“I didn’t make this huge recipe, but I did make it for 6-8 servings. I was too lazy to calculate measurements so I just added until it looked and tasted right. This recipe would be a great way to include homemade sloppy joes in your batch cooking though!”

Ingredients
15lbs ground beef
6 medium onions
1 gallon ketchup
3/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup mustard
1/4 cup white vinegar
1 T. chili powder

1. In two soup kettles over medium heat, cook and stir beef and onions until meat is no longer pink; drain.

2. Stir in ketchup, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for one hour to allow flavors to blend.

(Submitted by Tiffany)

I found this recipe and then just threw everything together without measuring much of anything. All I had was a can of petite diced tomatoes (which I ran through the Chopper to make smooth) and half a cup of tomato sauce, but came out really good! It’s just too bad my husband doesn’t like cabbage.

(Ignore my ugly pan)

Ingredients
1 pound ground beef
1/2 cup chopped onion
1/2 cup cabbage, chopped, 1/2 head
1 cup long-grained raw rice
15 ounce can tomato sauce
6 ounce can tomato paste
2 cups water
1 1/2 teaspoons salt
1/2 teaspoon thyme
1 bay leaf

Brown ground beef in a skillet; drain. Add onion, cabbage and rice. Stir in tomato sauce, tomato paste, water and seasonings. Heat to boiling; reduce heat to a simmer. Cover and simmer for 25 minutes until rice is tender, stirring occasionally and adding more water if necessary.

(Submitted by Tiffany)

“A great, quick homemade sloppy joe for those busy nights. (Even better when you have precooked ground beef in the freezer)”

Ingredients
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 small onion, chopped
2 teaspoons sugar
1-1/2 teaspoon all-purpose flour
1-1/2 teaspoons Italian seasoning
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 can (8 ounces) tomato sauce
1-1/2 Worcestershire sauce
8 hamburger buns, split

1. In a large skillet, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain.

2. Stir in sugar, flour, seasonings, tomato sauce and Worcestershire sauce. Cover and simmer for 10-15 minutes, stirring occassionally. Spoon 1/2 cup onto each bun.

(Submitted by Tiffany)

“These meatballs are really tasty with spaghetti or chopped up for baked ziti. Easy to make ahead and freeze in sauce.”

Ingredients
3/2 cup chopped onion
1 garlic clove, minced
1 Tablespoon olive oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried badil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound ground beef (or other ground meat of choice)
2 teaspoons olive oil

1. In large saucepan coated with nonstick cooking spray, cook onion and garlic in oil until tender. Stir in tomatoes, tomato paste, water, oregano, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 30 minutes.

2. In a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine eggs, Parm. cheese, garlic, basil, parsley, salt and bread. Cumble beef over mixture and mix well. Shape into one-inch balls.

3. In a large nonstick skillet coated with nonstick spray, brown meatballs in batches in oil over medium heat. Add meatballs to sauce; return to boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.

(Submitted by Tiffany)

“A tasty recipe for juicy burgers, great grilled or fried.  I like to mix a pound of ground beef and two pounds of ground turkey and triple this recipe.  It’s easy enough to make the patties ahead of time and stick them in the freezer too ”

Ingredients
1 egg, lightly beaten
1 lb ground beef
1/4 cup bread crumbs
1/4 cup milk
1 teaspoon dried onion
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoon Worchestershire sauce

1. Combine all ingredients into large bowl. Mix well. Shape into four patties.

2. Cook as desired.

(Submitted by Webmaster)

“I would definitely categorize this under ‘quick and easy’.  Tasty too!”

Ingredients
1 egg
1/4 cup milk
1/4 cup dry bread crumbs
1 envelope brown gravy mix, divided
1 teaspoon dried minced onion
1/2 pound lean ground been
1/2 cup water
1 Tablespoon mustard

1. In a bowl, whisk egg and milk.  Add bread crumbs, 1 Tablespoon gravy mix and onion.  Crumble beef over mixture and mix well.  Shape into two patties about 3/4″ thick.  Broil 3-4″ from the heat for 6-7 minutes on each side, or until meat is no longer pink and a meat thermometer reads 160.

2. Place the remaining gravy mix in a small saucepan; stir in the water and mustard.  Bring to a boil; cook and stir until thickened.  Serve gravy over beef patties.

(Submitted by Webmaster)

“My husband’s aunt gave us this recipe.  These are so good that we requested them be served at our wedding – and they went FAST!”

Ingredients
2lb ground beef
1lb pork sausage
2 eggs
2 cups rolled oats
2 t. chili powder
1 T. garlic powder
1 T. onion powder
1 t. Liquid Smoke
3 c. ketchup
2 c. brown sugar
2 T. Liquid Smoke
1 T. garlic powder
1 T. onion powder

1. Add first eight ingredients in large bowl.  Mix well.  Form into balls.  Bake at 350°F until browned.

2. Mix remaining ingredients together.  Put meatballs into slow cooker.  Pour sauce over.  Cook until hot.  (Can keep on low 1-3 hours)

(Submitted by Tiffany)

“This is my favorite chili recipe!  It has a nice spice to it and it’s a thicker chili.. perfect for serving with chips!  I typically don’t put in beans and I only use about a tablespoon of chili powder. This recipe is also great for stovetop. Just throw all the ingredients in a pot and simmer!”

Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16oz each) kidney beans, rinsed and drained
2 cans (15oz each) tomato sauce
2 cans (14 1/2oz each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 T. salt
1 T. brown sugar
1 T. dried basil
1 T. Italian seasoning
1 T. dried thyme
1 T. pepper
1 t. dried oregano
1 t. dried marjoram
Added cheddar cheese and additional chopped onions, optional

1. In a large skillet, cook beef, onion and garlic over merdium heat until meat is no longer pink; drain.  Transfer to a 5-qt slow cooker.  Stir in beans, tomato sauce, tomatoes and seasonings.  cover and cook on low for 4-5 hours.  Discard bay leaves.  If desired, serve in bread bowls and top with cheese and onions.

(Submitted by Tiffany)

“This is one of the best meatloaf recipes I’ve come across so far. My husband loves these even though he isn’t big on veggies. Great way to get kids to eat veggies too! This is best with the topping from this recipe: 2 tablespoons brown sugar, 1 teaspoon dry mustard and 1/4 cup ketchup.  Also try it with a little mozzarella cheese in the center. This meatloaf is so tasty that you might want to double.  Leftovers?  Freeze them. ”

Ingredients
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot (I shredded it)
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1/2 pounds extra lean ground beef, uncooked
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

1. Preheat oven to 350 degrees (F)

2. Heat olive oil in a large non-stick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano and minced garlic, saute 2 minutes. Cool.

3. Combine onion mixture, 1/2 cup ketchup, and remaining ingredients except cooking spray in a large bowl.

4. Spoon the meat mixture into 12 muffin cups * coated with cooking spray. Top each with 2 teaspoons ketchup**. Bake for 25 minutes or until internal temperature reaches 160 degrees (F). Let stand for 5 minutes.

* Do not fill too full because there may be a lot of grease. Try putting the muffin tin in a larger pan to catch any grease that may spill over.
** Again, if you want a more flavorful topping, mix together 2 T. brown sugar, 1 t. dry mustard and 1/4 c. ketchup. Top each “muffin” and bake.

(Submitted by Tiffany)

“I mixed two recipes for this one, one was on the box & the other was one I had written down from somewhere. I didn’t have enough pasta sauce so I added part of a can of tomatoes.  I also added fresh italian parsley.  Oh & I only put spinach in half of the shells”

Ingredients
6 ounces jumbo pasta shells, cooked 15 minutes & drained 1 lb ground beef, browned & drained
15 ounces ricotta cheese
1 cup mozzerella cheese
1/3 cup Parmesan cheese
1 Tablespoon fresh minced garlic
Italian parsley
1/4-1/3 cup diced tomatoes (or fresh tomatoes, chopped)
26 ounces pasta sauce
2 teaspoons dried basil
1/8 teaspoon pepper
Handful of torn/chopped spinach (stems removed)

1. Preheat oven to 350 degress (F).  Mix ricotta cheese, spinach, 1/2 cup mozza. cheese, Parm cheese, italian parsley, pepper, and basil until well blended.  Spoon heaping tablespoon of mixture evenly into each shell.

2. Combine sauce, meat and tomatoes; spoon half of mixture into baking dish (I used an 8×8 & put some shells on top of others).  Place shells filled side up in dish.  Spoon remaining sauce over shells.  Sprinkle with more Parm cheese, if desired.

3. Bake for 30 minutes*, or until heated through.  Sprinkle with remaining mozza. cheese, let melt.

*If covering filled dish with foil, be sure to grease it so cheese doesn’t stick

(Submitted by Webmaster)