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Savory Onion Meatloaf

3 to 4 Tbsp. Halladay's Farmhouse Five Onion Seasoning
2 lbs. ground beef
cup bread crumbs
2 eggs
1 small onion, chopped (optional)
cup ketchup

Preheat oven to 350˚F. Combine ingredients and transfer to a loaf pan. Bake until cooked through, about 1 hour.

SIMILAR RECIPES

Buffalo Blue Cheese Meatloaf

3 to 4 Tbsp. Halladay's Buffalo Blue Cheese Burger Seasoning
2 lbs. ground beef, turkey or chicken
cup bread crumbs
2 eggs
1 small onion, finely diced (optional)
cup ketchup

Preheat oven to 350˚F. Combine ingredients and form into transfer to a loaf pan. Bake until cooked through, about 1 hour.

Maple  Bacon Topped Onion Burgers

Maple Bacon Topped Onion Burgers

1 tsp. Halladay's Maple Bacon Seasoning
cup mayo
1 lb. ground beef
2 Tbsp. Halladay's Farmhouse Onion Burger Seasoning
1 egg, if desired

In a small bowl combine Maple Bacon Seasoning with mayo, set aside. In a medium mixing bowl add ground beef, egg, Farmhouse Onion Burger Seasoning, and salt and pepper to taste. Mix well and form into four patties; broil, grill or fry to desired doneness.

Savory Onion Mashed Potatoes

Savory Onion Mashed Potatoes

3 lbs. potatoes, peeled and cubed
4 Tbsp. butter, or to taste
cup milk
2 to 3 Tbsp. Halladay's Farmhouse Five Onion Seasoning
cup sour cream

Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped
lb. cremini mushrooms, chopped
2 to 3 Tbsp. Halladay's Rustic Tuscan Seasoning
1 lb. ground beef
1 medium onion, finely chopped
3 Tbsp. tomato paste
2 cups beef stock
1 lb. ziti or pasta of choice
Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.