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Ground Beef Recipe

ground beef recipe


Meat Loaf

2'/2 cups soft bread crumbs

1 cup Sealtest Milk

'/2 green pepper, diced

1 medium onion, diced

1/2 tsp. pepper

l/2 cup drained canned tomatoes

1 Ib. ground beef

1/2 tsp. salt

Soak crumbs in milk about 10 min. Add remaining ingredients; mix together thoroughly. Pack in 9 x 5 x 3" loaf pan. Bake in moderately hot oven, 375°, 45 to 60 min. 6 servings


French Onion Meat Loaf

2 tbsp. butter

1/4 cup chopped onion

1 egg, slightly beaten

1 cup Milk

2 cups soft bread crumbs

1 1/2 Ibs. ground beef

1 cup French Onion Dip 'N Dressing

1 tsp. salt

1/4 tsp. pepper

Melt butter in small skillet; add onion and cook until tender, stirring occasionally. Remove from heat.

Combine egg and milk. Stir in bread crumbs until moistened. Add beef, cooked onion, V4 cup of the Dip 'N Dressing, salt and pepper; mix lightly but thoroughly. Shape into loaf and place in shallow baking dish. Bake in moderately hot oven, 375°,

45 min. Remove from oven. Combine remaining Dip 'N Dressing and flour. Thinly spread over meat loaf covering top and sides. Return to oven and bake an additional 15 min. 6 to 8 servings.

Beef Loaf (Three portions)

I Ib. beef ground

1/2 tsp salt

1/4 Ib. salt pork, ground 

1/4 t-pepper

1/4 t-onion salt

1/8 tomato

1/3 C-fresh bread crumbs

 1/4 C-water

I egg

I Tbsp fat drippings

Mix the ground beef and salt pork, add the onion salt, fresh crumbs, egg, salt, pepper and tomato. Mix thoroughly. Shape. into a loaf which will fit into a small buttered pan. Add the water and pour fat drippings over the top. (Bacon fat is good.) Cover the pan, and allow to cook in the oven one- half hour. Uncover the loaf, basting frequently, and brown it. This will take fifteen or twenty minutes. Serve hot. More water may be added while cooking if necessary.


Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely and let the meat brown on all sides. Salt to taste, add a scant half teaspoon of paprika, half a cup of hot water and simmer an hour longer, keeping covered closely all the time.

 Add one-half a sweet green pepper (seeds removed), one small carrot cut in slices, two tablespoons of tomatoes and two onions sliced. Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking. Shoulder of lamb may also be cooked in this style.

When the meat is tender, remove to a warm platter, strain the gravy, rubbing the thick part through the sieve and after removing any fat serve in a sauce boat. If any meat is left over it can be sliced and warmed over in the gravy, but the gravy must be warmed first and the meat cook for a short time only as it is already done enough and too much cooking will render it tasteless.


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