Main Dish Recipes

Italian Meatloaf

  • 3 pounds ground beef
  • 1 1/2 C bread crumbs
  • 1 sweet onion, chopped
  • 3 eggs
  • 6 T Parmesan cheese
  • 1 1/2 t dried oregano
  • 1/2 t pepper
  • 15 oz. can tomato sauce, divided
  • 4 oz. shredded cheese

Combine ground beef, bread crumbs, onion, eggs, Parmesan cheese, oregano, pepper, and half of the tomato sauce.  Make a loaf in the center of a 9 x 13″ glass baking pan and bake for 1 1/4 hours at 350 degrees.  Pour the remaining sauce over meat.  Sprinkle cheese on top.  Bake 30 more minutes.

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Julie’s Chicken Marinade

  • 1/2 C soy sauce
  • 1/4 C red wine vinegar
  • 1/4 C olive oil
  • 1 t oregano leaves
  • 1/2 t basil leaves
  • 1/2 t garlic salt
  • 1/4 t pepper

Mix well and marinate 6 breast halves for 2-3 days. Grill. Serves well on unleavened tortillas with lettuce and tomatoes.

Excellent recipe. Great find, Julie!

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  • 3 pounds ground beef
  • 1 sweet onion, chopped
  • 2 large garlic cloves, minced
  • 4 (16 oz.) cans tomato sauce
  • 2 t. oregano leaves
  • 1 t salt
  • 1/2 t pepper
  • 1 pound lasagna noodles
  • 1 pound shredded cheese
  • 1 C Parmesan cheese

Brown ground beef in a large pot, adding onion and garlic half way through.  Drain and rinse.  Return to pot, adding tomato sauce, oregano, salt, and pepper.  Simmer for 30 minutes.  Cook one pound lasagna noodles according to instructions.  Place a little sauce in the bottom of two 9 x 13″ glass baking pans.  Layer pans with half of the noodles, half of the meat sauce, half of the shredded cheese, and half of the Parmesan cheese.  Repeat.  Bake at 350 degrees for 40 minutes.

This is my own recipe, inspired by my boys who requested no ricotta or cottage cheese.

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Lasagna Soup

  • 2 pounds ground beef
  • small sweet onion, chopped
  • 2 large cloves garlic, crushed
  • 2 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans tomato sauce
  • 2 t Italian seasoning
  • 1/2 t oregano leaves
  • 1/2 t basil leaves
  • 4 C water
  • 2 C pasta
  • 2 C ricotta cheese

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, seasonings and water.  Cook on low 1 1/4 hours.   Add pasta and ricotta cheese and turn to high for 1 hour.  Serve with shredded cheese and Parmesan cheese.

(Thanks for finding this one too, Julie!)

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Meat Pie

  • 2 T coconut oil
  • 1 sweet onion, chopped
  • 1 red pepper, chopped
  • 3 pounds ground beef
  • 18 oz. tomato paste
  • 12 oz. shredded cheese
  • 1 T dried oregano leaves
  • 1 1/2 t salt
  • black pepper
  • 12 oz. shredded cheese, optional
  • 2 pie crusts

Prepare the pie crusts and bake 15 minutes at 350 degrees. Meanwhile, heat oil in a large pot on medium-high heat. Add onion and saute until translucent. Add red pepper and saute till soft. Add ground beef and cook well.  Drain and rinse.  Return to pot and add tomato paste, oregano, and salt.  Sprinkle on pepper and mix. Layer half of the meat mixture into the half-baked pie crusts, then cheese, then the rest of the meat mixture. Increase oven temperature to 375 degrees and bake for 25 minutes.

Makes 16 servings

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Mediterranean Chickpea Stew

  • 4 T olive oil, divided
  • 1 large sweet onion, chopped
  • 5 large cloves garlic, minced
  • 2 (28 oz) cans diced tomatoes
  • 4 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
  • 4 cups (3 oz) baby spinach leaves
  • 1 t salt
  • 3 T lemon juice
  • couscous

Heat 3 T olive oil over medium-high heat about 2 minutes; add onion, stirring occasionally for 2 minutes; add garlic for another minute.  Add tomatoes and chickpeas.  Bring to a boil; reduce heat and simmer 10 minutes, or until flavors blend and chickpeas are tender.  Stir in spinach in handfuls until wilted.  Remove from heat.  Add salt, lemon juice, and 1 T olive oil.  Stir to combine and serve over couscous.

(Adapted from a health magazine which gave these tips:  May serve with pita triangles or over rice.  May substitute frozen spinach.  This dish is even better when allowed to sit overnight.)

Note for Bev: Serve with sides to feed 12

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Mexican Casserole


Mexican Casserole


1 pound ground beef
1 medium onion, chopped
1 (16 oz) container salsa (I use Newman Own’s medium salsa)
½ green bell pepper, chopped (about ½ cup)
1 (15 oz.) can organic sweet corn, drained
1 (16 oz.) can chili beans, not drained
2 cloves minced garlic
1 tsp salt
½ tsp pepper
2 cups crushed organic corn chips
1 cup firmly packed fresh kale (or spinach)
1 (15 oz) can diced tomatoes, drained well (or about 1 cups fresh chopped tomatoes)
2 cups shredded cheddar cheese


1. Place the beef and onion in a skillet with a few tablespoons of olive oil. Cook until browned;
strain and rinse.
2. Return the cooked beef to the skillet and add the remaining ingredients. Bring the mixture to
a simmer.
3. Place the crushed corn chips on the bottom of a greased 9″ by 13″ baking dish.
4. Spoon half the bean mixture over the chips. Spread the kale (or spinach) on top. Add the
remaining bean mixture. Sprinkle on the diced tomatoes.
5. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5
minutes. The casserole should be warm and bubbling.
6. Serve with sour cream and chopped fresh cilantro if desired.

From Blog of Joy

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Mexican Tortilla Pizza

  • 1 1/2 pounds ground beef
  • 1 sweet onion, chopped
  • flour tortillas
  • 20 oz. Ro-Tel diced tomatoes and green chilies, drained
  • 3 T diced fresh cilantro
  • 12 oz. shredded cheese

Brown beef in skillet, adding onion halfway through.  Drain.  Make flour tortilla recipe, rolling it to fit two large jelly roll pans.  Brush tortillas lightly with olive oil.  Bake 3 minutes at 400 degrees.  Spoon beef mixture over tortillas, then drained tomatoes, cilantro, and cheese.  Bake 10 more minutes.

Serve with salsa and sour cream.

Adapted from

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Mom’s Meatloaf

  • 3 lbs. ground beef
  • 15 oz. can Hunt’s tomato sauce, divided
  • 2 eggs
  • 3/4 C bread or cracker crumbs
  • 1/2 sweet onion, chopped
  • 1 t salt
  • 1/4 t pepper
  • 8 oz. water
  • 2 T vinegar
  • 2 T molasses
  • 4 t mustard
  • 2 t soy sauce

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Mold into a loaf shape in the middle of a 13″ x 9″ glass baking dish (none touching the sides).  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaf.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20-30 minutes.

(Thanks Mom, for this childhood favorite!)

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Oriental Chicken Salad

  • 2 bags romaine salad
  • 2 C shredded cabbage
  • 1 C shredded carrots
  • 5 green onions, chopped
  • 1/4 C slivered or sliced almonds
  • cooked chicken, diced

Toss all and serve with Oriental Dressing (also on this site).

Thanks for sharing this one, Julie.  It’s a Sabbath favorite!

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