What would do you do with 25 lbs of Ground Beef?

Yesterday, I went my favorite grocery store to pick up a few things and just happened to be there at the right time. They had reduced some of the ground beef for quick sale so I took the opportunity to stock up (we were running low). I got close to 25 lbs for $22.39 or .91 cents per pound. This is not an everyday deal. Like I said, I just got there at the right time.

It was in the family pack size, so I decided to go ahead and make some things up with it before freezing it.

First, I made some meat balls. I used the largest package of hamburger, originally priced at $4.99 for 2.51 lbs, paid $2.99 for it.

I added:

2 eggs

1/2 C. bread crumbs
1-2 tsps. Emeril's Italian Essence. Any Italian seasoning will work. That's just what I have.
1/2 - 1 tsp. Kosher Salt
1/2 finely chopped onion
1/2 tp 1 tsp black pepper.

I mixed this well with my hands to evenly distribute the seasonings. Then I added 3/4 to 1 C. of shredded Italian 5 cheese blend (from my free cheese score on Albertsons), any shredded cheese will work.

I used a Tablespoon to measure out the meatballs, placed them on a broiler pan and baked them at 350 degrees for about 45 minutes. End Result, 52 meat balls for .06 cents each.

The USDA recommends cooking ground beef to an internal temperature of 160 degrees. Cool completely in the fridge before freezing.

Next, I made Hamburger Patties. Used 5.56 lbs of ground beef originally priced at $11.06, I paid $7.06 for it.

I started with a base recipe of Hamburger, a few shakes of Worcestershire sauce, and 1/2 tsps per pound of Black Hills Barbecue Seasoning that I purchase from the Savory Spice Shop*.

*This is a product that my family really enjoys, I am not making any money from mentioning it.

Im sure any grill seasoning will suffice.

The first batch was the basic recipe with the addition of 1/2 a finely chopped onion that I had left over from making the meatballs. Mixed by hand and measured into a 1/2 C. measuring cup, then shaped with my little hamburger press.

I decided to go gourmet for the next batch and added about 3/4 cup of Gorgonzola cheese to the basic recipe. I love the stinky Fromage, though the rest of my family doesn't care so much for it.

For the last batch, I added a good handful of shredded cheddar cheese to the basic recipe, mixed well and shaped it into patties with my handy dandy Hamburger Press. I placed them all on cookie sheets and covered them with plastic wrap to freeze individually. Tomorrow, when they are frozen, I will take them out, wrap them separately and bag them up.

End Result, 21 Hamburger Patties at .34 cents each.

Finally, I made Meat Loaf. I used 4.99 lbs originally priced at $9.94, paid $5.94 for it.

Just your basic meatloaf recipe, ground beef, eggs, breadcrumbs and meatloaf seasoning. I use the packets.

A little tip I learned from the Great Miss Paul Deen, fit a slice of bread into the bottom of the pan to soak up the extra grease. Your not suppose to eat it, but its so good we do anyway.

When we are ready to eat it I will put a little river of catsup down the middle and a few slices of bacon on top.

End result, 4 ready-to-cook meatloafs at $1.49 each.

The remaining ground beef was broken up into 1 lbs (approximate) packages and stuck in the freezer. It will be used for things like Taco's, Hamburger Helper, Sloppy Joes, etc.

Again, The USDA guideline for the internal temperature of ground beef is 160 degrees. Im not trying to be the meat police but food poisoning isnt fun by any means so that any item prepared with ground beef should be thoroughly cooked. That being said, you do what you got to do.

So, what do you do with 25 lbs of ground beef?



Leah