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Hamburger Soup

Hamburger Soup

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Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

  • 1TBS olive oil
  • 1medium onion diced
  • 2stalks celery diced
  • 1lb ground beef
  • 3cloves garlic minced
  • 1quart beef stock or broth
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp oregano, dried
  • 1lb potatoes, peeled and diced
  • 14oz canned diced tomatoes, with juice
  • 110 oz can fire roasted tomatoes with chilies (optional)
  • 1cup corn, frozen or fresh
  • 1cup green beans, frozen or fresh
  • 1cup peas, frozen or fresh
  • 1cup pearl onions
  • Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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Cottage Pie

Cottage Pie

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Yield: 6 to 8

Adapted from: NY Times

Cottage pie is a near twin to its sibling, the slightly better-known shepherd’s pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping.
Prep: 20 Cook: 2 hrs

For the filling:

  • 2lb ground beef
  • salt and pepper
  • 2TBS salted butter
  • 1medium white or yellow onion, diced, about 1 cup
  • 2celery stalks, finely chopped, about ½ cup
  • 1medium carrot, peeled and finely chopped, about ½ cup
  • 3garlic cloves, minced
  • 2TBS tomato paste
  • ¼cup AP flour
  • 2cups beef broth
  • ½cup dry red wine (or water)
  • ½cup frozen peas
  • 2TBS Worcestershire sauce
  • 4thyme sprigs
  • 2dried bay leaves

For the topping:

  • Salt
  • 2½lb russet potatoes, peeled and cut into 1-inch cubes
  • ½cup whole milk
  • 5TBS salted butter, melted
  • ¾cup grated Parmesan (about 1½ oz)

Heat the oven to 350°F.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a tsp of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.

Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 tsp each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add 4 quarts of water and 2 TBS of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 TBS butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and adjust seasoning if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 TBS of butter over the top, sprinkle with remaining ¼ cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tips:

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.

Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy

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Yield: 4

Dinner At The Zoo

This hamburger steak recipe is seasoned ground beef patties simmered in a savory mushroom sauce. A comfort food classic that makes for the perfect easy dinner option!

For the steaks:

  • 1TBS olive oil
  • 1¼lb ground beef 90% lean
  • ⅓cup breadcrumbs
  • 2TBS onion finely minced
  • 1tsp Italian seasoning
  • 1TBS ketchup
  • 2tsp Worcestershire sauce
  • 1egg
  • 1tsp minced garlic
  • ¾tsp salt
  • ¼tsp pepper


For the gravy:

  • 3TBS butter
  • 8oz sliced mushrooms I used cremini
  • ½cup onion chopped
  • 1tsp garlic minced
  • 3TBS flour
  • 1½cups beef broth
  • 1TBS Worcestershire sauce
  • 2tsp low sodium soy sauce
  • 1TBS chopped parsley
  • salt and pepper to taste


For the steaks:

Heat the olive oil in a large pan over high heat.

Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed.

Shape the meat into 4 equal sized oval shaped patties.

Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm.

For the gravy:

Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste.

Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.

Add the flour to the pan. Cook for 1 minute, stirring constantly.

Slowly add the beef broth and whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through.

Sprinkle with parsley, then serve.

One-Pan Banh Mi–Style Beef Tacos

One-Pan Banh Mi–Style Beef Tacos

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with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

  • 1lime
  • 10oz ground beef
  • 4TBS sweet soy glaze
  • 6wheat flour tortillas
  • 1mini cucumber
  • 5tsp rice wine vinegar
  • 2TBS mayonnaise
  • ¼oz cilantro
  • 4oz shredded carrots
  • 1tsp sriracha
  • salt & pepper
  • ½tsp sugar
  • 2tsp cooking oil


Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Macaroni and Beef

Macaroni and Beef

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Yield: 4

Adapted from: Simply Recipes

This hamburger and macaroni dish has been around for many years.  It has many names including “goulash” or “American chop suey” or “Hamburger Noodle Casserole” or “HMO (Hamburger Macaroni Onions)”.

  • 2cups uncooked macaroni
  • 1TBS extra virgin olive oil
  • 1lb ground beef
  • 1yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
  • ½tsp seasoned salt (I use ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika)
  • pinch chili pepper flakes
  • ½tsp celery seed
  • 1(28-oz) can diced tomatoes
  • 2TBS Worcestershire sauce
  • ¼cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper to taste


Cook the pasta:

Get a large pot of salted hot water (1 TBS of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package.

Drain the pasta:

When the pasta is al dente, reserve a half cup of the pasta cooking water and drain the rest. Set drained pasta aside.

Prepare the sauce:

In the empty pasta pot, brown the ground beef in a TBS of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the seasonings and tomatoes:

Add the celery seed, a dash of crushed red pepper (optional) and seasoned salt or equivalent. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Add the cooked pasta:

Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. If the dish is too dry, add in some of the pasta cooking water.

Taste and adjust seasoning.

Taco Soup

Taco Soup

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Yield: 6

NY Times

A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you’re in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

For the taco seasoning: (equivalent to a 1-oz Packet)

  • 1-2TBS chili powder, to taste
  • 2tsp ground cumin
  • 1tsp smoked paprika
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • ¼tsp dried oregano

For the soup:

  • ¼cup extra-virgin olive oil
  • 1large yellow or red onion, finely chopped, plus more for serving
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 4garlic cloves, finely chopped
  • 1lb ground beef, (or pork, turkey or chicken)
  • 1-2jalapeños, finely chopped, to taste, plus more for serving
  • 1TBS tomato paste
  • 24-oz cans diced green chilis (see Tip)
  • 115-oz can pinto beans, drained and rinsed
  • 115-oz can black beans, drained and rinsed
  • 215-oz cans diced fire-roasted tomatoes
  • 2½cups low-sodium chicken or vegetable broth, or water
  • 2cups frozen corn
  • Handful cilantro leaves and tender stems, roughly chopped

For serving:

  • Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set it aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 tsp) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chilis and their liquid, and the pinto and black beans. Season with salt (about 2 tsp). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors meld, about 20 minutes.

Taste for seasoning, adding salt, pepper, and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip:

If your fire-roasted tomatoes include green chilis, omit the 2 cans of green chilis.

Meatloaf with Creamy Mushroom Sauce

Meatloaf with Creamy Mushroom Sauce

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with Broccoli (or Green Beans) & Garlic Mashed Potatoes

Yield: 2

Very Simple Meatloaf with a delicious mushroom sauce.

  • 12oz potatoes
  • 2scallions
  • 8oz broccoli florets
  • or
  • 6oz green beans
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz button mushrooms
  • 2tsp Better Than Bouillon beef
  • 3TBS sour cream
  • 1TBS cooking oil
  • 2TBS butter
  • salt & pepper


Prep & cook potatoes:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cut broccoli florets into bite-size pieces or trim green beans.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.


Form meatloaves:
While potatoes cook, in a large bowl, combine beef, panko, scallion whites, ½ tsp garlic powder, and 1 TBS water, season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves.


Roast loaves & vegetable:
Place meatloaves on one side of a lightly oiled baking sheet. Toss broccoli or green beans on empty side with a drizzle of oil, season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and broccoli (or green beans) are browned and tender, 15-20 minutes.


Make sauce:
While everything roasts, trim and thinly slice mushrooms. Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in 1½ TBS sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.


Mash potatoes:
Heat pot with drained potatoes over low heat, add 1 TBS butter, 1½ TBS sour cream, and ½ tsp garlic powder.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


Serve:
If necessary, reheat pan with sauce over low heat, to warm through.
Place a meatloaf on each plate. Divide mashed potatoes, and broccoli or green beans between plates. Spoon sauce over meatloaves. Top with scallion greens and serve.

Jumbo Stuffed Shells

Jumbo Stuffed Shells

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Yield: 14

Billy Parisi

Video

These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. Prep Time 1 hour, Cook Time: 90 min.

My first batch made at least 40. I froze half on a sheet tray and then they will go in a freezer bag.

  • 12oz box of jumbo shells
  • 2TBS olive oil
  • 1peeled small diced yellow onion
  • 2finely minced cloves of garlic
  • 8oz loose Italian sausage
  • 8oz ground beef 85/15
  • 5oz baby spinach, roughly chopped
  • 2TBS chopped fresh basil
  • 1lb fresh mozzarella, diced small (1/4-inch)
  • 16oz whole milk ricotta cheese
  • 1½cups grated Parmesan cheese
  • 1large egg
  • 24-32oz tomato sauce
  • 1batch béchamel sauce, about 1 qt (see below)
  • salt and pepper to taste

Make the béchamel sauce (below).

Preheat the oven to 425°F.

Boil the shells until al dente in a large pot of boiling salted water, which takes about 8-9 minutes while gently stirring. Remove the shells from the water, chill in an ice bath and then spread out on a sheet tray lined with parchment paper and set to the side.

Add the olive oil to a large rondeau pot over medium heat and cook the onions until lightly browned, which takes about 10 minutes. Next add in the garlic and cook for 1 minute.

Add in the Italian sausage and ground beef and cook until lightly browned and cooked through. Make sure to cut it down into small pieces.

Mix in the baby spinach just until wilted and then transfer the mixture to a large plate and slightly spread everything out and chill in the refrigerator for about 30 minutes.

Once cool transfer to a large bowl along with the basil, ½ the amount of small, diced mozzarella, ricotta, 1 cup of Parmesan cheese, large egg, and salt and pepper, and mix until completely combined.

Using a small spoon or a piping bag stuffed with the meat and cheese filling, stuff each shell until they are completely full. I was able to get 28 stuffed shells.

Evenly pour the tomato sauce into the bottom of a 13×9 casserole dish until it is coated.

Next, randomly pour ¾ of the béchamel sauce on top of the tomato sauce. See Video.

Line up as many stuffed shells as possible over the sauces. You may need to cook some in a separate dish if they all do not fit.

Sprinkle on remaining small, diced mozzarella and ½ cup of grated Parmesan all over the top and bake at 425° for 25-30 minutes or until browned on top.

Garnish with optional chopped parsley or basil.

Make-ahead: This recipe is meant to be eaten as soon as it’s done cooking. You can however keep it warm covered in the oven at 200°F for up to 30 minutes before cooking. In addition, if you want to prepare everything, you can assemble everything if it’s cold and chilled and then refrigerate covered 1 day before baking and serving. Add 10 minutes to your baking time since everything will be cold going into the oven.

How to store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. You can freeze in the sauces or separate.

How to reheat: Add the number of stuffed shells with sauce to a saucepan and cover with foil and heat at 350°F in the oven for 15-20 minutes or until hot.

It is ok to have leftover shell pasta as some of them will tear in the cooking and cooling process. Feel free to discard or keep the leftovers after stuffing.

I had 8 shells that did not fit into the casserole dish, so I baked them in a small separate dish.

Béchamel Sauce

Yield: 1 batch
Billy Parisi

Learn how to make a classic béchamel sauce that is incredibly simple to prepare and excellent for sauces and pasta dishes. 25 minutes.

  • 1quart of whole milk
  • 2ounces unsalted butter or 4 TBS
  • 2ounces all-purpose flour or 6 TBS
  • ¼onion peeled but left intact
  • 1bay leaf
  • 1clove
  • pinch of ground nutmeg
  • salt and ground white pepper to taste

Add the milk to a medium-size saucepot over low heat until it scalds, see note.

Make a roux from the butter and flour and stir it in to the warm milk until it is completely mixed in and smooth and bring just to a boil to thicken and then turn the heat back down to low.

Next, make a 1” slit into the top of the onion and push the bay leaf into the slice and press the clove into the onion as well and then place the entire thing right into the bechamel sauce and cook for 15 minutes to infuse the flavor.

Add in the nutmeg, salt, and pepper and mix in with a spoon.

Strain the sauce through a fine-mesh strainer like a chinois or through some cheesecloth in a regular strainer. The sauce should be silky smooth.

Chef notes:

Make ahead: You can make this sauce up to 2 days ahead of time.

How to store: Keep it covered in the refrigerator for up to 4 days. Do not freeze the sauce as it will break when thawing it.

How to reheat: Simply place your desired amount into a small sauce pan and whisk over low heat until thick.

You’ll know it’s scalded if you tilt the pan back to yourself and see bubbles clinging to the bottom of the pan but not sticking to it.

If the sauce gets too thick when making it or reheating it, simply add a ¼ cup of hot milk at a time until it is to a thinner consistency.

You must wait for the sauce to boil after mixing in the roux for it to thicken, other wide it will remain on the thinner side.

Beef Flautas

Beef Flautas

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with Pico de Gallo & Lime Crema
Yield: 2 Servings

Surprisingly, Jed likes these. Simple to make and very tasty.

  • 1yellow onion
  • 2TBS Tex-Mex paste
  • 1Roma tomato
  • 10oz ground beef

For southwest spice blend:

  • 2tsp garlic powder
  • ¾tsp cumin
  • ¾tsp chili powder

For assembly & serve:

  • 6flour tortillas
  • ½cup Mexican cheese blend
  • 1lime
  • 4TBS sour cream
  • salt
  • 2tsp cooking oil
  • 1TBS olive oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with oil (or coat with nonstick spray).

Wash and dry produce.

Halve, peel, and thinly slice onion, mince a few slices until you have 1 TBS.

Make spice blend:

Mix garlic powder, cumin and chili powder in a small dish.

Make filling:

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, cook for 3 minutes. Add beef and spice blend, cook, breaking up meat into pieces, until beef is browned, and onion is softened, 4-6 minutes. Stir in Tex-Mex paste and 1⁄3 cup water. Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.

Assemble & bake:

Meanwhile, drizzle tortillas with 1 TBS olive oil, brush or rub to coat on both sides. Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet.

Make sure the flautas are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden-brown and crispy, 8-12 minutes.

Make Pico de Gallo:

While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

Finish & serve:

In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Divide flautas between plates.

Top with Pico de Gallo and lime crema. Serve.

Tex-Mex Paste
6          oz can tomato paste,
3          cups water,
3          TBS vinegar,
1          TBS dried onion flakes,
2          tsp salt (or salt substitute),
2          tsp cornstarch,
½         tsp cayenne pepper,
1          tsp sugar,
¼         tsp onion powder,
1          dash garlic powder

Gayle’s Meat Loaf

Gayle’s Meat Loaf

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Yield: 4

I’ve made a lot of meatloaf, and honestly, I screw it up more often than I succeed. Gayle has been making this recipe for over 40 years and it’s still great. It has seen some changes over the years, and this is the latest version. Can’t beat it.

  • 1lb ground beef
  • ½lb ground pork
  • ⅓cup dry bread crumbs
  • 1tsp salt
  • ¼tsp pepper
  • 5tsp onion flakes (or small onion, chopped)
  • 1½tsp Worcestershire sauce
  • 2eggs
  • French fried onions (optional topping)

Heat oven to 350°F.

In a large bowl combine all ingredients except meat and topping.

Add meat and mix well with a masher or your hands.

Press into greased 8 x 4-inch loaf pan. Top with topping.

Bake for 1 hour.

Let stand for 5 minutes before serving.