Beef

Barbecue Mini Meatloaves

Meatloaf is one of my favorite comfort foods, and this recipe from my mom is my go-to because it’s ready to serve in no time compared to a traditional meatloaf. Plus, the barbecue sauce is a nice twist on the classic ketchup glaze. And who doesn’t love something made in a muffin tin?

Barbecue Mini Meatloaves
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 lbs lean ground beef
  2. 2 small onions, finely chopped
  3. 2 eggs, plus 6 tablespoons milk, beaten together
  4. 1½ cups plain bread crumbs
  5. 2 cups barbecue sauce, divided
  6. 3 teaspoons dried parsley
Instructions
  1. In a large bowl, mix together the meat, onion, egg, bread crumbs, and 1½ cups sauce.
  2. Grease two 12-cup muffin tins. Press ½ cup meat mixture into each cup and top with a spoonful of barbecue sauce.
  3. Bake at 450 for 25 minutes.
Notes
  1. *To freeze: Allow to cool and remove from muffin tin. Place in a foil baking sheet and cover. Defrost and heat to serve.
Seasoned to Impress https://seasonedtoimpress.com/

Easy Beef Stroganoff

This is one of my go-to cold-weather comfort foods because of how quickly it comes together. Better yet, it’s a one-pot meal, so fewer dirty dishes! I like the addition of bell pepper for sweetness and color in this dish, plus, if mushrooms aren’t you’re favorite, you can substitute them with additional peppers.

Easy Beef Stroganoff
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 tablespoons unsalted butter
  3. 2 cloves minced garlic
  4. 1 medium onion, diced
  5. 1 bell pepper, thinly sliced
  6. 8 oz. sliced white mushrooms
  7. 2 teaspoons Dijon mustard
  8. 1 tablespoon smoked paprika
  9. 1/4 teaspoon cayenne pepper (optional)
  10. 1/4 cup all-purpose flour
  11. 1 pound thinly sliced beef (I used chuck roast)
  12. 12 oz. egg noodles
  13. 4 cups beef broth
  14. 2 cups water
  15. 1/2 teaspoon each salt and pepper
  16. 1/2 cup sour cream
  17. 2 tablespoons chopped fresh parsley
Instructions
  1. In deep skillet or dutch oven, heat the butter and olive oil over medium heat. Add the sliced beef, and cook until no longer pink.
  2. Add the onion, garlic, peppers, and mushrooms, and saute for about 5 minutes.
  3. Stir in the dijon mustard, paprika, and cayenne pepper.
  4. Add the flour, stir, and cook for about a minute.
  5. Add the noodles, broth, water, bring to a simmer and cook for about 10 minutes, until the noodles are tender.
  6. Remove form heat, and stir in the salt and pepper, sour cream, and chopped parsley.
Adapted from Kraft
Adapted from Kraft
Seasoned to Impress https://seasonedtoimpress.com/

The Best Beef Chili

Nothing says a fall Sunday more than a big pot of chili simmering on the stove. What I love most about chili is its versatility — you can add basically anything you have on hand to it: any type of bean, peppers, corn, zucchini, beef, chicken, turkey, you name it. My chili is the perfect combination of sweet and spicy (I’m clearly  biased). I’ll one day get up the nerve to enter it in a chili cook-off … and then give my mom full credit when I win because this is her recipe 🙂

 

Beef Chili
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 medium onion, diced
  2. 1 green bell pepper, diced
  3. 1 jalapeno pepper, seeds removed and finely diced
  4. 2 cloves garlic, minced
  5. 1 pound ground beef
  6. 8 oz. can no-salt-added tomato sauce
  7. 28 oz. of diced tomatoes
  8. 3 15.5-oz. cans dark red kidney beans, drained and rinsed
  9. 2 tablespoons chili powder
  10. 1 teaspoon dried basil
  11. 1/4 cup brown sugar
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 teaspoon liquid smoke
  14. 1 teaspoon kosher salt
Instructions
  1. In a dutch oven or heavy pot, brown ground beef over medium-high heat until no longer pink, about 5-8 minutes. Drain off excess grease.
  2. Add diced bell pepper, jalapeno, onion, and garlic, and sauté for about 3 minutes.
  3. Add in tomato sauce, diced tomatoes, and kidney beans.
  4. Stir in chili powder, basil, sugar, cayenne pepper, liquid smoke, and salt.
  5. Bring to a simmer, cover, and cook for 30 minutes.
Seasoned to Impress https://seasonedtoimpress.com/