Stuffed Bacon Cheeseburgers

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Ingredients

  • 1/2 cup shredded Monterey jack
  • 4 slices cooked bacon
  • 4 slices cooked bacon, chopped
  • 1 pound ground chuck
  • Salt and pepper
  • 4 large hamburger buns, split
  • Favorite condiments
  • Canola oil

Directions

  1. Combine the jack cheese and chopped bacon in a bowl and stir well.
  2. Put the beef in another bowl and season with salt and pepper.
  3. Separate into 8 balls of meat, roughly the same shape.
  4. Flatten 1 ball in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget and put it in the center of the ground beef.
  5. Flatten another ball of meat and lay on top of the cheese and bacon. Pinch the edges together and flatten slightly for a nice patty shape.
  6. Repeat steps 4 and 5 three more times. Set patties aside on a platter in the refrigerator while preparing the grill.
  7. Place a large grill pan on 2 burners over medium-high heat.
  8. Brush the grates with oil to keep the burgers from sticking.
  9. Grill the burgers for 8 minutes per side for medium*
  10. Remove the burgers to a clean side plate while you toast the buns.
  11. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute.
  12. Serve with favorite condiments, and additional bacon.

Oven Baked Meatball Sandwiches

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Ingredients

  • Sandwich rolls (cut with one side intact)
  • Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
  • Pasta Sauce (homemade or jarred)
  • Shredded Mozzarella Cheese

Instructions

  1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
  2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
  3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
  4. Bake until cheese is melted, hot, and bubbly.

Macaroni and Beef with Cheese

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1 large onion, diced

1 tablespoon canola oil

salt to taste

optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (I just used black pepper, garlic and a tablespoon of fish sauce, which gives it depth)

one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender

2 pounds lean ground beef

1 box macaroni

1 cup each grated cheddar and mozzarella cheeses

Sweat the onions in the oil with a three-fingered pinch of salt.  Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.)  Add another three-fingered pinch of salt or two, along with any dry seasonings you want.  Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in boiling water till it’s half done.  Drain it and add it to the tomatoes.  (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni).  Stir it into the sauce.  Taste it.  Add more salt and other seasonings as needed, and cover.  When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil.  It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.

Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature).  Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.

Italian Meatloaf

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Ingredients

  • 1 pound ground beef
  • 2 eggs, beaten
  • ¾ cup dry bread crumbs (I’m going to try a full cup next time I make this)
  • ¼ cup ketchup
  • 1 teaspoon Italian-style seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 1 (14.5 ounce) can diced tomatoes, drained (I used the ones with basil and oregano flavoring)
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Add in the Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9×5 inch loaf pan, and cover loosely with foil.
  3. Bake 1 hour or until internal temperature reaches 160 degrees F.

Cheesy Stuffed Meatloaf

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What You’ll Need:
  • 2 pounds lean ground beef
  • 3 slices white bread, torn into small pieces
  • 2 eggs
  • 1/4 cup prepared yellow mustard
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 2 scallions, sliced
  • 1 cup barbecue sauce, divided

Grill with Beef

What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a medium bowl, combine ground beef, bread, eggs, mustard, salt, and pepper. Mix with your hands until well blended. Place on a 12- x 16-inch piece of wax paper and pat firmly into a 10- x 12-inch rectangle.
  3. In a small bowl, combine cheese and scallions; mix well. Sprinkle cheese mixture evenly over ground beef. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
  4. Pour half of barbecue sauce over beef roll and bake 45 minutes. Remove from oven, pour remaining sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice and serve.

Cheeseburger in Paradise by Jimmy Buffett

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1 lb lean ground beef

1 large onion (chopped)

1/2 teaspoon of seasoned salt

1/2 teaspoon of garlic powder

a dash or worcester sauce

1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)

1 cup of milk

1/2 cup of Original Bisquick mix

2 eggs

Directions:

Heat oven to 400°F.

Spray a 9 inch pie plate with non-stick cooking spray

Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

Stir in salt, garlic powder and worcester sauce and then spread in pie plate

Next, sprinkle the shredded cheese on top of the beef

In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.

Bake in oven for 25 minutes or until a knife comes out cleanBake in oven for 25 minutescheeseburger pie

BBQ Cheddar Meatloaf

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Serves: 6 Cooking Time: 1 hr 5 min What You’ll Need: 2 pounds lean ground beef 3 slices white bread, torn into small pieces 2 eggs 1/4 cup prepared yellow mustard 1 teaspoon salt 1/8 teaspoon black pepper 2 cups (8 ounces) shredded sharp Cheddar cheese 1/4 cup chopped fresh parsley 1 cup barbecue sauce See a Stuffed Pork Roast Recipe What To Do: Preheat oven to 400 degrees F. Coat a 7- x 11-inch baking dish with cooking spray. In a medium bowl, combine ground beef, bread, eggs, mustard, salt, and pepper. Mix with your hands until well blended. Place on a 12- x 16-inch piece of wax paper and pat firmly into a 10- x 12-inch rectangle. In a small bowl, combine cheese and parsley; mix well. Sprinkle cheese mixture evenly over ground beef mixture. Roll up jelly-roll style, starting from the short end, by lifting with the wax paper and removing the paper as you roll. Seal the end well. Place seam-side down in prepared baking dish. Pour barbecue sauce over the roll and bake 55 to 60 minutes, or until no pink remains in beef and juices run clear. Remove from the oven and allow to stand for 10 minutes. Slice and serv