Cabbage Roll Casserole

I LOVE cabbage rolls. However, I do not love how much effort they take, so I found this. SO FREAKING GOOD! It's even better the next day for leftovers. It only takes 5 mins or so to throw it together too!

2 pounds ground beef (i've used 1lb before and works great)

1 cup chopped onion

1 (29 ounce) can tomato sauce

3 1/2 pounds chopped cabbage (I just chopped 1/2 a head of cabbage and it was tons!)

1 cup uncooked white rice

1 teaspoon salt

2 (14 ounce) cans beef broth

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
3.	In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Serve with sour cream.

Mini Meatloaf wrapped in bacon

This recipe makes a lot, so I tend to half it for my family of 4 and have enough leftover for lunch the next day. It is also a fast and very tasty meal!

1 tablespoon or so of olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons salt
2 eggs
1/2 cup water
1/2 cup ketchup
1 cup dry bread crumbs
2 cup shredded cheddar cheese
2 pounds ground beef
bacon

Mix all ingredients together, except bacon.

Roll the meat into a ball like shape that fits into your muffin tin. Grab a slice of bacon, or half a slice if your bacon is particularly long, and wrap the meatloaf with it. Then put it into the tin.

Bake in a 350 oven for 20 minutes. Then turn your oven up to broil to crisp up the bacon for 2-5 minutes. Served with steamed broccoli and mashed potatoes.