The krinkley ones with the aluminum foil insides.
NOThe plastic and aluminum combinations can not be recycled.
well i useually mix beef with italian seasoned ground turkey because of the fennel flavor but you can leave out the turkey.so get ground beef and season it up with garlic, green chilis, diced onion(cook them first so they are soft) chili powder and paprika.add some ground fennel seed if you like, (i would)add italian seasoned bread crumbs like 3/4 cup and 2 eggs, mix it all together with garlic salt and pepperpress into a greesed glass dish, like a loaf pan bake on 400 for 30 min(i like to put ketchup over the top, but thats kinda old school my grandma did it that way.) good luck
Ingredients: 5lb ground meat 2 eggs 1 finely chopped onion 1 sleave of crushed saltine crackers or 1 c italian bread crumbs 1 can Heinz 57 sauce 1 1/2 tsp salt 1 tsp pepper milk Heinz 57 sauce for topping Preparation: Combine ground beef and all ingredients except the Heinz 57 sauce for topping and milkShape into a loaf (8x4x1 1/2) in shallow baking pan and pour milk about an in deep around the meat loaf to keep moistThe pour the remaining Heinz 57 sauce on topBake in 350° oven for 1 hour or until cooked through.
Bacon Cheeseburger Meatloaf 1 pound ground chuck 10 slices bacon, cooked and crumbled 1 (8-ounce) package sharp Cheddar, grated 2 large eggs, lightly beaten 1/4 cup bread crumbs, toasted 1/2 cup mayonnaise 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup ketchup 2 tablespoons prepared mustard 1 (3-ounce) can French fried onions Directions Preheat oven to 350 degrees FIn a large bowl, combine the ground chuck and next 8 ingredients, mixing wellIn a small bowl, combine the ketchup and mustardStir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixturePress meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler panSpread remaining ketchup mixture over loafBake 40 minutesTop with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Anything with Jim Stienmen is pretty good.
