Best Meat Loaf from Better Homes & Gardens™

Yield: 8 Servings

Ingredients: 

Best Meat Loaf from Better Homes & Gardens™
Photo: Better Homes&Gardens™
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 cup shredded carrot (1 medium)
  • 1/3 cup finely chopped onion (1 small)
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 3 tablespoons ketchup
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1 cup soft bread crumbs
  • 1 pound ground beef chuck*
  • 1 pound ground beef sirloin*
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 teaspoons Dijon-style mustard

Directions:

  1. Preheat oven to 350 degrees F. In a large skillet heat oil over medium-high heat. Add mushrooms, carrot, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. In a large bowl combine eggs, milk, the 3 tablespoons ketchup, the 1 tablespoon mustard, the Worcestershire sauce, and kosher salt. Add bread crumbs and vegetable mixture, stirring until evenly moistened.
  2. Add ground beef; using your clean hands, mix well. Line a 3-quart rectangular baking dish with foil. Lightly pat the mixture into a 9×5-inch loaf in the prepared dish.
  3. For glaze, in a small bowl combine the 1/2 cup ketchup, the brown sugar, and the 2 teaspoons mustard; set aside. (For a change of pace, substitute one of the glaze options below for the ketchup-brown sugar glaze.)
  4. Bake about 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer, spooning glaze over meat loaf for the last 25 minutes of baking.
  5. Let the meat loaf stand for 10 minutes. Using two spatulas, transfer loaf to a serving platter; cut into eight slices.

From the Test Kitchen

Glaze Options:

  • Apricot-Mustard Glaze: Stir together 1/2 cup apricot preserves and 2 tablespoons Dijon-style mustard. Nutrition analysis per serving: 387 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 546 mg sodium, 7% calcium, 20% iron
  • Peach-Chile Glaze: Stir together 1/2 cup peach preserves, 2 teaspoons Asian chili sauce with garlic, and 2 teaspoons grated fresh ginger. Nutrition analysis per serving: 383 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 484 mg sodium, 7% calcium, 20% iron
  • Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup whole cranberry sauce. Nutrition analysis per serving: 356 calories, 26 g protein, 21 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 10 g total sugar, 6% Vitamin A, 7% Vitamin C, 618 mg sodium, 7% calcium, 20% iron
  • Strawberry Glaze: In a blender combine 1 cup strawberries, 1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce, 1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon ground ginger, and 1/8 teaspoon salt. Cover and blend until smooth. In a small saucepan heat strawberry mixture until boiling; boil gently for 10 minutes. Cool slightly before spooning over meat loaf. Nutrition analysis per serving: 391 calories, 26 g protein, 29 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 2 g fiber, 14 g total sugar, 3% Vitamin A, 25% Vitamin C, 536 mg sodium, 7% calcium, 21% iro

 

*Tip:
If you like, substitute 8 ounces bulk sweet Italian sausage, uncooked ground turkey, or ground pork for 8 ounces of the ground beef.

Nutrition Facts (Best Meat Loaf)
Per serving: 369 kcal cal., 18 g fat (6 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 123 mg chol., 649 mg sodium, 24 g carb., 1 g fiber, 13 g sugar, 26 g pro.   Percent Daily Values are based on a 2,000 calorie diet

Eight-Layer Casserole Recipe from Better Homes & Gardens™

Yield: 8 Servings

Eight-layer casserole
Photo by BHG.com

Ingredients: 

  • 3 cups dried medium noodles (6 ounces)
  • 1 pound ground beef
  • Two 8 ounce can tomato sauce
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • One 8-ounce carton dairy sour cream
  • One 8-ounce package cream cheese, softened
  • 1/2 cup milk
  • 1/3 cup chopped onion (1 small)
  • One 10 ounce package frozen chopped spinach, cooked and well drained
  • 1 cup shredded cheddar cheese (4 ounces)

Directions:

  1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
  2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
  4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

From the Test Kitchen

Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Nutrition Facts (Eight-Layer Casserole)
Per serving: 472 kcal cal., 30 g fat (17 g sat. fat, 127 mg chol., 683 mg sodium, 25 g carb., 3 g fiber, 27 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Chili and Chili Seasoning Mix

Ingredients:

  • 4 TBsp.  chili powder
  • 2 1/2 tsp. ground coriander
  • 2 1/2 tsp. ground cumin
  • 1 1/2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/2 tsp. Cayenne pepper

Directions:  Combine the spices.  Store in an airtight container or zipper-closing sandwich bag in a cool, dry place.

Yield:  20 tsp. mix or 4 batches (use 5 tsp. for each recipe of chili)

Chili

Ingredients:

  • 1 lb. boneless round steak, cut into 1-inch pieces
  • 2 tsp. vegetable oil
  • 5 tsp. Chili Seasoning Mix, divided  (Recipe shown above)
  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 28 oz. can diced tomatoes undrained
  • Two 15 oz. cans chili beans, divided

Directions:  Lightly brown steak in oil in a Dutch oven; add 3 tsp. of the seasoning mix and toss to coat.  Add ground beef; cook until meat is no longer pink. Add onion and cook until tender.  Add tomatoes and 2 more tsp. of the seasoning mix. Stir in one can of chili beans.  Put the contents of the other can in a blender, cover and process until smooth.  Add to chili.  Cook on low for 30 – 40 minutes or until meat is tender.

Yield: 10 servings