Where's the Beef?

Where's the beef?

Besides certain fast food restaurants, there's beef in today's post. Check out the Melt-in-Your-Mouth Buttermilk Meatloaf, Enchilada Meatballs, and the rest of today's recipes. Enjoy!

SIMPLE, PERFECT CHILI

This is 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.

JUMBO CHEESY ITALIAN MEATBALLS

This is from the Food Network. Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948.

Ingredients

For the meatballs:

Extra-virgin olive oil, for brushing

3 1/2 cups torn stale Italian bread (about 1/4 loaf)

1 cup whole milk

2 large eggs

2 pounds ground beef chuck

1 small bunch parsley, chopped (about 1 cup)

1/2 cup grated parmesan cheese

1 clove garlic, grated

Kosher salt

1/2 teaspoon red pepper flakes

4 mini mozzarella balls (bocconcini)

For the sauce:

2 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

1/4 to 1/2 teaspoon red pepper flakes

1 28-ounce can crushed tomatoes

3 to 4 sprigs basil, plus chopped leaves for topping

Kosher salt

Ricotta cheese, for topping

Directions

Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).

Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.

Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.

Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.

You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

ENCHILADA MEATBALLS

This is from Shelley at AllRecipes. She wrote, "These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this." Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/82954/enchilada-meatballs/.

Ingredients

2 cups crumbled cornbread

1 (10 ounce) can enchilada sauce, divided

1/2 teaspoon salt

1 1/2 pounds ground beef chuck

1 (10 ounce) can tomato sauce

1 cup shredded Mexican cheese blend, divided

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.

Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

Note

For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.

LASAGNA ROLL UPS

This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"

Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings

View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.

Ingredients

1 pound ground beef

1/4 white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 (26 ounce) jar chunky tomato sauce (such as Ragu®)

3 tablespoons white sugar

18 lasagna noodles

1 (15 ounce) container ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh parsley

3/4 cup grated Parmesan cheese

1 (12 ounce) package shredded mozzarella cheese, or as needed

1/4 cup grated Parmesan cheese

Directions

Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.

Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

EASY MAKE-AHEAD PASTA SAUCEbr />
This is from Betty Crocker, and begins, "This rich and meaty pasta sauce is a keeper for a few reasons: It’s easy enough for a Tuesday night but has cooked-all-day flavor, it can be made ahead and frozen, and it makes enough for several meals. Whip up a batch, and use it in whatever Italian dish you’re craving, from spaghetti to lasagna!"

Prep Time: 20 minutes; Total Time: 40 minutes; Servings: 16

To view this online, click here.

Ingredients

2 lb lean (at least 80%) ground beef

1 medium onion, chopped (1 cup)

4 cloves garlic, finely chopped

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 can (6 oz) Muir Glen™ organic tomato paste

2 cans (28 oz each) Muir Glen™ organic fire-roasted crushed tomatoes

1 cup Progresso™ beef-flavored broth (from 32-oz carton)

Directions

In 5-quart Dutch oven, cook beef over high heat 6 to 8 minutes, stirring occasionally, until browned. Reduce heat to medium; add onion, garlic, oregano, salt, pepper and pepper flakes. Continue to cook 4 to 5 minutes, stirring frequently, until onion is softened. Add tomato paste; cook and stir 3 minutes. Stir in crushed tomatoes and broth; heat to boiling. Reduce heat to low; simmer uncovered 20 minutes, stirring occasionally. Remove from heat. Serve over pasta, if desired.

To freeze: Cover and refrigerate sauce 30 to 40 minutes. Divide sauce among four 1-quart freezer containers; freeze up to 2 months. To use: Place frozen sauce container in large bowl filled with hot water about 5 minutes or until sauce can be slid out of container into saucepan. Cover and cook over low heat, stirring occasionally, until sauce is heated through. Use as desired.

Expert Tips

We find that about 2 3/4 cups of sauce per pound of pasta works well.

Reheat sauce, and add cooked pasta. Cook and stir over medium-low heat 1 minute to allow pasta to absorb some of the sauce.