Beef

crowdsource Community Insights

People who made this usually treated it as a recipe you can tweak a bit. Some wore gloves while mixing and shaping the loaf. Some sautéed the onions first and folded them into the mix. And some people added chopped green peppers. None of these are required, they're just options people chose while making it. If you'd rather not handle the raw mix, people who used gloves found that helpful; if you like a milder cooked onion flavor, sautéing before adding it was a common choice; and chopped green peppers were an easy optional add-in.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meatloaf

• 2 lb (907g) ground beef
• 1 yellow onion, large, finely diced
• 1 tbsp olive oil
• 4 clove garlic, minced
• 3/4 cup panko breadcrumbs (or regular breadcrumbs, stale bread)
• 3/4 cup milk
• 2 eggs
• 2 tbsp garlic and herb seasoning (or any seasoning you like)
• 1 tbsp Worcestershire sauce
• 1 cup Parmesan, grated
• 1/4 cup parsley, chopped
• Salt, to taste
• Black pepper, to taste

Glaze

• 3/4 cup ketchup
• 2 tbsp sweet chili sauce
• 4 tbsp brown sugar
• 1 tsp yellow mustard

book_ribbon Instructions

1. Preheat the oven to 350°F.
2. Heat a small skillet with the olive oil over medium heat; add the finely diced onion and a little salt and cook about 10 minutes until softened (do not caramelize).
3. Add the minced garlic to the skillet, turn the heat off, and let the residual heat take the raw edge off the garlic; let the onion and garlic cool before mixing into the meat.
4. Place the panko breadcrumbs in a bowl and add the milk to hydrate; set aside while the onions cook.
5. Chop the parsley and set aside.
6. In a large bowl combine the ground beef, cooled cooked onions and garlic, the hydrated panko, eggs, garlic and herb seasoning (2 tablespoons), Worcestershire sauce (1 tablespoon), grated Parmesan (1 cup), chopped parsley (1/4 cup), and salt and pepper; mix together by hand until evenly combined.
7. Form the mixture into a loaf about the size of a 9x5 loaf (you may also pack it into a 9x5 loaf pan). Place the loaf on a baking sheet lined with parchment paper (a broiler pan may be used instead to allow fat to drip away).
8. Bake the meatloaf at 350°F for 40 minutes.
9. While the meatloaf bakes, make the glaze by mixing the ketchup (3/4 cup), sweet chili sauce (2 tablespoons), brown sugar (4 tablespoons), and yellow mustard (1 teaspoon) until combined.
10. After 40 minutes in the oven, remove the meatloaf, spread a generous amount of the glaze over the top, and return the meatloaf to the oven for 20 more minutes.
11. Remove the meatloaf from the oven and let it rest until cool enough to slice (do not slice piping hot). If fat has pooled on the baking sheet, blot with paper towels; lift the loaf onto a serving platter and slice to serve.

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.

grocery Ingredients

• Olive oil
• Onion
• Red bell pepper
• Garlic
• Ground cumin
• Paprika
• Chili powder, mild (or hot chili powder)
• Beef mince
• Beef stock
• Dried oregano
• Sugar, to taste
• Tomato puree
• Canned chopped tomatoes
• Salt, to taste
• Black pepper
• Kidney beans
• Sour cream
• Fresh coriander leaves

book_ribbon Instructions

1. Heat a little olive oil in a hot pan until shimmering.
2. Add the onion with a generous pinch of salt and cook until soft and translucent.
3. Add the red bell pepper and garlic to the pan.
4. Add ground cumin, paprika and mild chili powder and cook on moderate heat, stirring, until the spices are fragrant but not burnt.
5. Add the beef mince, break it up, and brown thoroughly (work in batches if your pan is small so the meat browns rather than steams).
6. Pour in the beef stock, add dried oregano, a little sugar, canned chopped tomatoes and tomato puree, then season with salt and a few cracks of black pepper; stir to combine.
7. Bring the sauce up to a simmer, cover, and leave to gently simmer for about 30 minutes; if it reduces too much, add a splash more stock. (The video also notes the sauce may have bubbled and thickened after 20 minutes.)
8. When the sauce has thickened/reduced, stir in the kidney beans, then cook uncovered for another 10 minutes.
9. Taste and adjust seasoning with salt and more black pepper as needed.
10. Serve the chilli with a hearty dollop of sour cream and a sprinkle of fresh coriander leaves.
11. The host notes this freezes well: portion into freezer-proof containers and freeze for up to 3 months. She also notes it can be made in a pressure cooker or slow cooker as alternatives.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1/2 cup onion, chopped
• 1 clove garlic, pressed
• 1/4 tsp thyme, dried
• 1 tsp olive oil
• 1/2 cup quick oats
• 1/3 cup milk
• 1/4 cup carrot, shredded and chopped
• 1/4 cup parsley
• 1/4 cup green pepper
• 1/4 cup red pepper
• 1/2 cup ketchup
• 1 egg
• 1 tsp Dijon mustard
• 1/2 tsp salt
• Black pepper, freshly ground
• 1 1/2 lb (680g) ground beef (or ground bison (buffalo))

book_ribbon Instructions

1. Preheat the oven to 350 degrees.
2. Line a large baking sheet with aluminum foil.
3. Heat about 1 teaspoon olive oil in a small pan, add 1/2 cup chopped onion, 1 pressed clove garlic, and 1/4 teaspoon dried thyme, and sauté for about 5 minutes until a little browned; turn off and set aside to cool.
4. In a large bowl combine 1/2 cup quick oats and 1/3 cup milk and let the oats begin to soak.
5. Add to the bowl: 1/4 cup finely shredded and chopped carrot, 1/4 cup fresh parsley, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup ketchup, 1 egg, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and fresh ground black pepper; stir to combine.
6. Add the cooled sautéed onions, garlic, and thyme to the bowl.
7. Add 1.5 pounds ground beef and mix gently by folding from underneath until just incorporated, about 15–20 turns; do not overmix.
8. Dump the mixture onto the foil-lined baking sheet and shape into an approximately 5 by 9 inch loaf, trying to make it even.
9. Insert a leave-in probe or oven thermometer into the center of the loaf with the probe cable/lead exiting the oven, then place the loaf in the preheated 350 degree oven.
10. Bake at 350 degrees for one hour, or until the internal temperature reaches 160 degrees.
11. Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3 carrots, peeled and diced
• 1 lb (454g) Roma tomatoes, peeled and diced
• 3 garlic cloves, diced
• 1 brown onion, large, diced
• 6 fresh basil leaves, chopped
• 1 tsp olive oil
• 2 lb (907g) ground beef
• 1 tsp sugar
• Salt, to taste
• Pepper
• Spaghetti
• Water

book_ribbon Instructions

Preparation

1. Peel and dice three carrots; place the diced carrots into a bowl and set aside.
2. Peel the skins from one pound of Roma tomatoes, thoroughly dice them, place into a bowl and set aside.
3. Dice three garlic cloves; place into a bowl and set aside.
4. Dice one large brown onion; place into a bowl and set aside.
5. Pick six fresh basil leaves and roll-and-chop them; place into a bowl and set aside.

Make the bolognese sauce

1. Place a large skillet on the cooktop and turn the heat to medium.
2. Add one teaspoon of olive oil to the pan and wait a couple minutes for it to heat.
3. Add the diced carrots and diced garlic to the pan and sauté for 5 minutes.
4. Add two pounds of ground beef to the pan and stir.
5. Cook until the meat is browned and the onions are soft.
6. Add the diced tomatoes and thoroughly stir; cook for approximately 5 minutes until the tomatoes begin to soften and release their juices and are adequately broken down.
7. Add the chopped fresh basil, 1 teaspoon of sugar, salt, and pepper; thoroughly mix and bring to a simmer.
8. Simmer for at least three hours, stirring occasionally.

Cook the pasta

1. When the sauce is almost finished simmering, place a large pot on the stovetop, fill it with water, and turn the heat to high.
2. Bring the water to a boil, then carefully place the spaghetti into the boiling water and salt the water.
3. Cook the spaghetti until al dente, usually around 10 minutes.
4. After 10 minutes, drain the pasta immediately.

To serve

1. Place the cooked spaghetti on a plate.
2. Spoon several generous scoops of the bolognese sauce over the spaghetti.
3. Garnish with the fresh basil.
4. Remove from heat, serve, and enjoy.

crowdsource Community Insights

This lasagna uses oven-ready sheets, and people who made it kept tripping over one big thing: pre-soaking the noodles. Those who pre-soaked found the sheets stuck together and ruined their bake, so most people skip any pre-soak. Another common point was sauce texture, cooks found the pasta needs a slightly looser meat and béchamel so the noodles can absorb it while baking, but not so watery that the finished pan is soupy. And a small finishing note: tear basil by hand rather than cutting it with a knife; the ones who hand-tore it liked the result better.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meat Sauce

• 1/2 lb (227g) ground sirloin
• 1/2 lb (227g) pork sausage
• Prosciutto
• Olive oil
• Onion
• 2 tsp salt
• Garlic
• Thyme, fresh
• Oregano, fresh
• Red pepper flakes
• Fennel seeds, crushed
• Tomato paste
• Red wine (or beef stock, water)
• San Marzano tomatoes, whole
• Passata
• 1 carrot, whole
• Butter
• Basil leaves, hand-torn
• 1 tsp sugar

Bechamel

• Butter
• Flour
• Milk
• Salt, to taste
• Garlic powder
• Nutmeg
• Parmigiano-Reggiano, grated

Assembly & Cheese

• Oven-ready lasagna noodles (or regular store-bought lasagna noodles, homemade lasagna noodles)
• Olive oil
• Fontina cheese
• Mozzarella, fresh (or shredded mozzarella)
• Parmigiano-Reggiano, grated
• 1 cup bechamel

book_ribbon Instructions

Meat sauce

1. Combine the ground sirloin, pork sausage, and prosciutto in a bowl and shape into five or six large shaggy meatballs.
2. Heat olive oil in a large pot over medium-high heat and brown the meatballs, about 1 minute on each side; do this in batches to avoid overcrowding. Set browned meatballs aside.
3. Reduce the heat, add onions and salt to the pot and cook until translucent, about 5 to 7 minutes.
4. Add garlic, fresh thyme, fresh oregano, red pepper flakes, and crushed fennel seeds; sauté just until fragrant.
5. Add tomato paste and stir frequently until the color turns a dark red, about 3 to 4 minutes.
6. Deglaze the pan with red wine (you can use beef stock or water instead) and cook until almost all the moisture is evaporated (au sec).
7. Add whole San Marzano tomatoes and passata to the pot.
8. Add a whole carrot and butter to the pot.
9. Return the meatballs to the pot and add two teaspoons of salt. Bring to a boil, then cover and reduce to a simmer and cook for about 1 1/2 to two hours.
10. Once the sauce has thickened, discard the carrot and use a potato masher to crush the meatballs into small pieces.
11. Season to taste and, if the sauce isn't sweet enough, add a teaspoon of sugar.
12. Stir in fresh basil leaves (hand tear the leaves before adding).

Bechamel

1. Melt butter in a saucepan until it starts to foam.
2. Add flour and cook, stirring, until there are no lumps but the roux has not browned, about 3 minutes.
3. Slowly add milk while whisking until evenly incorporated.
4. Add salt, garlic powder, and nutmeg and continue whisking.
5. Cook until the sauce is thick enough to coat the back of a spoon.
6. Turn off the heat and stir in grated Parmigiano-Reggiano.

Noodles and assembly

1. Soak oven-ready lasagna noodles in hot water and olive oil for about 5 to 10 minutes, or just until slightly softened and bendable.
2. Grease a baking dish at least three inches deep.
3. Spread a layer of meat sauce on the bottom of the dish to prevent noodles sticking.
4. Place a layer of noodles over the sauce, then spread an even layer of bechamel over the noodles.
5. Add a second layer of meat sauce over the bechamel, then scatter fontina and mozzarella over that.
6. Add another layer of noodles perpendicular to the first layer to avoid gaps, then add another layer of bechamel.
7. Repeat to make four more layers, ending with a layer of noodles (the recipe uses at least four layers).
8. Top with one more cup of bechamel and dollop additional meat sauce on top.
9. Scatter the remaining fontina on top, then add fresh mozzarella (you may use shredded mozzarella instead if preferred).
10. Sprinkle grated Parmigiano-Reggiano over the top.
11. Cover the dish with foil coated with nonstick spray so the cheese does not stick to the foil.

Bake and rest

1. Bake the lasagna for 30 minutes, then remove the foil and bake for another 25 to 30 minutes just until the cheese is bubbling.
2. Let the lasagna cool for 20 minutes before serving.

crowdsource Community Insights

This comes together fast, but heat and sizing are what most people learned the hard way. People who got the griddle really hot and smashed the patties onto that blazing surface got a much better crust; not getting it hot enough left them under-browned. Patty size trips people up, some made them too big instead of going thin and smashing, and that changed the outcome. Also, toasting the buns made a real difference (and people advised against heating them in the oven). Follow those three things and you’ll avoid the usual pitfalls.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1/4 cup 80/20 ground chuck
• Burger seasoning, to taste
• Kraft Deluxe cheese
• Buns
• Mayonnaise
• Pickles, sliced
• Ketchup

book_ribbon Instructions

1. Portion the 80/20 ground chuck into roughly 1/4-cup balls; do not roll them tightly—just form loose balls for easier smashing.
2. If you want uniform patties you can use a kitchen scale, otherwise a 1/4-cup measuring cup is used for portions.
3. Prep buns and condiments: spread mayonnaise on the bread if desired and toast the buns first if you want them toasted.
4. Preheat the Blackstone griddle: set it on low initially, then ramp it up so the griddle surface is very, very hot and smoke is coming off the top.
5. Space the meat balls on the hot griddle and place a sheet of parchment paper over each ball.
6. Using a Burger Smasher or a heavy spatula, press each ball through the parchment and hold the smash for about 10 seconds, moving the smasher back and forth while pressing to help seal edges.
7. After smashing, season the patties with burger seasoning.
8. Use a spatula to scrape under the patties and work backwards to lift and release the crust once it has formed.
9. Place Kraft Deluxe cheese on the hot patties and set the top bun onto the cheese to steam and help melt it.
10. Remove the patties, add additional mayonnaise if desired, top with sliced pickles and a squirt of ketchup, and assemble on the buns.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meatloaf

• 1 1/2 lb (680g) ground beef (or 96% lean, 85/15)
• 20 crackers, crushed
• 1 onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1 egg, large
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1/3 cup ketchup
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• McCormick's meatloaf seasoning, to taste

Onion Gravy

• 1 jar Heinz Homestyle Mushroom Gravy
• 2 pack onion gravy mix
• 1/2 tbsp ground black pepper
• 1/2 tbsp all-purpose seasoning
• 1/2 cup beef broth
• 1 onion, sliced

book_ribbon Instructions

Meatloaf

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat, add the diced onion and diced green bell pepper, and cook until browned and softened; remove and set aside.
3. In a large bowl combine ground beef, crushed crackers, 1 large egg, 1/3 cup ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and McCormick's meatloaf seasoning.
4. Add the cooked onion and green pepper mixture to the meat mixture and mix together, trying not to overmix.
5. Pack the meat mixture into a loaf pan or shape it and place it on a baking pan or in a cast iron skillet.
6. Bake for about 1 hour at 350 degrees Fahrenheit, or until the internal temperature reaches about 170 to 180 degrees Fahrenheit; remove from oven.
7. Carefully pour excess grease from the pan into a jar, let it cool, and discard the cooled grease in the trash (do not pour down the sink).
8. Slice the meatloaf into thick slices to serve.

Onion Gravy

1. Slice 1 small onion.
2. Combine 1 jar mushroom gravy, 2 packages onion gravy mix, 1/2 cup beef broth (add more if needed), 1/2 tablespoon ground black pepper, and 1/2 tablespoon all-purpose seasoning in a saucepan; add the sliced onion.
3. Seal and shake or stir the jarred gravy and packet mixes if using a jar, then pour into the saucepan.
4. Cook the gravy over medium-high heat, stirring, until it thickens slightly; add more beef broth during cooking if you want a thinner consistency.
5. Serve meatloaf slices with the onion gravy spooned over the top (suggested to serve with mashed potatoes).

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.

grocery Ingredients

• Vegetable oil (or any oil)
• 500g beef mince
• Onion, diced
• 400g tomato
• 2 tbsp dehydrated beef stock (or dehydrated chicken stock powder)
• Water
• 1 scotch bonnet pepper, chopped (or green chili, red chili, other spicy chilies)
• Spaghetti
• Cheese
• Sweet corn
• Plantain
• Poutine

book_ribbon Instructions

1. Heat a bit of vegetable oil in a pan until hot.
2. Add 500 gram beef mince and cook, breaking it apart, until the meat changes color and is browned.
3. Remove the browned mince from the pan and set it aside, leaving the oil in the pan.
4. Add diced onions to the same pan and cook until the onions are soft.
5. Add the tomato (quantities mentioned: 400 gram and 300 milliliter) and a little oil; stir, reduce the heat to medium, and cook until the tomatoes are cooked.
6. Dissolve 2 tablespoons dehydrated beef stock in some boiling water (not too much) and mix until combined.
7. Add the dissolved beef stock mixture to the tomato sauce gradually, stirring to incorporate and adding only as much as needed to reach the desired consistency.
8. Chop scotch bonnet pepper (the creator refers to adding one and also mentions chopping two) and add the chopped pepper to the sauce for heat.
9. Stir the sauce occasionally to prevent burning.
10. Cover the pan and cook on medium heat for ten to fifteen minutes, or until cooked properly.
11. Meanwhile, heat/cook the spaghetti in a separate pot until hot.
12. Taste the sauce and adjust seasoning as needed.
13. Serve the bolognese with spaghetti; optionally top with cheese and serve with accompaniments such as plantain and sweet corn or poutine if desired.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Ground beef, 93/7 lean (or 80/20 ground beef)
• Panko (or masa harina)
• 3/4 cup ketchup
• Onion, minced
• Garlic
• Worcestershire sauce
• Egg
• Thyme
• Salt, to taste
• Black pepper

book_ribbon Instructions

1. Set the oven to 350°F.
2. Place 93/7 lean ground beef in a mixing bowl (the recipe calls for 93/7; 80/20 may be used for a richer flavor).
3. Add panko (Japanese breadcrumbs) to the ground beef. (If needed for gluten intolerance, masa harina may be used as a binder.)
4. Add ketchup, using 3/4 cup total and reserving 1/4 cup for the glaze.
5. Add minced onion, garlic, Worcestershire sauce, egg, thyme, salt, and black pepper to the bowl.
6. Mix the ingredients together until the mixture is smooth with no large gaps; you may mix by hand (use gloves or wash hands thoroughly) or use a mixer with a paddle attachment.
7. Form the meat mixture into a loaf and place it into a loaf pan (you may instead mold into a cupcake mold or other pan molds if desired).
8. Bake at 350°F for about 35–45 minutes, until the internal temperature reaches about 160°F.
9. Remove the meatloaf from the oven and spread the reserved 1/4 cup ketchup evenly over the top as a glaze.
10. Return the glazed meatloaf to the oven for about 5 minutes to caramelize the glaze.
11. Slice the meatloaf into approximately 1 to 1.5 inch slices and serve.

grocery Ingredients

• 1 onion, diced
• 2-3 carrots, medium sized, diced
• Celery, diced
• 1 tbsp olive oil
• Minced beef
• Minced pork
• Salt, to taste
• Black pepper, to taste
• 1/2 cup wine
• Tomato paste
• 1 tsp dried oregano (or dried basil, dried thyme, mixed dried herbs)
• Tinned tomatoes, canned (or chicken stock)
• 1 cup water

book_ribbon Instructions

1. Dice the onion.
2. Heat your pan over medium heat and add about 1 tablespoon of olive oil.
3. Add the diced onion to the hot oil and stir with a wooden spoon.
4. Add 2–3 medium carrots (diced) and diced celery to the onions; if desired pulse them in a food processor or grate them until small but not pureed.
5. Cook the onion, carrot, and celery over medium heat for about 3–4 minutes, stirring occasionally, until the onion becomes transparent; do not brown.
6. Turn the heat to high and add the minced beef and minced pork; break the meat up with a wooden spoon and stir to combine with the soffritto.
7. Continue cooking over high heat until any liquid has evaporated and the meat is browning and no longer pink.
8. Season well with salt and pepper.
9. With the heat still on high, pour in about 1/2 cup of wine and deglaze the pan; reduce the wine by half.
10. Turn the heat to low and add tomato paste and about 1 teaspoon dried oregano; mix until combined.
11. Pour in the tinned tomatoes, along with about 1 cup of water, and give the sauce a good stir.
12. Turn the heat to low, cover with a lid, and cook anywhere from 30 minutes to 8 hours, stirring every so often to break up the tomatoes.
13. If you will be away, transfer the sauce to a slow cooker and cook on low.
14. Near serving, check consistency; if the sauce is too thin, remove the lid and simmer on medium until it thickens.
15. Taste and adjust seasoning with more salt and pepper if necessary.
16. Serve with spaghetti or use to make lasagne.