Preheat oven to 350 F.

In a small bowl, whisk together apple cider vinegar, dark brown sugar, and ketchup until smooth.

In a larger bowl, mix together ground beef, bread, egg, onion, salt, pepper, ketchup, Kitchen Bouquet and half and half.

Either shape into a loaf or place in a baking dish (a 9” pie plate works well) and smooth out top.

Pour half of the sauce over the top of the meatloaf.

Bake 70-75 minutes or until meat is cooked through.

Remove from oven and allow meatloaf to rest for 10 minutes before cutting.

Warm the remaining sauce and pour over the top before serving or place in a bowl and serve on the side.

Over medium high heat, melt the butter in a large pot. Add the sirloin and cook until the meat is browned. Add the onion, celery, carrot, and garlic and sauté for 10 minutes.

Stir in the broth and potatoes. Bring to a boil. Reduce heat and simmer for about 10 minutes or until the potatoes are tender when pierced with a fork.

In a separate saucepan, melt 3 T butter over medium high heat. Whisk in the flour and cook 1-2 minutes, then add the milk and continue to whisk, working out all the lumps. You need to work fast on this step.

When the flour mixture is smooth, add it to the soup broth and bring to a boil. Reduce heat to a simmer. Add in the pesto, shredded cheese, ketchup, mustard, salt, and pepper. Stir until the cheese is melted.

Remove from heat and serve (chopped pickles on top of the soup add a nice flavor…I know…it seems odd…but give it a try).

Brown meat in large skillet over med high heat.

Add chopped onions, green bell pepper, celery and mushrooms. Simmer for 15 minutes.

Add in tomatoes, tomato sauce, sweet pickle juice, Worcestershire sauce, salt and pepper.

Cook over medium heat in skillet for one hour.

In large casserole dish layer cooked noodles, cream of mushroom soup, simmered meat sauce and shredded cheese.

Either freeze at this point or bake in a preheated 350 oven for 40 minutes.

Mix all ingredients together in a large bowl. I prefer to mix my meatballs by hand to get an even distribution of flavors without over mixing.

Roll meatballs to 1 ½” in diameter. Use a small ice cream scooper for size consistency.

Place meatballs on cookie sheet with parchment paper.

Drizzle with olive oil.

Bake at 400 for 8-10 minutes or until cooked through. Be careful not to overcook the meatballs as they will be heated through again in whatever sauce you prefer.

Remove to a plate and cool. At this point the meatballs may be frozen for later use (vacuum sealer recommended) or used in appetizers, spaghetti sauce, sandwiches, pizza, etc.