Where's the Beef?

Back during the 1980s, one of the burning questions (at least, according to a certain group of TV commercials) was "Where's the beef?" (If you're old enough to remember these commercials, try getting this out of your mind today.)

Okay, so this was my way of letting you know that today's post deals with recipes centering on beef. Check out the Classic Meatloaf with Oatmeal, the Grilled Onion Burger, or any of the other recipes in today's post. Enjoy!

DEEP, DARK AND STOUT CHILI

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.

Source: CanolaInfo

Recipe and image appear courtesy of CanolaInfo.org.

You can view this online at https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili.

Ingredients

2 Tbsp canola oil

1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)

2 cups diced green bell peppers

1 cup diced red onion

3 cans (14.5 oz each) no-salt-added stewed tomatoes

1 bottle (12 oz) dark stout beer

3 Tbsp chili powder

1-1/2 Tbsp ground cumin

1-1/2 Tbsp smoked paprika (optional)

1 Tbsp sodium-free beef bouillon granules

1 tsp salt

Toppings:

1/2 cup chopped fresh cilantro leaves

1/2 cup finely chopped red onion

1 medium lime, cut into 6 wedges

Directions

Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.

Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.

Serve chili with choice of toppings placed in three small bowls.

Notes:

Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Nutritional Information Per Serving: Calories: 240; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 5 g; Sodium: 480 mg; Cholesterol: 45 mg; Protein: 20 g; Carbohydrates: 18 g

CLASSIC MEATLOAF WITH OATMEAL

This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.

"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."

Prept Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.

Ingredients

For the Meatloaf:

2 pounds ground beef

3/4 cup quick-cooking rolled oats

1 cup finely chopped onion

3/4 cup milk

2 large eggs, slightly beaten

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

For the Glaze:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon yellow mustard

Directions

Gather the ingredients. Preheat oven to 350 F.

In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.

Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.

In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.

Spoon half of the glaze over the meatloaf.

Bake (uncovered) for about 1 hour.

Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.

Let stand on a wire rack for 15 minutes before slicing and serving.

Slice, serve, and enjoy!

Tips

When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.

Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.

Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.

Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.

Recipe Variations

You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.

Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.

Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.

Try topping the meatloaf with barbecue sauce instead of the glaze.

How to Store and Freeze

Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.

Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.

Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.

When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.

What Is the Best Beef for Meatloaf?

One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.

Why Does Meatloaf Fall Apart?

There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1 1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

SIMPLE, PERFECT CHILI

This comes from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099.

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

CRESCENT MOON EMPANADAS

This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles."

Prep Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes 34 servings

To view this online, click here.

Ingredients

1/2 lb ground beef round

2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)

1/4 cup water

1 cup shredded Mexican cheese blend (4 oz)

1/4 cup frozen corn (from 12-oz bag) thawed

1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed

1 can (4.5 oz) Old El Paso™ chopped green chiles, drained

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1 egg, slightly beaten

3/4 cup sour cream

3/4 cup Old El Paso™ Thick ‘n Chunky salsa

Directions

Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles

Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.

Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.

Expert Tips

Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.

GRILLED ONION BURGER

Recipe Yield: Makes 4 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Notes:

Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.

Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g