42nd Recipe Street

Source: https://www.traegergrills.com/recipes/not-your-mamas-meatloaf

1 C  Bread Crumbs
1 C Milk
2 T Onion, Chopped
1/2 t Ground Sage
2 t Salt
2 Eggs, beaten
2 lbs 80/20 Ground Beef
1/4 lb Ground Milk Pork Sausage
1/2 C BBQ Sauce
1/2 C Apple Juice, Divided

Pellets: Apple

When ready to cook, set Traeger temperature to 225F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Source: https://hellofresh.com/recipecards/card/cherry-glazed-meatballs-5d2894cf0ef749000b3c328c-4b2b78d9.pdf

Meatballs
2 Slices Bread
1/4 C Water
1 t Kosher Salt
Pepper, to taste
1 lb Ground Beef
1 t Garlic Powder

Sauce
1/4 C (2 oz) Cherry Jam
1/4 C Soy Sauce
6 T Ketchup
Salt and Pepper, to taste

Preheat oven to 425. Cover a cookie sheet with foil and spray with pam.

In a medium bowl, soak the bread in water. Break up with your hands until pasty. Add the beef, garlic powder, salt, and pepper. Gently combine and then form into 1 oz balls. There will be about 20 of them. Place on cookie sheet.

Combine sauce ingredients and mix well to combine. Brush or spoon meatballs with half of the cherry glaze. Cook in oven about 15 minutes or until meatballs are cooked through at about 160F.

Pull from oven and serve with remaining sauce. This recipe goes well with mashed potatoes and a roasted vegetable.

Source: https://www.youtube.com/watch?v=Jzhi134XyfU

Beef Roast
1 Bag Baby Carrots
1/2 Onion, Chopped
6 Small Potatoes, Sliced
1 Carton Beef Broth
Black Pepper, to taste
Kosher Salt, to taste
Oregano, to taste
Worcestershire Sauce, to taste

Combine all in a crock pot and cook on low for 6-8 hours. You can thicken the broth to make gravy.

1/2 Onion, Chopped
1 lb Ground Beef OR
1 lb Italian Sausage
8 Oven Ready Lasagna Noodles
1 (28 oz) Can Petite Diced Tomatoes (I like Pomi)
1 (8 oz) Can Tomato Sauce (I like Pomi)
1/2 C Water
1/2 t Salt
1/2 t Sugar
1/2 t Garlic Powder
1 C (8 oz) Ricotta Cheese
6 oz Shredded Mozzarella Cheese
Oregano, to taste

Saute onion and ground beef until caramelized and starting to stick to the bottom of the pan. Break each lasagna into about 1 inch pieces and place on top of beef.

Whisk together diced tomatoes, tomato sauce, water, salt, sugar, and garlic powder. Pour over noodles and make sure they are completely covered.

Turn the heat down to just below medium and cook for about 10 minutes. DO NOT STIR.

Remove lid from pan and mix well, separating noodles that may be stuck together. Put lid back on and cook another 10 minutes, stirring from time to time.

Turn off heat and add ricotta cheese dollops in small spoonfuls. Cover and let warm for 5 minutes. Top with shredded cheese and oregano. Cover and let sit for 3 minutes.

 

Source: Aunt Reeny

Sauce
1 C Ketchup
2 T Worcestershire Sauce
2 T Brown Sugar
2 t Mustard

Loaf
2 Eggs, Beaten
2 lbs Ground Beef (93/7)
4 Slices Bread

Combine sauce ingredients until smooth. Mix together the eggs, beef, 4 slices of bread torn into small pieces, and half the sauce. Form into loaf and top with remaining sauce. Bake, covered, in 400F oven for 1hr - 1hr 15min.

1 oz = 64 Cals

Source: Aunt Reeny

1 lb Ground Beef (93/7)
1 Onion
1 Can Great Northern Beans
1 Can Pork 'n Beans
1 Can Chili with Beans
1/4 C bbq sauce (2.6 oz)
1/4 C Ketchup (2.4 oz)
1/4 C Brown Sugar

Brown ground beef and onion. Mix bbq sauce, ketchup, and brown sugar until smooth. Combine all in lasagna pan. Bake 30-35min in 325F oven.

1 oz = 41 cals

Source: http://allrecipes.com/recipe/16354/easy-meatloaf/

1 C (2 oz) Plain Panko Breadcrumbs (200 cals)
1 C (8 oz) Non-Fat Milk (90 cals)
1 Egg (70 cals)
1/2 C (4 oz) Chopped Onion (45 cals)
1 T Salt
1 T Pepper
2 lbs Ground Chuck (1920 cals)
1/3 C (3 oz) Ketchup (100 cals)
2 T (1 oz) Mustard
2 T Brown Sugar (102 cals)

Total Calories: 2527
4 oz = 210 cals

Preheat oven to 375.

In a large bowl combine bread crumbs, milk, egg onion, salt, and pepper. Mix well. Add in chuck and mix well. Form into a loaf and place in sprayed 9x13 pan.

Combine ketchup, mustard, and brown sugar. Mix well and pour over the meatloaf.

Bake for about 1hr or until temp reaches 160F.

Serve with insta-mash and green beans/broccoli.

Meatballs
1 lb Ground Beef
1 lb Ground Pork
3/4 C Parmesan Cheese
2 Eggs
1 t Salt
1/4 t Black Pepper
1/4 t Garlic Salt
1 t Onion Powder
1/4 t Oregano

Sauce
1 C Beef Stock
1 C Heavy Cream
3 T Whole Wheat Flour
1 t Soy Sauce
1 t Black Pepper
1/2 t Dried Rosemary

In a large bowl combine all meatball ingredients and mix well. Roll into small meatballs. Bake in 350F oven for 25 minutes or until 165F.

Combine all sauce ingredients in a medium saucepan and mix well until smooth. Simmer for 10 minutes or until thickened. Add meatballs and simmer another 5 minutes.

Serve over steamed broccoli.

Source: Derik's Aunt Gaylene

2.25 lbs Ground Beef (85% lean) OR Pork
1/2 Large Onion, Finely Minced
1/2 Green Pepper, Finely Minced
2 T Garlic Powder
1/2 t Crushed Red Pepper
Black Pepper, to Taste
1/4 t Seasoned Salt
1 T Sesame Oil
1 Egg
Lumpia Wrappers

Egg Wash
1 Egg
2 T Water

Mix all of the Lumpia Filling ingredients in a bowl. Place about 1-2 T of filling at the top of the lumpia wrapper and roll up, sealing with a bit of egg wash.

Fry on medium to medium low heat until golden brown. Drain lumpia at an angle after frying.

Source: http://mnrecipes.com/pizza-style-spaghetti/

1 (16 oz) PKG Angel Hair
2 Eggs
1 C Milk
1 (16 oz) PKG Ground Beef
1 Onion, Chopped
1 T Minced Garlic
48 oz Pasta Sauce
1 T Creole Seasoning
1 C Pepperoni Slices (About 5 oz), Cut into Thin Strips
2 C Mozzarella Cheese (About 10 oz)

Break spaghetti noodles into smalls pieces and cook according to package directions. Drain. Whisk together eggs and milk. Stir in pasta. Transfer to a LARGE lasagna pan coated with nonstick spray. Set aside.

Cook the beef, onion, and garlic together. Drain off any excess fat. Add pasta sauce and creole seasoning. Mix well. Pour over noodles and smooth out. Top with pepperoni and then mozzarella.

Bake in 350F oven for 30-40 minutes or until golden. Let sit 10 minutes before serving.

 




Source: http://www.myrecipes.com/recipe/beer-braised-beef-with-onion-carrot-turnips-10000001924727/

1 lb Chuck Roast
Salt and Pepper to Taste
3 Carrots, Chopped
2 Turnips, Chopped
1 Onion Chopped
Possibly Chopped Potato?
4 Cloves Garlic
1 (12 oz) Dark Beer
1 C Beef Broth
1 Bay Leaf

Place chuck roast in a crockpot. Generiously salt and pepper all sides. Arrange carrots, turnips, onion, potatoes, and garlic around the roast. Pour in beer and broth. Add bay leaf. Cover and cook on low for 6-8 hours.

Remove chuck from crock pot and shred. Add vegetables to meat. Transfer drippings/broth to a pan. Add 1/4 C flour and bring to a boil to make gravy. Combine meat, veggies, and gravy. Mix gently.

Source: http://www.justapinch.com/recipes/main-course/mexican/burrito-casserole.html

1 lb Ground Beef, Turkey, or Pork
1 Onion, Chopped
1 PKG Taco Seasoning
1 Can Refried Beans
1 Can Cream of Mushroom or Chicken Soup
4 oz Sour Cream
3-4 Tortillas, As Needed
Brown ground beef/turkey/pork with onion. Drain. Stir in taco seasoning and refried beans. Combine soup and sour cream in separate bowl.

Add half the soup mixture to the bottom of a medium lasagna pan. Cut tortillas into strips and add a single layer. Add half the meat mixture and top with half the cheese mixture. Add second layer as before.

Bake for 20 minutes in 350F oven.