This recipe is from wholesomeyum.com

Easy lazy cabbage roll casserole

1 Tbsp avocado oil
4 cloves garlic
1 1/2 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
1 medium head cauliflower (riced, about 4 cups)
2 Tbsp Italian seasoning
3/4 medium head cabbage (shredded; about 6 cups. Or use coleslaw mix.)
3 cups marinara sauce
3 cups mozzarella cheese

Heat oil in a large sauté pan over med heat. Add the minced garlic and cook for up to a minute, until fragrant.

Increase heat to medium high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.

Meanwhile, preheat the oven to 350°F.

In a 9 x 13” glass baking dish, stir together the rice cauliflower, chopped cabbage, and Italian seasoning.

When the ground beef is cooked through, stir that in. Stir in marinara sauce. Bake for about 30 minutes, until the cabbage is crisp tender. Top with shredded mozzarella, if using. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.

This recipe is from wholesomeyum.com

Lazy Lasagna

2 lbs thawed ground beef
2 (12 oz) jars spaghetti sauce
1 1/2 Tbsp dried oregano
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
8-16 oz roughly chopped fresh spinach
1 (8 oz) package cream cheese
1 (14 oz) container cottage cheese
2 eggs
8 oz mozzarella cheese, grated
1/4 cup finely grated Parmesan cheese

Preheat oven to 350. Brown the meat in a large skillet over high heat, then drain off any excess fat if necessary. Add the sauce and seasonings, and simmer over low heat for several minutes. Put the cream cheese, cottage cheese, and eggs in a food processor and process until smooth.

Layer half  the meat sauce in the bottom of a 9 x 13 inch baking dish. Top with half  the cheese mixture, then layer on half the spinach. Follow with half the grated mozzarella. Repeat the layers, ending with the mozzarella. Top with a good sprinkling of Parmesan cheese. Bake for 40 min or until bubbly.

Loaded Spaghetti Squash Casserole

1 large spaghetti squash
2 cups grated cheddar cheese
2 lbs cooked ground beef or diced cooked chicken
6 Tbsp butter
1/2 cup heavy cream
1 cup sour cream
1/2 cup bacon pieces
salt and pepper to taste

Preheat oven to 350. Cook the squash until tender, then scoop out the "spaghetti" using a fork. In a large bowl, mix the squash with 1 cup of the cheddar cheese and the remaining ingredients. Mix well and place in a 9 x 13 inch baking dish. Top with the remaining cheese and bake for 30 minutes or until bubbly.

Not as Quick as Mom's Chili but Good in a Different Way

(Recipe mostly from SmittenKitchen -- check out her photos to see how great it looks!)

1 T olive oil
1 medium onion, diced
2-3 peppers, whatever spicy-ness you can handle (I do 2 Bell and 1 jalapeño, seeded)
1 t minced garlic
2 T chili powder
2 t cumin
1 1/2 t table salt
1 T unsweetened cocoa
1/2 t oregano
2 15 oz. cans fire-roasted tomatoes
3-4 cans beans, whichever kinds, drained and rinsed
1 pound hamburger

Heat oil in pan; saute onions on med-low about 10 minutes. Add peppers, saute additional 5 minutes. Add garlic, chili powder, cumin, oregano, salt, cocoa, and oregano; cook until browned and just starting to stick to the pan. Throw this mixture and the tomatoes and beans into the crockpot with a cup of water. In the pan you just emptied, brown the hamburger and add to the crockpot. Cook on high for 3-4 hours. Serve with sour cream, shredded cheddar, lime slices, extra diced onion, fresh cilantro, and tortilla chips. Serves 4-6.

Story: Like the moth to a flame, I'm drawn to recipes that meet these criterian: 1. Can be prepped during Zane's nap.  2. Makes a large amount, which can be easily frozen and reheated later.  3. Don't require a ton of dishes.  4. Are just a little unusual.  Hope you try this one! Or, come over -- I'll make it for you! :)

Taco Seasoning

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper (optional)
1/4 tsp oregano
1/2 tsp paprika
1 tsp cumin
1 tsp sea salt (less if you use table salt)
1 tsp pepper

Notes/Story: Seasons about 1 lb of ground hamburger. I was looking for a good taco seasoning because I bought some in a packet and it wasn't good at all. This homemade recipe is so much better! I have used this for taco salad: lettuce, ground beef with this seasoning, mozzarella cheese, sour cream, salsa and western dressing. Very good!

Herb Rubbed Sirloin Tip roast

1 1/4 teaspoon paprika

1 Tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1//2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
 2 Tablespoons olive oil

1 (3 pound) sirloin tip roast

In a small bowl, mix the paprika, losher salt, garlic powder, black pepper, onion powder, cayenne pepper oregano, and thume. Stir in the ovlive oil, and allow the mixture to sit about 15 minutes.

Per heat oven to 350 degrees and line a cake  pan with aluminim foil

Place the roast in the prepared baking pan, and cover all the sides with the spice mixture
Roast for 1 hour or until minimum internal temperature reaches 145 degrees. Let sit 15 minutes before slicing

We made this for New Years Day Dinner 2013. It was easy to prepare, tasty, and tender. Very good