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mollskitchen

Meatloaf before cooking!


Ingredients

  • 1 lb ground beef

  • 1 egg

  • 1/3 cup Italian breadcrumbs

  • 1/4 cup milk

  • 1 packet Lipton onion soup mix

  • 1 tsp Italian seasoning

  • 1 tsp dried parsley

  • 1 TB Ketchup

  • salt & pepper to taste

  • optional - 1 TB chili sauce

Instructions

  1. Preheat oven to 350 degrees. Spray a bread pan or similar shaped baking dish with cooking spray.

  2. In a medium bowl combine egg, milk & breadcrumbs. Allow mixture to sit for 5-10 minutes.

  3. Add the ground beef, onion soup mix, Italian seasoning, parsley, ketchup, salt & pepper, and chili sauce if using. It really adds a great zing! Mix until just combined; do not over mix. Over mixing can make the meat loaf tough.

  4. Press into prepared dish and bake for about 50 minutes.

  5. Allow meatloaf to rest for 10 minutes before slicing.

**This recipe can easily be doubled for a larger meat loaf. I also like to add a dash of Sate seasoning from Penzeys. Add your favorite seasonings to make it your own!**

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mollskitchen

Ingredients

  • 1/2 cup milk

  • 1 cup chicken stock (I use 1 cube chicken bullion dissolved in water)

  • 2 TB butter

  • 10 oz angel hair pasta, spaghetti noodles or favorite pasta

  • 2 oz cream cheese

  • salt & pepper to taste

Instructions

  1. In a pot, bring milk, chicken stock & butter to a boil. Add pasta and cook about 6 minutes, or until al dente.

  2. Add cream cheese, salt & pepper to taste and stir until cheese is melted and pasta is creamy. Make this your own and add your favorite seasonings! Garlic powder, parsley, mustard powder, pinch of cayenne, anything goes.

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mollskitchen


Ingredients

  • 1 - 1.5 lbs beef tips

For the marinade

  • 2 TB olive oil

  • 2 TB soy sauce

  • 1/2 tsp dried rosemary

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp dried dill

  • 1/4 tsp smoked paprika

  • black pepper to taste

Remaining Ingredients

  • 8 oz sliced mushrooms

  • 1/2 - 1 onion, sliced (my husband doesn't love onion, so I only use 1/2 of an onion)

  • 2 cloves garlic, minced

  • 1 stick butter

  • 1 1/2 cups beef broth

  • 1 TB Worcestershire sauce

  • 1/4 cup flour

  • 1/2 cup sour cream

  • 4 oz cream cheese

  • 1 tsp Italian seasoning

  • fresh or dried parsley to taste

  • salt & pepper to taste, dash of cayenne if you like a little heat

  • egg noodles for serving


Instructions


  1. Cut meat down into smaller, bite size pieces if needed. Mix together marinade ingredients and pour over meat in a dish. Stir and marinate for 6-10 hours, up to 2 days. The longer the better, as it will tenderize the meat.

  2. Heat the dutch oven on medium-high heat. Melt the butter and add mushrooms, onion & garlic. Salt & pepper to taste. Cook until veggies have softened, about 10 minutes, then remove from pot and set aside.

  3. Add beef to pot and quickly brown on all sides. Add 1 cup beef broth and bring to a boil. Reduce heat to the lowest setting, cover and simmer for 20 minutes.

  4. Combine the remaining beef broth and flour to make a slurry. Add the slurry, veggie mix, Worcestershire sauce, sour cream, cream cheese, Italian seasoning, parsley, salt & pepper to the pot. Stir to combine and simmer uncovered until the mixture has thickened and flavors have married.

  5. Serve over egg noodles, or mashed potatoes!

**Alternatively, add all ingredients to a crock pot and cook on low for 6-8 hours. This will make really tender meat, and take a little less of your attention. :)**

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