1/2 cup milk
3 slices whole wheat OR white bread, cubed
1 egg, beaten
1 medium onion, chopped
2 tablespoons chili sauce
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2-5 drops hot pepper sauce
2 lbs lean ground beef

in a large bowl, pour milk over bread. add egg, onion, chili sauce, worcestershire sauce, salt, pepper and hot pepper sauce; mix thoroughly. add ground beef; mix well. shape meat mixture into an 8″x4″ oval.

bake in a shallow pan at 350° for 1 1/4 hours or until no pink remains. drain.

8-10 servings

1 cup seasoned stuffing cubes
1/2 cup milk
1 egg, beaten
1 rib celery, finely chopped
1 small onion, grated
1 small carrot, grated
1/4 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 1/2 teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1 1/2 pounds lean ground turkey
1/2 cup whole-berry cranberry sauce
1/2 cup ketchup
1/8 teaspoon hot pepper sauce

in a large bowl, combine stuffing cubes and milk. let stand for 10 minutes; break up stuffing cubes with a fork. stir in the egg, celery, onion, carrot, cranberries salt and pepper. combine sage and rosemary; add half to the mixture. crumble turkey over mixture and mix well. pat into an ungreased 9″x5″ loaf pan.

bake, uncovered, at 375° for 25 minutes; drain if necessary.

combine the cranberry sauce, ketchup hot pepper sauce and remaining herbs; spread over meatloaf. bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.

6 servings

dice leftover meatloaf into tiny cubes, add cooked elbow macaroni and stir in spaghetti sauce.

2 pounds ground beef
1 envelope onion soup mix
1 can cream of mushroom soup

place 24″x18″ piece of aluminum foil in a baking pan. mix meat and onion soup mix. turn onto foil and shape into loaf. spread mushroom soup on loaf. fold foil loosely over meat. bake in 350° oven 1 hour, 20 minutes.

1 1/4 pound ground sirloin
1 tablespoon worcestershire sauce
1 small onion, finely chopped
1 tablespoon steak seasoning blend (such as montreal seasoning) OR coarse salt and pepper
3 tablespoons extra-virgin olive oil
12 crimini OR baby portabellos, sliced
12 shiitake mushrooms, chopped
2 tablespoons butter
2 tablespoons flour
2 cups beef stock

combine meat, worcestershire, onion and steak seasoning or salt and pepper. form 2 large oval patties, 1″ thick.

preheat large nonstick skillet over medium high heat. add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. remove meat and cover with loose aluminum foil to keep warm. add 1 more tablespoon extra-virgin olive oil and the butter to the pan, then add the mushrooms. season mushrooms with salt and pepper and saute mushrooms until tender, 3-5 minutes. add a sprinkle of flour to the pan and cook 2 minutes more. whisk in stock and thicken1 minute.

to serve, pour gravy over salisbury steaks.