Two delicious uses for 6 lbs of Costco ground beef

A

anna_x

Well-known member
First, I tried Pat's Favorite Meatloaf from T&T which put a few more veggies than usual in my meatloafs. DH thought it very good. (And good for me, since there are two more now in the freezer.)

Second, CathyZ's Old Fashioned Sloppy Joes are yummy. I'm trying to stop myself from eating the cold leftovers out of the container!

 
Avgolemono - my family loves it too

Rec: Youvarlakia Avgolemono
This is my family's favourite cold-weather
soup. There is also another one we love,
but that is made with offal and I'm pretty
sure you're not interested. If you are,
I'll post. (this from Evelyn in Athens, who is a great cook)

YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)

1 lb Ground beef
1/4 lb Ground pork (opt but good)
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c Water or stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only

In a large bowl, combine the meat, minced
onion, garlic, rice, 3 tablespoons chopped
parsley, the mint, oregano, salt and pepper,
and 1 egg, slightly beaten. Knead for a few
minutes, then shape into walnut-sized Serve this with a little
meatballs and set aside. Feta on the side it goes
In a soup pot, bring the water or stock great with the little
to boil with the butter, chopped onion, meatballs.
carrot and potato and salt and pepper to
taste. Lower the heat and add the meatballs. If you like your soup
Simmer, covered, for 30 minutes, then remove thick as we do, add
from the heat. 2 tbs of cornstarch to
To prepare avgolemono, beat the two egg- lemon mix before
remaining eggs for 2 minutes. While beating adding the hot broth.
all the while, gradually add the lemon
juice. Then add 1 cup of the hot broth by
droplets, beating steadily, until nearly all
has been added. Add to the soup and heat,
being careful not to let it boil. Serve hot,
garnished with parsley.

 
elaine, I think the copy text was truncated. It reads like a Dr. Seuss story....hee

Knead for a few minutes, then shape into walnut-sized

Serve this with a little meatballs and set aside.

Feta on the side it goes

In a soup pot, bring the water or stock

great with the little to boil with the butter, chopped onion, meatballs.

 
real recipe -sorry about that. It is so good though

Rec: Youvarlakia Avgolemono
This is my family's favourite cold-weather
soup. There is also another one we love,
but that is made with offal and I'm pretty
sure you're not interested. If you are,
I'll post. (this from Evelyn in Athens, who is a great cook)

YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)

1 lb Ground beef
1/4 lb Ground pork (opt but good)
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c Water or stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only

In a large bowl, combine the meat, minced
onion, garlic, rice, 3 tablespoons chopped
parsley, the mint, oregano, salt and pepper,
and 1 egg, slightly beaten. Knead for a few
minutes, then shape into walnut-sized meatballs and set aside. In a soup pot, bring the water or stock to boil with the butter, chopped onion,carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes, then remove from the heat.
To prepare avgolemono, beat the two egg- eggs for 2 minutes. gradually add the lemon
juice. Then add 1 cup of the hot broth by
droplets, beating steadily, until nearly all
has been added. Add to the soup and heat,
being careful not to let it boil. Serve hot,
garnished with parsley.

 
This is our favorite "Paul from Brooklyn's Meatloaf" an oldie from Gail's!

From: Richard from Cincy (@homepcrky.eapi.com)
Paul's Meatloaf from Brooklyn (5Jan)

Lori, you may be dealing with some kind of
nostalgia/guy bonding/lost youth thing here.
If so, gracefully admit defeat, you can't win.

If not, this meatloaf has never failed to
send the guests into eating frenzies of
seconds and thirds. It really is incredible.
AND, if you can squirrel away a couple slices,
it is INCREDIBLE the next day warmed and
served on rye with catsup. I serve garlic
mashed potatoes with this and a green veggie.

Good luck!

From the New York Cookbook:

1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped

350F. oven
Cover a 13X9-inch baking pan with foil

Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.

In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.

Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.

Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.

Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.

Pesto

2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan

Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.

Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).

 
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