Preheat oven to 400 degrees
Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat
Heat the mixture until it begins to bubble,
stirring often,
then remove it from the heat
In a large bowl,
add all but 2 tablespoons of the tomato sauce to the meat
Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined
Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper
Use the wooden spoon or your hands to work the spices and flour into the meat
Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain,
but if you don't have one of those a regular loaf pan will work)
Wrap foil over the pan and place it into the oven for 30 minutes
After 30 minutes,
take the meatloaf from the oven,
remove the foil and,
if you aren't using a meatloaf pan,
drain the fat
Using a knife,
slice the meatloaf all the way through into 8 slices while it is still in the pan
This will help to cook the center of the meatloaf
Pour the remaining 2 tablespoons of sauce over the top of the meatloaf,
in a stream down the center
Don't spread the sauce
Place the meatloaf back into the oven,
uncovered,
for 25-30 minutes or until it is done
Remove and allow it to cool for a few minutes before serving

ROAST MEAT LOAF

• 2 lb Lean Ground Beef
• 1/2 cup Onion, Chopped
• 1 lg.egg
• 1/2 cup Oats, Quick-Cooking
• 1/2 cup Milk
• 1 1/2 tsp. Salt
• 1/2 tsp. Savory Or Thyme
• 1/4 tsp. Pepper
• 1/2 c Catsup Or Chili Sauce
• 1 Tbsp. Parsley, Snipped
• 2 Tbsp. Brown Sugar, Packed

Heat the oven to 350 degrees F
Mix all the ingredients except the catsup and brown sugar together
Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches
Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches
Mix the catsup and sugar then spoon onto the loaf
Bake uncovered for about 1 to 1 1/4 hours
Remove the meat loaf to a plate and let stand for 10 minutes
Then slice and serve on a heated platter
NOTE: If you don't have a pan this size,
just form the mixture into a loaf in the large baking pan
VARIATION:
Roast Meat Loaf Ring:
Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold
Unmold in the baking pan by rapping mold against the bottom of the larger pan
Brush with the catsup mixture.
Bake for about 50 minutes
If you desire,
the hole in the ring can be filled with hot potato salad or creamed peas

SALISBURY STEAK

• 1 lb. hamburger -- 90% lean
• 7 tablespoons plain breadcrumbs
• 1 egg
• 1 onion
• 1/8 teaspoon pepper
• 1 can cream of mushroom soup
• 3 tablespoons catsup
• 2 tablespoons worcestershire sauce

Patties: Chop onion and mix into hamburger along with the one egg, breadcrumbs and pepper
Form into 4 to 5 patties
Preheat oven at 350
Brown patties in skillet
Don't fully cook just brown the outside
Place patties in an 8 x 8 baking dish
Sauce: Mix soup, catsup, and worcesterhshire sauce together
Pour over patties
Bake in a 350 oven for 1/2 hour

MEATLOAF W/ONION GRAVY

• Prep Time: 10 min.     Cook Time: 1 hr. 5 min.
• Ingredients:
• 1 can (14 1/2 oz.) Beef Broth with Onion
• 1 1/2 lb. extra lean ground beef
• 1/2 cup Italian-seasoned dry bread crumbs
• 1 egg, beaten
• 2 tbsp. all-purpose flour

Directions:
MIX thoroughly 1/4 cup broth, beef, bread crumbs and egg
Shape firmly into 8"x 4" loaf in baking pan
BAKE at 350°F. for 1 hr. or until done
MIX remaining broth and flour
Remove meat loaf from pan
Pour off fat
Add broth mixture to pan
Cook until mixture boils and thickens,
stirring
Serve with meat loaf
Serves 6

SWISS STEAK

• 2 pounds beef round steak, 1 inch thick
• 2 Tbsp. flour
• 2 Tbsp. vegetable oil
• 1 package dry onion soup mix or 1 small onion chopped
• 1 carrot, diced
• 2 stalks celery, diced
• 1 - 15-oz. can diced tomatoes, drained
• 1 Tbsp. Worcestershire sauce
• 1/2 cup water
• Salt and pepper to taste

Heat oil in a large skillet.
Coat beef with flour and salt and pepper.
Brown beef in hot oil on both sides.
Drain off excess fat.
Add remaining ingredients to the skillet,
cover with a lid and cook over low heat for 1 1/2 to 2 hours of until beef is very tender.
Serve with hot cooked noodles or hot cooked rice.

SKILLET BEEF & HASH BROWNS

• 1 lb. ground beef
• 1 can Cream of Celery or 98% Fat Free Cream of Celery Soup
• 1/2 cup water
• 1/4 cup ketchup
• 1 tbsp. Worcestershire sauce
• 2 cups frozen diced potatoes (hash browns)
• 3 slices process American cheese

COOK beef in skillet until browned.
Pour off fat.
ADD soup, water, ketchup and Worcestershire.
Heat to a boil.
Stir in potatoes.
Cover and cook over low heat 10 min. or until done.
Top with cheese.
Serves 4.

BEEF TACO BAKE

• Crust
• 1-3/4 to 2 cups flour
• 1 pkg dry yeast
• 1 tbsp sugar
• 2 tsp finely chopped onion
• 3/4 tsp salt
• 2/3 c very warm water
• 2 tbsp oil
• 1/2 c crushed tortilla chips
• Filling:
• 1 lb ground beef
• 1/2 c chopped onion
• 2 tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 3/4 c water
• Topping:
• 1 c shredded cheddar cheese
• 1 c shredded lettuce
• 1-1/2 c chopped tomatoes

In medium mixing bowl,
combine 1 cup flour, yeast, sugar, onion, and salt;
mix well.
Add warm water and oil.
Mix by hand until almost smooth.
Stir in chips and enough flour to make a stiff batter.
Spread in well-greased 10-inch pie pan,
forming a rim around edge.
Cover;
let rise in warm place 20 minutes.
Brown ground beef with onion.
Add seasonings and water;
simmer 25 minutes.
Preheat oven to 375 degrees.
Spread meat mixture over dough.
Bake 30-35 minutes,
until edge is crisp and light golden brown.
Sprinkle cheese, lettuce, and tomatoes on top.
Serve immediately with sour cream and taco sauce.

SKILLET BEEF & SHELLS

• 1 lb. ground beef
• 1 medium onion, chopped
• 2 cans (10 3/4 oz. each) Campbell's Tomato Soup
• 1 1/3 cups water
• 2 tbsp. Worcestershire sauce
• 2 cups uncooked medium shell pasta
• 1/2 cup shredded Cheddar cheese

SAUERBRATEN MEATBALLS

• 1 pound ground beef
• 1/2 cup finely chopped onion
• 1 egg -- slightly beaten
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1-1/2 tbsp. butter or margarine -- melted
• 1/2 cup wine vinegar
• 1/2 cup water
• 3 tbsp. brown sugar
• 8 gingersnaps -- coarsely crumbled
• 8 whole clove
• 6 peppercorns -- crushed
• 1 bay leaf
• 1/2 cup sour cream

Combine ground beef, onion, egg, salt, and black pepper;
mix well.
Shape into 1-1/2-inch meatballs.
Brown meatballs in butter in a large skillet over medium heat;
drain well.
Combine remaining ingredients except sour cream;
mix well.
Pour over meatballs;
cover and cook over low heat for 30 minutes.
Remove meatballs to a serving platter;
keep warm.
Strain sauce;
stir in sour cream,
and pour over meatballs.
Yield: 4 servings.

BEEF & MUSHROOM DIJON

Prep/Cook Time: 25 minutes

1 lb. boneless beef sirloin or top round steak, 3/4" thick

2 tbsp. vegetable oil

2 cups sliced mushrooms

1 medium onion, sliced

1 can (10 3/4 oz.) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup

1/2 cup water

2 tbsp. Dijon-style mustard

Hot cooked rice

SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet.
Add beef and cook until browned,
stirring often.
Remove beef.
ADD remaining oil.
Add mushrooms and onion and cook until tender.
ADD soup, water and mustard.
Heat to a boil.
Return beef to pan and heat through.
Serve over rice.
Serves 4.

BEEF TACO BAKE

• 1 lb. ground beef
• 1 can (10 3/4 oz.) Tomato Soup
• 1 cup Pace Chunky Salsa or Picante Sauce
• 1/2 cup water
• 8 flour or corn tortillas (6"), cut into 1" pieces
• 1 cup shredded Cheddar cheese

COOK beef in skillet until browned.
Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese.
Heat to a boil.
Cover and cook over low heat 5 min. or until hot.
TOP with remaining cheese.
Serves 4.

Beef & Cheddar Soft Taco's

• 1 lb. ground beef1 can Cheddar Cheese Soup
• 1/2 cup PaceŽ Chunky Salsa
• 8 flour tortillas (8")
• 2 cups shredded lettuce

COOK beef in skillet until browned.
Pour off fat.
ADD soup and salsa and heat through.
SPOON about 1/3 cup meat mixture down center of each tortilla.
Top with lettuce.
Fold tortilla around filling.
Serve with additional salsa.
Serves 4.

SPANISH MEATLOAF

• 1 1/2 pound ground beef
• one can (8 oz.) tomato sauce
• 8 pimiento-stuffed large olive, sliced
• one medium onion, chopped (about 1/2 cup)
• 1/3 cup oats
• one egg
• 1 tsp. salt
• 1/4 teaspoon pepper

Mix thoroughly beef, 1/3 cup of the sauce and the remaining ingredients.
Spread in ungreased loaf pan 9x5x3 inches.
Spread remaining tomato sauce over loaf.
Bake in 350 degree oven 1 1/4 hours.

Email: cdazzle@webtv.net