Ground Beef Monthly Cooking

I freeze these barely browned in the container I will cook them in. On the day I will be using the dish, I take it out in the morning, thaw, and recook as directed for dinner that evening. That way, they taste fresher and more "just made". You can cook all these recipes until lightly browned, and then add sauces or whatever and finish cooking for a meal, or you can freeze the uncocoked mixture in bags to be formed and fully cooked later. Both ways work equally well.

   Italian Meatballs

Shape one-fifth of the meatloaf mixture into large meatballs. Place in a casserole dish close together. Bake for 45 minutes at 350°. Serve with Marinara Sauce and cooked spaghetti. (For a variation cover with marinara sauce before baking.)

   Italian Meatloaf

Pat one-fifth of the meatloaf mixture into a loaf pan. Bake at 350° for 1 hour. I top mine with some catsup or cheese.

   Fancy Italian Meatloaf

Using one-fifth of the meatloaf mixture, press one-half into a loaf pan. Grate 4-8 ounces of mozzarella cheese over the meat, then top with remaining meat sealing edges well. Score top of meatloaf and presss a thinly sliced clove or two of garlic into scored areas of meatloaf. Top with marinara sauce. Bake for 45 - 60 minutes at 350°.

   Sauerkraut Meatballs

Roll a fifth of the meatloaf mixture into large meatballs. Roll these in drained sauerkraut to cover. Place remaining sauerkraut in bottom of casserole dish with a sprinkle or two of caraway seeds if desired. Place prepared meatballs over sauerkraut. Place a dallop of undiluted tomato soup on each meatball. Bake for 30 minutes at 350°; then top with a thin square of swiss cheese. Bake another 5 minutes or until cheese is melted.

   Hero Sandwiches

Form one-fifth of the meatloaf mixture into tiny meatballs. Bake at 350° for 20 minutes or until browned. Place several meatballs in a bun with mayonaise, sliced pickled yellow peppers, sliced onions, and cheese. You will have some of the meatballs leftover. Use them for:

   Barbequed Meatballs

Place cooked, leftover, mini meatballs in a saucepan. Cover with bottled barbecue sauce and simmer until warm. Serve on toasted buns with relish, and onions if desired.

   Meatballs Romanoff or Alfredo

Cooked leftover mini meatballs
2 Tbs. butter
1 Tbs. flour
1 - 5.5 to 6 oz pkg. romanoff or alfredo noodle mix
1 1/2 cups milk
2 tsp. parsley flakes
2 Tbs. butter

Empty sauce mix into sauce pan with butter, flour, and milk. Stir. Add meatballs and simmer until thick. Cook noodles in water; drain, and toss with parsley and butter. Serve sauce over noodles.

   Meatloaf Surprise

Beat 1 egg in a bowl. Slice leftover baked meatloaf into 1/2" thick pieces. Dip each slice into egg and then into a mixture of 4 Tbs. fines dry bread crumbs and 4 Tbs. parmesan cheese. Fry in butter or oil until browned.

   Pizza Burgers

Shape one-fifth of the meatloaf mixture into patties. Fry in a small amount of oil until browned on both sides. Top with mozzarella cheese. Serve on toasted buns with pizza sauce.

   Meat and Cheese Roll

One-fifth meatloaf mixture
2 cups grated cheese
1/2 cup bread crumbs

Pat the meatloaf into a 8x12 rectangle. Mix the cheese and crumbs together and spread on meat to within one inch of sides. Roll up and freeze. To use thaw and top with additional tomato sauce or catsup. Bake at 350° for 45 minutes.