Tangy Meatloaf Burgers

I served these delicious burgers with the Sweet Potato Oven Fries in the previous post. Dee-lish!

Tangy Meatloaf Burgers

(No Photo Available)

from Food Network Magazine, July/August 2011 issue

Ingredients

• 1 small onion (1/2 sliced into rings, 1/2 diced)
• 1 pound meatloaf mix (ground pork, beef and veal) or ground turkey
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs (preferably panko)
• 1 large egg
• 1 teaspoon sweet or smoked paprika
• 1/3 cup ketchup
• 1/3 cup duck sauce
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 potato buns or other rolls, split
• Lettuce, sliced tomato and pickle slices, for topping
• Sweet potato chips, for serving (optional)

Directions

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Ground Beef Stuffed Bell Peppers

Ground Beef Stuffed Bell Peppers

from recipezaar.com, recipe #3594

Ingredients

1 lb beef,Ground

1 large onion, chopped

1 (28 ounce) can tomato sauce, divided

1 1/4 cups water, divided

1 (1 ounce) envelope garlic & herb salad dressing mix

1 cup white minute rice, uncooked

4 large green peppers, halved

1/4 teaspoon garlic powdersalt & pepper

Directions
1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix. 2 Bring to boil. 3 Stir in rice, cover. 4 Remove from heat and let stand for 5 minutes. 5 Meanwhile cut tops off peppers, remove seeds and cu in half. 6 Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk. 7 Place peppers in dish. 8 Spoon meat mixture into peppers, cover with foil. 9 Bake at 400 for 35-40 minutes. 10 Spoon sauce over peppers before serving.

*I used red peppers instead of green per my sister's request: I think it was an improvement and it tasted better!