1 Pound Ground Beef, 4 Easy Dinners

Chef 3009 Videos
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One-pot Swedish Meatball Pasta

for 4 servings

1 lb ground beef
½ cup seasoned bread crumbs
½ onion, finely minced
1 egg
½ tablespoon salt, for meatballs
½ tablespoon pepper, for meatballs
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt, for sauce
½ tablespoon pepper, for souce
1 tablespoon worcestershire sauce
4 cups egg noodle
1 cup shredded parmesan cheese
½ cup fresh parsley, chopped
In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined.
Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir.
Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
Add the parmesan and the parsley, stirring until the cheese is melted.

Taco-stuffed Peppers

for 6 peppers

6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
1 lb ground beef
1 medium yellow onion, diced
1 can black bean, drained
1 cup brown rice, cooked
1 cup frozen corn
1 jar chunky salsa, medium
2 tablespoons taco seasoning mix, 1 packet, or make your own
1 ½ cups grated cheddar cheese, or mexican blend cheese
guacamole, to garnish, optional
sour cream, to garnish, optional


1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon corn starch
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
Cut off the top and remove the seeds from each pepper.
Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
While the Peppers are roasting - heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides.
NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
Add diced onion - continuing to cook until softened.
Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa.
Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
Return to the oven for 15 minutes until the cheese has melted.
Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.

Mashed Potato Stuffed Meatloaf Cups

for 10 meatloaf cups


1 lb potato, cooked and peeled
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
½ cup shredded parmesan cheese
1 cup milk

¾ cup ketchup
2 tablespoons tomato paste
¼ cup brown sugar
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika

1 tablespoon cooking oil
1 cup onion, diced
1 tablespoon garlic, minced
1 lb ground beef, 85%/15% fat
1 teaspoon salt
1 teaspoon pepper
1 teaspoon worcestershire sauce
½ cup shredded parmesan cheese
¼ cup fresh parsley
1 egg, beaten
½ cup panko breadcrumb
¼ cup milk
Preheat oven to 350˚F (180˚C).
Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
Generously brush half of the reserved glaze on top of the meatloaf cups generously.
Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.