Ground beef is very economical and versatile.  We use it in so many ways from meatloaf, hamburgers, and meatballs to in casseroles, tacos, chili, etc.

When going to the store to pick out your ground beef, check out your ground beef.  The fat content within ground beef can vary greatly.  The fattiest ground beef is 30%.  Why would you want to know this for cooking?  The fat content can have a reflection on how your dish will turn out.  The higher fat ground beef will be better for meatloaves, hamburgers, and meatballs because it is juicier.  If you are watching your fats and cholesterol, you will want to use the leaner ground beef which is better for casseroles, tacos, etc. crumbled and cooked up.  The cost of hamburger is fairly cheap, but with leaner hamburger it goes up so consider your health and wallet.

When choosing the ground beef at the store, make sure the package isn’t punctured and feels cold. If possible, put the package in a plastic bag (usually available at the meat department) to avoid any drippings from the package onto other grocery items which would reduce cross-contamination.

After you have arrived home, put the meat either in the fridge or freezer.  The fridge should be 40 degrees or below and the freezer at 0 degrees or below.  If you put the meat in the fridge, make sure to use it within 2 days.  Store it in the bottom of your fridge so there is no leaking onto other items.  If you keep the meat in the freezer, it is best to use it within 4 months.

You can defrost your meat in 3 ways - microwave, fridge, or in cold water.  If you microwave your meat, make sure to use it immediately as some of it has probably started to cook.  If you defrost it in cold water, put it in a watertight plastic bag in cold water and change the water every 30 minutes.  Use it immediately thereafter.    It is important to keep meat cold while defrosting, so you don’t promote bacteria growing.  Do not set meat out on the counter to defrost or refreeze thawed ground beef!

When handling the meat, you need to make sure to avoid cross contamination.  Wash your hands before and after handling the meat. Wash any surfaces that come in contact with raw meat such as a cutting board before using for other things.  Also, don’t put cooked hamburger back on the same plate that the raw hamburger was on.

Cook your meat entirely to avoid contamination. Hamburger should be cooked to an internal temperature of 160 degrees to make sure all bacteria is destroyed.  This cannot be done with just eyeing the meat.  A meat thermometer works great for this!  Eating raw or undercooked meat is dangerous!

One of my favorite and comforting meals is meatloaf.  My mother has made this recipe for years and gave me the recipe to make for my own family.

Some people like to use meat extenders like oatmeal and dry bread crumbs which takes out moisture of the meat.  With this recipe, it uses soft bread crumbs to keep the moisture in.

Mom’s Italian Meatloaf or Meatballs

3 cups soft breadcrumbs (not dry)
3/4 cup milk
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme
3/4 teaspoon basil, divided
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
2 tablespoons butter
2 lbs lean ground beef
1 cup mozzarella cheese, shredded (meatloaf)

Soak bread in milk.

Add salt pepper, thyme, 1/2 t. basil, 1/4 cup tomato sauce and stir with fork to break up the bread cubes.

Cook onions in butter for 5 minutes or until soft and add to bread mixture.
Mix lightly with fork.

Add in ground beef and mix with hands if needed.

For meatballs: Roll about 2 tablespoons of meat mixture into a ball.  Place on cookie sheet with sides (to prevent grease from spilling).  Cook at 350 F for about 20 minutes or until meat thermometer reaches 160 degrees.

For meatloaf: Turn into loaf pan. Bake at 350°F for 1 hour; then drain fat.
Turn into shallow baking dish. Combine remaining tomato sauce and basil. Spoon over loaf. Sprinkle with cheese. Bake 15 more minutes or until meat thermometer says 160 degrees.

Meatball Menu Fun:

What dish do you normally think of when you make meatballs?  Spaghetti, right?!  Well, here are a few yummy ideas for your upcoming menus.  Meatballs are great and easy to cook and freeze!

Meatballs subs: Place several hot meatballs in a sub roll. Add warm spaghetti sauce or pizza sauce. Sprinkle with Parmesan and/or Mozzerella cheese.

Sweet and Sour Meatballs: Heat meat balls with a jar of sweet and sour sauce. Serve over rice.
Sprinkle Chinese noodles on top.  You can also just serve this as an appetizer at your next party with meatballs and fun party toothpicks!

Barbecue Meatballs: Heat meatballs with canned pork and beans. Add any of the following: ketchup, onion, brown sugar, bottled barbecue sauce, cooked corn.

Mexican Meatballs: Heat meatballs with a jar of your favorite salsa. Serve with rice, cornbread, or refried beans.

Meatball Mac & Cheese: Add mini meatballs to macaroni and cheese.

Meatball Soup:Add mini-meatballs to vegetable soup. Or, add them to beef broth and simmer with pasta and some finely chopped vegetables.

What dish do you like with meatballs?

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