Meatloaf Muffins

Ingredients:

1.5 lb of lean ground beef;

2 lightly beaten eggs;

1 cup of shredded cheddar cheese;

1 Tbsp. of Worcestershire sauce;

1 teaspoon of minced garlic;

1 Tbsp. chili powder;

2 teaspoons of Franks Red Hot Sauce;

1/2 teaspoon of salt;

Pinch of pepper;

1/2 cup of ketchup;

3 Tbsp. of brown sugar;

1 teaspoon of prepared yellow mustard.

Preparation:

Preheat oven to 375. In mixing bowl, mix eggs, cheese, worcestershire sauce, minced garlic, chili powder, franks Red Hot sauce, salt, and pepper.  Add ground beef and mix lightly, but thoroughly.

Spoon mixture into 12 muffin cups or muffin pan, un-greased. In another mixing bowl, add ketchup, brown sugar, and mustard. Mix well. This will be the topping mixture. Spoon topping mixture over the muffin meat loves. Bake for 20 minutes, uncovered.

Steaks with mushrooms

Ingredients:

1 ½ lbs ground beef;

1 cup chopped onion;

½ cup cooked rice;

¼ tsp black pepper;

1 egg;

1 ¾ cups sliced fresh mushrooms;

2 Tbsp Worcestershire sauce;

½ tsp salt;

3 cups beef broth;

3 Tbsp water;

2 Tbsp cornstarch.

Preparation:

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

Easy‬ Meatballs

Ingredients:

2 eggs;

2 cups quick oats;

1 (12 ounce) can evaporated milk;

1 cup minced onion;

2 teaspoons salt;

1⁄2 teaspoon pepper;

1⁄2 teaspoon garlic powder;

3 lbs lean ground beef.

Sauce:

2 cups ketchup;

1 1⁄2 cups packed brown sugar;

1⁄2 cup minced onion;

1 teaspoon liquid smoke;

1⁄2 teaspoon garlic powder;

1⁄8 teaspoon ground cloves.

Preparation:

In lg bowl, beat eggs. Add all remaining ingredients; mix well. Shape into 1-1/2 inch balls. Place on 2 13x9 baking pans. Bake, uncovered, at 375* for 30 minutes.

Drain; place all meatballs on one pan. In saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Bake, uncovered for another 20 minutes.

Crockpot Barbeque Ribs

Ingredients:

3 lbs. pork or beef ribs;

1 cup beef broth;

1 t Worcestershire sauce;

salt and pepper;

1/2 cup barbecue sauce.

Preparation:

Rub ribs on both sides with salt and pepper. Place ribs standing upright in the crockpot. Mix together beef broth and Worcestershire sauce and pour over ribs. Pour barbecue sauce over ribs. Cook on low for about 6 hours. You’ll know they’re perfect when you go to pull a bone out and it pops right off. Serve with additional barbeque sauce for dipping.

Steak Marinade

Ingredients:

4 rib-eye steaks

1 cup vegetable oil;

1/2 cup soy sauce;

1/3 cup red wine vinegar;

1/4 cup lemon juice;

3 t Worcestershire sauce;

1 t pepper;

2 t Dijon mustard;

1 onion, sliced;

2 cloves garlic, minced.

Preparation:

Combine all ingredients and add meat. Marinate at least 8 hours or overnight for delicious meat. I put everything in a large Ziploc bag and then put it in the fridge. Remove from fridge and let sit about 20-30 minutes to take the chill off. Grill on indoor or outdoor grill.

Pepper Roast Beef

Ingredients:

2 tb peppercorns;

1 ts dried oregano;

3 lb inside round roast of beef;

2 cloves garlic; sliced

1 tb vegetable oil.

Gravy:

2 tb butter;

1 small onion; finely chopped

2 tb all-purpose flour;

1 c beef stock;

1 c red wine; or beef stock

1 pinch salt.

Preparation:

Between sheets of waxed paper, pound peppercorns with mallet until coarsely crushed. Mix in oregano; spread out evenly. Make small slits in roast; insert garlic slice in each. Brush with oil. Roll in peppercorn mixture to coat all over; place on greased rack in roasting pan. Roast in 275F oven for 2 hours or until meat thermometer registers 140F for rare or 160F for medium. Transfer to warmed platter; tent with foil and let stand for 15 minutes. Slice thinly.

Gravy: Meanwhile, in roasting pan, melt butter over medium heat; cook onion, stirring often, for about 5 minutes or until golden. Stir in flour; cook, stirring, for 1 minute. Add beef stock, wine and salt; bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for about 2 minutes or until thickened. Strain into sauceboat; pass with meat.

Barbecued Beef

Ingredients:

1 1.75-lb flank steak; (up to 2 lb.);

1/2 cup soy sauce;

1/3 cup green onions; thinly sliced;

2 tablespoons Asian sesame oil;

3 tablespoons sugar;

3 cloves garlic; peeled and pressed or minced.

Preparation:

Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.

Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.

Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.