Meatloaf Salad Sandwich

Meatloaf Salad Sandwich



Meatloaf Ingredients

1 lb of 80% or 85% hamburger

1 egg

1/2 cup breadcrumbs or cracker crumbs

1 tsp salt

1/2 tsp pepper

*Milk – See Directions for Meatloaf

Other Ingredients

1 Boiled egg


3/4 cup of Pickle relish or more/less to your taste

1/2 cup or Kraft or other salad dressing more/less to your taste


Boil 1 egg, peel and set a side to cool

Directions for Meatloaf

After you have your meatloaf ingredients together in a large bowl add just enough *Milk so meat holds together, pat and shape. Put in loaf pam and bake at 350 degrees for 1 hour. Make sure you Set aside the meatloaf until it’s cool.

Meatloaf Salad Sandwich Instructions

You will need a meat grinder to grind all the meatloaf that was set a side and is cool. Grind the boiled egg that you set aside into the mixture also. Once the meat and egg have been completely ground put mixture into large bowl and add the following ingredients.

3/4 cup of Pickle relish or more/less to your taste

1/2 cup or Kraft or other salad dressing more/less to your taste

Mix the pickle relish and salad dressing very well

Chill the salad mixture before serving

Makes 12 to 15 Sandwiches depending on serving size or use as a cracker dip

Tip: It’s best to make the meatloaf the day before since as an ingredient it needs to be cool / same goes for the boiled egg. You can Place hot foods directly in the refrigerator, but divide large quantities into shallow containers for quicker cooling

The mixture can be frozen in smaller containers for future use

Mexican Meatloaf

 Mexican Meatloaf


1-1/2lbs. ground beef
1 c. bread crumbs or oatmeal
1/4 c Fire in the hole or Flicker of Fire Salsa
1/2 c onions
1 egg
1tbsp milk
1 tsp garlic salt
1 tsp pepper


Mix milk & egg together add with rest of ingredients to ground beef.
Shape into loaf bake 375 degrees for 1 hour or until done to your liking.

Serving Suggestions:

Serve with baked potato topped with butter sour cream bacon bits and of course Salsa, and corn on the side.

Credits: – Recipe Courtesy of The Salsa Lady

Best Beef Cuts

Best Beef Cuts 


1. Chuck – Budget friendly, versatile cut. Makes a hearty pot roast, also used for kebabs, stew and stir fries. Retail Cut Names  Chuck eye, check fillet, cross rib roast, top blade steak, shoulder steak and roast, arm steak and roast, ground beef. How To Cook  Braise (Brown, then simmer in covered dish) cook in liquid.

2. Brisket – Divided into two parts, flat cut has less fat, less connective tissue, and a higher price tag than point cut. Retail Cut Names  Fresh brisket, corned brisket. How To Cook  Braise, cook in liquid.

3. Rib – Slow cook this tender cut for mouthwatering results. Retail Cut Names  Rib-eye roast or steak, rib roast or steak, back ribs, short ribs How To Cook  Roast, grill, broil, pan broil, pan-fry, smoke.

4. Short Plate/ Flank – Noted for rich, beefy flavor. Use in flank steak recipes or slice into strips and use in fajitas or stew. Retail Cut Names  Skirt steak, flank steak. optical communicationsHow To Cook  Marinate and grill

5. Short Loin – Extra tender yet pricey, cut that almost melts in your mouth. Retail Cut Names  Tenderloin, porterhouse steak, T-bone steak, top loin steak, New York Strip. How To Cook  Roast, grill, broil, pan broil, pan-fry.

6. Round – Tastes best when slow cooked, try it as a pot roast. Also good in kebabs or a soup or sauce based recipe such as Swiss steak. Retail Cut Names  Round steak, round tip roast, boneless rump roast. How To Cook  Braise, cook in liquid.

7. Sirloin – A tasty cost effective option enjoy as steaks or hamburgers, or in kebabs and stir fries. Retail Cut Names  Tri tip roast or steak, top sirloin steak. How To Cook Grill, broil, pan broil, pan-fry.

Cranberry Chili Meatballs

Cranberry Chili Meatballs

Prep time 35 minutes

    1 can 16 oz jellied cranberry sauce
    1 bottle12 oz chili sauce
    ¾ cups packed brown sugar
    ½ teaspoon chili powder
    ½ teaspoon ground cumin
    ¼ teaspoon cayenne pepper
    38 oz of meatballs

In large sauce pan over medium heat combine first 6 ingredients.
Stir till sugar is dissolved.
Add meatballs and cook for 20 to 25 minutes.
Stir occasionally.

Grilled Hamburgers

Grilled Hamburgers


Typically people think of a hamburger patty as beef. When using ground beef to make hamburger patties you want to select the right meat. Getting expensive and lean cuts for grinding won’t make a better burger. The real secret to the burger flavor is in the fat, ground chuck, round or sirloin work best or a combination also works. The other factor that improves the patty is a coarse grind. finely ground meat can become soft and mushy, making the patties hard to work with and more likely to fall apart on the grill.

Lean ground beef like ground sirloin or the 7 – 10% fat meat will tend to make dry burgers. Remember, when you grill a burger a lot of the fat will drain off so starting out too lean can make for a dry burger. But too much fat and the burger will shrink while cooking. I use 80/20% which seems to work very well.

When it comes to forming the patties, make the burger slightly larger than the bun and about an inch in thickness. A thicker patty will not allow you to get the middle cooked safely before the surface becomes too dry, also don’t pack the meat too firmly. Finely chop any vegetables you may put in the patty to avoid making the patty unstable while cooking.

Start with a very hot grill, lift the lid and place the patties on the grill. When the raw meat hits the hot cooking grate it will stick, if you try to turn it too early the burger will fall apart. The process is that as the bottom of the patty cooks the grease will create a non-stick surface on the patty and the heat from the grate will char the meat, separating it from the grate. At this point you want to flip the patties, the process will repeat. When the burgers have released again, flip them again and turn down the heat continue grilling for about 2-3 minutes, flip a third time and continue for about 2-3 more minutes, during the last minute would also be the best time to add any cheese or your favorite sauce before removing the burger.  Remove the hamburger patty when done and let sit for 1 -2 minutes before you serve.

Try using fresh ground beef in your next hamburger. Most any butcher will grind meat on demand, so pick up some fresh ground round or chuck, not too lean, take it home and grill it right away. You will definitely notice a difference, use freshly baked rolls to finish off the perfect sandwich.

Try adding a toppings bar for people to choose their own toppings to create their own perfect hamburger.

Tip – I personally prefer to add Worcestershire’s sauce  and Ted’s all purpose seasoning before cooking, and also on the first flip.

Mike’s Steak Guide

Steak Guide


Grilling Steaks

Grilling Instructions – Start with a hot grill, wait that extra couple of minutes for the cooking surface to be really hot.  The first step of the process is cosmetic to give the steaks those nice grill stripes. Let the steaks sit and sizzle for about two to three minutes each side on High. When you have the look, cook on medium temperature until desired wellness.

New York Steak

Essentially a T-Bone steak with the bone removed, leaving a fabulous cut of meat full of flavor and ultimate tenderness. The New York is a great steak for those who like a lean but juicy steak.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Ribeye Steak

Cut from the juiciest, most flavorful part of the forequarter. Distinctly well marbled but trimmed of all non-essential fat, this cut delivers a tremendous flavor.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

T – Bone Steak
New York and Tenderloin all in one steak plus a bone in the centre that helps to retain moisture while cooking.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Porterhouse Steak

Quite simply is a larger version of a T-Bone steak.  A combination of two of the best cuts, a tender Fillet and a juicy New York.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Prime Rib Steak

Cut from the rib section next to the shoulder these steaks are well marbled, tender, and on the bone to retain and enhance steak juices.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Tenderloin Steak / Filet Mignon

Usually the gourmet’s choice. No other steak is as highly prized for its “melt in your mouth” goodness while remaining one of the leanest cuts available. Properly prepared, it can actually be cut with a fork.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Top Sirloin Steak

Cut from the end portion of the loin and offers a robust flavor and tenderness quality all its own.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Marinating Steaks

Marinate Instructions – Combine marinade ingredients in small bowl; reserve 1/4 cup marinade for basting. Place remaining marinade in food-safe plastic bag, add steak.  Close bag securely and marinate in refrigerator 1 – 6 hours or as long as overnight, turning occasionally.

Sirloin Tip Steak

Very lean, marinating helps to enhance the tenderness of this cut. Excellent for brochettes.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Flank Steak

Also called London broil. It is a lean, flat, boneless cut from the flank section, just below the loin and sirloin. It is popular marinated or stuffed and rolled.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Eye of Round Steak

A versatile cut from the hip area. Although very lean, it is not short on flavor. Try having this cut a little thicker and cut across the grain to enhance tenderness.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Round Steaks

Cut from the inside thigh portion of the round. Top round steaks are not as tender as those from the loin or sirloin, but they have a good combination of tenderness and flavor.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Simmering Steaks

Blade / Chuck Shoulder Steak

Full of flavor and texture. This cut can be bone in or boneless, cut thick or thin, and can be broiled or roasted.  The best way to cook chuck steaks is to braise them. To braise, sear them on both sides in a heavy pan, add a small amount of liquid such as seasoned broth or wine, cover tightly and simmer them until tender.
Simmering Steak – Cook with Liquid, low heat and covered

Filet Mignon with Roquefort

Filet Mignon with Roquefort


4 Beef tenderloin steaks (1 in. thick) (4-ounce) trimmed of fat
1/2 tsp salt
1/4 tsp coarsely ground pepper
1 ounce Roquefort Cheese crumbled (1/4 cup)

Season steaks with 1/2 tsp salt and 1/4 tsp coarsely ground black pepper.

Grilled Method
Grill Steaks until desired wellness

Skillet Method
In 12-inch skillet, add 2 tsp Olive Oil and heat oil on high until hot. Add steaks to skillet and cook 10 minutes for medium rare or until desired wellness

Top Steaks with Tablespoon of Roquefort Cheese

Comment – The tangy Roquefort Cheese topping is so luxuriously flavorful that just a tablespoon per serving is enough.

Tip –Filet Mignon should be cooked with dry direct heat – Grilled, Broiled or Pan-Fried

Serves 4

Five Spice Meatballs

 Five Spice Meatballs

Prep:     10 minutes
Cook:     15-20 minutes
Makes:  48 meatballs


1 slightly beaten egg white
3/4 cups soft bread crumbs
1/4 teaspoon five spice powder
1/2 teaspoon salt
1 lbs. lean ground beef
1 1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
4 teaspoons soy sauce
1/4 teaspoon ground ginger
Sweet red and green peppers, cut 1-inch pieces


Combine egg white, bread crumbs, 5 spice powder, salt; add beef, mix well.  Shape into 48 (1-inch) meatballs.  Place in 10x15x1 inch baking pan.

Bake at 350 degrees for 15 to 20 minutes until done.  Drain.

Meanwhile, stir together orange juice, honey, cornstarch, soy sauce and ginger.  Cook.  Stir until thickened and bubbly. 

Cook about 2 minutes or more.  Add sweet pepper and meatballs to saucepan. 

Cook and stir until heated through. 

Serve with toothpicks.  Yield 48 meatballs.

Amazing Lasagne

Amazing Lasagna

Prep:   60 minutes
Cook:  2 hours and 40 minutes
            Sauce – 2 hours
            Lasagna – 40 minutes
Cool:  10 minutes
Makes:  16 servings (2 lasagna’s)


2  15oz. cans of Italian style peeled tomatoes
4  8oz. or 2 16oz. cans of tomato sauce
4  tsp salt
3  tsp dried oregano
2  cups minced onions
2  minced garlic cloves
1/3  cup olive oil
2  lbs. ground beef or 2lbs. of Italian sausage or 1 lb. of each
1  lbs. lasagna noodles
3/4  to 1 lbs. of ricotta cheese
1/3  lbs.  mozzarella cheese
1/2  lbs. parmesan cheese (Grated)

The sauce maybe made the day before.

Combine in a large saucepan:
2 cans Italian style peeled tomatoes
4 8oz. cans of tomato sauce
2 tsp salt
3 tsp dried oregano
Start simmering these ingredients uncovered.

Saute until golden:
1/3 cup olive oil
2 cups minced onions
2 minced garlic cloves
Ground beef or sausage or both (All the meat)
2 tsp salt
Cook until meat is done or loses red color.

Add cooked meat to the tomato sauce mixture from above.
Simmer 2 hours or longer.

Prepare 1 lbs. of lasagna noodles by boiling…add 2 tbsp olive oil and salt to water.

Building the lasagna:
Use (2) 12 x 8 x 2 1/2 pans
3 Layers per pan

Put a thin layer of sauce in the bottom of the pans.
Next a layer of lasagna noodles…3 noodles side by side.
Then a layer of cheese…use a 1/6 of each type of cheese per layer (except parmesan cheese)
Repeat for each layer:
sauce, noodles, cheese

Final layer of noodles covered with sauce then 1/4 lbs. of parmesan cheese per pan

Bake @ 350 degrees for 40 minutes…Let cool 10 minutes
Serve with garlic bread and salad for an awesome lasagna experience!

Jose Cuervo Especial Burgers

Jose Cuervo Especial Burgers

Recipe courtesy of


1 ½ pounds ground round
Coarse salt and freshly ground pepper
2 T. butter
½ cup Jose Cuervo Gold Tequila
4 hamburger buns split and toasted
4 slices red onion
4 slices tomato
Green or red chili peppers sauce – optional


Shape ground meat into 4 equal patties
Season both sides with salt and pepper

Heat a sauté pan over high heat, add butter and melt until golden brown

Add patties and brown on both sides, about 2 minutes per side for medium rare

Add Tequila to the pan and carefully ignite the sauce, when flames burn out spoon sauce over burgers several times

Place burgers on buns and spoon some of the pan sauce over burgers and top with onions, tomatoes and chili pepper if desired

Tip– Next time you crave this recipe, try it with Don Julio Reposado and see if you notice a taste difference

Thanks to for this recipe

Green Pepper Burgers

Green Pepper Burgers


1 pound ground beef
1 med. Onion minced
½ green bell pepper minced
2 garlic cloves minced
2 tsp cumin
2 tsp coriander
1 tsp salt
¼ tsp pepper
3 large flour tortillas, cut into halves


Combine beef, onion, green pepper, garlic and seasonings in bowl

Mix well.
Shape patties
Grill over hot coals until done to taste
Wrap each patty in flour tortilla half

Yields 6 servings

Hawaiian Burgers

Hawaiian Burgers


1 ½ pounds ground beef
1tsp salt
½ tsp pepper separate into ¼ tsp x 2
1 (13 oz) can pineapple tidbits, drained
2 garlic cloves minced
¼ cup soy sauce
1 T. vinegar
¼ cup corn oil
2 T. ketchup
6 slices bacon


Combine beef with salt, ¼ tsp pepper in bowl and mix well
Shape into 6 patties
Press 5 – 7 pineapple tidbits into each patty
Place in glass dish

In a small bowl combine the following ingredients and mix well
garlic, soy sauce, vinegar, corn oil, ketchup and ¼ tsp pepper

Pour over patties
Chill- covered for 1 hour
Drain patties and wrap each with slice of bacon
Secure bacon with wooden pick
Grill over hot coals for 8 – 10 minutes on each side

Yield 6 servings

Sweet And Sour MeatBalls

Sweet and Sour Meatballs 

2 pounds ground beef
1 onion, grated or minced
1/2 tsp garlic salt
5 slices bread (soak in water and squeeze out)
1/2 tsp pepper
1 tsp salt
2 eggs
Combine all ingredients and roll in balls the size of a walnut
Bake on cookie sheet at 450 until brown
Meatballs can be frozen until needed
1 large can tomatoes
1/4 cup vinegar
1/2 grated onion
1/2 package (1 1/2 cup) brown sugar
1/2 tsp salt
8-10 gingersnaps ground or grated
Cook until boiling
Add meat and simmer with sauce Serves 8 -12

Hamburger Sausage

Hamburger Sausage


2 pounds hamburger
1 cup water
2T. Morton’s tender quick
1 tsp onion salt
1 tsp garlic salt
1 tsp pepper
2 tsp liquid smoke


Make into 3 rolls and wrap in foil
Put in refrigerator for 24 hours
Poke holes in bottom of foil
Bake at 325 for 1 ½ hours
Use pan with rack like a broiler

Meat Loaf

Meat Loaf

1 pound ground beef
1 egg
Crushed saltine crackers ½ – ¾ cup
1 teaspoon salt
½ teaspoon pepper
Milk – enough to hold meat together
Chopped onion if desired

Mix real well, form into loaf
Bake at 375 degrees for about 1 hour

Big Boy Cheese Burgers

Big Boy Cheese Burgers

1/2 cup Kellogg’s corn flake crumbs
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup catsup or chili sauce
1/4 cup finely chopped onions
1/3 cup evaporated milk – I use regular milk
2 loaves of brown n serve French bread 9” or 11”
3/4 cup grated sharp cheddar cheese

Combine beef, salt, pepper, Worcestershire sauce, catsup, onions, corn flake crumbs, and milk.

Mix thoroughly
Cut unbaked loaves in half lengthwise
On cut side of each half loaf bread spread one fourth of the meat mixture, covering to edges.

Place on baking sheet crust side down.
Bake in oven 400 Degrees about 25 minutes or until beef is done.
Top with cheese the last 5 minutes of baking. Remove from oven and serve.
Yield 4 servings, 1/2 loaf each or 8 servings, 1/4 loaf each