Category Archives: GROUND MEAT RECIPES

Classic Meatloaf


  • 1 pound ground beef
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon minced garlic
  • ½ cup chopped white onion
  • ½ cup chopped red bell pepper
  • 1 extra-large egg, lightly beaten
  • 8 ounces canned diced tomatoes with juice
  • 1 tablespoon chopped fresh parsley, optional
  • ¼ cup quick-cooking oats


  • ⅓ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard

1. Preheat oven to 350º F.

  1. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

  2. Mix all topping ingredients and spread over on loaf. Bake for 1 hour.

  3. Remove from oven slice. Serve warm.


Brown Sugar-Mustard Glazed Meatloaf

Prep: 15 mins | Cook: 1 hour 15 mins | Yield: 8-10 servings

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  • 2 pounds lean ground beef
  • ½ teaspoons salt
  • 1 tablespoon  worcestershire sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon red crushed pepper
  • 3 cloves garlic, diced
  • 1 cup chopped yellow onion
  • 1 cup chopped red/green bell pepper
  • 2 extra-large eggs, lightly beaten
  • 1 (14 oz) can diced tomatoes
  • ½ cup quick cook (old fashioned) oats
  • ¼ cup chopped fresh parsley

Sugar-Mustard Glaze:

  • ½ cup ketchup
  • 2 tablespoons light brown sugar
  • 2 tablespoons yellow mustard
  • Black pepper, to taste


Preheat the oven to 375º F.

In a (13 x 9-inch) baking dish, place all ingredients and mix until well blended. Shape the meat mixture into a loaf.

For the glaze, whisk all ingredients in a small bowl and spread on top of the loaf. Bake for 1 hour and 15 minutes. Remove from the oven and transfer to a serving plate. Serve warm with preferred side dish. Enjoy! :*


Deep Fried Meatballs

Prep: 30 minutes | Cook: 15-20 minutes | Yield: 1-2 dozens


  • ½ lb. lean ground beef
  • ½ pound ground veal
  • 2 ½ cups bread crumbs, divided
  • 3 extra-large eggs, divided
  • 3 cloves garlic, finely diced
  • ¼ cup chopped sweet onion
  • 2 tablespoons chopped fresh chives
  • ¼ cup chopped fresh basil leaves
  • ¼ chopped fresh italian parsley
  • ½ cup diced green bell pepper
  • ½ teaspoon crushed red pepper
  • Salt and pepper, to taste
  • 1 cup milk
  • 1 cup all-purpose flour
  • Vegetable oil, for frying


Preheat the oil in a deep fryer, or dutch oven (halfway full) to 300º F.

In a large bowl, place together the beef, veal, 1 cup of the bread crumbs, 1 of the 3 eggs, garlic, onion, chives, basil, parsley, bell pepper, red pepper, and salt and pepper. Mix with your hand(s) until well incorporated. Roll the meat mixture into balls measuring 2-inches in diameter, or to your preference.

Meanwhile, place the 1 ½ remaining bread crumbs in a small bowl. In another bowl, put the milk, the remaining 2 eggs, and the flour, and whisk until well blended. Dip the meat balls in the milk batter, shaking off the excess batter, and roll the balls in the flour to coat. Fry the meat balls for 3-5 minutes, or until golden brown. Drain on a paper towel-lined plate. Repeat the process until done. Serve warm. Enjoy!


Beef Taquitos with Creamy Avocado Sauce

Cook: 45 mins | Yield: 10-12 medium tortillas



  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • ½ cup thinly sliced yellow onion
  • 4 garlic cloves, minced
  • 1 ½ cups red beans, cooked, rinsed and drained
  • 1 cup (No Salt Added) tomato sauce
  • 3 jalapeños, seeded and thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon santa fe chili powder
  • Salt and black pepper, to taste
  • ½ cup chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 12 yellow corn tortillas
  • 1 ½ cups cheddar cheese, or more

Avocado Sauce;

  • 2 ripe avocados
  • 1 fresh lime
  • 1 garlic clove
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh cilantro
  • ½ tablespoon fresh tarragon
  • ¼ cup greek yogurt
  • ½ cup extra-virgin olive oil
  • Salt and pepper, to taste


Preheat the oven to 350º F. Slightly grease a cookie baking sheet. Set aside.

Taquitos –>> Heat the olive oil in a large skillet over medium heat. Add the beef, onion and garlic. Cook for 3-5 minutes, while stirring occasionally. Add the beans, tomatoes and jalapeños. Add the cumin, chili powder, santa fe chili powder and paprika, and season with salt and pepper. Simmer for about 10-15 minutes, or until the tomato sauce has evaporated. Add the cilantro and oregano, and immediately remove from the heat.

To Assemble –>> Wrap the tortillas in a damp kitchen towel and microwave until hot, or pliable, about 90 seconds to 2 minutes. Sprinkle cheese in the center of the tortilla, then top with the beef mixture and roll. Place, seam side down, or sealed with a toothpick, on a prepared baking sheet. Bake for 8-12 minutes, or until slightly crispy and golden brown. Serve the taquitos with avocado sauce immediately.

Meanwhile, make the sauce while the tortillas are in the oven. Place together all the ingredients in a food processor and blend well. Adjust the taste with salt and pepper. Enjoy!


Eggplant Moussaka

Cook: 1 hour 50 minutes | Yield: 8-10 servings


Ground Beef;
½ cup dried currants, soaked and drained
¼  cup extra-virgin olive oil, divided
1 pound lean ground beef
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 serrano chiles, finely diced
6 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup red wine
1 (28 oz.) can plum tomatoes, pureed with juices
¼ cup chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh oregano

1 ½ cups canola oil, and more if needed
2 pounds eggplant, cut crosswise into 14-thick slices

Béchamel Sauce;
6 tablespoons unsalted butter
½ cup flour
2 ½ cups milk
1 bay leaf
⅛ teaspoon ground nutmeg
3 egg yolks
1 cup goat cheese
1 cup grated Romano cheese
1 lemon, zested


Beef; –>> First, soak the currants in warm water for 30 minutes. Drain and set aside. Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the beef, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the meat to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the Serrano chiles and garlic, cook for 1 minute. Add the tomato paste and cook for another 1 minute.

Return the beef to the pan, add the wine, and cook, stirring occasionally until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper. Remove from the heat.

Eggplant; –>> Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to large bowl with paper towels.

Béchamel; –>> Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, whisk constantly, until pale and smooth, about 2 minutes. Still whisking, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.

Preheat the oven to 400º F. Butter a 3-quart (13 x 9-inch) baking dish or casserole dish and set aside.

Assemble the dish by putting half the eggplant slices in the baking dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the béchamel over the top of the meat sauce and spread evenly using a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, about 45 to 50 minutes. Let cool for at least 20 minutes before serving. Garnish with parsley if desired.

Note: Currants are tiny, dried black seedless grapes, packed with fruit flavor but not sweet. Raisins, on the other hand, are dried white grapes, and sweet. So you may substitute the dried currants with raisins should you wish a sweeter taste. Please do not soak in the raisins if you do so.

Bon Appétit! 🙂