Beef Sweet Potato Hash

 

This is a recipe I made for my in-home client, and one I had to try at home for myself. It was delicious! Pair it with some roasted garlic parmesan broccoli for a great dinner.

2 lbs ground beef

2 tbsp olive oil

2 stalks celery, chopped finely

8 oz mushrooms, finely chopped in a food processor

1 large sweet potato, diced

5 cloves of garlic, minced

1 cup beef broth

salt to taste

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp soy sauce (or coconut aminos for GF)

1 tbsp balsamic vinegar

2 cups fresh spinach, chopped

Prepare all the veggies. Heat olive oil in a large skillet. Add mushrooms, celery, and sweet potato and cook for 5 minutes. Add the ground beef and cook until browned. Add herbs, salt, broth, soy sauce, and vinegar. Stir to combine and cook for 10 minutes until sweet potatoes are tender.

In a separate pan cook the spinach in a little bit of olive oil until wilted. Add to the hash. Toss together and adjust seasoning as needed.

"Unstuffed" Egg Rolls

I was introduced to this recipe by my client, and it has become a regular meal in my own house. Super simple, minimal ingredients, lots of flavor. It is basically the inside of an egg roll! (Feel free to halve the recipe... I have a large family!)

2 lbs ground beef
10 oz bag shredded carrots
small head of cabbage, chopped
2 tsp salt
2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp ginger
2 tbsp soy sauce*

In a large pot brown the ground beef. When it is almost brown add the carrots. When the carrots start to soften, mix in the cabbage. Cover with a lid to help it soften. After about 5 minutes add all the spices and soy sauce. Cook about 10 more minutes, stirring often, until cabbage is softened.


*For gluten free, be sure to use tamari or coconut aminos

Un-Stuffed Cabbage

I love stuffed cabbage but it can be time consuming to prepare. This was super easy and everything cooks in one pot!

2 lbs ground beef
salt and pepper
1 onion, chopped
1 cup rice, uncooked
1/2 head cabbage, roughly chopped
8-oz can tomato sauce
2 cups water
14-oz can diced tomatoes, undrained
1 cup shredded cheese (I used colby jack)

Season and brown ground beef and onions. Drain off grease. Add rice, cabbage, tomato sauce, water, and diced tomatoes. Stir. Let it it come to a boil then reduce heat to medium-low and let simmer for 20-30 minutes. Once cooked, top with cheese and cover with lid to melt.

Asian Flank Steak

So easy and super delicious. My 18-month old has been picky about her meats lately, but she kept asking for more of this!

1.5-2 lbs flank steak
1/2 cup sherry cooking wine
1/2 cup soy sauce
1 tbsp sriracha
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 tbsp sesame oil

Combine all the marinade ingredients together. Place steak in a freezer bag and pour marinade over. Marinate overnight or at least four hours.

Grill steak over medium heat to desired doneness (it cooked well in a grill pan on the stove as well). Cut crosswise into thin slices.

To freeze: Freeze steak and marinade in freezer bag. Thaw in refrigerator before grilling.

Chile Rellenos Casserole

This sounded delicious when I saw the recipe. I altered it a bit for easy prep and to make it large enough for my family. I'm glad I did, because there was hardly any left! The chilies do add a bit of spice so cut back to one can if you're afraid of that (my kids all ate it with the two cans).

1 lb ground beef
1/2 onion, diced
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2-7 oz cans diced green chilies
3 cups cheddar cheese
4 eggs
1.5 cups milk
1/4 cup flour

Preheat oven to 375. Cook ground beef and onion. Drain, then add cumin, salt, pepper, and chilies.

Spray a 9x13 baking dish with nonstick cooking spray. Put in meat mixture. Top with cheese. Whisk together eggs and milk, then add flour and mix well. Pour mixture over cheese. Bake for 35-40 minutes.

To freeze: Once assembled, cover with press-n-seal and foil; freeze before baking. Thaw in refrigerator and follow baking directions above - you might have to add 10 minutes or so to the cooking time.

Asian Meatballs

My kids are good eaters, but anything that makes the food more "fun" is easier to get them to eat. We love asian cuisine, and these meatballs really hit the mark. I served them over some rice (with the sauce over top), and with edamame and cream cheese wontons. Next time I think I'll make them with ground chicken or pork.

**Okay, just had to post that I made these with ground pork and WOW, we liked it so much better than with the ground beef! Double the panko if you use ground pork, chicken, or turkey. I also use 1.5 lbs of meat for my family.**

Meatballs:
1/4 cup panko bread crumbs
1 lb extra lean ground beef
1 tbsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup cilantro, chopped
3 green onions, chopped
1 tbsp low-sodium soy sauce
2 tsp sesame oil

Sauce:
4 tbsp low-sodium soy sauce
2 tsp sesame oil
2 tbsp lime juice
2 tbsp water
1 green onion, chopped

Preheat oven to 500. Mix together all ingredients for meatballs in a large bowl. Shape into 10-12 meatballs and place in baking dish. Bake for 15 minutes.

Combine sauce ingredients in small pan. Place over low heat until warmed through.


To freeze: Prepare meatballs as above but do not bake. Place on a parchment-lined baking sheet and flash freeze. Once frozen, place in gallon freezer bag. Put sauce, unheated, in small freezer bag. Thaw in a baking dish before following directions above.

Beef, Mushroom, & Barley Stew

The weather turns cold, I make stew. This one is super hearty, warm, and delicious. The beef was super tender after slow cooking all day in the crock pot. You can also make it vegetarian by leaving out the beef - it would still be super delicious. Easy to throw together, and would be great to freeze as well!

1-1/2 lbs stew beef, cubed
1 onion, diced
1 celery rib, diced
2 carrots, peeled & diced
1 pound mushrooms, sliced
15-oz can diced tomatoes
1 cup uncooked barley
8 cups vegetable stock
salt and pepper, to taste

Put everything into the crock pot and season with salt & pepper. Cook for 8 hours on LOW.

To freeze: Put everything but the stock in a gallon freezer bag. Thaw, or mostly thaw, before cooking.

Slow Cooker Beef & Mushrooms

This was easy to make and delicious! My whole family gobbled this up, served over some egg noodles and alongside broccoli. If time is short, don't worry about browning the meat and mushrooms first - just throw it all into the crockpot and start cooking. :)

2 tsp olive oil
2 lbs lean stewing beef, cubed
10 oz fresh mushrooms, sliced
1 can cream of mushroom soup
1/2 cup dry red wine
1 envelope dry onion soup mix

1. Heat the oil in a nonstick skillet over medium heat.
2. Season the beef with salt and pepper then brown it in the skillet. Place beef in the slow cooker.
3. Brown the mushrooms in the same skillet and add them to the slow cooker.
4. Add the red wine to the skillet and stir up any browned bits. Stir in the mushroom soup and onion soup mix until blended, then add to the slow cooker. Stir everything to combine.
5. Cover and cook on low for 5-6 hours.

Best Meatball Recipe

Here is an excellent meatball recipe!  I used it with the Stove-top Marinara for a knockout Spaghetti and Meatballs dinner.  Be sure to save the drippings from the pan to add to your sauce!

Ingredients:
1 cup unseasoned bread crumbs
3/4 cup Romano or Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
1 T. garlic, minced
1 T. kosher salt
1 T. ground black pepper
2 t. dried basil
1 t. crushed red pepper flakes
Pinch nutmeg
2 lb. ground chuck
1 cup low-sodium beef broth

Directions:
1.  Preheat oven to 450.

2. Stir together all ingredients except for ground chuck and beef broth.  Add ground chuck and mix with a fork.

3.  Using a medium (2") scoop, portion the mixture into meatballs.  Roll them after they are scooped to be sure they are rounded.  Lay them, not touching, on a baking sheet.

4.  Add enough beef broth to cover the bottom of the pan and bake until cooked through, about 25 minutes.

Note: To freeze extra meatballs, lay the cooked meatballs on a tray lined with wax paper and put in the freezer.  Once the meatballs are frozen, move them to a freezer-safe plastic bag.

Bulgogi (Korean "Barbecued" Beef)

This is my boys' favorite thing to order at the Korean restaurant in town, and I'm so happy to finally have a recipe! It could be served on its own, with stir-fried veggies, or on top of the bibimbap (see recipe). Just be sure to serve it with a side of rice!

3 T. EACH rice vinegar, soy sauce, and brown sugar
1 T. EACH fresh ginger and garlic (I used a half t. of powdered ginger instead of fresh)
1 T. toasted sesame oil
2 t. cornstarch
1 lb. thinly sliced beef (I purchased at Saraga, an Asian market in town. You could also purchase sirloin and slice your own VERY thin)
2 T. canola oil
Sesame seeds (I toasted first)

1. Whisk together vinegar, soy sauce, brown sugar, ginger, garlic, sesame oil, and cornstarch in a large bowl. Add steak and toss to coat; set aside 20 minutes, tossing often. (Note: I made mine early in the day and let it marinate for about 4 hours in the fridge)

2. Heat canola oil in a nonstick skillet over high heat. Remove steak from bowl and let excess marinade drip back into the bowl. Stir-fry steak in skillet in 2 or 3 batches, 2-3 minutes per batch, until all is browned. Transfer bulgogi to a large plate and garnish with sesame seeds.

Bibimbap (Korean Rice Bowl)

I have to say that Korean food definitely ranks high among my favorite ethnic foods. I found these recipes in Cuisine at Home for making bibimbap in my home... I was elated! I tried them within a week of receiving the magazine and we all devoured the food. The boys ate theirs without the spicy sauce, and my husband said it was the best Korean food he'd ever eaten (a HUGE compliment considering how much he loves Korean food!). Be sure to read through this recipe, as well as those of the bulgogi and chili sauce. I prepped the ingredients and started marinating the beef early in the day, so when dinner time came I could cook everything very quickly. I hope you enjoy as much as I did!

2 t. toasted sesame oil
2 t. soy sauce
1 bag (6oz) baby spinach
4 t. minced garlic, divided
6 t. canola oil, divided
1 t. sesame seeds (I toasted mine first)
2 pkg. shiitake mushrooms, stems removed, sliced (3.5 oz each)
3 med. carrots, cut into thin strips or julienned
1 med. zucchini, cut into thin strips or julienned
2 c. fresh mung bean sprouts (really cheap if you buy them at Saraga)
6 eggs
Bulgogi (see recipe)
Korean chili sauce (see recipe)
3 c. cooked rice, warmed

1. Combine sesame oil and soy sauce in a small bowl; set aside.

2. Saute spinach and 1 t. garlic in 1 t. canola oil in a large non-stick skillet over medium heat until wilted, 3 minutes. Transfer spinach to a bowl and toss with 1 t. sesame-soy mixture and sesame seeds, set aside.

3. Heat 1 t. oil in same skillet over medium; add 1 t. garlic and shiitakes, and cook until mushrooms soften, 2-3 minutes. Transfer to a bowl and toss with 1 t. sesame-soy mixture; set aside. Repeat cooking and tossing with carrot and zucchini together, then the bean sprouts.

4. Add remaining 2 t. oil to same skillet. Fry eggs until whites are set but yolks are still soft.

5. Divide rice among bowls, then top with Korean chili sauce (if desired). Arrange the vegetables and bulgogi (if using) on top of the rice. Top each bowl with an egg and serve with Korean chili sauce.

Mini-Bacon Meatballs

These mini-meatballs are incredible-- they even convinced my husband to love meatballs for the first time in his life! They are so packed with flavor, incredibly moist, and would be great as a stand-alone appetizer. I added them to Albondigas Soup which was great as well! I highly recommend doubling (or even quadrupling) the recipe, baking in batches and freezing the meatballs for a later meal. It's also a great recipe to get the kids involved. My three-year old had a blast rolling the meatballs with me!

Ingredients:

2 strips bacon, diced
1/4 c. diced onion
1 clove garlic, minced
1/2 lb. ground sirloin
1/4 c. dry bread crumbs
2 T. minced fresh parsley, or 2 t. dried
1/2 t. paprika
1/2 t. kosher salt
1/2 t. black pepper
1 egg, beaten

Directions:

Preheat oven to 400. Coat a broiler pan with nonstick spray.

Cook bacon in a skillet over med-high heat until starting to crisp, about 4 minutes; remove and set aside on a paper towel lined plate. Pour off all but 1 T. drippings from skillet.

Saute onion in same skillet in the 1 T. drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.

Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg.

Form mixture into 1-in. meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.

Beef Stroganoff

I'm alway looking for ways to cook meals we love with lower caloric and fat contents. This recipe is exactly that! Instead of a heavy cream sauce you use red wine & greek yogurt. It was delicious over some buttered egg noodles.

1/2 tbsp canola oil
12 oz white or cremini mushrooms, stems removed, halved
1 lb sirloin, cut into thin strips
salt and black pepper to taste
1 yellow onion, minced
2 cloves garlic, minced
1 tbsp flour
3/4 cup red wine
1/2 cup low-sodium beef stock
1 tbsp tomato paste
1/4 cup plan Greek yogurt
chopped fresh parsley

1. Heat the oil in a large saute pan over medium heat. Add the mushrooms and cook for about 5 minutes, until softened and caramelized. Remove and reserve.

2. Season the beef with salt and pepper. In the same pan, adding more oil if necessary, cook the beef for about 5 minutes, until well-browned all over. Remove and reserve with the mushrooms. Add the onion and garlic to the pan and cook until the onion is translucent. Stir in the flour until it evenly coats the vegetables, then add the wine, stock, and tomato paste, scraping the pan to release any flavorful bits stuck to the bottom. Turn the heat down to low and simmer for about 12 minutes, until the liquid thickens and reduces by about half.

3. Return the mushrooms and beef to the pan and heat through, then remove from the heat. After the liquid cools just slightly, stir in the yogurt. (If the heat is too high, the yogurt will separate.) Serve over buttered noodles or steamed rice and garnish with parsley.

(This recipe comes from Cook This, Not That)

Texican Casserole

This recipe comes from The Scramble, a weekly menu plan email I receive (and also test recipes for). I thought it sounded absolutely delicious when I read it and couldn't wait to make it. It did not disappoint! My kids devoured it (my two year old had TWO helpings!) and my husband loved it as well. Super easy, especially when you cook the rice ahead of time. Feel free to serve with additional hot pepper sauce at the table.

2 cups cooked white or brown rice (from about 3/4 cup dry rice)
15-oz can black beans, drained and rinsed
1 lb cooked ground beef (you could also use 1 cup cooked chicken or steak, or no meat at all)
1 1/2 cups shredded cheddar cheese
1/2 cup reduced fat sour cream
1 cup salsa
1/2 cup tortilla chips, crushed

Spray a 9x13 casserole dish with nonstick cooking spray. Spread the cooked rice on the bottom. Top it with the beans, meat, 1 cup of the cheese, sour cream, and salsa. Stir it to gently combine the flavors, but maintain the layer of rice at the bottom. Sprinkle the crushed tortilla chips and remaining 1/2 cup cheese on the top.

If you are freezing, cover with press-n-seal and foil. Let it thaw for 24 hours in the refrigerator then bake as directed below (remove the press-n-seal and replace the foil).

If you are cooking it tonight, cover with foil and bake in a 350 degree oven for 40 minutes. Remove the foil and let it bake for 10 more minutes or until the cheese is bubbling. Allow it to cool a few minutes before serving.

Beef Vindaloo

Another delicious "Aarti" recipe....

Ingredients
Wet Masala (Spice Blend):

* 1 teaspoon cumin seeds
* 2 (1-inch) pieces cinnamon bark
* 6 whole cloves
* 4 whole black peppercorns
* 1 teaspoon ground turmeric
* 2 teaspoons paprika
* 1/2 teaspoon cayenne (more if you're feeling feisty!)
* 1 heaping tablespoon Ginger Garlic Paste, recipe follows, or 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped
* 1/2 cup apple cider vinegar
*
* 3 tablespoons canola oil
* 1 medium red onion, sliced very thinly
* 1 serrano pepper, sliced in half
* 2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes
* Kosher salt and freshly ground black pepper

Directions

For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.

Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.

Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!

Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.

Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
Ginger-Garlic Paste:

* 1/2 cup cloves garlic, whole
* 1/2 cup fresh ginger, peeled, 1/2-inch slices
* 1/4 cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Baked Pizza Mac

I came across this recipe on the Kraft Foods website, and it's really yummy! I use Kroger brand pizza sauce (Pizza Zip), and I would also recommend slightly undercooking the macaroni when you first prepare it so that it's not too tender in the end. This is an especially convenient dinner if you keep cooked lean ground beef in 1 lb portions in your freezer, like we do. :)

1 cup pizza sauce, divided
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package
1 lb. extra-lean ground beef, cooked, divided
1 egg, lightly beaten
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 cup shredded Mozzarella cheese

Heat oven to 400°F. Reserve 1/4 cup pizza sauce.

Combine prepared macaroni dinner, 2/3 of the meat, remaining pizza sauce, egg and seasonings.

Spoon mixture into 9-inch pie plate. Top with remaining meat, reserved pizza sauce and cheese. Bake 15 minutes. Let stand 5 minutes before serving.

Yukgae Jang (Spicy Korean Beef Soup)

Ingredients:
1 lb. beef brisket or stew beef
1 onion, chopped
12 green onions
5 c. mung bean sprouts
2 T. garlic, minced
1/4 c. hot pepper flakes (found at the Asian market, different than crushed red pepper flakes)
2 T. Sesame Oil
1 T. Vegetable oil
2 T. Soy sauce
1 T. salt
Ground pepper
2 eggs (beaten)
Mung Bean noodles

Directions:
Boil beef and onions in 10 c. water for 40-50 minutes. Meanwhile, combine hot pepper flakes, sesame oil, vegetable oil, soy sauce, salt, and pepper in a small bowl. Pour over garlic, green onions, and sprouts and mix together. Remove beef and cut into small pieces and add the vegetable mixture to the pot. Simmer for 20-30 minutes. Add chopped beef, egg, and mung bean noodles and cook for a few more minutes. (Note: I prefer to cook the noodles separately and add them to the bottom of the bowl)

Baked Stuffed Tomatoes

I had some fresh tomatoes from a friend and had always wanted to try making stuffed tomatoes. I looked up a few recipes, then created my own based on our tastes and what I had available. They turned out great! (My kids aren't huge tomato fans, but they loved the filling.)

8 medium tomatoes
1/4 cup diced onion
1 tsp minced garlic (1 clove)
~1 lb ground beef
2 slices bacon
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1 tsp sugar
2 cups uncooked instant rice (I used brown rice)
1/4 cup shredded cheese (I used parmesan-cheddar would be good too)
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp melted butter
2 tbsp water

Slightly cut the bottoms of the tomatoes so they stand upright. Cut out the stem, making a hole in the top of the tomato. Leaving a 1/2-inch thick shell, scoop out and reserve the pulp. Place tomatoes in either a 9x13 baking dish or a baking sheet with tall sides.

In a skillet over med-high heat, add about a tablespoon of olive oil. Add diced onions, bacon, and garlic; once mixed and started cooking, add the ground beef. Season with salt, pepper, and oregano. Once cooked, drain off extra grease if necessary. Add about 1-1.5 cups of the tomato pulp and the sugar to the meat mixture. Bring to a boil; reduce heat and summer 35-40 minutes, until slightly thickened, stirring occasionally. (I tasted here and did add a bit more salt.) Add rice; mix well. Simmer 5-6 minutes longer or until rice starts to get tender. Stuff the tomatoes when mixture is done.

Combine bread crumbs, parmesan cheese, and butter, then top the tomatoes. Add some water to the baking dish/sheet. Bake, uncovered, at 375 for 20-25 minutes.

Spaghetti Marinara and Meatballs

Wow! This is an AWESOME recipe. The marinara sauce is composed entirely of fresh vegetables roasted in the oven with drippings from the meatballs. The meatballs are moist and SO flavorful! I recommend doubling the marinara recipe with a single batch of meatballs. Enjoy :-)

For the marinara:
3 1b. fresh cherry or Roma tomatoes, chopped
1 c. chopped onion
4 garlic cloves, smashed
2 tsp. sugar
1 tsp. kosher salt
1 tsp ground black pepper
sprinkle of red pepper flakes (optional)
2 T. fresh chopped basil

For the meatballs:
1 c. fresh breadcrumbs
3/4 c. grated Parmesan cheese
1/2 c. whole milk
1/2 c. beef broth
1/2 c. chopped fresh parsley
3 eggs, beaten
2 T. dried oregano
1 T. minced garlic
2 t. dried basil
1 t. kosher salt
1 t. ground black pepper
sprinkle of red pepper (optional)
2 lb. ground beef sirloin

Directions:
1. Preheat oven to 425 degrees.

2. Combine tomatoes, onion, smashed garlic, sugar, 1 t. salt, 1 t. pepper, and red pepper flakes for marinara in an 11x15 in. baking dish (I used two 11x13 baking dishes and put this much in each dish to double the sauce).

3. Mix together in a large bowl the meatball ingredients minus the sirloin. Add the ground sirloin and combine well.

4. Shape meat mixture into balls the size of a golf ball (about 2 oz. each).

5. Arrange meatballs on vegetable mixture in baking dish; roast for 40-45 min.

6. Remove meatballs from baking dish; keep them warm. Process roasted tomato mixture in batches in a food processor or blender. Stir in basil, add to meatballs. Serve over spaghetti and garnish with Parmesan.

Italian Stuffed Meatloaf

1 lb ground beef
1/2 cup breadcrumbs
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced (~2 tsp)
1/4 cup onion, diced
2 tbsp celery, finely diced
1/2 tsp Italian seasoning
1/4 tsp dried basil
2 tbsp parmesan cheese
1 egg
1/8 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
milk, if needed

Filling**:
1/2 cup ricotta cheese (low fat)
1/2 cup parmesan cheese
1/2 tbsp dried parsley

Serving day:
1/2 -1 cup tomato or spaghetti sauce

Meat mixture: In a large mixing bowl, combine breadbrumbs, salt, pepper, garlic, onion, celery, Italian seasoning, basil, cheese, and ground beef. After combined, make a well in the center. Break the egg into this well; add Worcestershire sauce and hot pepper sauce. With a fork, quickly beat the egg and sauces together in the well. Using either your hands or a large spoon, mix eggs and meat together until well combined. If mixture seems too dry, add a little milk -- or one more beaten egg -- to the meat mixture.

For filling: In a mixing bowl, combine ricotta cheese, parmesan cheese, and parsley. Mix together and set aside.

To assemble: Divide the meat mixture into two equal parts. Press half the meat mixture into a loaf pan. Pressing down with your fingers or the back of a spoon, create a shallow "ditch" down the middle of the meat mixture. Spread the ricotta filling mixture into the ditch, leaving about a 1.5 inch border of meat all around. Press the other half of the meat mixture into the loaf pan, pushing down around the outside edges to help seal the filling. Cover with foil and freeze.

Serving day: Thaw meatloaf. Preheat oven to 350 degrees. Bake for 30 minutes, then spoon off any extra grease, if necessary. Pour 1/2 -1 cup of your favorite tomato or spaghetti sauce on top of the meatloaf and bake for an additional 25-30 minutes. Be careful not to overbake.

** For additional flavor, you can add 1/2 cup sauteed mushrooms and/or 1 tbsp sundried tomatoes to the filling.