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Master Meat Mix

Master Meat Mix

Use this thrifty base in three recipes. It makes enough for two meals.



This recipe goes with Tamale Pie, Moroccan Meat Loaf, Beefy Calzones

All You JANUARY 2013

  • Yield: About 3 lb. 6 oz. (serving size: 4 oz.)
  • Prep time:20 Minutes
  • Cost Per Serving:$.50


  • 1 14.5-oz. can kidney beans, drained, 1/4 cup liquid reserved
  • 2 pounds 85 percent lean ground beef
  • 2 large eggs, lightly beaten
  • 1 large onion, finely chopped (about 1 1/4 cups)
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


1. In a large bowl, using a fork, mash kidney beans with reserved liquid. Add beef, eggs, onion, garlic, parsley, salt and pepper and mix gently but thoroughly with your fingers.

2. Divide mixture into 2 portions, about 1 lb. 11 oz. each. Use immediately or place each portion in a large ziplock bag, squeeze out air and seal. Refrigerate for up to 1 day or freeze for up to 1 month.

Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 12g
  • Saturated fat: 5g
  • Protein: 17g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 82mg
  • Sodium: 342mg

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Master Meat Mix recipe