The name says it all.

5-6 pound beef roast
1 small onion, peeled & diced very small
2 Tbsp. minced, fresh parsley or 2 tsp. dry
1 Tbsp. minced garlic
1 tsp. fresh rosemary or thyme
Kosher salt & ground black pepper
Paprika

Place meat, fat side up, on a rack in a roasting pan about 2 hours prior to cooking; preheat oven to 500 degrees after 30 minutes. In a small bowl mix together the onion, parsley, garlic, rosemary/thyme. With a small, sharp knife, make 1-inch deep slits, about 1-inch long all over the meat, then with your hands, take blobs of the onion & spices mixture and push into the slits – use all the mixture.If you can’t get it all into the slits, just rub the rest all over the meat. Then sprinkle salt, pepper & paprika liberally all over.

Place in the 500 degree preheated oven for 45 minutes; turn oven off but don’t open the door! Leave in there for another 90 minutes. Take out, let sit for 10 minutes, then slice & serve.

This is the ultimate comfort food. I prefer to eat meatloaf the second day. It just tastes so much better, like spaghetti sauce does. Of course you don’t have to wait to eat it, enjoy it tonight! Oh yeah, one more thing: I use crushed seasoned stuffing mix instead of breadcrumbs, check it out.

2 eggs, lightly beaten
1 pkg. Lipton onion soup mix OR McCormick’s Meatloaf Seasoning Pk.
3/4 cup crushed stuffing mix (I use Pepperidge Farm Seasoned Herb)
1/3 cup beef broth
1/4 cup ketchup
2 pounds ground beef

Preheat your oven to 350 degrees.

Into a large bowl, add the eggs and lightly beat them; add everything else, and with your hands mix it gently but well. Place into either a loaf pan, or shape into a loaf and place in a larger pan. Bake for about 1 hour and 20 minutes. Let set for 10 minutes. Slice & serve.

Good luck cooking this for 2 full hours – your household will be standing around the oven trying to hurry it a long; it smells that good!

About 8 – 10 short ribs of beef
Kosher salt & pepper to taste
1/2 tsp. garlic powder – or more to taste
1 cup flour
1/2 cup extra virgin olive oil – canola is okay, too
6-8 peeled and chunked potatoes
6 peeled and chunked carrots
4-6 chunked celery stalks
1 seeded and chopped green pepper
1 onion, sliced and diced – (optional) I normally don’t add one

Preheat your oven to 350 degrees and get out a large roasting pan. Then get a out another large pot and place on the stove with the oil in it. Crank the heat to medium-high. Sprinkle the salt, pepper, and garlic powder over the ribs and rub it in on all sides; dredge each piece in the flour then brown well in the hot oil. This will take about 5 minutes per side. Then place in a single layer in the large roasting pan.

Peel and chunk all your veggies and place all around and on top of the meat. Sprinkle with a little bit more salt and pepper, then pour 1/4 cup water over all. Cover with aluminum foil and place in the oven for a full 2hours.

This is fabulous served with egg noodles. Enjoy!

Serve these on toasted, buttered, hamburg buns; we use whole wheat.

1 lb. ground chuck (double if needed)
1 small, diced onion
1 small green pepper, diced
1 cup ketchup
2 tbsp. mustard
1 Tbsp. vinegar
1 Tbsp. sugar
1/2 tsp. ground cloves

Melt 2 Tbsp. butter on medium in a skillet that you have a lid for. Add ground chuck and brown, about 10 minutes. Add the diced onion and pepper and cook about 10 more minutes. Drain. Add all the rest of the ingredients then cover tightly and simmer for 25-30 minutes. Add salt & pepper. Serve.

I’ve tried many different ways of prepping these for the grill, even creating my own hamburg mix but this is the best yet. It sprung out of an “Oh my God, we’ve got company coming – how should I prep these?” It’s simple, to the point, and almost no work. My kind of patties!

Sirloin patties (have the grocer/butcher prepare)
Worcestershire sauce
McCormick’s Montreal Steak Seasoning
A large cookie/baking sheet

Take patties out of package and lay each flat, in a single layer, on your cookie sheets(s).

Sprinkle about 1 – 1 1/2 tsp. of Worcestershire sauce on each; then sprinkle about a teaspoon of the steak seasoning on each. Gently press down with the back of a spatula. Turn each burger over, and repeat. Cover with plastic or foil and place in fridge to “meld” – take out about 30 minutes before grilling.

These taste extra good on onion rolls – Pepperidge Farm sells them.