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*~ Ground Beef & Ribs ~*

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    Sunday Meat Loaf

Sunday Meat Loaf Recipe

  • 10 Servings
  • Prep: 15 min. Bake: 1-1/2 hours


  • 1 cup stewed tomatoes, chopped
  • 1 egg, beaten
  • 3/4 cup quick-cooking oats
  • 1 medium carrot, grated
  • 1 celery rib, diced
  • 2 bacon strips, cooked and crumbled
  • 1 envelope onion soup mix
  • 2-1/2 pounds lean ground beef
  • Ketchup


  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. baking dish. Drizzle with ketchup. Bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink and a meat thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 10 servings. 

    If you open up a whole package of bacon but don't use it all at once, freeze strips in a single layer on a baking sheet. When frozen, transfer to a large resealable plastic bag. Remove and thaw strips as needed.

Nutrition Facts: 1 serving (1 each) equals 228 calories, 11 g fat (4 g saturated fat), 92 mg cholesterol, 372 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.

by on Oct. 21, 2010 at 7:40 PM
Replies (31-40):
by on Jan. 29, 2011 at 10:06 PM

Updated Shepherd's Pie

Updated Shepherd's Pie recipe

what you need

1-1/4 lb. red potatoes (about 4), cut into chunks
3 large  cloves garlic
1 lb. extra-lean ground beef
2 Tbsp.  flour
4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
3/4 cup  fat-free reduced-sodium beef broth
2 Tbsp. ketchup
3/4 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

make it


COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.

SPOON meat mixture into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.


Makeover - How We Did It
We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes resulted in a savings of 90 calories and 15 grams of fat per serving.
Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.
Prepare using your favorite mix of frozen vegetables.
by on Jan. 29, 2011 at 10:08 PM

Asian "Spaghetti" & Meatballs


Asian "Spaghetti" & Meatballs recipe

what you need

2 Tbsp. cornstarch
1 can  (14-1/2 oz.) fat-free reduced-sodium beef broth
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
2 Tbsp.  soy sauce
2 tsp. Chinese five-spice powder, divided
1 tsp.  salt
1/4 tsp. crushed red pepper
1 lb.  lean ground beef
1/4 cup panko bread crumbs
2 pkg.  (8 oz. each) wide lo mein noodles
1 Tbsp. oil
2   carrots, thinly sliced (about 1 cup)
1 cup halved snow peas
4   green onions, chopped (about 1/2 cup)

make it


MIX cornstarch and broth until well blended. Add 2 Tbsp. dressing, soy sauce, 1 tsp. five-spice powder, salt and crushed pepper; mix well.

COMBINE meat, bread crumbs and remaining dressing and five-spice powder; shape into 1-inch balls.

COOK noodles as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add meatballs; cook 10 min. or until evenly browned, stirring occasionally. Remove meatballs from skillet. Add carrots to skillet; cook and stir 4 min. Stir in snow peas and onions; cook and stir 1 min.

RETURN meatballs to skillet. Stir in broth mixture. Bring to boil; simmer on medium heat 4 min. or until meatballs are done (160ºF) and sauce is slightly thickened, stirring occasionally.

DRAIN noodles. Add to ingredients in skillet; stir.


Substitute 1 lb. fettuccini or linguini for the noodles.
Special Extra
Sprinkle 1 Tbsp. chopped fresh parsley before serving.
by on Jan. 29, 2011 at 10:09 PM

Slow-Cooker Short Rib Stroganoff

Slow-Cooker Short Rib Stroganoff recipe

what you need

5 Tbsp. flour, divided
2 tsp.  smoked paprika, divided
1-1/2 tsp. salt, divided
4 lb.  beef short ribs
2 Tbsp. oil
1 pkg.  (8 oz.) whole mushrooms, halved
1 onion, coarsely chopped
3 cloves  garlic, minced
1/2 tsp. ground black pepper
1 cup  beef broth
2 Tbsp. Worcestershire sauce
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) egg noodles

make it


MIX 1/4 cup (4 Tbsp.) flour, 1 tsp. paprika and 1/2 tsp. salt. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.

PLACE ribs in slow cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).

REMOVE ribs from slow cooker; skim surface of sauce. Discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.

DRAIN noodles; place in large serving bowl. Add meat mixture; stir.


Special Extra
Garnish with chopped fresh parsley just before serving.
Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
by on Feb. 1, 2011 at 10:16 PM

Salisbury Steak

2 - pounds ground beef
1 - package Lipton’s French Onion Soup Mix or Store Brand
1/2 - cup cracker crumbs
1 - egg
2 - packets (0.75 oz) brown gravy mix
+ the required amount of water stated on the gravy packet.
1 - cup sour cream
1 - small can mushroom stems, optional
egg noodles, rice or mashed potatoes

Make hamburger patties using ground beef, bread or cracker crumbs, egg and soup mix. Fry or grill until patties are browned on both sides. While the hamburgers are cooking in a bowl mix together the dry gravy mix, water and sour cream. Mix to combine. Spray. a 9 x 13 pan with nonstick and lay cooked patties in the pan. Cover the patties with the sour cream and gravy mixture. Bake at 350 degrees covered for 30 - 40 minutes, turning patties halfway through. Serve with egg noodles, rice or mashed potatoes.

by on Feb. 1, 2011 at 10:29 PM
Mini Honey-Mustard Meatloaves with Roasted Potatoes
Mini Honey-Mustard Meatloaves with Roasted Potatoes

Mini Honey-Mustard Meatloaves with Roasted Potatoes

Prep: 35 minutes Total: 55 minutes

Our cute twist on meat and potatoes will have the little ones clamoring for more.

Panko breadcrumbs, which blend right in and lighten the texture of these meatloaves, can be found in the Asian-foods section of the supermarket.


Serves 4.

  • 2 tablespoons olive oil, plus more for baking sheet
  • 2 tablespoons plus 1 teaspoon honey mustard
  • 2 tablespoons ketchup
  • 1 pound ground beef chuck
  • 1 large egg, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 cup shredded white cheddar (about 4 ounces)
  • Coarse salt and ground pepper
  • 1 pound white new potatoes, scrubbed and quartered
  • 1 tablespoon red-wine vinegar
  • 1 head Boston lettuce, torn into bite-size pieces


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
  2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
  3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
  4. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.
by on Feb. 1, 2011 at 10:34 PM
Italian Potpies

Italian Potpies

Prep: 25 minutes Total: 35 minutes

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.


Serves 4.

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • Coarse salt and ground pepper
  • 1 pound ground beef sirloin, thawed if frozen
  • 2 cups homemade or best-quality store-bought tomato sauce
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup grated Parmesan (1 ounce)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon crushed dried rosemary
  • 4 tablespoons butter, melted
  • 1/2 cup whole milk


  1. Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  2. In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  3. Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
by on Feb. 17, 2011 at 12:01 PM

Bow Ties in Beef Blush Sauce

1 pound lean ground beef

1 large onion, chopped (about 1 cup)

3 cloves garlic, minced

1/2 teaspoon dried Italian seasoning, crushed

1 jar (16 ounces) Pace® Picante Sauce

1/2 of an 8-ounce package Neufchâtel cheese, cut into cubes

3 cups bow tie pasta, cooked without salt and drained (about 4 1/4 cups)

  • Cook the beef, onion, garlic and Italian seasoning in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
  • Stir the picante sauce and cheese in the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the cheese is melted, stirring often.  Stir in the pasta and cook until the mixture is hot and bubbling.
by Silver Member on Feb. 23, 2011 at 1:38 PM



1 Tbs olive oil
6 cloves garlic, minced
¼ tsp red pepper flakes
salt and freshly ground black pepper
28 oz can crushed tomatoes
3 cups water
12 ounces ziti (3¾ cups)
½ cup heavy whipping cream
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1 cup shredded mozzarella cheese

1. Preheat oven to 475°F. Place oven rack in middle position. Measure out water and pasta.


2. Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch oven-safe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15 to 18 minutes. While pasta is cooking, measure out cream, Parmesan and basil.

3. Stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

by Silver Member on Feb. 23, 2011 at 4:34 PM

I have my own way of making my meatloaf but this looks really good.

by on Feb. 23, 2011 at 5:44 PM

I recently made this and it was awesome! 

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