Pepper Relish Mini Meatloaves
Ingredients
 1/2 cup soft, fresh breadcrumbs
 1/4 cup spicy-hot vegetable juice
 1/4 cup buttermilk
 1 cup minced sweet onion (about 1 medium)
 1 tablespoon olive oil
 1 3/4 pounds ground round
 1/4 cup finely chopped fresh basil
 1 large egg, lightly beaten
 1 tablespoon Dijon mustard
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper
 1 cup hot pepper relish, divided
 Garnish: fresh basil
How to Make It
1. Preheat oven to 450°. Stir together first 3
ingredients; let stand 5 minutes.
2. Meanwhile, sauté onion in hot oil in a medium-size
nonstick skillet over medium heat 5 minutes or just until
tender.
3. Stir together bread mixture, onion, ground beef, next 5
ingredients, and 2 Tbsp. relish just until blended.
4. Shape into 8 loaves (about 1/2 cup each); place in cups
of a lightly greased 8-cup mini loaf pan. (Each cup will be
about 3 1/2 x 2 1/2 inches. Or arrange on a lightly
greased wire rack in a foil-lined jelly-roll pan.)
5. Bake at 450° for 25 to 30 minutes or until a meat
thermometer registers 155°, brushing with 1/3 cup relish
during last 10 minutes of baking. Remove from oven; let
stand 5 minutes. Serve with remaining relish.
Instant Pot™ Basic Beef Stew
Ingredients
2 lb beef stew meat
2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
1 tablespoon Muir Glen™ organic tomato paste (from 6-oz
can)
2 cups chopped onions
2 cups 1-inch diced peeled carrots
2 cups 1-inch diced peeled russet potatoes
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons water
Steps
1. In large bowl, toss beef with salt and pepper. Spray 6-
quart Instant Pot™ insert with cooking spray. Select SAUTE;
adjust to normal. Melt butter in insert. Add beef in 2
batches, and cook 2 to 4 minutes on first side until
browned. Turn and cook 2 to 4 minutes longer on second
side or until browned.
2. Return beef to insert. Stir in tomato paste. Stir in onions,
carrots and potatoes. Stir in broth. Secure lid; set pressure
valve to SEALING. Select MANUAL; cook on high pressure
45 minutes. Select CANCEL. Set pressure valve to VENTING
to quick-release pressure.
3. In small bowl, beat cornstarch and water with whisk.
Select SAUTE, and adjust to normal; heat liquid to
simmering. Gently stir in cornstarch mixture; cook 30 to 60
seconds, stirring frequently, until thickened. Select CANCEL.
Instant Pot™ Spaghetti Bolognese
Ingredients
1 tablespoon olive oil
1lb extra-lean (at least 90%) ground beef
2cups chopped yellow onions
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso™ beef broth (from 32-oz carton) Save $
12 oz uncooked spaghetti, broken in half
1 can (28 oz) Muir Glen™ organic fire roasted crushed
tomatoes, undrained
Steps
1. On 6-quart Instant Pot™, select SAUTE; adjust to
normal. Heat oil in insert. Add beef, onions and salt; cook
8 to 10 minutes, stirring occasionally, until thoroughly
cooked. Stir in celery and carrots.
2. Stir broth into beef mixture.
3. Add spaghetti evenly over beef mixture. Spread
tomatoes evenly over spaghetti. Secure lid; set pressure
valve to SEALING. Select MANUAL; cook on high pressure 7
minutes. Set pressure valve to VENTING to quick-release
pressure.
4. Using tongs, immediately lift, and stir mixture 1 to 2
minutes or until pasta is completely separated. Spaghetti
will appear to be stuck together but will separate while
stirring.
5. Try to evenly cover the pasta with the tomatoes. This
helps the pasta cook evenly under pressure.
Bacon Cheeseburger Potato Casserole
Ingredients
1 lb ground beef
1 small onion, chopped (1/4 cup)
3/4 cup ketchup
4 slices American cheese
1 bag (16 oz) Cascadian Farm™ Spud Puppies™ frozen
organic crispy golden potatoes
4 slices precooked bacon, coarsely chopped (1/4 cup)
1/4 cup dill pickle slices (halved if slices are large)
Steps
1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass
baking dish with cooking spray. In 10-inch skillet, cook beef
and onion over medium-high heat, stirring frequently, until
brown; drain. Stir in ketchup.
2. Spoon beef mixture into baking dish; top with cheese
slices in single layer.
3. Meanwhile, place frozen potatoes on ungreased large
cookie sheet; bake 10 minutes. Top casserole evenly with
potatoes.
4. Bake 20 to 25 minutes or until heated through and
potatoes are golden brown. Sprinkle with bacon during last
5 minutes of bake time. Top with pickle slices.

Pull-Apart Crescent Meatball Sliders
Ingredients
16 frozen Italian meatballs (1/2 oz each)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese (4 oz)
1/2 cup tomato basil pasta sauce (from 28-oz jar)
2 tablespoons butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
Steps
Extra Cheesy Lasagna Skillet
Ingredients
1 lb lean (at least 80%) ground beef
1 package (8 oz) sliced mushrooms Save $
1 medium red bell pepper, chopped (1 cup)
1 3/4 cups milk
1 1/4 cups hot water
1 box Hamburger Helper™ four cheese lasagna Save $
4 mozzarella cheese sticks (4 oz), cut into 3/4-inch pieces
Steps
1. In 12-inch nonstick skillet, cook beef, mushrooms and
bell pepper over medium-high heat 10 to 12 minutes,

1. Heat oven to 350°F. Line large cookie sheet with 2. stirring occasionally, until beef is no longer pink; drain.
cooking parchment paper. Make meatballs in microwave as
directed on package; set aside to cool slightly. Unroll and 3. Add milk, hot water and sauce mix (from Hamburger
separate dough into 2 long rectangles. Place on cookie Helper™ box); stir to combine. Stir in uncooked pasta
sheet 1 inch apart. Firmly press edges and perforations to (from Hamburger Helper™ box). Heat to boiling, stirring
seal. Press each dough sheet into 14x4-inch rectangle. occasionally. Reduce heat; cover and simmer 9 to 11
minutes, stirring occasionally, until pasta is tender and
2. Sprinkle mozzarella cheese down center of both pieces
sauce is thick. Remove from heat.
of dough. Space 8 meatballs evenly over cheese on each
piece of dough. Spoon pasta sauce over meatballs. Press 4. Gently stir in cheese; cover and let stand 2 to 3 minutes
ends together to seal. or until cheese is melted.
3. Starting from one end, stretch and pull both sides of
dough up and between each meatball; press together to
seal.
4. With table knife, score dough between meatballs.
5. In small bowl, mix melted butter, Italian seasoning and
garlic powder. Brush evenly over dough. Sprinkle with
Parmesan cheese.
6. Bake 26 to 30 minutes or until dough is deep golden
brown and meatballs are hot in center (at least 165°F).
Serve with additional warmed pasta sauce for dipping.
Sheet Pan Flank Steak Fajitas
Ingredients
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1/2 teaspoon garlic powder
1 medium red onion, halved and cut into 1/4-inch slices
2 medium red or yellow bell peppers, cut into 1/4-inch
strips
1/4 cup vegetable oil
1 1/3 lb beef flank steak
6 tortillas from 1 package (8.2 oz) Old El Paso™ flour
tortillas for soft tacos & fajitas Save $
Lime wedges, sour cream, Old El Paso™ mild salsa,
guacamole, chopped fresh cilantro, as desired
Steps
1. Position oven rack 4 inches from broiler. Spray
18x13x1-inch pan with cooking spray. In small bowl, mix
chili powder, cumin, salt and garlic powder.
2. In large bowl, toss onion, bell peppers, 2 tablespoons of
the vegetable oil and 1 tablespoon of the seasoning
mixture; mix until evenly coated. Transfer vegetable
mixture to pan in single layer, allowing room for steak. In
same bowl, add remaining 2 tablespoons oil and remaining
seasoning mixture. Add steak; rub mixture into steak.
Transfer steak to pan with vegetables.
3. Broil 9 to 11 minutes, stirring vegetables once, until
instant-read thermometer inserted in thickest part of steak
reads 135°F (for medium). Transfer steak to cutting board;
cover with foil. Let stand 5 minutes. Stir vegetables, and
return to oven 2 to 6 minutes or until vegetables are
blackened in spots.
4. Thinly slice steak on the bias, against the grain. Serve
with vegetables in tortillas with remaining ingredients.
5. Feel free to use your favorite bell pepper, and add color
by choosing a variety like yellow, red and orange.
Sloppy Joe Noodle Skillet
Ingredients
1 lb lean (at least 80%) ground beef
1 onion, peeled and diced
1 package (1.31 oz) sloppy joe seasoning mix
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire
Roasted, undrained
1 jar (12 oz) roasted red bell peppers, diced and juice
reserved
12 oz uncooked rotini pasta
Steps
1. In 10-inch skillet, cook 1 lb lean (at least 80%) ground
beef and 1 onion, peeled and diced, over medium-high heat
until beef is thoroughly cooked, breaking up beef as it
cooks. Drain.
2. Add 1 package (1.31 oz) sloppy joe seasoning mix, 1 can
(15 oz) tomato sauce, 1 can (14.5 oz) Muir Glen™ organic
fire roasted diced tomatoes, undrained, and 1 jar (12 oz)
roasted red bell peppers, diced and juice reserved. Stir to
combine.
3. Heat to boiling over medium-high heat. Add 12 oz
uncooked rotini pasta; toss until pasta is submerged. Cover
and cook 7 to 8 minutes, stirring occasionally, until pasta is
tender.
Juicy Lucy Meatballs

Bacon-Cheeseburger Mini Meat Loaves

Ingredients

2 lb ground beef Ingredients

2 eggs
1/2 cup Progresso™ Bread Crumbs Plain Save $ 7 slices bacon, crisply cooked, crumbled
1 tablespoon kosher salt 1 lb lean (at least 80%) ground beef
1 teaspoon black pepper 1/2 cup Progresso™ Italian style panko crispy bread crumbs
1 teaspoon garlic powder 1/4 cup milk
1 teaspoon onion powder 1 egg
4 oz block Cheddar cheese 1/4 teaspoon pepper
1/4 cup ketchup
Steps 3 slices Cheddar cheese, cut into quarters

Steps
1. Heat oven to 375°F.

2. In large bowl, mix 2 lb ground beef, 2 eggs, 1/2 cup 1. Heat oven to 450°F. Spray 12 regular-size muffin cups
Progresso™ plain bread crumbs, 1 tablespoon kosher with cooking spray. Reserve 1/4 cup bacon for topping.
salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
and 1 teaspoon onion powder.
2. In large bowl, mix remaining bacon, beef, bread crumbs,
milk, egg and pepper until well mixed. Divide mixture
3. Cut 4 oz block Cheddar cheese into 1/2-inch cubes.
among muffin cups (about 1/4 cup each), pressing evenly
To assemble each meatball, surround 1 cube of cheese in
into cups.
beef mixture. Place meatballs on ungreased rimmed pan.

4. Bake 20 to 25 minutes or until thoroughly cooked
and no longer pink in center. Serve immediately.
3. Bake 13 to 16 minutes or until meat thermometer
inserted in center of loaves reads 160°F. Brush loaves with
ketchup. Top each meat loaf with 1 quartered cheese slice.
Bake 1 to 2 minutes longer or until cheese just melts. Top
with reserved bacon.