Go Back
meat

Burger Soup/Tasty Meatloaf

Larry Leigh
Print Recipe Share on Twitter Share on Facebook
Servings 4 -8

Ingredients
  

  • #1: BURGER SOUP
  • Simple and ready to eat in less than 2 hours. Recipe is for 1 lb of meat, so multiply if using more.
  • Ingredients for 1 lb meat
  • 1 lb meat
  • 1 cup each of chopped carrots onion and celery
  • 6 cubes beef bouillon 5 cups water (or equivalent stock)
  • 1 can tomato sauce 8 oz
  • 1 can diced tomatoes 16 oz
  • 1 tsp each of salt and basil
  • 3 Tbsp ketchup
  • 1 10- oz pkg. frozen corn niblets
  • #2: TASTY MEATLOAF
  • Very easy and ready to eat in 1 1/2 hours. Recipe is for 1 1/2 lb meat, so multiply if using more.
  • Ingredients for 1 ½ lb meat
  • 1 1/2 lb meat
  • 1 egg
  • 1 onion chopped
  • 1 cup each of milk and dried bread crumbs
  • Salt and pepper to taste
  • 2 Tbsp brown sugar
  • 2 Tbsp prepared mustard
  • 1/3 to 1/2 cup of ketchup

Instructions
 

  • Burger Soup
  • Brown the meat and frain off the fat if using beef or generously-fatted game meat.
  • Add all of the above ingredients, bring to a boil and reduce to a simmer for at least 1 1/2 hours.
  • Tasty Meatloaf
  • Mix the meat thoroughly with first 4 ingredients and place in a lightly greased 5- x 9-inch loaf pan.
  • Mix the brown sugar, mustard and ketchup together, then pour over the meat.
  • Bake at 350 F (175 C) for 1 hour.
  • You can add zucchini strips on top of 2/3 full pan, then cover with remaining meat.
  • Leftovers can be frozen in sealed plastic containers or Zip-Lock bags. The Zip-Lock bags seal very well but are fragile when frozen, so careful handling is necessary to avoid freezer burn (drying due to moisture leakage). These bagged packages can also be placed in a large-enough protective container (lid not essential) to prevent them from being damaged by contact with other freezer contents.