5-Ingredient Sheet Pan Meatloaf

1½ lbs ground beef
1 cup breadcrumbs
2 large eggs
½ cup ketchup (divided)
1 packet onion soup mix

Heat oven to 400°F, line sheet pan.
Mix beef, crumbs, eggs, soup mix + half ketchup.
Shape into loaf, spread rest of ketchup.
Bake 35–40 mins (160°F inside). Rest 5 mins, slice & serve.

Cheeseburger Casserole

2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
2 tsp. olive oil
1 1/2 cups onions, finely chopped
1 garlic clove, finely chopped
1 lb. lean ground beef, 95% lean
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
28 oz. diced tomatoes
2 tbsp. Dijon Mustard
2 cups reduced-fat grated cheddar cheese
1/4 cup chopped dill pickles

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
Stir in the beef and cook until browned; season with salt and pepper.
Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish.
Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

One-Pot Cheeseburger Macaroni

2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional

Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Mom s Impossible Cheeseburger Pie

1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcestershire sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs

Heat oven to 400 F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcestershire sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean

Ree Drummond