2 beef recipes to add to your repertoire

There's nothing that sticks to the ribs quite like beef. These two recipes are satiating — and most importantly — delicious.

It's sounds time-consuming, but this delicious stuffed meat loaf takes only 15 minutes to put together thanks to frozen shredded hash browns. Meat and potatoes — all in one dish!

Prep Time: 15 min 

Cook Time: 50 min 

Serves 8

Meat Loaf

• 250 g (1 c) soft bread crumbs
• 125 ml (1/2 c) beef broth
• 1 egg, beaten
• 20 g (4 tsp) dried minced onion
• 5 g (1 tsp) salt
• 1 ml (1/4 tsp) Italian seasoning
• 1 ml (1/4 tsp) freshly ground black pepper
• 750 g (1 1/2 lb) ground beef
• 1 kg (4 c) frozen shredded hash browns, thawed
• 100 g (1/3 c) grated Parmesan cheese
• 50 g (1/4 c) minced fresh parsley
• 5 g (1 tsp) onion saltSauce
• 1 can (225 ml/8 oz) tomato sauce
• 50 ml (1/4 c) beef broth
• 10 ml (2 tsp) prepared mustard
• Parmesan cheese (optional)1. Preheat oven to 190°C (375°F).
  2. For meat loaf, in a large bowl, combine the bread crumbs, broth, egg, minced onion, salt, Italian seasoning and pepper. Let stand for two minutes.
  3. Add the beef and mix well. On a piece ofwax paper, pat the meat mixture into a 10-inch square.
  4. Combine the hash browns, Parmesan, parsley, and onion salt in a large bowl. Spoon over the meat. Roll up, jelly roll–style, removing the wax paper as you roll. Pinch the edges and ends to seal.
  5. Place, seam side down, in an ungreased shallow baking pan. Bake until the meat is no longer pink, 40 minutes.
  6. For sauce, combine the tomato sauce, broth and mustard in a small bowl, then spoon over the meat loaf. Return to the oven for 10 minutes.
  7. Sprinkle with Parmesan, if using, before serving.

When cold weather rolls in, let this hearty pie warm up your kitchen and satisfy your hunger. Steak sauce adds a spicy taste to the beef and complements the slightly sweet flavour of the rutabagas.

Prep Time: 20 min 

Cook Time: 1 hr 5 min

Serves 6

• 750 g (3 c) diced peeled rutabagas
• 500 g (2 c) diced peeled potatoes
• 500 g (1 lb) ground beef
• 125 g (1/2 c) chopped onion
• 125 g (1/2 c) sliced celery
• 50 ml (1/4 c) steak sauce
• 5 g (1 tsp) salt
• 1 g (1/4 tsp) freshly ground black pepper
• Pastry for double-crust pie (23 cm/9 in)
  1. Preheat the oven to 220°C (425°F).
  2. In a large saucepan, cook the rutabagas and potatoes in boiling salted water just until tender, 15 to 20 minutes. Drain and set aside.
  3. In a large nonstick skillet over medium heat, cook the beef, onion and celery until the meat is browned and vegetables are tender, five to eight minutes; drain.
  4. Add the rutabagas and potatoes, steak sauce, salt, and pepper.
  5. Line a 23 centimetre (nine inch) pie plate with the bottom pastry. Fill with the rutabaga mixture. Top with the remaining pastry. Flute the edges and cut slits in the top.
  6. Bake for 10 minutes. Reduce the heat to 180°C (350°F) and bake until the crust is golden, 35 to 40 minutes longer.

Cook four chopped strips of bacon in the skillet until crisp. Sauté the onion and celery in the bacon drippings, then add the beef.

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