Make Ahead Meals

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Make Ahead Ground Beef Meals

Ground beef meals you can make ahead, store, and enjoy later without wondering what’s for dinner.

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breakfast sausage and kale soup with chicken broth
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Breakfast Sausage and Kale Soup

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1. Heat 1 tbsp olive oil in large pot over medium-high heat until shimmering. 2. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. Remove and set aside. 3. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic. Sauté over medium heat until translucent, 3 minutes. 4. Add 4 cups chicken broth and bring to simmer. 5. Stir in 2 cups chopped kale (stems removed). Simmer 5 minutes until kale is tender. 6. Return sausage to pot. Simmer 2 minutes to heat through. 7. Finish with a squeeze of lemon juice off heat.

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • chicken broth

  • kale

  • lemon juice

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creamy breakfast sausage pasta bake with cheddar cheese and fresh basil
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Creamy Breakfast Sausage Pasta Bake

Pasta and savory breakfast sausage baked in a creamy cheddar cheese sauce.

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1. Preheat oven to 375°F. 2. Cook 8 oz dry pasta according to package until al dente. Drain and set aside. 3. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 5. Remove sausage and drain excess fat, leaving 1 tsp in pan. 6. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic. Sauté over medium heat until onion is translucent, about 3 minutes. 7. Stir in 1 tbsp all-purpose flour; cook 1 minute to remove raw taste. 8. Gradually whisk in 1.5 cups milk. Simmer over medium-low heat 2-3 minutes until sauce thickens and coats spoon. 9. Stir in 0.5 cup shredded cheddar cheese off heat until melted. 10. Combine cooked pasta, sausage, and sauce in baking dish. Spread evenly. 11. Bake uncovered 15 minutes until bubbly and top is lightly golden. 12. Rest 5 minutes before serving. 13. Finish with chopped fresh basil sprinkled over bake off heat.

  • pasta

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • all-purpose flour

  • milk

  • cheddar cheese

  • basil

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easy beef chili with kidney beans and cheddar cheese
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Easy Beef Chili

Ground beef and kidney beans simmered into a thick and hearty chili.

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1. Heat a large pot or Dutch oven over medium heat. 2. Add ground beef and cook 6–8 minutes, breaking it apart as it browns, until fully cooked and no pink remains. Drain excess fat if needed. 3. Stir in chili powder and cook 30–60 seconds to toast the spice slightly. 4. Add drained kidney beans. Stir to combine. 5. Pour in pasta sauce and stir well. Use just enough to coat everything generously while keeping the chili thick. 6. Bring to a gentle simmer over medium heat, then reduce to low. 7. Simmer uncovered 20–30 minutes, stirring occasionally, until thickened. The chili should hold its shape on a spoon rather than run. 8. Taste and adjust chili powder or salt if needed. 9. Serve hot topped with shredded cheddar cheese. 10. Warm regular buns and gluten-free buns separately and serve on the side.

  • ground beef

  • chili powder

  • cheddar cheese

  • buns

  • gluten-free buns

  • kidney beans

  • pasta sauce

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Beef tips with brown gravy served over mashed potatoes on a white plate
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Beef Tips with Gravy

Tender beef sirloin simmered in a rich mushroom and onion gravy.

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1. Cut beef sirloin into evenly sized bite-sized pieces. Pat dry with paper towel and season with salt and black pepper. 2. Heat a large skillet over medium-high heat. Add butter and allow it to melt. 3. Add beef in a single layer, working in batches if needed. Sear 2–3 minutes per side until browned. Internal temperature should reach at least 135°F for medium. Remove beef from the skillet and set aside. 4. Reduce heat to medium. Add sliced onions and mushrooms to the same skillet. Cook 5–7 minutes until softened and lightly browned. 5. Sprinkle flour evenly over the vegetables and stir continuously for 1–2 minutes to cook off the raw flour taste. 6. Slowly pour in beef broth while stirring to prevent lumps. Bring to a gentle simmer and cook 5–8 minutes until gravy thickens. 7. Return the beef and any accumulated juices to the skillet. Simmer 5–10 minutes until beef is tender and internal temperature reaches 145°F or desired doneness. 8. Taste and adjust salt and pepper as needed. Remove from heat and let rest 3–5 minutes before serving.

  • beef sirloin

  • onion

  • mushrooms

  • gluten-free beef broth

  • corn starch

  • butter

  • salt

  • black pepper

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stuffed meatloaf with cheese onions and peppers
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Meatloaf

Ground beef meatloaf rolled with cheese, onions, and peppers then baked until tender.

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1. Preheat oven to 375°F. Lightly grease a baking dish. 2. In a large bowl, combine ground beef, egg, onion powder, garlic powder, salt, black pepper, and a few tablespoons of ketchup. Mix gently until just combined. Do not overwork the meat. 3. Lay a large sheet of parchment paper on the counter. Spread the meat mixture into an even rectangle about ½ inch thick. 4. Evenly distribute finely chopped onion, green peppers, and shredded cheese over the surface of the meat, leaving a small border around the edges. 5. Starting from one long side, use the parchment paper to help roll the meat tightly into a log, keeping the filling inside. 6. Slice additional onion and spread it evenly across the bottom of the baking dish. 7. Carefully transfer the rolled meatloaf seam-side down onto the bed of onions. 8. Drizzle ketchup evenly over the top. Add any vegetables or cheese that fell out around the loaf. 9. Bake 45–60 minutes until internal temperature reaches 160°F in the center. 10. Remove from oven and let rest 10 minutes before slicing to allow juices to redistribute.

  • ground beef

  • egg

  • onion

  • ketchup

  • salt

  • black pepper

  • green peppers

  • onion powder

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vegetable soup with gluten free grilled cheese sandwich
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Vegetable Soup & Grill Cheese

Creamy roasted vegetable soup paired with a crispy gluten-free grilled cheese sandwich.

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1. Preheat oven to 400°F. Line a large baking sheet with parchment. Spread prepared vegetables in an even layer. Drizzle with olive oil and season generously with salt and pepper. Toss to coat. 2. Roast for 25–35 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized at the edges. 3. Transfer roasted vegetables to a large pot. Add enough homemade vegetable broth to cover by about 1 inch. 4. Bring to a gentle simmer over medium heat and cook 10–15 minutes to allow flavors to blend. 5. Using an immersion blender (or working carefully in batches with a standard blender), blend until smooth and creamy. Adjust thickness with additional broth if needed. Taste and adjust salt and pepper. 6. For the grilled cheese, heat a skillet over medium. Butter one side of each slice of bread. 7. Place one slice of bread butter-side down in the skillet. Add cheese evenly, then top with second slice butter-side up. 8. Cook 3–4 minutes per side until golden brown and crisp, pressing lightly with a spatula. Cheese should be fully melted. 9. Let rest 1–2 minutes before slicing. Serve alongside hot soup.

  • onions

  • garlic

  • tomatoes

  • gluten-free bread

  • butter

  • gluten-free bread

  • cheddar cheese

  • butternut squash

  • bell peppers

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twice baked potatoes with bacon and cheddar cheese
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Twice Baked Potatoes

Potato skins filled with cheese, bacon, and creamy mashed potatoes then baked until golden.

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1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Scrub the russet potatoes dry. Rub each one lightly with olive oil and sprinkle generously with salt. Place directly on the prepared baking sheet. 3. Bake for 50–60 minutes, until the skins are crisp and a knife slides easily into the center. Internal temperature should reach at least 205°F for a fluffy interior. 4. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate and crumble once cooled. 5. Remove potatoes from the oven and let cool for about 10 minutes, just until safe to handle. Keep the oven on. 6. Slice each potato in half lengthwise. Carefully scoop the interior into a large bowl, leaving about ¼ inch of potato attached to the skin so the shells hold their shape. 7. Add butter, sour cream, milk, salt, and pepper to the scooped potato. Mash until smooth and creamy, with a slight texture remaining. 8. Stir in most of the crumbled bacon and shredded cheddar cheese, reserving a small portion of each for topping. Taste and adjust seasoning if needed. 9. Spoon the filling evenly back into the potato shells, mounding slightly. 10. Return to the oven and bake for 15–20 minutes at 400°F, until heated through. 11. Switch the oven to broil. Sprinkle reserved cheddar and bacon over the tops. Broil for 2–4 minutes, watching closely, until the cheese is melted and lightly golden. 12. Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.

  • russet potatoes

  • sour cream

  • bacon

  • butter

  • milk

  • cheddar cheese

  • olive oil

  • salt and pepper

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au gratin potatoes with cheddar cheese sauce
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Au Gratin Potatoes

Creamy layers of potatoes and cheddar cheese baked until golden and bubbly.

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1. Preheat oven to 375°F. Lightly grease a baking dish with butter. 2. Wash and peel potatoes if desired. Slice thinly and evenly, about 1/8 inch thick for even cooking. 3. In a saucepan over medium-low heat, warm heavy cream and milk together for 3–5 minutes. Do not boil. 4. Arrange a layer of sliced potatoes in the baking dish, slightly overlapping. Pour a small amount of the warm cream mixture over the layer and sprinkle with shredded cheddar cheese. 5. Repeat layering potatoes, cream mixture, and cheddar until all ingredients are used, finishing with cheese on top. 6. Cover loosely with foil and bake for 45 minutes. 7. Remove foil and continue baking 20–30 minutes until the top is golden brown and potatoes are fork-tender. Internal temperature should reach about 200°F for fully tender potatoes. 8. Let rest 10–15 minutes before serving to allow the sauce to thicken and set.

  • potatoes

  • heavy cream

  • milk

  • cheddar cheese

  • butter

  • breadcrumbs

  • salt

  • black pepper

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Baked Ziti

Layers of pasta, beef, sauce, and cheese baked until golden and bubbly.

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1. Preheat oven to 375°F. Lightly grease a 9x13 baking dish. 2. Bring a large pot of salted water to a boil. Cook ziti pasta until just al dente according to package directions. Drain and set aside. 3. In a large skillet over medium heat, cook ground beef until browned and fully cooked, breaking it apart as it cooks. Internal temperature should reach 160°F. Drain excess grease if needed. 4. Stir pasta sauce into the cooked beef and simmer 5–10 minutes to allow flavors to blend. 5. In a separate bowl, combine ricotta cheese, eggs, and grated parmesan. Mix until smooth. 6. Spread a thin layer of meat sauce in the bottom of the baking dish. 7. Add half of the cooked ziti, followed by half of the ricotta mixture, then a layer of meat sauce and shredded mozzarella. 8. Repeat layers with remaining pasta, ricotta mixture, meat sauce, and finish with mozzarella and ground parmesan on top. 9. Cover loosely with foil and bake 25 minutes. 10. Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden. Internal temperature should reach at least 165°F. 11. Let rest 10 minutes before serving to allow the layers to set.

  • ziti pasta noodles

  • ground beef

  • pasta sauce

  • eggs

  • ricotta cheese

  • mozzarella cheese

  • parmesan cheese

  • ground parmesan

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