Beef 3 *I-Meatloaf*
*These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Italian Beef*, By: Sam Jones, April 9, 2015
Italian Beef*, By: Krista Johnson Stacklie
Italian Beef*, By: Betty Banovic
Italian Meatballs*, By: Anita Ross, June 25, 2016
Italian Meatballs, By: Jennifer Gotshall Smith
Italian Sloppy Joe*, By: Patrick Priest, January 31, 2015
Jalapeño-Mustard Eye Round Angus Steak*, By: Allana Alla Robinson, December 26, 2016
Jasper Jr.'s Meatball Recipe, By: Aurelia Dougan McCollom, November 21, 2014 – Courtesy of Jasper's Ristorante, Kansas City, MO
Kentucky Pot Roast*, By: Anne Wood Conrad, February 10, 2015
Kikkoman Cubed Steak Stir-Fry*, By: Joseph Girouard, June 8, 2015
Korean BBQ Short Ribs By: Patti Cobbs, September 29, 2019
Lemon-Jalapeño Sirloin Steak*, By: Allana Alla Robinson, June 30, 2016
Lipton Onion Soup Mix Roast, By: Carol Dreher-Hess, November 12, 2014
Liver & Onions*, By: Monica Skvarca Steed, October 9, 2015
Liver & Onions*, By: Mary Ann Bethea, April 15, 2015
Liver & Onions, By: Cathy Schultz, February 2, 2015
Liver & Onions, By: Kathy Olson & Lanette Lin, February 9, 2015
London Broil - Slow Cook*, By: Allana Alla Robinson, October 10, 2016
London Broil*, By: Bonnie Smith, March 31, 2016
London Broil*, By: Gina Mari Knotts, October 27, 2015
London Broil*, By: Brian M Almashie, October 30, 2014
London Broil*, By: Paula Castelli Tomlinson
London Broil*, By: Rita Ramos
London Broil Smothered*, By: Larry Bernard
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Maid Rite Burgers*, By: Marianna Southard Debolt, January 11, 2015
Manhattans*, By: Kerry Brown, December 27, 2014
Martha Stewart's Easy Pot Roast in the Ninja*, By: Terri Bionda Jacobs, March 1, 2016
Meatballs*, By: Jennifer McCollom Hudson
Meatballs*, By: Michelle Bowers Gebers, July 29, 2014
Meatballs*, By: Morten Thomassen, July 10, 2014
Meatballs & Mashed Potatoes or Noodles, By: Kathleen Sanden
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Meatloaf #1*, By: Aurelia Dougan McCollom
Meatloaf #2, By: Bonnie Valentine
Meatloaf #3*, By: Beth Pund
Meatloaf #4, By: Tiffany Joe Kelley
Meatloaf #5, By: Sue Karasek Nottmeier
Meatloaf #6*, By: Michelle Hussong Kizer, April 23, 2014
Meatloaf, Easy #7, By: Kathleen Valentine, May 7, 2014
Meatloaf #8*, By: Gail Fincher, July 23, 2014
Meatloaf #9*, By: Diane Lombardo, July 26, 2014
Meatloaf #10, By; Sherman D Brown, Courtesy of Woman’s Day Kitchen, August 20, 2014
Meatloaf Italian Style #11, By: Michele Pilhorn
Meatloaf #12*, By: Marianna Southard Debolt, November 16, 2014
Meatloaf Super Easy #13*, By: Brenda Wilson, February 1, 2015
Meatloaf #14, By: S Alfred Baker, March 13, 2015
Meatloaf #15*, By: Audrey Robinson Black, March 15, 2015
Meatloaf #16, By: Dawn Kirshy, March 24, 2015
Meatloaf #17, By: Mary Eckard, April 10, 2015
Meatloaf #18
Meatloaf - Bacon Cheeseburger, By: Susan Davis, April 2, 2016
Meatloaf Balls*, By: Diane Zajicek, February 7, 2016
Meatloaf Cupcakes*, By: A D Scott, October 4, 2016
Meatloaf - Grandma's, By: Janet Wulf, February 1, 2016
Meatloaf Made with Stuffing*, By: Amanda Gray, December 30, 2015
Meatloaf - Old Fashioned *, By: Shara Chilcoat, November 18, 2019
Meatloaf - Old-Fashioned, Recipe courtesy of Paula Deen – Food Network, By: Michael Bielick
Meatloaf - Philly Cheese*, By: Trish Gratiot, December 13, 2015
Meatloaf - Salsa*, By: Tammy Ullrich, February 13, 2018
Meatloaf, Taco*, By: Anne Wood Conrad, August 4, 2014
Meatloaf – The Best Evah!*, By: Virginia Barber, September 12, 2016
Meatloaf Tip on Absorbing Grease*, By: Lee Ann Maley Ferguson, October 9, 2015
Meatloaf with A Southwestern Twist, By: Margaret Zukoski, July 31, 2015
Meatloaf with Cheese & Basil*, By: Aurora Mandy, December 15, 2015
Meatloaf - Yes Virginia, There is A Great Meatloaf!*, By: Dorie Sandell, February 1, 2016
Italian Beef*, By: Sam Jones, April 9, 2015
Ingredients:
3-4 lb rump roast
2 packets Good Seasonings Italian Dressing
2 packets brown gravy mix
2 cups water
provolone cheese
Directions:
Place the roast in the Ninja and cover with the ingredients. Turn to Slow Cook Low for 6-7 hours. Let go to Buffet/Warm if necessary. Take meat out ans shred with forks. Return to Ninja to keep warm. Serve on buns with provolone. It was fall apart yummy!
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Italian Beef*, By: Krista Johnson Stacklie
Ingredients:
3 pound chuck roast. You can use whatever size you prefer
½ jar pepperoncini peppers with stems removed. I used almost all liquid as well.
½ onion sliced in large rings
1 envelope dry Italian dressing (you can use 2 if you like salty)
1 can beef consommé
½ cup water
provolone cheese
Directions:
Add beef to Ninja, top meat with ½ Italian packet, add peppers, onion, beef consommé, water and rest of Italian packet. Cook on Slow Cook Low for 7-8 hours. Shred with fork and serve on French rolls with provolone cheese and use the liquid as an au jus. So good!!!!
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Italian Beef*, By: Betty Banovic
Ingredients:
1 ½ Tbs. oregano
2 Tbs. basil
2 bay leaves
3 garlic cloves
1 ½ cup water
4 beef bouillon cubes
1 jar mild banana pepper rings (by the pickles)
4 lb. beef roast
Directions:
You can add more water when cooking in crock. Put in the crock the evening before and cook Slow Cook Low.
Shred as it cooks and stir frequently.
Notes: Add some beef broth if it need more juice.
Also, added the juice from the pepper rings to the crock...
I don't use bouillon, so I used what I had on hand which was an aseptic container of chicken broth, yeah, I know chicken but that's what I had.
I did mine for a total of ~8 hours, breaking it apart after 6-ish hours.
I smelled so much garlic (used whole cloves) that I took one out. I probably should have left it in.
Family proclaimed it as "Delicious!!"
Enjoy!!
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Italian Meatballs*, By: Anita Ross, June 25, 2016
I made Italian meatballs today Yumm! I always try to make enough to freeze for later.
Ingredients:
1 lb ground beef
2 eggs
¼ cup milk
½ cup bread crumbs
½ tsp salt
1 tablespoon parsley
1 tsp garlic (I used cut up garlic cloves)
½ tsp fresh ground pepper
½ cup grated parmesan cheese
Directions:
Mix your ingredients and make the meatballs.
Turn to the Oven setting of 350°. Add 3 cups of water to the Ninja pot. Place the rack and add the meatballs. They took about 25 minutes to cook. Use a temperature probe to check for doneness. They were very good and juicy on the inside. Yummm!
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Italian Meatballs, By: Jennifer Gotshall Smith
Hi guys! I tried a new recipe tonight in the Ninja and it was fab-u-lous! I had to share it! I've never made homemade meatballs and I've always wanted to. I swear to you, these were the best meatballs I've ever had, no joke. I got the recipe from Girl Versus Dough. Forewarning, it makes a LOT of meatballs! Even if you cut the recipe in half, which we did, it still made more than the three of us could eat! Enjoy! Slow Cooker Italian Meatballs..
Ingredients:
½ cup milk
4 eggs
2 lbs ground beef
12 ounces bulk mild Italian sausage (I used regular sausage)
1¼ cups Italian seasoned breadcrumbs (I used Progresso Bread Crumb Mixers, which I think are only available at WalMart)
¼ cup shredded Parmesan cheese
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
2 (24 oz) jars marinara pasta sauce (I used Ragu Old World Style Marinara)
Directions:
1. In a large bowl, whisk together milk and eggs until combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper and garlic powder; stir with a wooden spoon or mix with your fingers until well combined.
2. Heat broiler to high; place an oven rack about 4 to 5 inches from the broiler. Lightly grease 2 baking sheets with cooking spray or oil. Using your hands, shape (about 40) 1 to 2-inch meatballs from the mixture; place on prepared baking sheets.
3. Broil meatballs 6 to 8 minutes, flipping halfway through, until browned. Transfer to a 6-quart slow cooker.
4. Top meatballs evenly with sauce. Cover and cook on low 4 to 5 hours in the slow cooker until meatballs are cooked through to an internal temperature of at least 160°F.
5. Serve on top of pasta, on split hoagie rolls with melted cheese for meatball sub sandwiches, alongside buttery mashed potatoes or on their own as an appetizer.
6. TO FREEZE: I froze mine in the sauce after everything was cooked in the slow cooker with great success, but you could also freeze the broiled/browned meatballs out of the sauce. Just be sure to thaw them in the fridge overnight before cooking them in the slow cooker with the sauce.
Hope you enjoy!
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Italian Sloppy Joe*, By: Patrick Priest, January 31, 2015
Let me say that in the 'burgh we have the best PBS station. A Saturday morning norm while I have coffee. The picture does not do this justice. ... I pre made these for the super bowl party tomorrow
Ingredients:
Makes 5-6 sandwiches
½ onion diced
½ red pepper
1 lb lean ground beef
1 small can of black olives drained
banana peppers, to taste
1 large package of shredded Italian cheese blend (8oz)
2 Tbs. of Parmesan Cheese
Seasoning: I added about a teaspoon of each if not indicated
Garlic Powder
Salt to taste
Pepper to taste
Italian seasoning
Basil
Directions:
Turn your Ninja to Stove Top High add diced onions and peppers. Sauté until soft.
Add Meat and seasoning. Sauté. About halfway reduce heat to Stove Top Low.
Add slice olives, banana peppers, and cheese. Stir until melted through.
Spoon into your favorite bun. I will reheat mine below for the Super Bowl. I doubled everything. I hope you enjoy it as much as I did
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Jalapeño-Mustard Eye Round Angus Steak*, By: Allana Alla Robinson, December 26, 2016
Jalapeño-Mustard Eye Round Angus Steaks
Ingredients:
2 Tbs. jalapeño mustard
12 oz jalapenos with juice
2/3 cup dark brown sugar
0.85 lb total eye round angus steaks (roughly 0.42 lb per steak)
Vegetables of choice - we used: carrots, yellow bell pepper, red bell pepper, broccoli, green bell peppers
Seasoning of choice for vegetables - we used lemon pepper
Olive oil
Prep:
Combine jalapenos with juice with jalapeño mustard and dark brown sugar - mix until mustard and brown sugar dissolve. Put steaks into a zip log bag then add the mixture to the steaks - lock the Ziploc bag and swish around the mixture until it coats the steaks. Put into the refrigerator for 3-3.5 hours to let it marinate.
Recipe:
1) Splash some olive oil into the Ninja pot. Add the marinated steaks and jalapeño slices. Turn the Ninja to Stove Top High & cook until desired doneness - flip occasionally.
2) As steaks are cooking, prep vegetables & season them.
3) Once steaks are ready, remove them and the jalapeño slices from the Ninja.
4) Put seasoned vegetables into the ninja and saute them on Stove Top High until they reach desired doneness.
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Jasper Jr.'s Meatball Recipe, By: Aurelia Dougan McCollom, November 21, 2014 – Courtesy of Jasper's Ristorante, Kansas City, MO
What Do I Know? I Just Make Meatballs For A Living!
Ingredients:
2 pounds 80% lean ground beef
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1½ tablespoons parsley, chopped
3 garlic cloves, minced
½ cup onion, minced
Salt and pepper to taste
2 cups plain bread crumbs
1½ cups water
1 cup olive oil – These were originally fixed in a skillet. Since we are now using the Ninja, I would not use this much oil. Aurelia
Directions:
Add the beef to a large bowl. Add the eggs, cheese, parsley, minced garlic, onions and salt and pepper to taste. Mix. Add the bread crumbs and blend into the meat mixture. Slowly add the water until the mixture is moist. Shape the meat mixture into 2 ½ to 3-inch balls. Turn your Ninja to Stove Top High and heat the oil. Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more. Remove the meatballs from the heat and drain them on paper towels.
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Kentucky Pot Roast*, By: Anne Wood Conrad, February 10, 2015
Roast
1 can of beef broth
Potatoes
Carrots
Onion
salt and pepper
2 heaping Tbs. cornstarch
water
Same roast I've done for years, plain, simple, delicious. Trim fat from roast and sear in small amount of oil on Stove Top High. When browned on both sides add beef broth, potatoes, carrots, onion, salt and pepper. Switch to Slow Cook Low until tender, 5-6 hours. Remove meat and vegetables. Make a slurry of cornstarch and enough water to dissolve. Turn to Stove Top High and add to broth stirring until thickened. Pour gravy over meat and vegetables. Serve with a big skillet of cornbread!!
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Kikkoman Cubed Steak Stir-Fry*, By: Joseph Girouard, June 8, 2015
Okay, Monday's dinner was a quicker preparation (easy-peasy), truly worthy or a weeknight's meal after coming home from work.
Ingredients:
2 lbs. cubed steak chunks
1 (12.1 oz.) bottle Kikkoman Stir-fry Sauce
1 medium to large onion, sliced rings
2 cloves garlic, minced
1 Tbs. olive oil
Coarse salt
Directions:
1. Preheat olive oil in Ninja on Stove top Medium setting (or High, decreasing cooking times will follow)
2. Place onions to the pot and sprinkle with coarse salt. Sauté until translucent. Remove.
3. Brown cubed steak (about 5 minutes on Stove Top Medium), stirring occasionally. Drain liquid.
4. Return onions to pan. Add garlic. Sauté for additional ½ minute. Add sauce.
5. Turn heat to Stove Top Low setting. I find it important not to overcook meat, so as to keep it tender and not turning too tough. Remove largest chunk of meat and cut with knife and determine whether its doneness is to your own taste. I prefer medium rare (reddish-pink center). If you’ve reached this point (as I did) and did not overcook, then switch the Ninja setting to Buffet setting to keep warm while you finish any sides and get ready to plate. Meat may continue to cook, so it was okay if you were just about (but not quite yet) at the doneness of meat that you prefer. If needed, check again for doneness after a few minutes.
6. Best served over rice.
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Korean BBQ Short Ribs By: Patti Cobbs, September 29, 2019
Ingredients:
1 jar Williams-Sonoma Korean BBQ Short Rib braising sauce
2 lbs. Boneless Short Ribs - approx. 6 to 8 Ribs (I prefer bone in ribs)
1 Bag Frozen Cauliflower Rice (My addition to the directions on the jar)
Kosher Salt & Pepper
2 Tbs. Olive Oil
Directions:
1. Bring ribs to room temperature & season with salt & pepper.
2. Set the Ninja to Stove Top High and sear the ribs on all sides.
3. Pour in braising sauce.
4. Switch the Ninja to Slow Cook on High for 2 hours.
5. With 30 minutes remaining add in cauliflower rice.
Serve.
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Lemon-Jalapeño Sirloin Steak*, By: Allana Alla Robinson, June 30, 2016
Ingredients:
Marinate:
1 cup olive oil
juice from 1 fresh lemon
1 cup jalapeño juice with 10 jalapeño slices
½ cup light brown sugar
Ground black pepper - to taste
Meat:
2 sirloin steaks
Vegetables:
2 green bell peppers - cut into strips
1 bundle of scallions - cut into bite size pieces
Spaghetti Ingredients:
1 lb spaghetti
Juice from 1 fresh lemon
Garlic powder - to taste
Splash of olive oil
Prep:
**steak must be marinated ahead of time
Create the marinate: combine 1 cup olive oil, juice from 1 fresh lemon, 1 cup jalapeño juice with 10 jalapeño slices, ½ cup light brown sugar, and ground black pepper (to taste). Mix until light brown sugar dissolves, add in 2 sirloin steaks - coat both sides of each in the marinate then put the steaks into the marinate then into the refrigerator for at least two hours -- be sure to tightly seal the top.
Spaghetti: use the 1 pot no drain method to cook 1 lb of spaghetti (refer to instructions in the files). Once ready, remove from the Ninja and mix in juice from 1 fresh lemon, splash of olive oil, and garlic powder (to taste). - set to the side. Be sure to clean out the Ninja in preparation for cooking the steak.
Vegetables: cut 2 green bell peppers into strips and cut 1 bundle of scallions into bite size pieces - set to the side.
Steak Recipe:
1) Into the Ninja pot, add in the marinated sirloin steak with the marinate. Turn the Ninja to Stove Top High and cook each steak to desired tenderness - flip steak occasionally.
2) Once almost ready for serving, add in the vegetables - lightly coat them with the liquid that is already in the pot. Cook for a few minutes until vegetables reach desired tenderness.
Serve: the steak and vegetables over the pasta. Drizzle it with some of the liquid from the main pot.
Note:
This is a nice dinner which can be done from the comfort of your own home without having to go out. The brown sugar and lemon are musts in the marinate to balance out the spice of the jalapeño juice & slices. The flavor is a sweet & spicy ying-yang combination & spice is not overpowering.
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Lipton Onion Soup Mix Roast, By: Carol Dreher-Hess, November 12, 2014
2½ to 4+lbs. roast (chuck, rump, sirloin) pot roast
1 Tbs. garlic powder,
1 Tbs. each dried basil and dried parsley, crushed in my hands
1/4+ cups corn starch
1 or 2 envelopes dry Liptons onion soup mix
3 to 4 whole carrots
2 medium size whole onions
2 to 4 or more whole celery stalks with all the leaves
1 to 2 cups of water
Directions:
Dredge & pat the seasonings and cornstarch into the meat. (The herbs add a depth of flavor while the meat is raw and the corn starch thickens the gravy perfectly without a flour flavor or lumps).
Turn your Ninja to Stove Top High and sear on all sides. Add one or two envelopes of the dry Lipton’s onion soup mix. (I use 2 for more meat or bigger roast), carrots, onions, and celery stalks with all the leaves (leaves impart more flavor).
Turn your Ninja to Slow Cook Low. Add a cup or two cups of water (almost covers everything) as we LOVE the extra gravy!
Savory Dumplings, By: Carol Dreher-Hess, November 12, 2014
(recipe makes 10 to 12 and can be doubled, tripled)
Dry ingredients mix in a medium size bowl:
(Some people use Bisquick and add the herbs, butter, etc, but I prefer from scratch as it is just easy & no artificial Bisquick taste)
1½ cup flour
3 tsp baking powder
1½ Tbs. dried parsley crushed between fingers
¾ + tsp each: sugar, salt, dried basil for beef crushed between fingers, or poultry seasoning for chicken & pork
¼ + tsp garlic powder
~ Mix dry ingredients well, then using a fork, cut in 3 Tbs. butter or margarine until pea size
~ In a 1 cup measuring cup, fork beat 1 egg lightly into 3/4 C milk
~ Add egg/milk mixture to dry ingredients, stirring in lightly, but well (leave some small lumps) till dry ingredients are moistened & incorporated, do not beat! Set to side
Note: if you remove meat & veggies, leave about ½”-¾” gravy in Ninja. If not, place spoonfuls of batter on gravy that has meat/veggie close to top. Either way prevents dumplings from sinking and becoming soggy.
To make/cook dumplings:
Heat gravy till hot & barely bubbling. Dip tablespoon in hot gravy, then into dumpling batter scooping approximately 1 rounded tablespoon onto spoon. Place spoonful of batter on top of gravy in shallow pan of gravy or on top of gravy that has meat or veggie closely below. Continue spooning batter onto hot gravy till all dumplings are placed and not touching other dumplings.
~ Cook dumplings 10 minutes uncovered over low heat keeping gravy barely bubbling.
~ Do not flip or turn dumplings? Cover tightly (I use tinfoil) and cook 10 to 15 minutes over slow bubbling heat till dumplings are done, Do not peek!
As my family/friends LOVES these dumplings, I cook additional dumplings in hot gravy following the above directions in another pan on the stove, or in 1+ deep pans (9"x13", or bigger) cooked in a 375°F oven. I cover them the last 10 minutes + with tin foil.
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Liver & Onions*, By: Monica Skvarca Steed, October 9, 2015
Ingredients:
8 pieces of liver or however many you need
2-3 medium onions, sliced
2 Tbs. butter
½ cup of vegetable oil
Flour as needed
Salt and black pepper – to taste
Water
Directions:
Turn your Ninja to Stove Top Medium/High. Add the butter and onions. Sauté. Remove from pot.
Heat oil in your Ninja on Stove Top Medium/High. (Put the liver into a strainer before cooking to get rid of some of the juices). Flour pieces of liver, salt and pepper to taste, and place in the pot. Brown on each side and remove. Add flour one tablespoon at a time until oil is absorbed and flour is lightly browned. Return the onions to the Ninja. Add water to flour & onion mixture until it reaches gravy consistency. Simmer for about 5 minutes and then return liver to pan. Cover and simmer (Slow Cook Low/Medium) for another ten to fifteen minutes. Serves four to six.
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Liver & Onions*, By: Mary Ann Bethea, April 15, 2015
This turned out pretty good. The liver was frozen...think I'll get fresh next time. It cooked nicely in the Ninja. I preheated on Stove Top High. Added sliced onions and cooked them, removed from pot. Added a little more oil and about a tablespoon of butter. I had soaked the liver in milk and dusted with flour, salt and pepper. Cooked it quickly. I served it topped with onions, made broiled (baked) tomatoes, green beans and oven fried potatoes.
Broiled tomatoes: Cut tomatoes in half. Sprinkle with sugar, salt and pepper. Top with panko bread crumbs (or fresh) slowly sprinkle crumbs with Worchestire and top with grated parmesan cheese. I did these in the oven, but in the Ninja, I'd put it on the, rack and bake 350°F for at least 20 minutes.
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Liver & Onions, By: Cathy Schultz, February 2, 2015
Ingredients:
1 package mushroom gravy mix
1 cup water
4 small/medium onions, sliced
2 tablespoons of no salt butter
2 slices of liver
2 Tbs. unsalted butter
Side dishes:
1 can green beans, drained
a couple dashes garlic powder
Mashed potatoes
Directions:
Place sliced onions and butter in the Ninja pot. Add the liver slices on top of the onions and sprinkle with gravy mix. Cook this on Slow Cook High for 1 hour. Stir in 1 cup water, and set rack in on top of liver onion mixture. In a mini loaf pan add drained green beans and add a couple dashes of garlic powder. In another mini pan I added some mashed potatoes that I had cooked earlier. Place both loaf pans on the rack, and continue cooking 1 more hour on Slow Cook High. I did not brown the liver just cooked as stated on Slow Cook High.
Cathy Schultz - I will never cook liver on the stove top again, this came out fantastic. It was an amazing dinner & I have just enough left for one more meal
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Liver & Onions, By: Kathy Olson & Lanette Lin, February 9, 2015
Salt, pepper, and flour dust your liver. Set aside. On Stove Top High add a little oil and heat. Fry the onions until reach your desired tenderness. Take them out and set aside. Add a little more oil. Add your liver and fry. Return the onions back in when done and serve.
Lanette Lin - I like to soak my liver in milk before dusting with floor. Add Worcestershire sauce. Don't overcook.
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London Broil - Slow Cook*, By: Allana Alla Robinson, October 10, 2016
Ingredients:
1 lb baby carrots
10 white potatoes - cubed or halved (we kept skin, but you can remove it)
2½ lb london broil
6 jalepeno peppers (deseeded) - optional
Seasonings of choice (we just used ground black pepper)
Sauce:
3 cups beef broth
2 packets brown gravy
2 tablespoons soy sauce
Ground black pepper - to taste
Garlic powder - to taste
Prep:
Cut potatoes based on note above.
Season London broil in seasonings - this is where you can do whatever you want based on your taste buds. We wanted a nice beefy flavor so we kept it light and just used ground black pepper, but you can use anything from Montreal steak seasoning to onion soup, etc.
Make the sauce: combine 3 cups of beef broth with 2 Tbs. of soy sauce, 2 packets of brown gravy mix, ground black pepper and garlic powder - whisk well until brown gravy mix is dissolved.
Recipe:
1) In the Ninja pot, combine baby carrots and potatoes - mix them together. Once mixed, place the London broil on top of them. Lastly, pour the sauce over the seasoned London broil. Optional: put 6 total jalepeno peppers around the sides of the London broil. Set the Ninja to Slow Cook High for 6 hours.
Notes:
This is a very "beefy" roast and the longer you cook, the softer it is (it is naturally a tough type of beef). 6 hours on Slow Cook High was perfect for this size, but 6.5-7 on Slow Cook High would have been just as good.
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London Broil*, By: Bonnie Smith, March 31, 2016
Made a London broil in the Ninja today. I also had some leftover pineapple that I heated up. I also did the mushrooms in it too. I cut the meat in half because hubby likes his done much more than I do. Next time I will marinate longer but flavor was good. Leftovers will be made into fajitas I think.
I just dumped the following ingredients into a bowl. Nothing was measured.
Ingredients:
Minced garlic
Salt, pepper
Soy sauce
Asian chili sauce
Oyster sauce
Olive oil
Oregano
Ginger
Lemon juice
London Broil (Mine was about 2.5 lbs)
Directions:
Mix all ingredients minus the meat. Make slices in meat on both sides. Coat with marinade mixture being sure to get it down in the sliced parts on both sides. Place in glass container, cover and place in the refrigerator. Marinate overnight. Preheat Ninja on Stove Top High for 10-15 minutes. I put a small amount of olive oil in pan. Add the meat to the pot. I ended up cooking my half about 6 minutes on each side. I let sit for about 5 before slicing.
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London Broil*, By: Gina Mari Knotts, October 27, 2015
Ingredients:
2-3 lbs London broil
6 carrots, cut up
1 onion, cut up
1 garlic bulb, cut up
¼ cup merlot
1 can tomato bisque soup
1 can broccoli soup
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 packet dry onion soup mix
Directions:
Add the London broil, carrots, onion and garlic to the Ninja pot. In a separate bowl, mix the soups, Worcestershire sauce, red wine vinegar, onion soup packet and wine. Pour the mixture over the contents in the pot. Turn your Ninja to Slow Cook Low for about 9 hours. Dinner was served with mashed potatoes.
****
London Broil*, By: Brian M Almashie, October 30, 2014
Top Round aka London Broil
Steak in the Ninja was a success. Just sautéed it in butter and garlic on Stove Top High. It was rubbed with dried basil, rosemary, brown sugar, pepper and chili flakes.
Couple cloves of garlic, 1 ½ inches thick and just cover the steak with above to your liking. ½ stick of butter and a splash of olive oil.
The brown sugar and butter combination is the secret. It caramelizes perfectly. Make sure you pre-heat the Ninja for 15 minutes as you want it to be really hot. I did 5 minutes each side but it depends on thickness. I wanted medium rare and it was perfect. I let it rest for 20 minutes and had it on a salad. Making roast beef with the leftovers.
****
London Broil*, By: Paula Castelli Tomlinson
Turn your Ninja to Stove Top High. Sear the meat on both sides with onions and a small amount of olive oil. Place the meat and onions on rack and prepare the rice according to the package. Keep an eye on the meat. I like it more on the well done side. It took about 40-45 minutes.
****
London Broil*, By: Rita Ramos
I was pretty sure I wouldn’t feel like cooking dinner when I got off of work so I set it up ahead of time.
Ingredients:
1.5 lb London Broil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon whole peppercorns, crushed
2 tablespoons Worcestershire Sauce
1/2 cup soy sauce
Extra virgin olive oil
1 Mayan sweet onion, cut into large pieces
2 russet potatoes, cut into large pieces
6 garlic cloves, peeled & whole
The night before:
Cut 1/4″ slits into the meat, six slits or so per side. Rub the London Broil with some extra virgin olive oil.
Combine the onion powder, garlic powder, cayenne pepper, paprika, basil, oregano, thyme, peppercorns, Worcestershire sauce and soy sauce. Mix well.
Place the London Broil in a plastic bag and pour in marinade.
Seal the bag making sure to get as much air out of the bag as possible. Marinate the meat over night.
The following day:
Turn Ninja 3-in-1 to Stove Top High. Sear meat on each side and remove from Ninja.
Add potatoes and onions to the pot and place the meat on top of the vegetables. Place the garlic cloves into the pot.
Drizzle some extra virgin olive oil over it all.
Cover and set the Ninja to Slow Cook Low for 6 hours. There is no need to add any additional liquid. There is a plenty of liquid that forms while cooking and makes a nice aus jus.
Approximately 45 minutes before it was done, I added some fresh sweet white corn that had been shucked and rolled in foil.
****
London Broil Smothered*, By: Larry Bernard
London Broil, smothered in finely chopped seasonings of roasted garlic, cabbage, carrots, etc. Simmer in about an inch of water, Worcestershire sauce, a little 'Crystal' hot sauce, salt, pepper, etc. Season to taste. After cooking all night and tomorrow, those fine veggies will have become one with the sauce. Once the meat falls apart and gets real soft, it'll make a mouth watering, sloppy, roast beef Po-boy. Good Stuff.
****
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Ingredients:
1 package tofu, cut in 1-inch cubes
1 teaspoon grated ginger
2 cloves garlic, minced
3 scallions, chopped (separate the white and green parts)
1 cup plus 1 tablespoon chicken stock
2 tablespoons sake
1 tablespoon soy sauce
2 teaspoons sugar
2 tablespoons miso paste
2 tablespoons sesame oil
1 tablespoon cornstarch
1 tablespoon rice vinegar
8 ounces ground pork or beef
2 teaspoons tobanjan, or Chinese chile bean paste (or more for spicy)
Steamed rice
Directions:
Prepare the sauce. Stir 1 cup of the stock, sake, soy sauce, and sugar in a bowl.
While preparing your ingredients, turn the Ninja to Stove Top High to preheat. Add 1 tablespoon of the sesame oil. Add pork (or beef), white part of the scallion, garlic, ginger and tobanjan. Cook until beef is no longer pink.
Stir the sauce ingredients into the pot and bring to a boil. Reduce heat to Stove Top Medium/Low. Add the tofu (if you want a meatier texture you can deep fry the tofu until golden). Cover and braise for three minutes.
Mix the cornstarch with 1 tablespoon of the stock, vinegar, and 1 tablespoon of the sesame oil. Stir into the pot to thicken sauce. Serve with rice.
****
Maid Rite Burgers*, By: Marianna Southard Debolt, January 11, 2015
Maid rites- turned out great! Almost just like the restaurant!
Ingredients: & Directions:
Picture 1
2 Tbs dried onions
1 Tbs. warm water
1 beef bouillon cube
1 chicken bouillon cube
½ cup water
1 Tbs. worchestire sauce
1 Tbs. soy sauce
2 Tbs. cider vinegar
2 Tbs. brown sugar
Picture 2
Recipe calls for 3 lbs of browned ground beef, I used 1 lb for the two of us with leftovers. Brown meat, drain, and chop to tiny bits. I always steam my meat in the microwave in my pampered Chef rice cooker. Add to warming seasonings.
Slow Cook High for 2 hours.
Picture 3
Serve in buns...can add regular hamburger toppings, pickle, condiments, etc.... Will be sloppy.
This is a signature food of the Midwest. They have restaurants called Maid Rites here.
****
Manhattans*, By: Kerry Brown, December 27, 2014
Members… Use your favorite roast recipe..
Basically, it is beef cooked in a gravy, and served over bread and mashed potatoes. Soo good! I usually use a chuck roast slow cooked seasoned with brown gravy mix, ranch dressing mix and Italian dressing and water. When roast is tender enough to pull apart I add about a quarter cup of cool water and corn starch to thicken gravy.
It’s basically an “opened beef sandwich.”
****
Martha Stewart's Easy Pot Roast in the Ninja*, By: Terri Bionda Jacobs, March 1, 2016
Here's the recipe converted for the Ninja!
Ingredients:
1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
Directions:
Turn the Ninja to Stove Top High. Stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss. Allow vegetables to brown.
Sprinkle roast with 1 teaspoon salt and ½ teaspoon pepper; make room in pot and brown on both sides. Set meat on top of the vegetables and drizzle with Worcestershire sauce. Cover; cook on Slow Cook High, 4 hours (or on Slow Cook Low, 8 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
****
Meatballs*, By: Jennifer McCollom Hudson
Ingredients:
1 lb ground beef (Made 9 meatballs)
1 egg
Seasoned croutons, crushed into crumbs
Spicy spaghetti seasoning
Spaghetti sauce
Directions:
I used 1 lb ground beef, egg, seasoned croutons and spicy spaghetti seasoning. Browned on all sides about 12 minutes on Oven setting 350*. Added sauce and more seasoning and lowered the heat down to a simmer. They came out pretty tasty. These are great for meatball subs.
****
Meatballs*, By: Michelle Bowers Gebers, July 29, 2014
Ingredients:
1 lb ground chuck (I didn't have sausage or I'd have done half and half)
2 eggs
1 tsp. (approx) Garlic powder
1 tsp. (approx) Basil
Pinch of cumin
1/2 cup Italian style bread crumbs (or until the mix forms a nice ball and doesn't stick to sides of bowl). Mix and roll into balls.
Directions:
Turn your Ninja to Stove Top High and brown the meatballs.
****
Meatballs*, By: Morten Thomassen, July 10, 2014
Making your own meatballs may be more time consuming than buying frozen ones, but it is very simple and ultimately far more rewarding - and The Ninja does an admirable job.
[MEATBALLS]
** Basic meatballs**
1 pound ground beef
½ cup breadcrumbs
1 egg
salt/pepper to taste
** Optional - punch up the flavors with something like **
1 Tbs. ground cumin
1 Tbs. smoked paprika
1 Tbs. dried basil
2 cloves chopped garlic
½ cup chopped olives
½ cup chopped sundried tomatoes
Mix well and chill for 20 minutes
Form meatballs (16 or so) and give them a good crust on Stove Top High, turning 2 or 3 times. This will make them less likely to break apart during cooking and handling, plus add desired Maillard flavors.
[SAUCE]
Add a chopped onion and sauté when the meatballs are turned for the final time.
Add chopped tomatoes to cover meatballs (2 or 3 tins), plus salt / pepper to taste.
** Optional - add texture to the sauce with some vegetables **
1 coarsely chopped bell pepper
1 clove chopped garlic
1 cup chopped or sliced olives
Turn to Slow Cook Low for a couple of hours.
(a) Either serve over traditionally cooked spaghetti.
(b) Or remove from Ninja to place uncooked spaghetti in water at the bottom of Ninja, pouring meatballs and sauce back over, and follow the "easy spaghetti & meatballs" recipe from the Ninja booklet.
I had a handful of asparagus tips that I threw in for the last couple of minutes.
Add a generous pinch of oregano when turning off the Ninja - late addition of herbs will allow them to keep their aroma.
Alternatively, add appropriate spices, ginger, and pulses when frying the meatballs to make a meatball curry. Serve over rice.
**Added comment – Pulses - What I meant was the general category of "beans, chickpeas, and lentils". I don't know if it's a European thing (I'm Danish, living in England) to call them pulses. Maybe they are called legumes in the US?)
Maillard - http://en.wikipedia.org/wiki/Maillard_reaction
****
Meatballs & Mashed Potatoes or Noodles, By: Kathleen Sanden
Couldn't be easier meatballs and mashed potatoes or noodles
Ingredients:
1 bag Italian meatballs frozen
1 can no sodium or low sodium beef broth
1 can low sodium cream of mushroom soup
1 can beef gravy, or a packet of brown gravy mix.
1 can of portabella mushrooms
1 Tbs. Italian seasoning
Pepper to taste
1 bay leaf
Directions:
Dump everything in the Ninja and cook on Slow Cook High for 3 hours. Serve over noodles, or mashed potatoes.
****
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ingredients:
10 oz. chopped spinach
16 oz. meatballs
24 oz. jar sauce
2 Tbs. minced garlic
8 oz. sliced mushrooms
½ cup diced onion
1 Tbs. olive oil
Angel pasta - optional
parmesan cheese for topping
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the meatballs to brown and the onions and mushrooms to sauté. When done, add the sauce and spinach. Turn to Slow Cook Low for 3 hours. Stirring a couple of times.
This is a Low Carb recipe. It can be used as an appetizer or with your favorite pasta.
****
Meatloaf #1*, By: Aurelia Dougan McCollom
Ingredients:
2 lbs ground chuck
½ cup finely chopped green pepper
½ cup finely chopped onion
salt & pepper to taste
1 Tbs. Worcestershire sauce
1 egg
½ cup bread crumbs
1 can (8 oz) tomato sauce
PAM
1 Tbs. beef base & 4 cups water
Directions:
Spray rack to prevent sticking. (beef base & water for steam roasting for flavor) I mixed all and shaped. Make 2 aluminum foil lifting sleeves going the length of the rack. Spray these also. (The aluminum foil makes it so easy to lift out.) Place the meatloaf on the baking rack. Pour beef water into pot (if you are steam baking), (I prefer dry) and place rack. Place lid. Turn Oven setting 350°. Bake for 1 hour and 15 minutes. (You may need to add some water; 1 cup at the most probably, just check!) You do not need to steam bake this, just use Oven setting. The steam baking will give it more flavor. The last 15 minutes I put ketchup on the top. I used a temperature probe and it was perfect at this time. I used my hooks and took the rack out and placed it on a plate to set for 10 minutes before slicing. It was AWESOME! My favorite sandwich!!! Clean-up was so easy. No sticking to the rack.
****
Meatloaf #2, By: Bonnie Valentine
I used roughly:
4 lbs lean ground chuck
1 box savory herb stuffing mix
3 or 4 eggs
dash of salt and pepper
Directions:
....placed water and onion slices in bottom of Ninja and put meatloaf on the wire rack using a small piece of foil. Going to cook it at 350° degrees for 1 hour then see how it's doing then I'll adjust cooking time depending on what my meatloaf requires.
Ok...with roughly 38 minutes of being cooked, the Meatloaf smells amazing and looks awesome...can't wait to eat dinner tonight!!
Total cooking time: 1 hour and 15 minutes on 350° degrees in my Ninja on the Oven setting. The house is smelling very nice right now...yummy
Aurelia, that meatloaf was very moist and tasted really good! Using the savory herb dressing mix for the bread crumbs makes a great flavor! My family loved it!
I placed the wire rack into the pot then poured water in to where it was just below the rack. I did keep an eye on the water and added a small amour about half to three quarters of the way through cooking!!!
****
Meatloaf #3*, By: Beth Pund
Ingredients:
1 lb lean ground round
1 box Stove Top dressing with chicken
1 egg
1 cup of water
1 can beef broth plus water to equal 4 cups
Directions:
Mix well, ground round, dressing, egg and water. You may add onion, peppers, etc. if you like. Spray rack with PAM. Shape into loaf and put on rack. Pour 1 can beef broth plus water to equal 4 cups into crock. Put oven on 350° for 1 hour. Check with thermometer to be done. You may need to add more water. Topping is: ½ cup ketchup, 3Tbs. brown sugar and 2 tsp. prepared mustard. Add to the top the last 15 minutes.
****
Meatloaf #4, By: Tiffany Joe Kelley
Ingredients:
1.5 lbs of ground meat (I use pork/beef combo)
pork rinds
parmesan cheese
1 can of Ro-Tel (drained)
Directions:
I baked it in the pan on the rack without water added to the crock. Baked at 375° for 40 minutes or so, remove lid, add sauce topping: (it's a funky combo of ketchup, mustard, Worcestershire sauce and garlic powder). Bake another ten minutes. I did "drain off" the fat that had “baked out” of the meatloaf before adding the sauce topping.
****
Meatloaf #5, By: Sue Karasek Nottmeier
Ingredients:
2.5 lbs ground meat
1 bottle chili sauce
1 box Stove Top Stuffing (herb or chicken are good)
2 eggs
Directions:
Mix all together into loaf. Place on rack (I cover with foil and poke a few holes in to drain grease. I usually Slow Cook Low since I work
****
Meatloaf #6*, By: Michelle Hussong Kizer, April 23, 2014
Ingredients:
1 lb ground beef
2 eggs
1 packet Lipton Onion Soup Mix
pepper
ketchup
sleeve of Ritz crackers, crushed
Directions:
Mix all the ingredients and form the loaf. I put foil on the rack and poked holes so grease would drain. I sprayed the foil so the meat wouldn't stick. Turn the Ninja to Oven setting and cook @ 350°. No water was added to the pot. It was not Steam Baked. I cooked it for 50 minutes then put my sauce on and cooked for another 20 minutes. The sauce is ketchup, with a few splashes of worchestire sauce, and little bit of honey. Mix together and put on top.
****
Meatloaf, Easy #7, By: Kathleen Valentine, May 7, 2014
Ingredients:
1 1/2 lbs. ground beef
1 packet onion soup mix
1 box Stove Top-type stuffing
2 eggs
1 cup warm water
Directions:
Combine and mix well. Shape into a loaf. Cook on Slow Cook High for 3 hours.
****
Meatloaf #8*, By: Gail Fincher, July 23, 2014
Turn your Ninja to Oven 325°. I covered the rack with non-stick foil, (make holes in the foil for grease to drain) & put the meatloaf on top of the foil; instead of using one of the pans. Do Not Add Liquid to the pot. Bake for 1 hour and 15 minutes. It came out Perfect!
I must say, it was the best I ever made. It was very moist, not dried out at all.
****
Meatloaf #9*, By: Diane Lombardo, July 26, 2014
Ingredients:
1 lb lean ground beef
Onions, chopped
2 cups of boxed Stove Top Stuffing
1 cup water
1 egg
1 can, (15 oz.) beef broth plus water to equal 4 cups
PAM
Directions:
Mix well, ground beef, Stove Top Stuffing, egg, and water. Spray rack with PAM. Shape into loaf. Cover your rack with foil and poke holes for the grease to drain. Spray with PAM. Place the loaf on the rack. Pour beef broth and water into crock. Turn your Ninja to Oven setting of 350°, for 1 hour. Check with thermometer to be done. You may need to add more water. Spread catsup on top the last 15 minutes.
****
Meatloaf #10, By; Sherman D Brown, Courtesy of Woman’s Day Kitchen, August 20, 2014
Ingredients:
3 slices whole-grain bread
1 pound ground turkey
½ pound lean ground beef
Whites from 2 large eggs
2 tablespoons minced dried onion flakes
2 teaspoon Worcestershire sauce
¼ teaspoon each garlic powder and salt
1 package (10 oz) frozen chopped spinach, thawed and drained
6 tablespoons ketchup, divided
Directions:
Tear bread into food processor. Pulse to make coarse crumbs. Add remaining ingredients and 2 Tbs. of the ketchup. Pulse just until blended. Place in your loaf pan. Top with remaining 4 Tbs. ketchup. Place the pan on the rack. Add 1 cup of water to Ninja pot for moisture. Turn your Ninja to Oven setting of 400° and bake for 45 minutes or until cooked through and instant-read thermometer inserted in center registers 160ºF. Nice moist meat loaf.
****
Meatloaf Italian Style #11, By: Michele Pilhorn
Tonight I made an Italian Style Meatloaf, with a side of pan fried potatoes and tossed in garlic and butter. My husband says he has a very happy belly and can’t wait to eat the leftovers at work for lunch.
Prep Time: 30 minutes
Bake and Time: 400° for one hour
Ingredients:
2 lbs ground chuck
½ lb ground pork
½ cup Bread crumbs
2 eggs
¼ cup fresh Parley
1 teaspoon garlic, or season to taste
Salt, season to taste
Pepper, season to taste
8 oz tomato sauce, divided
½ teaspoon oregano
1 to 1 ½ cups mozzarella
1 to ½ cups ricotta
2 large handfuls fresh spinach
1 small jar pesto Genovese
1/4 cup parmesan
Directions:
1.) In a large bowl Mix ground chuck, ground pork, bread crumbs, eggs parsley, garlic, salt, pepper, oregano and 4 oz of sauce
2.) Very large sheet of wax paper, place the mixed meat and flatten
3.) In a smaller bowl mix the cheeses together
4.) Spread the left over sauce on the flatten meat then layer it with the pesto spinach and the cheese.
5.)Now, is the fun part. Start rolling the meat like a log, stuffing in the corners. Place the little cake pan that comes with Ninja over it. It may need to be shifted to fit but then flip it and remove the paper
6.) Bake in the Oven or Ninja cooking system for one hour at 400°
7.) Let it set for 20 minutes after removing from the oven to allow the cheese not to run out
Notes:
My husband said this was very good and I need to make it again soon.
****Additional Comments by Members if wanting to use Turkey****
Michele Pilhorn.. honestly I am not sure I never tried it with turkey maybe ground chicken but what I do know about turkey and chicken when ground you have to be careful not to over handle it cause it will lose the fat and that can make it not as moist maybe add some oil to the meat if you use turkey so you don’t lost the fat so it doesn’t lose that moistness or if you use do eat buffalo maybe that it’s has very little fat but keeps its moistness. It is very good just make sure you use pesto that is very bright in green it has a more sweet taste and less nutty taste that the pine nuts will give off.
Dina Burgoon.. Lentz Dixie Upchurch you would need to add more moisture to the recipe for ground turkey. Maybe 6oz of tomato sauce instead of 4oz. also use whole milk ricotta since the fat content will help keep turkey moist. The turkey meatloaf maybe done quicker, too. ****
****
Meatloaf #12*, By: Marianna Southard Debolt, November 16, 2014
My own recipe:
Ingredients:
1 lb Ground beef
1 egg
¾ cup bread crumbs
½ cup of ketchup
Directions:
Knead ingredients together. Spray loaf pan with Pam. Place lump of meat in the pan, spread it out. I added a thin layer of ketchup on top. Turn your Ninja to the Oven setting of 400° degrees for 1 hour. Turn the meat over and cook an additional 15 minutes.
****
Meatloaf Super Easy #13*, By: Brenda Wilson, February 1, 2015
Ingredients:
1 pound hamburger
1 pound of ground pork
chopped onion
1 small can tomato sauce
2 eggs or egg beaters
2 cloves minced garlic
1 package stove top stuffing
Salt pepper to taste
Couple shakes Italian seasoning
Directions:
Mix well. Shape into loaf or use a loaf pan. Top with a second can of tomato sauce and ground pepper.
Wash baby red potatoes place potatoes around meatloaf or use aluminum pans.
Turn your Ninja to Oven setting and bake @ 375°F for 45-60 minutes.
****
Meatloaf #14, By: S Alfred Baker, March 13, 2015
I cook a lot of meatloaf in the slow cooker Ninja. I like a dense loaf, so I use 2 pounds of ground beef, and 1 pound of Jimmy Dean hot breakfast sausage. Mix it all with a couple eggs and that's it. Put a chopped onion, a cubed rutabaga, and a couple cups of chopped cabbage in the pot. Nestle the round shaped meatloaf in the middle and cook on Slow Cook High for 4 hours. Enjoy with gravy. I prefer mustard on the meatloaf slices.
We're in our 60's, so we have a lot left over. Now it gets good. After a night in the fridge, slice the loaf into ¾” slices. Then cube by cutting the other directions. Chop up a large onion. Set the Ninja to Stove Top Medium and put in a large dollop of saved bacon grease. You must save your bacon fat, it's wonderful for cooking.
Add the cubed loaf and onions. Move it around with a large 'safe' spoon for at least 10 minutes, until the onion is cooked and the loaf is browning. Don't be afraid to add more bacon fat if you need to. Add a can of drained green beans. When it's looking done, reduce the heat and stir in a can of condensed cream of mushroom soup. This is the secret to the dish. Make sure it's well mixed in, and put at least a cup of shredded sharp cheddar on top of the mixture.
Let simmer a few minutes until cheese is melted, and enjoy. There is something about cooking meatloaf this way that is very tasty. So much better than just using ground beef. The soup makes a luxurious sauce. Whoever you serve this to will think you're a great cook.
****
Meatloaf #15*, By: Audrey Robinson Black, March 15, 2015
Ingredients:
2 lbs ground chuck
2 tablespoons A-1 sauce, for meat
1 cup Italian seasoned bread crumbs
2 eggs
¾ cup of milk
1 small onion, minced
¼ cup of shredded carrots
¼ cup of chopped celery
Mix above ingredients until well blended.
Sauce:
2 tablespoons of A-1 sauce, for sauce
1 can (8 oz) tomato sauce, for sauce
Mix 2 tablespoons of A-1 sauce with 1 can (8 oz) tomato sauce. Mix all ingredients together with ½ of sauce mixture. Pat and shape into loaf pan. Spread remaining sauce over top of meatloaf. Place the pan on top of baking rack and add 1 cup of water underneath. Set on oven setting for 1½ hours at 325°F. Enjoy!
****
Meatloaf #16, By: Dawn Kirshy, March 24, 2015
Ingredients:
2 lb ground meat
1 onion diced
1 package tri peppers
1 can Hunts meatloaf seasoning,
1 egg
1 cup of bread crumbs, (plus a little more if needed)
Directions:
Mix everything together. Save a little sauce for a topping, if desired.
Bake at 350° for 1 hour. Spray your rack with PAM and place your meatloaf.
House smells great; fingers crossed
****
Meatloaf #17, By: Mary Eckard, April 10, 2015
Ingredients:
3 lbs extra lean ground beef
2 eggs
½ cup milk
1 cup cracker crumbs
½ tsp each salt & pepper
1 tsp garlic powder
1 tsp dried parsley
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 medium onion, diced
½ green pepper, diced
Directions:
Mix all in large bowl and form loaf. Place on rack covered with foil. (Be sure to poke holes to drain grease). Turn your Ninja to slow Cook Low 8-10 hours.
If you want to cook using Oven Setting, mix 1 Tbs. beef base with 4 cups of water and put in Ninja pan. Bake 1 hr, 15 min, and check water while cooking.
Make mixture of ketchup, mustard, and brown sugar and put on top for last 15 minutes.
****
Meatloaf #18
Ingredients:
1½ pounds ground beef
2/3 cup plain dry bread crumbs – increase to 1 cup for a firmer meatloaf
1 cup milk
2 eggs
1 small onion, finely chopped
1/8 teaspoon rubbed sage
1 teaspoon salt
1/8 teaspoon black pepper
¼ cup ketchup
3 tablespoons light brown sugar
1 teaspoon dry mustard
¼ teaspoon ground nutmeg
1 Tbs. beef base & 4 cups water or water – for pot, optional
Directions:
In a large bowl, combine ground beef, bread crumbs, milk, eggs, onion, sage, salt, and pepper; mix well. Shape into a loaf. Be sure to pat together well.
(Optional) For easy removal, make 2 sleeves out of alminum foil. Place them across the Ninja rack making sure you make them long enough to go from handle to handle. Spray these and the rack with PAM or other non-stick spray. Place the meatloaf on the prepared rack.
In a small bowl, combine remaining ingredients and spread over top of meat mixture.
Pour beef broth or water into pot (if you are steam baking), (I prefer dry) and place rack. Place lid. Turn Oven setting 350°. Bake for 1 hour and 15 minutes. (You may need to add some water; 1 cup at the most probably, just check!) You do not need to steam bake this, just use the Oven setting. The steam baking will give it more flavor. If baking dry, the grease drippings will burn, but they clean up very easily. You can add a little water throughout cooking time to prevent burning. Use a temperature probe to test.
Allow to stand 10 minutes, then slice and serve.
****
Meatloaf - Bacon Cheeseburger, By: Susan Davis, April 2, 2016
Ingredients: 2 large eggs
2 lbs ground beef
1 onion diced
2 cloves garlic diced
1 tsp pepper
1 envelope onion soup mix
About 1½-2 cups shredded cheese or 8 oz Velveeta cheese
6 pieces cooked bacon cut up
½ cup crushed crackers or 2-3 Tbs. milled chia seeds
¾ cup barbeque sauce
1 Tbs. Worcestershire sauce
¼ cup milk
2 beef bouillon cubes for water to steam bake
Directions:
Mix meat, eggs, crackers, salt, pepper, milk, Worcestershire, onions, soup mix and garlic. Then form a rectangle. Put cheese on top of the middle of the rectangle followed by bacon pieces. Fold edges over to enclose filling. Cover the rack with aluminum foil and poked holes. Place the meatloaf on the rack. Turn the Ninja to the Oven setting of 350°. Add 3 cups of water to the pot. You are steam baking for 1 hour 30 minutes. The last 10 minutes pour barbeque sauce on top. Added comment - I used 2-3 Tbs. of milled chia seeds instead of crackers for the same result. I also used shredded cheese. ****
Meatloaf Balls*, By: Diane Zajicek, February 7, 2016
Just made Meatloaf Balls in the Ninja. With leftover meat mixture, I made hamburger patties. They are so good on Texas Toast.
Ingredients:
1 lb ground beef
1 lb ground pork
1 bell pepper, diced
1 onion, diced
1 egg
10 saltine crackers
Worcestershire sauce
A-1 sauce
1 can beef broth
ketchup
Mix all ingredients but broth and ketchup.
Shape into large balls.
Spray the Ninja rack PAM and place the meatloaf balls.
Pour the beef broth in the Ninja pot.
Place the rack in the pot. Turn to the Oven setting of 350°F for 1 hour
Check after 30 minutes and add water if needed into Ninja. (it is usually 1 cup/ every 10 minutes of cooking time).
After 45 minutes top each ball with ketchup.
Note: If any leftover meat mixture shape into hamburger patties. Turn the Ninja to Stove Top High and cook until browned and desired doneness.
****
Meatloaf Cupcakes*, By: A D Scott, October 4, 2016
Meatloaf cupcakes! Your favorite meatloaf recipe packed into a muffin pan or the individual silicone muffin cups. This recipe uses ground turkey. Place the pyramid mat in the Ninja pot. Place the muffin cups on the mat. Turn to the Oven setting of 350°F for about 30-35 minutes or until the internal temperature reaches 165°. Invert to turn out. Place a scoop of mashed potatoes on top of the meatloaf and drizzle with gravy.
****
Meatloaf - Grandma's, By: Janet Wulf, February 1, 2016
Grandma's Meatloaf
Ingredients:
1½ lb ground beef
1 sleeve vegetable Ritz crackers crushed
2 slices bread
1 cup milk
2 eggs, beaten
1 tsp salt
1 Tbs. onion powder
½ tsp black pepper
Glaze:
3 Tbs. brown sugar
1/3 cup catsup
¼ tsp nutmeg
2 tsp mustard
Directions:
While preparing the meatloaf, turn the Ninja to the Oven setting of 350°.
Add milk to shredded bread and crushed crackers, let soak a minute or two. Add the eggs & seasonings. Add the ground beef & mix well. Put into the Ninja multipurpose pan. Mix together glaze and put over loaf.
Pour 2 cups of water into the pot. Place the rack. Place the pan on the rack. Cook for 45 minutes. The water will cook out. You do not need to add more water.
Best meatloaf ever according to my family
****
Meatloaf Made with Stuffing*, By: Amanda Gray, December 30, 2015
This recipe makes 3 meatloaves. Adjust the recipe for your family or to make just one.
Ingredients:
3 lbs ground beef
3 boxes stuffing
4 eggs
2 cups catsup (add extra on top to desired amount)
Directions:
Mix all of the ingredients in a large bowl. Divide into 3 loaves. Shape and place in the multipurpose pan. Place the rack in the pot. Add the pan to the rack. Place the lid. Turn the Ninja to the Oven setting of 350° for 1 hour and 20 minutes.
Quite frankly I will no longer use the oven to make this as the Ninja produced the softest moist and most delicious meatloaf I have had.
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Meatloaf - Old Fashioned *, By: Shara Chilcoat, November 18, 2019
** This is the “full” original recipe, with ½ conversion supplied. . I used ½ of the ingredients for this meal.
Ingredients:
2 lbs. extra lean ground beef * (1 lb. ground beef)
1 egg, beaten* (1 egg)
1 onion chopped* (½ onion)
1 bell pepper chopped* (½ bell pepper)
1 cup crushed saltines* (½ cup saltines)
1 tsp Italian seasonings* (½ tsp seasonings)
½ cup ketchup* (¼ cup ketchup)
Salt and pepper
1 cup of ketchup* (½ cup ketchup) (set aside for later)
oil to spritz
Directions:
Spray a baking dish with oil and set aside.
In large bowl mix egg, cracker crumbs, vegetables and seasonings. Stir in ¼ cup of ketchup. Use hands to work in ground beef. Shape into a loaf in pan.
Place the baking dish on the Ninja rack. Turn to Slow Cook High for 4 hours. (One hour before done top with the extra ½ cup of ketchup.)
Switch to Oven/Bake 350-400°F. Bake until your desired texture and internal temperature reaches at least 145°F.
(Photo’s provided are using ½ the recipe.)
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Meatloaf - Old-Fashioned, Recipe courtesy of Paula Deen – Food Network, By: Michael Bielick
Ingredients:
1 pound ground beef
1¼ teaspoons salt
¼ teaspoon ground black pepper
½ cup chopped onion
½ cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
½ cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions:
Mix all meatloaf ingredients well and place in a baking dish or loaf pan. Shape into a loaf.
Turn your Ninja to the Oven setting of 350°F. Place the rack. Place your baking dish or loaf pan on the rack. You are baking dry.
Mix ingredients for topping and spread on loaf. Bake for 1 hour and 15 minutes.
Meatloaf - Old-Fashioned, Recipe courtesy of Paula Deen – Food Network, By: Michael Bielick
*Changes made:
Lean (93%) ground beef
1 cup quick cooking oats
Between ¼ and ½ cup bread crumbs
1 packet onion soup mix
8 ounces fire roasted diced tomatoes. However, I don't like all the juice, so I remove 8 ounces of the tomatoes from the can using very little liquid.
Place a piece of foil on the wire rack with a few hole punches in it. Place the meatloaf. Turn the Ninja to the Oven setting of 350°F and bake for about 1¼ hours.
****
Meatloaf - Philly Cheese*, By: Trish Gratiot, December 13, 2015
Ingredients:
1 onion, chopped
1 green pepper, chopped
1 Tbs.oil
1 lb hamburger
½ cup bread crumbs
1 egg
salt & pepper – to taste
½ tsp garlic powder
3 Tbs. Worcestershire sauce
6 slices Provolone cheese (I doubled to 12)
Directions:
Turn your Ninja to Stove Top High. Add the oil and sauté onion and pepper until tender. Remove and clean out the Ninja.
Add the remaining ingredients (except cheese) to a bowl. Add the onions and peppers. Mix thoroughly. Place ½ of the mixture in a greased loaf pan. Layer ½ of the cheese on top. Top with remaining meat mixture. Top with remaining cheese. Add your rack, the red silicone roasting rack or pyramid mat in the pot. Place the loaf pan. Turn to the Oven setting of 325°F, and dry bake for 70 minutes.
Carefully drain excess grease. Let the meat rest for a few minutes before serving.
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Meatloaf - Salsa*, By: Tammy Ullrich, February 13, 2018
Ingredients:
2 pounds ground beef
1 egg, slightly beaten
½ cup Hot & Spicy bread crumbs
1 cup Salsa
1 onion, finely chopped, (optional)
Directions:
Mix the ingredients and shape into a loaf. Place loaf on the Ninja rack. Place the rack inside the Ninja. Turn to the Oven setting of 350°F. You are dry baking. No liquid is being added to the pot. Bake for 1 hour and 30 minutes.
Check internal temperature at 1 hour.
*Added comment by: Aurelia Dougan McCollom – Members have made lifting strips of aluminum foil and place on the rack for easy removal. They have also sprayed the rack and or the aluminum strips with a non-stick cooking spray, also for easy removal.
****
Meatloaf, Taco*, By: Anne Wood Conrad, August 4, 2014
Ingredients:
2 lbs ground sirloin
8 oz package shredded colby jack cheese, divided
4 oz can diced green chiles, drained
1.25 oz package taco seasoning mix
2 cups crushed nacho cheese flavored tortilla chips
1 cup diced onion
2 tablespoons minced fresh cilantro
2 large eggs, beaten
1 cup enchilada sauce
chopped tomato
sliced green onion
chopped fresh cilantro.
Directions:
In a large bowl, stir together sirloin, 1 cup cheese, and next six ingredients. (green chiles, taco seasoning, crushed chips, onion, cilantro, and egg). Steam bake on rack, adding 4 cups water, some beef bouillon and some taco seasoning to the pan.
Turn your Ninja to Oven setting of 350° and bake for 1 hour. Spoon enchilada sauce over meat loaf, and bake 10 to 15 minutes more or until meat thermometer inserted in center registers 165°. Top with remaining cheese and let stand until melted. Top with tomato, green onion, and cilantro before serving.
I made foil strips and placed on rack to lift meatloaf out. Let it stand a few minutes to firm up first.
You can serve leftovers in taco shells.
****
Meatloaf – The Best Evah!*, By: Virginia Barber, September 12, 2016
Ingredients:
3 lbs. of ground beef (Next time I will use 4 lbs.)
Onion powder – to taste
2 Tbs. Worcestershire sauce
Ketchup – just enough to hold together
Sleeve of crackers, smashed
2 eggs
8 oz Block of cheddar cheese
Directions:
Mixed the ingredients together, except cheese. Line the rack with aluminum foil. Poke with holes. Place half of the meat mixture on the rack. Cut the cheese into 4 pieces and place on top of the meat. Place the remaining half on top of the cheese and seal, making a loaf mound. Add 3 cups of water to the Ninja pot. Turn the Ninja to the Oven setting of 375°F for 1½ hours, or until done. Top with ketchup and Worchestershire sauce 15 minutes before done.
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Meatloaf Tip on Absorbing Grease*, By: Lee Ann Maley Ferguson, October 9, 2015
I want to share a helpful tip that I got from my mother in law, who saw on Paula Dean show. Layer bread, or in my case hot dog buns since I ran out of bread, in the bottom of your meatloaf pan. It will absorb the grease but will NOT dry out your meatloaf. Just make sure DO NOT EAT THE BREAD! You can lift meatloaf nicely off the bread too. I just slice as I want and the bread falls off. It really works great! No more floating meatloaves. Lol
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Meatloaf with A Southwestern Twist, By: Margaret Zukoski, July 31, 2015
Ingredients:
2 lbs. ground beef
1- 10 oz. package Jimmy Dean pork sausage
3 eggs
2- 16 oz. jars Pace Picante Sauce
Progresso Italian bread crumbs
Directions:
Mix the meats, eggs, 1 jar of sauce and enough bread crumbs as needed to form into a loaf. Place directly in the Ninja pot. Pour the remaining jar of sauce around and on the loaf. Turn your Ninja to 325° for 1 hour. Add water as needed to keep from burning on the bottom.
OMG... it's amazing... just enough kick to it! Moist as ever! Just a different twist on an old favorite!
****
Meatloaf with Cheese & Basil*, By: Aurora Mandy, December 15, 2015
Ingredients:
2 lbs ground sirloin
½ small onion, chopped
2Tbs. minced garlic – or to taste
1 egg
½ cup Italian bread crumbs
2Tbs. ketchup
1Tbs. Worchestire sauce
½ tsp dry mustard
salt & pepper – to taste
4 cups of beef broth water mixture
4 slices of provolone
1 Tbs. fresh basil, chopped
3 slices of cheddar cheese
Directions:
Mix the ingredients, (except cheeses, basil & broth water mixture) in a bowl. Layer ½ of the meat mixture into a loaf pan. Place the provolone and sprinkle with basil. Add the remaining meat mixture. Pour 4 cups of broth and water mixture into the pot. Add the rack. Place your loaf pan. Turn to the Oven setting of 350° for 1 hour and 15 minutes. If you want a crispy topping, place under your broiler for about 5 minutes. Top with 3 slices of cheddar cheese. Broil until bubbly or leave in the Ninja to melt.
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Meatloaf - Yes Virginia, There is A Great Meatloaf!*, By: Dorie Sandell, February 1, 2016
The original recipe is called: Yes Virginia, there is a great Meat Loaf! I stand in awe to that creator! It's so good!!!!
Ingredients:
1½ lbs ground beef (we use sirloin)
1 slice of white bread, broken up into small pieces
1 egg
1 small sweet onion, finely chopped
1 tsp salt
¼ tsp pepper
4 Tbs. ketchup
And enough sweetened condensed milk to moisten the meat mixture. (maybe - ½ cup)*
Sauce:
4 Tbs. apple cider vinegar
2-4 Tbs. dark brown sugar packed (we add more)
½ cup ketchup
Directions:
Combine the meatloaf ingredients. Mix the sauce mixture separately. When the meatloaf mixture is mixed, add in half of the sauce mixture. Form meatloaf in the Ninja multipurpose pan and place on the rack. Pour the remaining sauce over the meatloaf. Bake @ 350 for 1hour to 1 hour and 30 minutes.
* The meatloaf should be moist, not runny. Adjust your sweetened condensed milk to make your meatloaf moist.
****
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Italian Beef*, By: Sam Jones, April 9, 2015
Italian Beef*, By: Krista Johnson Stacklie
Italian Beef*, By: Betty Banovic
Italian Meatballs*, By: Anita Ross, June 25, 2016
Italian Meatballs, By: Jennifer Gotshall Smith
Italian Sloppy Joe*, By: Patrick Priest, January 31, 2015
Jalapeño-Mustard Eye Round Angus Steak*, By: Allana Alla Robinson, December 26, 2016
Jasper Jr.'s Meatball Recipe, By: Aurelia Dougan McCollom, November 21, 2014 – Courtesy of Jasper's Ristorante, Kansas City, MO
Kentucky Pot Roast*, By: Anne Wood Conrad, February 10, 2015
Kikkoman Cubed Steak Stir-Fry*, By: Joseph Girouard, June 8, 2015
Korean BBQ Short Ribs By: Patti Cobbs, September 29, 2019
Lemon-Jalapeño Sirloin Steak*, By: Allana Alla Robinson, June 30, 2016
Lipton Onion Soup Mix Roast, By: Carol Dreher-Hess, November 12, 2014
Liver & Onions*, By: Monica Skvarca Steed, October 9, 2015
Liver & Onions*, By: Mary Ann Bethea, April 15, 2015
Liver & Onions, By: Cathy Schultz, February 2, 2015
Liver & Onions, By: Kathy Olson & Lanette Lin, February 9, 2015
London Broil - Slow Cook*, By: Allana Alla Robinson, October 10, 2016
London Broil*, By: Bonnie Smith, March 31, 2016
London Broil*, By: Gina Mari Knotts, October 27, 2015
London Broil*, By: Brian M Almashie, October 30, 2014
London Broil*, By: Paula Castelli Tomlinson
London Broil*, By: Rita Ramos
London Broil Smothered*, By: Larry Bernard
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Maid Rite Burgers*, By: Marianna Southard Debolt, January 11, 2015
Manhattans*, By: Kerry Brown, December 27, 2014
Martha Stewart's Easy Pot Roast in the Ninja*, By: Terri Bionda Jacobs, March 1, 2016
Meatballs*, By: Jennifer McCollom Hudson
Meatballs*, By: Michelle Bowers Gebers, July 29, 2014
Meatballs*, By: Morten Thomassen, July 10, 2014
Meatballs & Mashed Potatoes or Noodles, By: Kathleen Sanden
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Meatloaf #1*, By: Aurelia Dougan McCollom
Meatloaf #2, By: Bonnie Valentine
Meatloaf #3*, By: Beth Pund
Meatloaf #4, By: Tiffany Joe Kelley
Meatloaf #5, By: Sue Karasek Nottmeier
Meatloaf #6*, By: Michelle Hussong Kizer, April 23, 2014
Meatloaf, Easy #7, By: Kathleen Valentine, May 7, 2014
Meatloaf #8*, By: Gail Fincher, July 23, 2014
Meatloaf #9*, By: Diane Lombardo, July 26, 2014
Meatloaf #10, By; Sherman D Brown, Courtesy of Woman’s Day Kitchen, August 20, 2014
Meatloaf Italian Style #11, By: Michele Pilhorn
Meatloaf #12*, By: Marianna Southard Debolt, November 16, 2014
Meatloaf Super Easy #13*, By: Brenda Wilson, February 1, 2015
Meatloaf #14, By: S Alfred Baker, March 13, 2015
Meatloaf #15*, By: Audrey Robinson Black, March 15, 2015
Meatloaf #16, By: Dawn Kirshy, March 24, 2015
Meatloaf #17, By: Mary Eckard, April 10, 2015
Meatloaf #18
Meatloaf - Bacon Cheeseburger, By: Susan Davis, April 2, 2016
Meatloaf Balls*, By: Diane Zajicek, February 7, 2016
Meatloaf Cupcakes*, By: A D Scott, October 4, 2016
Meatloaf - Grandma's, By: Janet Wulf, February 1, 2016
Meatloaf Made with Stuffing*, By: Amanda Gray, December 30, 2015
Meatloaf - Old Fashioned *, By: Shara Chilcoat, November 18, 2019
Meatloaf - Old-Fashioned, Recipe courtesy of Paula Deen – Food Network, By: Michael Bielick
Meatloaf - Philly Cheese*, By: Trish Gratiot, December 13, 2015
Meatloaf - Salsa*, By: Tammy Ullrich, February 13, 2018
Meatloaf, Taco*, By: Anne Wood Conrad, August 4, 2014
Meatloaf – The Best Evah!*, By: Virginia Barber, September 12, 2016
Meatloaf Tip on Absorbing Grease*, By: Lee Ann Maley Ferguson, October 9, 2015
Meatloaf with A Southwestern Twist, By: Margaret Zukoski, July 31, 2015
Meatloaf with Cheese & Basil*, By: Aurora Mandy, December 15, 2015
Meatloaf - Yes Virginia, There is A Great Meatloaf!*, By: Dorie Sandell, February 1, 2016
Italian Beef*, By: Sam Jones, April 9, 2015
Ingredients:
3-4 lb rump roast
2 packets Good Seasonings Italian Dressing
2 packets brown gravy mix
2 cups water
provolone cheese
Directions:
Place the roast in the Ninja and cover with the ingredients. Turn to Slow Cook Low for 6-7 hours. Let go to Buffet/Warm if necessary. Take meat out ans shred with forks. Return to Ninja to keep warm. Serve on buns with provolone. It was fall apart yummy!
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Italian Beef*, By: Krista Johnson Stacklie
Ingredients:
3 pound chuck roast. You can use whatever size you prefer
½ jar pepperoncini peppers with stems removed. I used almost all liquid as well.
½ onion sliced in large rings
1 envelope dry Italian dressing (you can use 2 if you like salty)
1 can beef consommé
½ cup water
provolone cheese
Directions:
Add beef to Ninja, top meat with ½ Italian packet, add peppers, onion, beef consommé, water and rest of Italian packet. Cook on Slow Cook Low for 7-8 hours. Shred with fork and serve on French rolls with provolone cheese and use the liquid as an au jus. So good!!!!
****
Italian Beef*, By: Betty Banovic
Ingredients:
1 ½ Tbs. oregano
2 Tbs. basil
2 bay leaves
3 garlic cloves
1 ½ cup water
4 beef bouillon cubes
1 jar mild banana pepper rings (by the pickles)
4 lb. beef roast
Directions:
You can add more water when cooking in crock. Put in the crock the evening before and cook Slow Cook Low.
Shred as it cooks and stir frequently.
Notes: Add some beef broth if it need more juice.
Also, added the juice from the pepper rings to the crock...
I don't use bouillon, so I used what I had on hand which was an aseptic container of chicken broth, yeah, I know chicken but that's what I had.
I did mine for a total of ~8 hours, breaking it apart after 6-ish hours.
I smelled so much garlic (used whole cloves) that I took one out. I probably should have left it in.
Family proclaimed it as "Delicious!!"
Enjoy!!
****
Italian Meatballs*, By: Anita Ross, June 25, 2016
I made Italian meatballs today Yumm! I always try to make enough to freeze for later.
Ingredients:
1 lb ground beef
2 eggs
¼ cup milk
½ cup bread crumbs
½ tsp salt
1 tablespoon parsley
1 tsp garlic (I used cut up garlic cloves)
½ tsp fresh ground pepper
½ cup grated parmesan cheese
Directions:
Mix your ingredients and make the meatballs.
Turn to the Oven setting of 350°. Add 3 cups of water to the Ninja pot. Place the rack and add the meatballs. They took about 25 minutes to cook. Use a temperature probe to check for doneness. They were very good and juicy on the inside. Yummm!
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Italian Meatballs, By: Jennifer Gotshall Smith
Hi guys! I tried a new recipe tonight in the Ninja and it was fab-u-lous! I had to share it! I've never made homemade meatballs and I've always wanted to. I swear to you, these were the best meatballs I've ever had, no joke. I got the recipe from Girl Versus Dough. Forewarning, it makes a LOT of meatballs! Even if you cut the recipe in half, which we did, it still made more than the three of us could eat! Enjoy! Slow Cooker Italian Meatballs..
Ingredients:
½ cup milk
4 eggs
2 lbs ground beef
12 ounces bulk mild Italian sausage (I used regular sausage)
1¼ cups Italian seasoned breadcrumbs (I used Progresso Bread Crumb Mixers, which I think are only available at WalMart)
¼ cup shredded Parmesan cheese
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
2 (24 oz) jars marinara pasta sauce (I used Ragu Old World Style Marinara)
Directions:
1. In a large bowl, whisk together milk and eggs until combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper and garlic powder; stir with a wooden spoon or mix with your fingers until well combined.
2. Heat broiler to high; place an oven rack about 4 to 5 inches from the broiler. Lightly grease 2 baking sheets with cooking spray or oil. Using your hands, shape (about 40) 1 to 2-inch meatballs from the mixture; place on prepared baking sheets.
3. Broil meatballs 6 to 8 minutes, flipping halfway through, until browned. Transfer to a 6-quart slow cooker.
4. Top meatballs evenly with sauce. Cover and cook on low 4 to 5 hours in the slow cooker until meatballs are cooked through to an internal temperature of at least 160°F.
5. Serve on top of pasta, on split hoagie rolls with melted cheese for meatball sub sandwiches, alongside buttery mashed potatoes or on their own as an appetizer.
6. TO FREEZE: I froze mine in the sauce after everything was cooked in the slow cooker with great success, but you could also freeze the broiled/browned meatballs out of the sauce. Just be sure to thaw them in the fridge overnight before cooking them in the slow cooker with the sauce.
Hope you enjoy!
****
Italian Sloppy Joe*, By: Patrick Priest, January 31, 2015
Let me say that in the 'burgh we have the best PBS station. A Saturday morning norm while I have coffee. The picture does not do this justice. ... I pre made these for the super bowl party tomorrow
Ingredients:
Makes 5-6 sandwiches
½ onion diced
½ red pepper
1 lb lean ground beef
1 small can of black olives drained
banana peppers, to taste
1 large package of shredded Italian cheese blend (8oz)
2 Tbs. of Parmesan Cheese
Seasoning: I added about a teaspoon of each if not indicated
Garlic Powder
Salt to taste
Pepper to taste
Italian seasoning
Basil
Directions:
Turn your Ninja to Stove Top High add diced onions and peppers. Sauté until soft.
Add Meat and seasoning. Sauté. About halfway reduce heat to Stove Top Low.
Add slice olives, banana peppers, and cheese. Stir until melted through.
Spoon into your favorite bun. I will reheat mine below for the Super Bowl. I doubled everything. I hope you enjoy it as much as I did
****
Jalapeño-Mustard Eye Round Angus Steak*, By: Allana Alla Robinson, December 26, 2016
Jalapeño-Mustard Eye Round Angus Steaks
Ingredients:
2 Tbs. jalapeño mustard
12 oz jalapenos with juice
2/3 cup dark brown sugar
0.85 lb total eye round angus steaks (roughly 0.42 lb per steak)
Vegetables of choice - we used: carrots, yellow bell pepper, red bell pepper, broccoli, green bell peppers
Seasoning of choice for vegetables - we used lemon pepper
Olive oil
Prep:
Combine jalapenos with juice with jalapeño mustard and dark brown sugar - mix until mustard and brown sugar dissolve. Put steaks into a zip log bag then add the mixture to the steaks - lock the Ziploc bag and swish around the mixture until it coats the steaks. Put into the refrigerator for 3-3.5 hours to let it marinate.
Recipe:
1) Splash some olive oil into the Ninja pot. Add the marinated steaks and jalapeño slices. Turn the Ninja to Stove Top High & cook until desired doneness - flip occasionally.
2) As steaks are cooking, prep vegetables & season them.
3) Once steaks are ready, remove them and the jalapeño slices from the Ninja.
4) Put seasoned vegetables into the ninja and saute them on Stove Top High until they reach desired doneness.
****
Jasper Jr.'s Meatball Recipe, By: Aurelia Dougan McCollom, November 21, 2014 – Courtesy of Jasper's Ristorante, Kansas City, MO
What Do I Know? I Just Make Meatballs For A Living!
Ingredients:
2 pounds 80% lean ground beef
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1½ tablespoons parsley, chopped
3 garlic cloves, minced
½ cup onion, minced
Salt and pepper to taste
2 cups plain bread crumbs
1½ cups water
1 cup olive oil – These were originally fixed in a skillet. Since we are now using the Ninja, I would not use this much oil. Aurelia
Directions:
Add the beef to a large bowl. Add the eggs, cheese, parsley, minced garlic, onions and salt and pepper to taste. Mix. Add the bread crumbs and blend into the meat mixture. Slowly add the water until the mixture is moist. Shape the meat mixture into 2 ½ to 3-inch balls. Turn your Ninja to Stove Top High and heat the oil. Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more. Remove the meatballs from the heat and drain them on paper towels.
****
Kentucky Pot Roast*, By: Anne Wood Conrad, February 10, 2015
Roast
1 can of beef broth
Potatoes
Carrots
Onion
salt and pepper
2 heaping Tbs. cornstarch
water
Same roast I've done for years, plain, simple, delicious. Trim fat from roast and sear in small amount of oil on Stove Top High. When browned on both sides add beef broth, potatoes, carrots, onion, salt and pepper. Switch to Slow Cook Low until tender, 5-6 hours. Remove meat and vegetables. Make a slurry of cornstarch and enough water to dissolve. Turn to Stove Top High and add to broth stirring until thickened. Pour gravy over meat and vegetables. Serve with a big skillet of cornbread!!
****
Kikkoman Cubed Steak Stir-Fry*, By: Joseph Girouard, June 8, 2015
Okay, Monday's dinner was a quicker preparation (easy-peasy), truly worthy or a weeknight's meal after coming home from work.
Ingredients:
2 lbs. cubed steak chunks
1 (12.1 oz.) bottle Kikkoman Stir-fry Sauce
1 medium to large onion, sliced rings
2 cloves garlic, minced
1 Tbs. olive oil
Coarse salt
Directions:
1. Preheat olive oil in Ninja on Stove top Medium setting (or High, decreasing cooking times will follow)
2. Place onions to the pot and sprinkle with coarse salt. Sauté until translucent. Remove.
3. Brown cubed steak (about 5 minutes on Stove Top Medium), stirring occasionally. Drain liquid.
4. Return onions to pan. Add garlic. Sauté for additional ½ minute. Add sauce.
5. Turn heat to Stove Top Low setting. I find it important not to overcook meat, so as to keep it tender and not turning too tough. Remove largest chunk of meat and cut with knife and determine whether its doneness is to your own taste. I prefer medium rare (reddish-pink center). If you’ve reached this point (as I did) and did not overcook, then switch the Ninja setting to Buffet setting to keep warm while you finish any sides and get ready to plate. Meat may continue to cook, so it was okay if you were just about (but not quite yet) at the doneness of meat that you prefer. If needed, check again for doneness after a few minutes.
6. Best served over rice.
****
Korean BBQ Short Ribs By: Patti Cobbs, September 29, 2019
Ingredients:
1 jar Williams-Sonoma Korean BBQ Short Rib braising sauce
2 lbs. Boneless Short Ribs - approx. 6 to 8 Ribs (I prefer bone in ribs)
1 Bag Frozen Cauliflower Rice (My addition to the directions on the jar)
Kosher Salt & Pepper
2 Tbs. Olive Oil
Directions:
1. Bring ribs to room temperature & season with salt & pepper.
2. Set the Ninja to Stove Top High and sear the ribs on all sides.
3. Pour in braising sauce.
4. Switch the Ninja to Slow Cook on High for 2 hours.
5. With 30 minutes remaining add in cauliflower rice.
Serve.
****
Lemon-Jalapeño Sirloin Steak*, By: Allana Alla Robinson, June 30, 2016
Ingredients:
Marinate:
1 cup olive oil
juice from 1 fresh lemon
1 cup jalapeño juice with 10 jalapeño slices
½ cup light brown sugar
Ground black pepper - to taste
Meat:
2 sirloin steaks
Vegetables:
2 green bell peppers - cut into strips
1 bundle of scallions - cut into bite size pieces
Spaghetti Ingredients:
1 lb spaghetti
Juice from 1 fresh lemon
Garlic powder - to taste
Splash of olive oil
Prep:
**steak must be marinated ahead of time
Create the marinate: combine 1 cup olive oil, juice from 1 fresh lemon, 1 cup jalapeño juice with 10 jalapeño slices, ½ cup light brown sugar, and ground black pepper (to taste). Mix until light brown sugar dissolves, add in 2 sirloin steaks - coat both sides of each in the marinate then put the steaks into the marinate then into the refrigerator for at least two hours -- be sure to tightly seal the top.
Spaghetti: use the 1 pot no drain method to cook 1 lb of spaghetti (refer to instructions in the files). Once ready, remove from the Ninja and mix in juice from 1 fresh lemon, splash of olive oil, and garlic powder (to taste). - set to the side. Be sure to clean out the Ninja in preparation for cooking the steak.
Vegetables: cut 2 green bell peppers into strips and cut 1 bundle of scallions into bite size pieces - set to the side.
Steak Recipe:
1) Into the Ninja pot, add in the marinated sirloin steak with the marinate. Turn the Ninja to Stove Top High and cook each steak to desired tenderness - flip steak occasionally.
2) Once almost ready for serving, add in the vegetables - lightly coat them with the liquid that is already in the pot. Cook for a few minutes until vegetables reach desired tenderness.
Serve: the steak and vegetables over the pasta. Drizzle it with some of the liquid from the main pot.
Note:
This is a nice dinner which can be done from the comfort of your own home without having to go out. The brown sugar and lemon are musts in the marinate to balance out the spice of the jalapeño juice & slices. The flavor is a sweet & spicy ying-yang combination & spice is not overpowering.
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Lipton Onion Soup Mix Roast, By: Carol Dreher-Hess, November 12, 2014
2½ to 4+lbs. roast (chuck, rump, sirloin) pot roast
1 Tbs. garlic powder,
1 Tbs. each dried basil and dried parsley, crushed in my hands
1/4+ cups corn starch
1 or 2 envelopes dry Liptons onion soup mix
3 to 4 whole carrots
2 medium size whole onions
2 to 4 or more whole celery stalks with all the leaves
1 to 2 cups of water
Directions:
Dredge & pat the seasonings and cornstarch into the meat. (The herbs add a depth of flavor while the meat is raw and the corn starch thickens the gravy perfectly without a flour flavor or lumps).
Turn your Ninja to Stove Top High and sear on all sides. Add one or two envelopes of the dry Lipton’s onion soup mix. (I use 2 for more meat or bigger roast), carrots, onions, and celery stalks with all the leaves (leaves impart more flavor).
Turn your Ninja to Slow Cook Low. Add a cup or two cups of water (almost covers everything) as we LOVE the extra gravy!
Savory Dumplings, By: Carol Dreher-Hess, November 12, 2014
(recipe makes 10 to 12 and can be doubled, tripled)
Dry ingredients mix in a medium size bowl:
(Some people use Bisquick and add the herbs, butter, etc, but I prefer from scratch as it is just easy & no artificial Bisquick taste)
1½ cup flour
3 tsp baking powder
1½ Tbs. dried parsley crushed between fingers
¾ + tsp each: sugar, salt, dried basil for beef crushed between fingers, or poultry seasoning for chicken & pork
¼ + tsp garlic powder
~ Mix dry ingredients well, then using a fork, cut in 3 Tbs. butter or margarine until pea size
~ In a 1 cup measuring cup, fork beat 1 egg lightly into 3/4 C milk
~ Add egg/milk mixture to dry ingredients, stirring in lightly, but well (leave some small lumps) till dry ingredients are moistened & incorporated, do not beat! Set to side
Note: if you remove meat & veggies, leave about ½”-¾” gravy in Ninja. If not, place spoonfuls of batter on gravy that has meat/veggie close to top. Either way prevents dumplings from sinking and becoming soggy.
To make/cook dumplings:
Heat gravy till hot & barely bubbling. Dip tablespoon in hot gravy, then into dumpling batter scooping approximately 1 rounded tablespoon onto spoon. Place spoonful of batter on top of gravy in shallow pan of gravy or on top of gravy that has meat or veggie closely below. Continue spooning batter onto hot gravy till all dumplings are placed and not touching other dumplings.
~ Cook dumplings 10 minutes uncovered over low heat keeping gravy barely bubbling.
~ Do not flip or turn dumplings? Cover tightly (I use tinfoil) and cook 10 to 15 minutes over slow bubbling heat till dumplings are done, Do not peek!
As my family/friends LOVES these dumplings, I cook additional dumplings in hot gravy following the above directions in another pan on the stove, or in 1+ deep pans (9"x13", or bigger) cooked in a 375°F oven. I cover them the last 10 minutes + with tin foil.
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Liver & Onions*, By: Monica Skvarca Steed, October 9, 2015
Ingredients:
8 pieces of liver or however many you need
2-3 medium onions, sliced
2 Tbs. butter
½ cup of vegetable oil
Flour as needed
Salt and black pepper – to taste
Water
Directions:
Turn your Ninja to Stove Top Medium/High. Add the butter and onions. Sauté. Remove from pot.
Heat oil in your Ninja on Stove Top Medium/High. (Put the liver into a strainer before cooking to get rid of some of the juices). Flour pieces of liver, salt and pepper to taste, and place in the pot. Brown on each side and remove. Add flour one tablespoon at a time until oil is absorbed and flour is lightly browned. Return the onions to the Ninja. Add water to flour & onion mixture until it reaches gravy consistency. Simmer for about 5 minutes and then return liver to pan. Cover and simmer (Slow Cook Low/Medium) for another ten to fifteen minutes. Serves four to six.
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Liver & Onions*, By: Mary Ann Bethea, April 15, 2015
This turned out pretty good. The liver was frozen...think I'll get fresh next time. It cooked nicely in the Ninja. I preheated on Stove Top High. Added sliced onions and cooked them, removed from pot. Added a little more oil and about a tablespoon of butter. I had soaked the liver in milk and dusted with flour, salt and pepper. Cooked it quickly. I served it topped with onions, made broiled (baked) tomatoes, green beans and oven fried potatoes.
Broiled tomatoes: Cut tomatoes in half. Sprinkle with sugar, salt and pepper. Top with panko bread crumbs (or fresh) slowly sprinkle crumbs with Worchestire and top with grated parmesan cheese. I did these in the oven, but in the Ninja, I'd put it on the, rack and bake 350°F for at least 20 minutes.
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Liver & Onions, By: Cathy Schultz, February 2, 2015
Ingredients:
1 package mushroom gravy mix
1 cup water
4 small/medium onions, sliced
2 tablespoons of no salt butter
2 slices of liver
2 Tbs. unsalted butter
Side dishes:
1 can green beans, drained
a couple dashes garlic powder
Mashed potatoes
Directions:
Place sliced onions and butter in the Ninja pot. Add the liver slices on top of the onions and sprinkle with gravy mix. Cook this on Slow Cook High for 1 hour. Stir in 1 cup water, and set rack in on top of liver onion mixture. In a mini loaf pan add drained green beans and add a couple dashes of garlic powder. In another mini pan I added some mashed potatoes that I had cooked earlier. Place both loaf pans on the rack, and continue cooking 1 more hour on Slow Cook High. I did not brown the liver just cooked as stated on Slow Cook High.
Cathy Schultz - I will never cook liver on the stove top again, this came out fantastic. It was an amazing dinner & I have just enough left for one more meal
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Liver & Onions, By: Kathy Olson & Lanette Lin, February 9, 2015
Salt, pepper, and flour dust your liver. Set aside. On Stove Top High add a little oil and heat. Fry the onions until reach your desired tenderness. Take them out and set aside. Add a little more oil. Add your liver and fry. Return the onions back in when done and serve.
Lanette Lin - I like to soak my liver in milk before dusting with floor. Add Worcestershire sauce. Don't overcook.
****
London Broil - Slow Cook*, By: Allana Alla Robinson, October 10, 2016
Ingredients:
1 lb baby carrots
10 white potatoes - cubed or halved (we kept skin, but you can remove it)
2½ lb london broil
6 jalepeno peppers (deseeded) - optional
Seasonings of choice (we just used ground black pepper)
Sauce:
3 cups beef broth
2 packets brown gravy
2 tablespoons soy sauce
Ground black pepper - to taste
Garlic powder - to taste
Prep:
Cut potatoes based on note above.
Season London broil in seasonings - this is where you can do whatever you want based on your taste buds. We wanted a nice beefy flavor so we kept it light and just used ground black pepper, but you can use anything from Montreal steak seasoning to onion soup, etc.
Make the sauce: combine 3 cups of beef broth with 2 Tbs. of soy sauce, 2 packets of brown gravy mix, ground black pepper and garlic powder - whisk well until brown gravy mix is dissolved.
Recipe:
1) In the Ninja pot, combine baby carrots and potatoes - mix them together. Once mixed, place the London broil on top of them. Lastly, pour the sauce over the seasoned London broil. Optional: put 6 total jalepeno peppers around the sides of the London broil. Set the Ninja to Slow Cook High for 6 hours.
Notes:
This is a very "beefy" roast and the longer you cook, the softer it is (it is naturally a tough type of beef). 6 hours on Slow Cook High was perfect for this size, but 6.5-7 on Slow Cook High would have been just as good.
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London Broil*, By: Bonnie Smith, March 31, 2016
Made a London broil in the Ninja today. I also had some leftover pineapple that I heated up. I also did the mushrooms in it too. I cut the meat in half because hubby likes his done much more than I do. Next time I will marinate longer but flavor was good. Leftovers will be made into fajitas I think.
I just dumped the following ingredients into a bowl. Nothing was measured.
Ingredients:
Minced garlic
Salt, pepper
Soy sauce
Asian chili sauce
Oyster sauce
Olive oil
Oregano
Ginger
Lemon juice
London Broil (Mine was about 2.5 lbs)
Directions:
Mix all ingredients minus the meat. Make slices in meat on both sides. Coat with marinade mixture being sure to get it down in the sliced parts on both sides. Place in glass container, cover and place in the refrigerator. Marinate overnight. Preheat Ninja on Stove Top High for 10-15 minutes. I put a small amount of olive oil in pan. Add the meat to the pot. I ended up cooking my half about 6 minutes on each side. I let sit for about 5 before slicing.
****
London Broil*, By: Gina Mari Knotts, October 27, 2015
Ingredients:
2-3 lbs London broil
6 carrots, cut up
1 onion, cut up
1 garlic bulb, cut up
¼ cup merlot
1 can tomato bisque soup
1 can broccoli soup
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 packet dry onion soup mix
Directions:
Add the London broil, carrots, onion and garlic to the Ninja pot. In a separate bowl, mix the soups, Worcestershire sauce, red wine vinegar, onion soup packet and wine. Pour the mixture over the contents in the pot. Turn your Ninja to Slow Cook Low for about 9 hours. Dinner was served with mashed potatoes.
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London Broil*, By: Brian M Almashie, October 30, 2014
Top Round aka London Broil
Steak in the Ninja was a success. Just sautéed it in butter and garlic on Stove Top High. It was rubbed with dried basil, rosemary, brown sugar, pepper and chili flakes.
Couple cloves of garlic, 1 ½ inches thick and just cover the steak with above to your liking. ½ stick of butter and a splash of olive oil.
The brown sugar and butter combination is the secret. It caramelizes perfectly. Make sure you pre-heat the Ninja for 15 minutes as you want it to be really hot. I did 5 minutes each side but it depends on thickness. I wanted medium rare and it was perfect. I let it rest for 20 minutes and had it on a salad. Making roast beef with the leftovers.
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London Broil*, By: Paula Castelli Tomlinson
Turn your Ninja to Stove Top High. Sear the meat on both sides with onions and a small amount of olive oil. Place the meat and onions on rack and prepare the rice according to the package. Keep an eye on the meat. I like it more on the well done side. It took about 40-45 minutes.
****
London Broil*, By: Rita Ramos
I was pretty sure I wouldn’t feel like cooking dinner when I got off of work so I set it up ahead of time.
Ingredients:
1.5 lb London Broil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon whole peppercorns, crushed
2 tablespoons Worcestershire Sauce
1/2 cup soy sauce
Extra virgin olive oil
1 Mayan sweet onion, cut into large pieces
2 russet potatoes, cut into large pieces
6 garlic cloves, peeled & whole
The night before:
Cut 1/4″ slits into the meat, six slits or so per side. Rub the London Broil with some extra virgin olive oil.
Combine the onion powder, garlic powder, cayenne pepper, paprika, basil, oregano, thyme, peppercorns, Worcestershire sauce and soy sauce. Mix well.
Place the London Broil in a plastic bag and pour in marinade.
Seal the bag making sure to get as much air out of the bag as possible. Marinate the meat over night.
The following day:
Turn Ninja 3-in-1 to Stove Top High. Sear meat on each side and remove from Ninja.
Add potatoes and onions to the pot and place the meat on top of the vegetables. Place the garlic cloves into the pot.
Drizzle some extra virgin olive oil over it all.
Cover and set the Ninja to Slow Cook Low for 6 hours. There is no need to add any additional liquid. There is a plenty of liquid that forms while cooking and makes a nice aus jus.
Approximately 45 minutes before it was done, I added some fresh sweet white corn that had been shucked and rolled in foil.
****
London Broil Smothered*, By: Larry Bernard
London Broil, smothered in finely chopped seasonings of roasted garlic, cabbage, carrots, etc. Simmer in about an inch of water, Worcestershire sauce, a little 'Crystal' hot sauce, salt, pepper, etc. Season to taste. After cooking all night and tomorrow, those fine veggies will have become one with the sauce. Once the meat falls apart and gets real soft, it'll make a mouth watering, sloppy, roast beef Po-boy. Good Stuff.
****
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Ingredients:
1 package tofu, cut in 1-inch cubes
1 teaspoon grated ginger
2 cloves garlic, minced
3 scallions, chopped (separate the white and green parts)
1 cup plus 1 tablespoon chicken stock
2 tablespoons sake
1 tablespoon soy sauce
2 teaspoons sugar
2 tablespoons miso paste
2 tablespoons sesame oil
1 tablespoon cornstarch
1 tablespoon rice vinegar
8 ounces ground pork or beef
2 teaspoons tobanjan, or Chinese chile bean paste (or more for spicy)
Steamed rice
Directions:
Prepare the sauce. Stir 1 cup of the stock, sake, soy sauce, and sugar in a bowl.
While preparing your ingredients, turn the Ninja to Stove Top High to preheat. Add 1 tablespoon of the sesame oil. Add pork (or beef), white part of the scallion, garlic, ginger and tobanjan. Cook until beef is no longer pink.
Stir the sauce ingredients into the pot and bring to a boil. Reduce heat to Stove Top Medium/Low. Add the tofu (if you want a meatier texture you can deep fry the tofu until golden). Cover and braise for three minutes.
Mix the cornstarch with 1 tablespoon of the stock, vinegar, and 1 tablespoon of the sesame oil. Stir into the pot to thicken sauce. Serve with rice.
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Maid Rite Burgers*, By: Marianna Southard Debolt, January 11, 2015
Maid rites- turned out great! Almost just like the restaurant!
Ingredients: & Directions:
Picture 1
2 Tbs dried onions
1 Tbs. warm water
1 beef bouillon cube
1 chicken bouillon cube
½ cup water
1 Tbs. worchestire sauce
1 Tbs. soy sauce
2 Tbs. cider vinegar
2 Tbs. brown sugar
Picture 2
Recipe calls for 3 lbs of browned ground beef, I used 1 lb for the two of us with leftovers. Brown meat, drain, and chop to tiny bits. I always steam my meat in the microwave in my pampered Chef rice cooker. Add to warming seasonings.
Slow Cook High for 2 hours.
Picture 3
Serve in buns...can add regular hamburger toppings, pickle, condiments, etc.... Will be sloppy.
This is a signature food of the Midwest. They have restaurants called Maid Rites here.
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Manhattans*, By: Kerry Brown, December 27, 2014
Members… Use your favorite roast recipe..
Basically, it is beef cooked in a gravy, and served over bread and mashed potatoes. Soo good! I usually use a chuck roast slow cooked seasoned with brown gravy mix, ranch dressing mix and Italian dressing and water. When roast is tender enough to pull apart I add about a quarter cup of cool water and corn starch to thicken gravy.
It’s basically an “opened beef sandwich.”
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Martha Stewart's Easy Pot Roast in the Ninja*, By: Terri Bionda Jacobs, March 1, 2016
Here's the recipe converted for the Ninja!
Ingredients:
1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
Directions:
Turn the Ninja to Stove Top High. Stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss. Allow vegetables to brown.
Sprinkle roast with 1 teaspoon salt and ½ teaspoon pepper; make room in pot and brown on both sides. Set meat on top of the vegetables and drizzle with Worcestershire sauce. Cover; cook on Slow Cook High, 4 hours (or on Slow Cook Low, 8 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
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Meatballs*, By: Jennifer McCollom Hudson
Ingredients:
1 lb ground beef (Made 9 meatballs)
1 egg
Seasoned croutons, crushed into crumbs
Spicy spaghetti seasoning
Spaghetti sauce
Directions:
I used 1 lb ground beef, egg, seasoned croutons and spicy spaghetti seasoning. Browned on all sides about 12 minutes on Oven setting 350*. Added sauce and more seasoning and lowered the heat down to a simmer. They came out pretty tasty. These are great for meatball subs.
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Meatballs*, By: Michelle Bowers Gebers, July 29, 2014
Ingredients:
1 lb ground chuck (I didn't have sausage or I'd have done half and half)
2 eggs
1 tsp. (approx) Garlic powder
1 tsp. (approx) Basil
Pinch of cumin
1/2 cup Italian style bread crumbs (or until the mix forms a nice ball and doesn't stick to sides of bowl). Mix and roll into balls.
Directions:
Turn your Ninja to Stove Top High and brown the meatballs.
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Meatballs*, By: Morten Thomassen, July 10, 2014
Making your own meatballs may be more time consuming than buying frozen ones, but it is very simple and ultimately far more rewarding - and The Ninja does an admirable job.
[MEATBALLS]
** Basic meatballs**
1 pound ground beef
½ cup breadcrumbs
1 egg
salt/pepper to taste
** Optional - punch up the flavors with something like **
1 Tbs. ground cumin
1 Tbs. smoked paprika
1 Tbs. dried basil
2 cloves chopped garlic
½ cup chopped olives
½ cup chopped sundried tomatoes
Mix well and chill for 20 minutes
Form meatballs (16 or so) and give them a good crust on Stove Top High, turning 2 or 3 times. This will make them less likely to break apart during cooking and handling, plus add desired Maillard flavors.
[SAUCE]
Add a chopped onion and sauté when the meatballs are turned for the final time.
Add chopped tomatoes to cover meatballs (2 or 3 tins), plus salt / pepper to taste.
** Optional - add texture to the sauce with some vegetables **
1 coarsely chopped bell pepper
1 clove chopped garlic
1 cup chopped or sliced olives
Turn to Slow Cook Low for a couple of hours.
(a) Either serve over traditionally cooked spaghetti.
(b) Or remove from Ninja to place uncooked spaghetti in water at the bottom of Ninja, pouring meatballs and sauce back over, and follow the "easy spaghetti & meatballs" recipe from the Ninja booklet.
I had a handful of asparagus tips that I threw in for the last couple of minutes.
Add a generous pinch of oregano when turning off the Ninja - late addition of herbs will allow them to keep their aroma.
Alternatively, add appropriate spices, ginger, and pulses when frying the meatballs to make a meatball curry. Serve over rice.
**Added comment – Pulses - What I meant was the general category of "beans, chickpeas, and lentils". I don't know if it's a European thing (I'm Danish, living in England) to call them pulses. Maybe they are called legumes in the US?)
Maillard - http://en.wikipedia.org/wiki/Maillard_reaction
****
Meatballs & Mashed Potatoes or Noodles, By: Kathleen Sanden
Couldn't be easier meatballs and mashed potatoes or noodles
Ingredients:
1 bag Italian meatballs frozen
1 can no sodium or low sodium beef broth
1 can low sodium cream of mushroom soup
1 can beef gravy, or a packet of brown gravy mix.
1 can of portabella mushrooms
1 Tbs. Italian seasoning
Pepper to taste
1 bay leaf
Directions:
Dump everything in the Ninja and cook on Slow Cook High for 3 hours. Serve over noodles, or mashed potatoes.
****
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ingredients:
10 oz. chopped spinach
16 oz. meatballs
24 oz. jar sauce
2 Tbs. minced garlic
8 oz. sliced mushrooms
½ cup diced onion
1 Tbs. olive oil
Angel pasta - optional
parmesan cheese for topping
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the meatballs to brown and the onions and mushrooms to sauté. When done, add the sauce and spinach. Turn to Slow Cook Low for 3 hours. Stirring a couple of times.
This is a Low Carb recipe. It can be used as an appetizer or with your favorite pasta.
****
Meatloaf #1*, By: Aurelia Dougan McCollom
Ingredients:
2 lbs ground chuck
½ cup finely chopped green pepper
½ cup finely chopped onion
salt & pepper to taste
1 Tbs. Worcestershire sauce
1 egg
½ cup bread crumbs
1 can (8 oz) tomato sauce
PAM
1 Tbs. beef base & 4 cups water
Directions:
Spray rack to prevent sticking. (beef base & water for steam roasting for flavor) I mixed all and shaped. Make 2 aluminum foil lifting sleeves going the length of the rack. Spray these also. (The aluminum foil makes it so easy to lift out.) Place the meatloaf on the baking rack. Pour beef water into pot (if you are steam baking), (I prefer dry) and place rack. Place lid. Turn Oven setting 350°. Bake for 1 hour and 15 minutes. (You may need to add some water; 1 cup at the most probably, just check!) You do not need to steam bake this, just use Oven setting. The steam baking will give it more flavor. The last 15 minutes I put ketchup on the top. I used a temperature probe and it was perfect at this time. I used my hooks and took the rack out and placed it on a plate to set for 10 minutes before slicing. It was AWESOME! My favorite sandwich!!! Clean-up was so easy. No sticking to the rack.
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Meatloaf #2, By: Bonnie Valentine
I used roughly:
4 lbs lean ground chuck
1 box savory herb stuffing mix
3 or 4 eggs
dash of salt and pepper
Directions:
....placed water and onion slices in bottom of Ninja and put meatloaf on the wire rack using a small piece of foil. Going to cook it at 350° degrees for 1 hour then see how it's doing then I'll adjust cooking time depending on what my meatloaf requires.
Ok...with roughly 38 minutes of being cooked, the Meatloaf smells amazing and looks awesome...can't wait to eat dinner tonight!!
Total cooking time: 1 hour and 15 minutes on 350° degrees in my Ninja on the Oven setting. The house is smelling very nice right now...yummy
Aurelia, that meatloaf was very moist and tasted really good! Using the savory herb dressing mix for the bread crumbs makes a great flavor! My family loved it!
I placed the wire rack into the pot then poured water in to where it was just below the rack. I did keep an eye on the water and added a small amour about half to three quarters of the way through cooking!!!
****
Meatloaf #3*, By: Beth Pund
Ingredients:
1 lb lean ground round
1 box Stove Top dressing with chicken
1 egg
1 cup of water
1 can beef broth plus water to equal 4 cups
Directions:
Mix well, ground round, dressing, egg and water. You may add onion, peppers, etc. if you like. Spray rack with PAM. Shape into loaf and put on rack. Pour 1 can beef broth plus water to equal 4 cups into crock. Put oven on 350° for 1 hour. Check with thermometer to be done. You may need to add more water. Topping is: ½ cup ketchup, 3Tbs. brown sugar and 2 tsp. prepared mustard. Add to the top the last 15 minutes.
****
Meatloaf #4, By: Tiffany Joe Kelley
Ingredients:
1.5 lbs of ground meat (I use pork/beef combo)
pork rinds
parmesan cheese
1 can of Ro-Tel (drained)
Directions:
I baked it in the pan on the rack without water added to the crock. Baked at 375° for 40 minutes or so, remove lid, add sauce topping: (it's a funky combo of ketchup, mustard, Worcestershire sauce and garlic powder). Bake another ten minutes. I did "drain off" the fat that had “baked out” of the meatloaf before adding the sauce topping.
****
Meatloaf #5, By: Sue Karasek Nottmeier
Ingredients:
2.5 lbs ground meat
1 bottle chili sauce
1 box Stove Top Stuffing (herb or chicken are good)
2 eggs
Directions:
Mix all together into loaf. Place on rack (I cover with foil and poke a few holes in to drain grease. I usually Slow Cook Low since I work
****
Meatloaf #6*, By: Michelle Hussong Kizer, April 23, 2014
Ingredients:
1 lb ground beef
2 eggs
1 packet Lipton Onion Soup Mix
pepper
ketchup
sleeve of Ritz crackers, crushed
Directions:
Mix all the ingredients and form the loaf. I put foil on the rack and poked holes so grease would drain. I sprayed the foil so the meat wouldn't stick. Turn the Ninja to Oven setting and cook @ 350°. No water was added to the pot. It was not Steam Baked. I cooked it for 50 minutes then put my sauce on and cooked for another 20 minutes. The sauce is ketchup, with a few splashes of worchestire sauce, and little bit of honey. Mix together and put on top.
****
Meatloaf, Easy #7, By: Kathleen Valentine, May 7, 2014
Ingredients:
1 1/2 lbs. ground beef
1 packet onion soup mix
1 box Stove Top-type stuffing
2 eggs
1 cup warm water
Directions:
Combine and mix well. Shape into a loaf. Cook on Slow Cook High for 3 hours.
****
Meatloaf #8*, By: Gail Fincher, July 23, 2014
Turn your Ninja to Oven 325°. I covered the rack with non-stick foil, (make holes in the foil for grease to drain) & put the meatloaf on top of the foil; instead of using one of the pans. Do Not Add Liquid to the pot. Bake for 1 hour and 15 minutes. It came out Perfect!
I must say, it was the best I ever made. It was very moist, not dried out at all.
****
Meatloaf #9*, By: Diane Lombardo, July 26, 2014
Ingredients:
1 lb lean ground beef
Onions, chopped
2 cups of boxed Stove Top Stuffing
1 cup water
1 egg
1 can, (15 oz.) beef broth plus water to equal 4 cups
PAM
Directions:
Mix well, ground beef, Stove Top Stuffing, egg, and water. Spray rack with PAM. Shape into loaf. Cover your rack with foil and poke holes for the grease to drain. Spray with PAM. Place the loaf on the rack. Pour beef broth and water into crock. Turn your Ninja to Oven setting of 350°, for 1 hour. Check with thermometer to be done. You may need to add more water. Spread catsup on top the last 15 minutes.
****
Meatloaf #10, By; Sherman D Brown, Courtesy of Woman’s Day Kitchen, August 20, 2014
Ingredients:
3 slices whole-grain bread
1 pound ground turkey
½ pound lean ground beef
Whites from 2 large eggs
2 tablespoons minced dried onion flakes
2 teaspoon Worcestershire sauce
¼ teaspoon each garlic powder and salt
1 package (10 oz) frozen chopped spinach, thawed and drained
6 tablespoons ketchup, divided
Directions:
Tear bread into food processor. Pulse to make coarse crumbs. Add remaining ingredients and 2 Tbs. of the ketchup. Pulse just until blended. Place in your loaf pan. Top with remaining 4 Tbs. ketchup. Place the pan on the rack. Add 1 cup of water to Ninja pot for moisture. Turn your Ninja to Oven setting of 400° and bake for 45 minutes or until cooked through and instant-read thermometer inserted in center registers 160ºF. Nice moist meat loaf.
****
Meatloaf Italian Style #11, By: Michele Pilhorn
Tonight I made an Italian Style Meatloaf, with a side of pan fried potatoes and tossed in garlic and butter. My husband says he has a very happy belly and can’t wait to eat the leftovers at work for lunch.
Prep Time: 30 minutes
Bake and Time: 400° for one hour
Ingredients:
2 lbs ground chuck
½ lb ground pork
½ cup Bread crumbs
2 eggs
¼ cup fresh Parley
1 teaspoon garlic, or season to taste
Salt, season to taste
Pepper, season to taste
8 oz tomato sauce, divided
½ teaspoon oregano
1 to 1 ½ cups mozzarella
1 to ½ cups ricotta
2 large handfuls fresh spinach
1 small jar pesto Genovese
1/4 cup parmesan
Directions:
1.) In a large bowl Mix ground chuck, ground pork, bread crumbs, eggs parsley, garlic, salt, pepper, oregano and 4 oz of sauce
2.) Very large sheet of wax paper, place the mixed meat and flatten
3.) In a smaller bowl mix the cheeses together
4.) Spread the left over sauce on the flatten meat then layer it with the pesto spinach and the cheese.
5.)Now, is the fun part. Start rolling the meat like a log, stuffing in the corners. Place the little cake pan that comes with Ninja over it. It may need to be shifted to fit but then flip it and remove the paper
6.) Bake in the Oven or Ninja cooking system for one hour at 400°
7.) Let it set for 20 minutes after removing from the oven to allow the cheese not to run out
Notes:
My husband said this was very good and I need to make it again soon.
****Additional Comments by Members if wanting to use Turkey****
Michele Pilhorn.. honestly I am not sure I never tried it with turkey maybe ground chicken but what I do know about turkey and chicken when ground you have to be careful not to over handle it cause it will lose the fat and that can make it not as moist maybe add some oil to the meat if you use turkey so you don’t lost the fat so it doesn’t lose that moistness or if you use do eat buffalo maybe that it’s has very little fat but keeps its moistness. It is very good just make sure you use pesto that is very bright in green it has a more sweet taste and less nutty taste that the pine nuts will give off.
Dina Burgoon.. Lentz Dixie Upchurch you would need to add more moisture to the recipe for ground turkey. Maybe 6oz of tomato sauce instead of 4oz. also use whole milk ricotta since the fat content will help keep turkey moist. The turkey meatloaf maybe done quicker, too. ****
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Meatloaf #12*, By: Marianna Southard Debolt, November 16, 2014
My own recipe:
Ingredients:
1 lb Ground beef
1 egg
¾ cup bread crumbs
½ cup of ketchup
Directions:
Knead ingredients together. Spray loaf pan with Pam. Place lump of meat in the pan, spread it out. I added a thin layer of ketchup on top. Turn your Ninja to the Oven setting of 400° degrees for 1 hour. Turn the meat over and cook an additional 15 minutes.
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Meatloaf Super Easy #13*, By: Brenda Wilson, February 1, 2015
Ingredients:
1 pound hamburger
1 pound of ground pork
chopped onion
1 small can tomato sauce
2 eggs or egg beaters
2 cloves minced garlic
1 package stove top stuffing
Salt pepper to taste
Couple shakes Italian seasoning
Directions:
Mix well. Shape into loaf or use a loaf pan. Top with a second can of tomato sauce and ground pepper.
Wash baby red potatoes place potatoes around meatloaf or use aluminum pans.
Turn your Ninja to Oven setting and bake @ 375°F for 45-60 minutes.
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Meatloaf #14, By: S Alfred Baker, March 13, 2015
I cook a lot of meatloaf in the slow cooker Ninja. I like a dense loaf, so I use 2 pounds of ground beef, and 1 pound of Jimmy Dean hot breakfast sausage. Mix it all with a couple eggs and that's it. Put a chopped onion, a cubed rutabaga, and a couple cups of chopped cabbage in the pot. Nestle the round shaped meatloaf in the middle and cook on Slow Cook High for 4 hours. Enjoy with gravy. I prefer mustard on the meatloaf slices.
We're in our 60's, so we have a lot left over. Now it gets good. After a night in the fridge, slice the loaf into ¾” slices. Then cube by cutting the other directions. Chop up a large onion. Set the Ninja to Stove Top Medium and put in a large dollop of saved bacon grease. You must save your bacon fat, it's wonderful for cooking.
Add the cubed loaf and onions. Move it around with a large 'safe' spoon for at least 10 minutes, until the onion is cooked and the loaf is browning. Don't be afraid to add more bacon fat if you need to. Add a can of drained green beans. When it's looking done, reduce the heat and stir in a can of condensed cream of mushroom soup. This is the secret to the dish. Make sure it's well mixed in, and put at least a cup of shredded sharp cheddar on top of the mixture.
Let simmer a few minutes until cheese is melted, and enjoy. There is something about cooking meatloaf this way that is very tasty. So much better than just using ground beef. The soup makes a luxurious sauce. Whoever you serve this to will think you're a great cook.
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Meatloaf #15*, By: Audrey Robinson Black, March 15, 2015
Ingredients:
2 lbs ground chuck
2 tablespoons A-1 sauce, for meat
1 cup Italian seasoned bread crumbs
2 eggs
¾ cup of milk
1 small onion, minced
¼ cup of shredded carrots
¼ cup of chopped celery
Mix above ingredients until well blended.
Sauce:
2 tablespoons of A-1 sauce, for sauce
1 can (8 oz) tomato sauce, for sauce
Mix 2 tablespoons of A-1 sauce with 1 can (8 oz) tomato sauce. Mix all ingredients together with ½ of sauce mixture. Pat and shape into loaf pan. Spread remaining sauce over top of meatloaf. Place the pan on top of baking rack and add 1 cup of water underneath. Set on oven setting for 1½ hours at 325°F. Enjoy!
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Meatloaf #16, By: Dawn Kirshy, March 24, 2015
Ingredients:
2 lb ground meat
1 onion diced
1 package tri peppers
1 can Hunts meatloaf seasoning,
1 egg
1 cup of bread crumbs, (plus a little more if needed)
Directions:
Mix everything together. Save a little sauce for a topping, if desired.
Bake at 350° for 1 hour. Spray your rack with PAM and place your meatloaf.
House smells great; fingers crossed
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Meatloaf #17, By: Mary Eckard, April 10, 2015
Ingredients:
3 lbs extra lean ground beef
2 eggs
½ cup milk
1 cup cracker crumbs
½ tsp each salt & pepper
1 tsp garlic powder
1 tsp dried parsley
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 medium onion, diced
½ green pepper, diced
Directions:
Mix all in large bowl and form loaf. Place on rack covered with foil. (Be sure to poke holes to drain grease). Turn your Ninja to slow Cook Low 8-10 hours.
If you want to cook using Oven Setting, mix 1 Tbs. beef base with 4 cups of water and put in Ninja pan. Bake 1 hr, 15 min, and check water while cooking.
Make mixture of ketchup, mustard, and brown sugar and put on top for last 15 minutes.
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Meatloaf #18
Ingredients:
1½ pounds ground beef
2/3 cup plain dry bread crumbs – increase to 1 cup for a firmer meatloaf
1 cup milk
2 eggs
1 small onion, finely chopped
1/8 teaspoon rubbed sage
1 teaspoon salt
1/8 teaspoon black pepper
¼ cup ketchup
3 tablespoons light brown sugar
1 teaspoon dry mustard
¼ teaspoon ground nutmeg
1 Tbs. beef base & 4 cups water or water – for pot, optional
Directions:
In a large bowl, combine ground beef, bread crumbs, milk, eggs, onion, sage, salt, and pepper; mix well. Shape into a loaf. Be sure to pat together well.
(Optional) For easy removal, make 2 sleeves out of alminum foil. Place them across the Ninja rack making sure you make them long enough to go from handle to handle. Spray these and the rack with PAM or other non-stick spray. Place the meatloaf on the prepared rack.
In a small bowl, combine remaining ingredients and spread over top of meat mixture.
Pour beef broth or water into pot (if you are steam baking), (I prefer dry) and place rack. Place lid. Turn Oven setting 350°. Bake for 1 hour and 15 minutes. (You may need to add some water; 1 cup at the most probably, just check!) You do not need to steam bake this, just use the Oven setting. The steam baking will give it more flavor. If baking dry, the grease drippings will burn, but they clean up very easily. You can add a little water throughout cooking time to prevent burning. Use a temperature probe to test.
Allow to stand 10 minutes, then slice and serve.
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Meatloaf - Bacon Cheeseburger, By: Susan Davis, April 2, 2016
Ingredients: 2 large eggs
2 lbs ground beef
1 onion diced
2 cloves garlic diced
1 tsp pepper
1 envelope onion soup mix
About 1½-2 cups shredded cheese or 8 oz Velveeta cheese
6 pieces cooked bacon cut up
½ cup crushed crackers or 2-3 Tbs. milled chia seeds
¾ cup barbeque sauce
1 Tbs. Worcestershire sauce
¼ cup milk
2 beef bouillon cubes for water to steam bake
Directions:
Mix meat, eggs, crackers, salt, pepper, milk, Worcestershire, onions, soup mix and garlic. Then form a rectangle. Put cheese on top of the middle of the rectangle followed by bacon pieces. Fold edges over to enclose filling. Cover the rack with aluminum foil and poked holes. Place the meatloaf on the rack. Turn the Ninja to the Oven setting of 350°. Add 3 cups of water to the pot. You are steam baking for 1 hour 30 minutes. The last 10 minutes pour barbeque sauce on top. Added comment - I used 2-3 Tbs. of milled chia seeds instead of crackers for the same result. I also used shredded cheese. ****
Meatloaf Balls*, By: Diane Zajicek, February 7, 2016
Just made Meatloaf Balls in the Ninja. With leftover meat mixture, I made hamburger patties. They are so good on Texas Toast.
Ingredients:
1 lb ground beef
1 lb ground pork
1 bell pepper, diced
1 onion, diced
1 egg
10 saltine crackers
Worcestershire sauce
A-1 sauce
1 can beef broth
ketchup
Mix all ingredients but broth and ketchup.
Shape into large balls.
Spray the Ninja rack PAM and place the meatloaf balls.
Pour the beef broth in the Ninja pot.
Place the rack in the pot. Turn to the Oven setting of 350°F for 1 hour
Check after 30 minutes and add water if needed into Ninja. (it is usually 1 cup/ every 10 minutes of cooking time).
After 45 minutes top each ball with ketchup.
Note: If any leftover meat mixture shape into hamburger patties. Turn the Ninja to Stove Top High and cook until browned and desired doneness.
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Meatloaf Cupcakes*, By: A D Scott, October 4, 2016
Meatloaf cupcakes! Your favorite meatloaf recipe packed into a muffin pan or the individual silicone muffin cups. This recipe uses ground turkey. Place the pyramid mat in the Ninja pot. Place the muffin cups on the mat. Turn to the Oven setting of 350°F for about 30-35 minutes or until the internal temperature reaches 165°. Invert to turn out. Place a scoop of mashed potatoes on top of the meatloaf and drizzle with gravy.
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Meatloaf - Grandma's, By: Janet Wulf, February 1, 2016
Grandma's Meatloaf
Ingredients:
1½ lb ground beef
1 sleeve vegetable Ritz crackers crushed
2 slices bread
1 cup milk
2 eggs, beaten
1 tsp salt
1 Tbs. onion powder
½ tsp black pepper
Glaze:
3 Tbs. brown sugar
1/3 cup catsup
¼ tsp nutmeg
2 tsp mustard
Directions:
While preparing the meatloaf, turn the Ninja to the Oven setting of 350°.
Add milk to shredded bread and crushed crackers, let soak a minute or two. Add the eggs & seasonings. Add the ground beef & mix well. Put into the Ninja multipurpose pan. Mix together glaze and put over loaf.
Pour 2 cups of water into the pot. Place the rack. Place the pan on the rack. Cook for 45 minutes. The water will cook out. You do not need to add more water.
Best meatloaf ever according to my family
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Meatloaf Made with Stuffing*, By: Amanda Gray, December 30, 2015
This recipe makes 3 meatloaves. Adjust the recipe for your family or to make just one.
Ingredients:
3 lbs ground beef
3 boxes stuffing
4 eggs
2 cups catsup (add extra on top to desired amount)
Directions:
Mix all of the ingredients in a large bowl. Divide into 3 loaves. Shape and place in the multipurpose pan. Place the rack in the pot. Add the pan to the rack. Place the lid. Turn the Ninja to the Oven setting of 350° for 1 hour and 20 minutes.
Quite frankly I will no longer use the oven to make this as the Ninja produced the softest moist and most delicious meatloaf I have had.
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Meatloaf - Old Fashioned *, By: Shara Chilcoat, November 18, 2019
** This is the “full” original recipe, with ½ conversion supplied. . I used ½ of the ingredients for this meal.
Ingredients:
2 lbs. extra lean ground beef * (1 lb. ground beef)
1 egg, beaten* (1 egg)
1 onion chopped* (½ onion)
1 bell pepper chopped* (½ bell pepper)
1 cup crushed saltines* (½ cup saltines)
1 tsp Italian seasonings* (½ tsp seasonings)
½ cup ketchup* (¼ cup ketchup)
Salt and pepper
1 cup of ketchup* (½ cup ketchup) (set aside for later)
oil to spritz
Directions:
Spray a baking dish with oil and set aside.
In large bowl mix egg, cracker crumbs, vegetables and seasonings. Stir in ¼ cup of ketchup. Use hands to work in ground beef. Shape into a loaf in pan.
Place the baking dish on the Ninja rack. Turn to Slow Cook High for 4 hours. (One hour before done top with the extra ½ cup of ketchup.)
Switch to Oven/Bake 350-400°F. Bake until your desired texture and internal temperature reaches at least 145°F.
(Photo’s provided are using ½ the recipe.)
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Meatloaf - Old-Fashioned, Recipe courtesy of Paula Deen – Food Network, By: Michael Bielick
Ingredients:
1 pound ground beef
1¼ teaspoons salt
¼ teaspoon ground black pepper
½ cup chopped onion
½ cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
½ cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions:
Mix all meatloaf ingredients well and place in a baking dish or loaf pan. Shape into a loaf.
Turn your Ninja to the Oven setting of 350°F. Place the rack. Place your baking dish or loaf pan on the rack. You are baking dry.
Mix ingredients for topping and spread on loaf. Bake for 1 hour and 15 minutes.
Meatloaf - Old-Fashioned, Recipe courtesy of Paula Deen – Food Network, By: Michael Bielick
*Changes made:
Lean (93%) ground beef
1 cup quick cooking oats
Between ¼ and ½ cup bread crumbs
1 packet onion soup mix
8 ounces fire roasted diced tomatoes. However, I don't like all the juice, so I remove 8 ounces of the tomatoes from the can using very little liquid.
Place a piece of foil on the wire rack with a few hole punches in it. Place the meatloaf. Turn the Ninja to the Oven setting of 350°F and bake for about 1¼ hours.
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Meatloaf - Philly Cheese*, By: Trish Gratiot, December 13, 2015
Ingredients:
1 onion, chopped
1 green pepper, chopped
1 Tbs.oil
1 lb hamburger
½ cup bread crumbs
1 egg
salt & pepper – to taste
½ tsp garlic powder
3 Tbs. Worcestershire sauce
6 slices Provolone cheese (I doubled to 12)
Directions:
Turn your Ninja to Stove Top High. Add the oil and sauté onion and pepper until tender. Remove and clean out the Ninja.
Add the remaining ingredients (except cheese) to a bowl. Add the onions and peppers. Mix thoroughly. Place ½ of the mixture in a greased loaf pan. Layer ½ of the cheese on top. Top with remaining meat mixture. Top with remaining cheese. Add your rack, the red silicone roasting rack or pyramid mat in the pot. Place the loaf pan. Turn to the Oven setting of 325°F, and dry bake for 70 minutes.
Carefully drain excess grease. Let the meat rest for a few minutes before serving.
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Meatloaf - Salsa*, By: Tammy Ullrich, February 13, 2018
Ingredients:
2 pounds ground beef
1 egg, slightly beaten
½ cup Hot & Spicy bread crumbs
1 cup Salsa
1 onion, finely chopped, (optional)
Directions:
Mix the ingredients and shape into a loaf. Place loaf on the Ninja rack. Place the rack inside the Ninja. Turn to the Oven setting of 350°F. You are dry baking. No liquid is being added to the pot. Bake for 1 hour and 30 minutes.
Check internal temperature at 1 hour.
*Added comment by: Aurelia Dougan McCollom – Members have made lifting strips of aluminum foil and place on the rack for easy removal. They have also sprayed the rack and or the aluminum strips with a non-stick cooking spray, also for easy removal.
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Meatloaf, Taco*, By: Anne Wood Conrad, August 4, 2014
Ingredients:
2 lbs ground sirloin
8 oz package shredded colby jack cheese, divided
4 oz can diced green chiles, drained
1.25 oz package taco seasoning mix
2 cups crushed nacho cheese flavored tortilla chips
1 cup diced onion
2 tablespoons minced fresh cilantro
2 large eggs, beaten
1 cup enchilada sauce
chopped tomato
sliced green onion
chopped fresh cilantro.
Directions:
In a large bowl, stir together sirloin, 1 cup cheese, and next six ingredients. (green chiles, taco seasoning, crushed chips, onion, cilantro, and egg). Steam bake on rack, adding 4 cups water, some beef bouillon and some taco seasoning to the pan.
Turn your Ninja to Oven setting of 350° and bake for 1 hour. Spoon enchilada sauce over meat loaf, and bake 10 to 15 minutes more or until meat thermometer inserted in center registers 165°. Top with remaining cheese and let stand until melted. Top with tomato, green onion, and cilantro before serving.
I made foil strips and placed on rack to lift meatloaf out. Let it stand a few minutes to firm up first.
You can serve leftovers in taco shells.
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Meatloaf – The Best Evah!*, By: Virginia Barber, September 12, 2016
Ingredients:
3 lbs. of ground beef (Next time I will use 4 lbs.)
Onion powder – to taste
2 Tbs. Worcestershire sauce
Ketchup – just enough to hold together
Sleeve of crackers, smashed
2 eggs
8 oz Block of cheddar cheese
Directions:
Mixed the ingredients together, except cheese. Line the rack with aluminum foil. Poke with holes. Place half of the meat mixture on the rack. Cut the cheese into 4 pieces and place on top of the meat. Place the remaining half on top of the cheese and seal, making a loaf mound. Add 3 cups of water to the Ninja pot. Turn the Ninja to the Oven setting of 375°F for 1½ hours, or until done. Top with ketchup and Worchestershire sauce 15 minutes before done.
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Meatloaf Tip on Absorbing Grease*, By: Lee Ann Maley Ferguson, October 9, 2015
I want to share a helpful tip that I got from my mother in law, who saw on Paula Dean show. Layer bread, or in my case hot dog buns since I ran out of bread, in the bottom of your meatloaf pan. It will absorb the grease but will NOT dry out your meatloaf. Just make sure DO NOT EAT THE BREAD! You can lift meatloaf nicely off the bread too. I just slice as I want and the bread falls off. It really works great! No more floating meatloaves. Lol
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Meatloaf with A Southwestern Twist, By: Margaret Zukoski, July 31, 2015
Ingredients:
2 lbs. ground beef
1- 10 oz. package Jimmy Dean pork sausage
3 eggs
2- 16 oz. jars Pace Picante Sauce
Progresso Italian bread crumbs
Directions:
Mix the meats, eggs, 1 jar of sauce and enough bread crumbs as needed to form into a loaf. Place directly in the Ninja pot. Pour the remaining jar of sauce around and on the loaf. Turn your Ninja to 325° for 1 hour. Add water as needed to keep from burning on the bottom.
OMG... it's amazing... just enough kick to it! Moist as ever! Just a different twist on an old favorite!
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Meatloaf with Cheese & Basil*, By: Aurora Mandy, December 15, 2015
Ingredients:
2 lbs ground sirloin
½ small onion, chopped
2Tbs. minced garlic – or to taste
1 egg
½ cup Italian bread crumbs
2Tbs. ketchup
1Tbs. Worchestire sauce
½ tsp dry mustard
salt & pepper – to taste
4 cups of beef broth water mixture
4 slices of provolone
1 Tbs. fresh basil, chopped
3 slices of cheddar cheese
Directions:
Mix the ingredients, (except cheeses, basil & broth water mixture) in a bowl. Layer ½ of the meat mixture into a loaf pan. Place the provolone and sprinkle with basil. Add the remaining meat mixture. Pour 4 cups of broth and water mixture into the pot. Add the rack. Place your loaf pan. Turn to the Oven setting of 350° for 1 hour and 15 minutes. If you want a crispy topping, place under your broiler for about 5 minutes. Top with 3 slices of cheddar cheese. Broil until bubbly or leave in the Ninja to melt.
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Meatloaf - Yes Virginia, There is A Great Meatloaf!*, By: Dorie Sandell, February 1, 2016
The original recipe is called: Yes Virginia, there is a great Meat Loaf! I stand in awe to that creator! It's so good!!!!
Ingredients:
1½ lbs ground beef (we use sirloin)
1 slice of white bread, broken up into small pieces
1 egg
1 small sweet onion, finely chopped
1 tsp salt
¼ tsp pepper
4 Tbs. ketchup
And enough sweetened condensed milk to moisten the meat mixture. (maybe - ½ cup)*
Sauce:
4 Tbs. apple cider vinegar
2-4 Tbs. dark brown sugar packed (we add more)
½ cup ketchup
Directions:
Combine the meatloaf ingredients. Mix the sauce mixture separately. When the meatloaf mixture is mixed, add in half of the sauce mixture. Form meatloaf in the Ninja multipurpose pan and place on the rack. Pour the remaining sauce over the meatloaf. Bake @ 350 for 1hour to 1 hour and 30 minutes.
* The meatloaf should be moist, not runny. Adjust your sweetened condensed milk to make your meatloaf moist.
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