1 lb ground beef
1 can of sloppy joe mix
1 can of corn, drained
(1) 16 oz bag of tater tots
1 cup grated cheddar cheese
Cook ground beef and crumble, drain off excess fat.
Mix in sloppy joe mix and can of corn.
Pour the meat mixture into a greased 9×13 baking dish.
Evenly distribute cheese across the top of the meat mixture.
Top with tater tots.
Bake at 450 degrees for 20-30 minutes, or until tater tots are golden brown.
1 to 1 1/2 pounds lean ground beef, about 85%
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
Heat the oven to 350° F (180° C/Gas 4).
In a large bowl mix the ground beef with the milk, cracker crumbs, ketchup, Worcestershire sauce, onion, salt, pepper, and beaten egg. Blend well but do not over mix.
Form into a loaf and place in baking dish or 8 1/2-by-4 1/2-inch loaf pan.
If desired, spread more ketchup (or barbecue sauce) over the top of the meatloaf.
Bake the meatloaf in the preheated oven for about 1 hour to 1 hour and 15 minutes.
1/4 cup olive oil
1/2 lb. veal – cut in 1/2″ cubes
5 shallots – sliced
4 bulbs elephant garlic – sliced
1 med. green bell pepper – seeded, julienne
1 med. red bell pepper – seeded, julienne
1 med. yellow bell pepper – seeded, julienne
1/4 cup sliced zucchini
1/4 cup sliced eggplant
1 cup sliced porcini mushrooms
1 cup diced cherry tomatoes
28 oz. jar spaghetti sauce
1 cup red wine
4 fresh basil leaves – minced
1 tsp. dried oregano
1/2 cup pinion nuts
1/4 cup capers
1 lb. box penne pasta – cooked al dente, drained
1/4 cup Asiago cheese shavings
In a large sauté pan over medium-low heat, brown veal, shallots, garlic, peppers, zucchini, eggplant, mushrooms, and tomatoes in olive oil.
Stir in spaghetti sauce, wine, basil, oregano, nuts, capers, and pasta; heat through.
Sprinkle with cheese shavings.