Comfort Sabbath Stew With Meatloaf For A Crowd Recipes

Steps:

• Divide stew meat, onions and celery among several large Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings. , Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender. , Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through. , Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in large mixing bowl and mix for about ten minutes. Place meatloaf into loaf pan and cover with Mustard Glaze. Cook for 1 1/2 hours.
• In a small bowl, mix all the ingredients together.

Steps:

• 1. Gather and prep ingredients. Preheat oven to 400° F.
• 2. In a large bowl, combine oatmeal, salt and pepper. Set aside.
• 3. Pulse tomatoes in food processor to lightly chop (do not puree!) or use kitchen shears to cut/chop tomatoes in their can. Set aside. (NOTE: You could use a can of diced tomatoes, but the texture will be negatively affected.)
• 4. Place ground beef in the bowl with the oats; add 2 cups of the chopped tomatoes and juice (reserve remainder for topping,) 1/2 cup chopped onion and 3 beaten eggs.
• 5. (Note: At this point, food safe plastic gloves are recommended, but optional. Also, for easier removal from pan, you may wish to place a parchment paper "sling" in each of 2 loaf pans before adding meat mixture.)
• 6. Use hands to combine the ingredients thoroughly, but try to avoid overworking the mixture.
• 7. Divide into 2 equal portions; place in loaf pans, patting mixture down well to remove air pockets.
• 8. Bake at 400° F, on middle rack, for 45 minutes.
• 9. Remove from oven, drain off as much of the liquid as possible.
• 10. Equally pour and spread 1/2 of reserved tomatoes & juice over top of each meatloaf; return to oven and bake for additional 15 to 30 minutes, or until internal temperature reaches 165 degrees F.
• 11. Remove from oven and allow to cool for several minutes, or more, before slicing and serving. Cover and refrigerate leftovers. May be frozen raw, then thawed in refrigerator before baking, if using fresh, not frozen ground beef.

Steps:

• 1. Preheat oven to 350 degrees F. Combine onion soup mix with evaporated milk, stir and allow to sit until onions are rehydrated about 10 to 15 minutes. Spray a Half Sheet Cake Pan with non stick cooking spray and set aside till needed. I also like to use foil for easier clean up.
• 2. In a large mixing bowl add the ground turkey and ground beef. Process texas toast into bread crumbs, and then sprinkle over meat.
• 3. Crack eggs and add to mixing bowl of ground meats, then add chopped onions, bell pepper, spices, chopped parsley, & Hunts Manwich, then add the evaporated milk mixture, now proceed to combine thourgly. I like to use my hands for this part, but use what ever method you are most comfortable with.
• 4. After meat mixture has been thourgly combined, divide mixture evenly & shape into 2 loaves, and put in prepared pan. Divide catsup evenly to cover top of both meat loaves.
• 5. Bake in pre heated 350 degree F. oven for 1 hour and 15 minutes. Remove from oven and let sit for 15 minutes then slice and serve.
• 6. NOTE YOU CAN DIVIDE THIS RECIPE IN HALF OR BAKE BOTH AND SAVE ONE FOR ANOTHER MEAL AT A LATER TIME.

Steps:

• In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Place potatoes, whole onions and carrots in a Dutch oven. Cover with water. Bring to a boil; boil for 15 minutes., Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped onion, salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf in a large roasting pan. Drain vegetables; arrange around loaf. Combine the soup, water, brown sugar and mustard; pour over meat loaf and vegetables., Cover and bake at 350° for 1-1/2 hours or until a thermometer reads 160° and vegetables are tender.

Steps:

• Place all ingredients in a very large bowl and mix thoroughly.
• Place in 3 loaf pans and press down with spoon.
• Bake at 300°F for 60 minutes.
• Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice.
• Spread ½ cup of ketchup over each loaf.
• For a delicious variation, use my Banana Ketchup - Recipezaar recipe ID# 24945.
• Cut into portions 5 to 6 ounces each and keep warm.

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Combine beef, eggs, oats, tomato juice, onions, salt and pepper. Form into 16 loaves. Place in 9x5-in. loaf pans. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350° for 1-1/2 to 2 hours or until no pink remains, basting once with remaining sauce.