Mrs. Kostyra's Meatloaf (Martha Stewart's Mom)

Let me preface this by saying that I always hated meatloaf (sorry Mom) until I tried this recipe. It's really easy and is even better left over. It says 8-10 servings but I would say 6-8.

• 4 Slices of white bread torn into pieces
• 2-1/2 lbs. ground beef (you can use 3 mix too - pork, beef, veal)
• 1 medium yellow onion, cut into quarters
• 2 cloves of garlic (*I omit the garlic because it was very overpowering to me)
• 2 stalks celery, cut into pieces
• 2 carrots, peeled and cut into 2" pieces
• 1/2 C flat leaf parsley
• 1 Lrg. Egg
• 1 C Ketchup
• 3 tsp. dry mustard (I omitted since I didn't have on hand)
• 1 Tbsp. Coarse salt
• 2 tsp. black pepper
• 2 Tbsp. brown sugar

1. Heat the oven to 375 degrees. Place the bread in the bowl of a food processor and pulse into fine crumbs. Transfer to a medium bowl and add ground beef.
2. Place onion, garlic, celery, carrots and parsley in food processor and pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 C ketchup, 2 tsp. dry mustard, salt and pepper, use hands to combine thoroughly. Place in an 8-1/2 x 4-1/2 x 2-1/2 loaf pan. (if you don't have a loaf pan, you can put it in a corningwear or glass dish and mold into a loaf.
3. Combine remaining 1/2 C ketchup, remaining tsp. dry mustard, and brown sugar in a bowl, stir until smooth.
4. Brush mixture over meatloaf; place in oven with a baking dish below to catch any drippings (if using a loaf pan). Cook approx. 90 minutes or until meat reaches 160 degrees. If the top gets too dark, cover with foil and continue baking.

Pot Roast AND BBQ Beef Sandwiches

Two easy meals in one shot pot

Super easy pot roast.

Large beef pot roast (I can NEVER remember which kind are best so I always ask the butcher for help)
Carrots
Onion
Potatoes
Package of Lipton onion soup mix

Brown the roast on ALL sides to lock in juices. Toss in CP, with onion soup mix, peal carrots and cut in fours, peal potatoes and cut in fours. Take skin off onion and peal apart. Add water to just cover roast. Then put carrots, onion, and potatoes in. Add more water if it needs it. Everything should be covered. Cook on low until meat falls apart. It usually takes about 8 hours.

I usually get a fairly large roast. I only use two carrots, two potatoes, and one smaller onion. I then take the left over roast out, drain the juices, shred the meat and toss back into CP. Then add favorite BBQ sauce and you have BBQ Beef Sandwiches for the next nights meal. Two easy meals in one pot!!!

Fiesta Beef Kabobs

1/2 envelope (1/4 c) dry onion soup mix
2 tablespoons sugar
1/2 C ketchup
1/4 C Vinegar
1/4 C Salad Oil
1 tablespoon mustard
1/4 teaspoon salt
Dash bottled hot pepper sauce
1 1/2 lbs beef chuck, cut in 1 inch cubes (I like top sirloin)
1 green pepper cut into pieces
1 sweet red pepper cut into pieces
Can of whole potatoes

In saucepan, combine 1st 8 ingredients and 1/2 C water; bring to boil. Reduce heat and simmer for 20 minutes. Cool. Add to your cut up meat. Refrigerate overnight (very important... the longer you marinate the better it will be). The next day just skewer with your veggies and cook on the BBQ. Serves 4.