Beef

Classic Meatloaf

As much as I enjoy trying new foods and new recipes, I love the nostalgia of traditional meals, especially those I grew up eating. Meatloaf is one of my favorites. It’s delicious right out of the oven but, in my opinion, even better the next day in a sandwich with cheese, mayo, and sliced onion. This recipe is a pretty classic meatloaf recipe — ground beef, onion, egg, bread, and topped with a ketchup-y glaze — but with some Worcestershire sauce and dried herbs for a little more flavor. 

Classic Meatloaf
Serves 6
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 2 lbs. lean ground beef
  2. 1 cup diced white onion
  3. 2 cloves minced garlic
  4. 2 slices of white bread, torn into small pieces
  5. 1 tablespoon Worcestershire sauce
  6. 1 egg, beaten
  7. 1 teaspoon smoked paprika
  8. 1 teaspoon dried Italian seasoning
  9. 1 teaspoon kosher salt
  10. 1/2 teaspoon ground black pepper
For the Glaze
  1. 1/4 cup ketchup
  2. 1 teaspoon yellow mustard
  3. 1 tablespoon Worcestershire sauce
  4. 2 tablespoon brown sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine together all of the ingredients for the meatloaf (your hands work best), being careful not to over mix.
  3. In a separate small bowl, whisk together the ingredients for the glaze.
  4. Place meat mixture in a loaf pan or form into a loaf shape and place in a baking dish.
  5. Top with glaze.
  6. Bake uncovered for 1 hour. Remove from oven, let cool for about 5 minutes, and place loaf on a plate and slice.
Seasoned to Impress https://seasonedtoimpress.com/

Stuffed Cabbage Soup

Now that my refrigerator is finally free of Thanksgiving leftovers, I couldn’t wait to cook something completely different from the turkey and rich side dishes I’ve been eating for days. So I got creative and decided to turn my family’s recipe for stuffed cabbage into a soup loaded with chopped cabbage, rice, and mini meatballs. It tastes just as delicious as the cabbage rolls but was a lot easier and faster to make. This recipe is definitely a keeper!

 

Stuffed Cabbage Soup
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For the meatballs
  1. 1 lb ground beef
  2. 1/2 lb ground pork
  3. 1 small onion, finely diced (about 3/4 cup)
  4. 2 teaspoons sweet paprika
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground black pepper
For the soup
  1. 1 teaspoon extra virgin olive oil
  2. 5 cups chopped green cabbage
  3. 6 cups low-sodium chicken broth
  4. 1 8 oz. can no-sodium-added tomato sauce
  5. 1 14.5 oz can diced tomatoes
  6. 1 teaspoon sweet paprika
  7. 1/2 cup uncooked instant brown rice
  8. Salt and pepper, to taste
Instructions
  1. Combine all of the ingredients for the meatballs. Using a teaspoon for each, shape the meat mixture into small meatballs (I got about 70).
  2. Add the olive oil to a large dutch oven or heavy pot over medium heat. Working in batches, brown the meatballs on all sides. (They don't need to be cooked through, they'll continue to cook in the soup.) Remove to a paper-towel lined plate.
  3. Carefully drain the grease from the pot.
  4. Add the chopped cabbage, tomato sauce, diced tomatoes, broth, and paprika. Bring to a boil and add the rice and meatballs. Cover and reduce to a simmer and cook for 15 minutes until rice is tender and meatballs are cooked through.
  5. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/

Spaghetti Squash Lasagna

Like many, I’ve tried to cut carbs from my diet as much as possible and found spaghetti squash really is a delicious substitute for pasta. I typically roast the squash, scrape out the flesh, and top it with homemade spicy marinara sauce and turkey meatballs. But last night I was feeling creative and decided to attempt making spaghetti squash lasagna, and it turned out great! Between the sauce and the squash, there was a lot of liquid in the pan and I was worried it wouldn’t hold up when I cut and served it, but it wasn’t a problem. Just be careful slicing the squash — they are very tough to cut!

 

Spaghetti Squash Lasagna
Serves 6
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Prep Time
1 hr
Cook Time
45 min
Prep Time
1 hr
Cook Time
45 min
Ingredients
  1. 1 spaghetti squash
  2. 1 lb lean ground beef
  3. 1/2 white onion, diced
  4. 2 cloves of garlic, minced
  5. 24 oz. small curd cottage cheese (or ricotta)
  6. 1 large egg, beaten
  7. 1 tablespoon fresh parsley, minced
  8. 3/4 cup grated parmesan cheese
  9. 4 cups prepared tomato sauce
  10. Salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Carefully slice squash in half lengthwise and scrape out the seeds. Place halves cut side up on a baking sheet, drizzle with a few tablespoons of water, cover with foil, and roast for 45 minutes. Remove from the oven and let cool.
  3. Meanwhile, in a skillet over medium-high heat, brown ground beef until no longer. Drain excess fat. Add onion and garlic to the pan and sauté about 5 minutes until onion is soft. Season with salt and pepper. Remove from heat, and stir in 1 1/2 cups of tomato sauce. Set aside.
  4. In a large bowl, combine the cottage cheese, beaten egg, 1/2 cup of the grated parmesan cheese, and minced parsley.
  5. With a fork, scrape the flesh from the squash shell into a large bowl (should yield about 6 cups). Stir into the squash the remaining 2 1/2 cups of tomato sauce.
  6. Spray a 9-by-13-inch baking dish with cooking spray. Spread about 2 cups of the squash in an even layer on the bottom of the pan. Next, layer half of the meat. Then spread half of the cottage cheese mixture over the meat layer. Repeat the three layers (2 cups of squash, meat, and cheese). Add the remaining 2 cups of squash to the top, and sprinkle with the remaining 1/4 cup of parmesan cheese.
  7. Cover with foil and bake at 375 for 45 minutes, removing the foil for the last 5-10 minutes.
  8. Let sit for about 15 minutes before serving.
Seasoned to Impress https://seasonedtoimpress.com/