½ cup water
1 package (6 ounces) instant stuffing mix)
2 pounds ground beef
In a large bowl, beat eggs and water. Add stuffing mix and contents of seasoning packet; mix well. Add beef; mix well. Press into an ungreased 9 inch x 5 inch x 3 inch loaf pan. Top with ketchup. Bake, uncovered, at 350 degrees for 1¼ to 1½ hours or until no pink remains and a meat thermometer reads 160 degrees. Yield: 6-8 servings.
(from Quick Cooking, Nov/Dec 1998, p. 8)
1 pound beef
In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixure into the center of each cup. Bake at 375 degrees for 15-17 minutes or until golden brown. Sprinkle with cheese if desired; bake 3 minutes longer or until the cheese is melted.
(From Quick Cooking Magazine, Jan/Feb 1999, p. 8)
My Korean sister-in-law taught me how to make this dish.
1 lb hamburger
1 carrot, grated
1 onion, diced
1 cup uncooked rice
2 eggs per serving
Prepare rice. Brown the hamburger drain off extra grease. Add onions and carrots. Cook until tender. Season with salt and pepper. Put a serving of rice on a plate, add hamburger/carrot mixture. Cook eggs as an omlet, lay on top of rice and hamburger. Top with ketchup if desired.