Ideal in recipes you don’t get to drain after cooking, like meat loaf or cabbage rolls.
PAN FRY | Recommended
1. Cook thoroughly in nonstick skillet over medium-high heat for 8 to 10 minutes, breaking into chunks with wooden spoon while cooking, until 160°F (71°C) throughout when tested with a digital instant read thermometer.
2. Drain if required.
3. Add to pasta sauce or soups or use in chili, casserole, taco and soup recipes, seasoning to taste.
OVEN ROAST | Alternate
Meat Loaf Combine 1-1/2 lb (750 g) Extra Lean Ground Beef with 1/4 cup EACH bread crumbs, ketchup and minced onion in large bowl.
Stir in 1 lightly beaten egg, 1 tbsp Worcesershire sauce and salt and pepper (as desired).
Form into a loaf shape and transfer to lighty oiled casserol dish or foil-lined rimmed baking sheet.
Top with more ketchup or some barbecue sauce.
Insert oven-safe meat thermometer into centre of loaf and bake in 350°F oven for 55 to 70 minutes or until thermometer reads 160°F (71°C).
Let stand for 10 minutes; cut into thick slices and serve with glaze or chili sauce.
All ground beef comes designated as Extra Lean, Lean, Medium or Regular, based on the maximum fat content. This designation is the same for all ground meats: beef, turkey, veal, chicken, pork and lamb.
Ground beef is 100% beef with no additives, fillers or colours.
The colour of cooked ground beef is not a reliable indicator of doneness. For example, ground beef that is fully cooked (to 160°F/71°C), may look pink if the meat is combined with natural occurring nitrites from bacon or some vegetables. OR, ground beef may look grey in appearance before it is fully cooked (i.e. when it is less than 160°F/71°C), due to factors like aging, etc. Use a digital instant read thermometer as the most reliable way to determine that ground beef cooked properly.