8 Great Baked Mince Recipes You Must Try!

Baked dishes are definitely a constant in Czech cuisine.

They are usually easy to prepare and their advantage is that we no longer have to cook a separate side dish for them.

That’s why we have prepared delicious recipes for baked minced meat 8 times differently for you!

We have variants for you with potatoes, peppers, eggplant or pasta.

Enjoy it!

Spaghetti baked with minced meat and cheese

Try pasta a little differently this time. Bake them with a luxurious tomato sauce, minced meat and cheese. It’s a treat!

Ingredients

• spray oil
• 500 g of spaghetti
• 2 tablespoons of extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves of garlic, pressed
• 500 g of ground beef
• salt and ground black pepper to taste
• 1 teaspoon of Italian seasoning
• 1 can of crushed tomatoes
• 1 tin of crushed tomatoes (800 ml)
• 1/2 cup basil, chopped
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• chopped fresh parsley, for garnish

Method

1. Preheat the oven to 175° Celsius.
2. Spray a medium baking dish with cooking spray.
3. Cook the spaghetti according to package directions until al dente, drain and set aside.
4. Meanwhile, heat the oil in a large skillet over medium heat.
5. Add the onion and sauté until soft and translucent, about 5 minutes.
6. Stir in garlic and sauté until fragrant, 1 minute more.
7. Add ground beef, season with salt, pepper, and Italian seasoning and sauté until no longer pink, about 8 minutes.
8. Drain the fat in a bowl lined with paper towels and return the mixture to the pan.
9. Add the crushed tomatoes and basil to the mixture and simmer until slightly reduced, about 10 minutes.
10. Add salt and pepper to taste.
11. Mix with spaghetti, transfer to a baking dish and top with mozzarella and parmesan.
12. Bake until cheese is melted and pasta is heated through, about 20 minutes.
13. Garnish with parsley and serve.

Roasted minced meat with potatoes

Enjoy a quick, cheap and tasty lunch in the form of minced meat baked with potatoes, onions and cream, or there is beauty in simplicity!

Ingredients

• 600 g of minced meat
• 4 potatoes
• 1 large onion
• 1 cup of sweet cream
• salt
• grinded pepper

Method

1. Add the chopped onion to the oil in the pan, add the minced meat and fry.
2. Simmer for a while, salt and pepper.
3. Peel the potatoes and cut them into slices.
4. Grease a baking dish with oil, put sliced ​​potatoes and minced meat on the bottom.
5. Cover with cream and put the pastry in the oven.

Eggplant stuffed with minced meat, bulgur and pine nuts

Bake eggplant with seasoned beef, bulgur and pine nuts, it’s a delicacy! This dish is hearty and you only need a salad or pita bread as a side dish.

Ingredients

• 2 large eggplants, halved
• salt to taste
• extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 large garlic cloves, chopped
• 350g lean ground beef (you can also use ground turkey or lamb)
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ¼ cup fine bulgur, soaked in ¼ cup hot water for 10 minutes, then drained (bulgur must be extra fine)
• ½ cup chopped fresh parsley
• ¼ cup toasted pine nuts
• 1 can tomato sauce (425 ml)
• 1 cup of water
• 1 red onion, cut into rings

Method

1. Preheat the oven to 220 degrees Celsius.
2. Place the eggplant flesh-side up on a large tray.
3. Sprinkle the flesh with salt and let it stand for 20 minutes so that the eggplant “sweats” the bitter juice.
4. Gently squeeze the eggplant over the sink.
5. Wipe it thoroughly.
6. Line a baking sheet with aluminum foil and lightly oil it.
7. Cut 3 slits or shallow lines into the flesh of the eggplant, then brush with olive oil.
8. Place skin side up on prepared tray.
9. Drizzle the top with extra virgin olive oil.
10. Bake in the preheated oven for 30 minutes or until the flesh is tender and browned (but not burnt).
11. While the eggplant is baking, prepare the meat mixture.
12. Heat 2 tablespoons extra virgin olive oil in a large heavy skillet.
13. Add ground beef, onion and garlic.
14. Saute the beef mixture until it is cooked through.
15. Season with salt and pepper, ½ teaspoon allspice and ½ teaspoon ground cinnamon.
16. Remove from the stove.
17. Squeeze the excess water from the bulgur and then add to the meat mixture.
18. Add chopped parsley and pine nuts.
19. Stir the mixture thoroughly.
20. Taste and add salt if necessary.
21. When the eggplant is ready, remove it from the oven and let it rest for a while.
22. Reduce the oven temperature to 190 degrees.
23. In a bowl, mix the tomato sauce, water and the rest of the cinnamon and allspice.
24. Place the red onion slices in the bottom of the baking dish and pour ½ of the tomato sauce mixture over it.
25. Place the roasted eggplant on top.
26. With the back of a spoon, gently push down the eggplant flesh to make room for the meat filling.
27. Spoon the mixture over the eggplant and pour over the remaining tomato sauce.
28. Cover with foil.
29. Bake for 20 to 25 minutes.
30. Serve warm, topped with Tzataziki or plain yogurt.

Baked pasta with lamb, feta and pumpkin

An absolutely divine combination of flavors! Minced lamb, butternut squash, feta, parmesan, pasta and pine nuts together form an almost taste orgasm in your mouth that you will want again and again.

Ingredients

• 1 teaspoon of olive oil
• 1 onion, roughly chopped
• 1 clove of garlic, finely chopped
• 500 g of lean lamb mince
• 2 teaspoons of ground cumin
• 250 ml canned chopped tomatoes
• 150 g baby spinach leaves
• 200 g farfalle pasta
• 700g butternut squash, peeled, seeded, cut into 2cm pieces
• 100 g feta, crumbled
• 20 g of grated parmesan
• 1 tablespoon of pine nuts
• 1/4 cup fresh mint leaves

Method

1. Preheat the oven to 180°C.
2. Heat the oil in a large non-stick frying pan over medium-high heat.
3. Add onion and garlic and sauté for 1 minute.
4. Add the ground meat and stir-fry for about 4 minutes, or until the meat changes color.
5. Use a wooden spoon to break up the meat nicely.
6. Add the cumin and stir-fry for 30 seconds or until aromatic.
7. Stir in the tomatoes.
8. Meanwhile, set aside 40g of spinach.
9. Place the remaining spinach in a large colander in the sink.
10. Cook the pasta in a large pot of salted boiling water for 10 minutes.
11. In the last 3 minutes of cooking, add the pumpkin.
12. Pour the pasta and pumpkin mixture over the spinach in a colander to drain.
13. Return the pasta mixture to the pan.
14. Add the meat mixture and half of the feta to the pasta mixture.
15. Mix until everything is well combined.
16. Transfer the mixture to a 2 liter baking dish.
17. Sprinkle with Parmesan, pine nuts and remaining feta.
18. Bake for 25 minutes or until golden.
19. Serve with the reserved spinach and fresh mint.

Baked zucchini with minced meat

Zucchini is a great vegetable, suitable for baking and the combination with minced meat and cheese is excellent. Use a young zucchini that does not yet have ripe seeds. You don’t even have to peel it here. Enjoy your meal!

Ingredients

• 2 young zucchini
• 500 g of minced meat
• sweet ground paprika
• pepper
• salt
• garlic to taste
• caraway seeds
• oil
• hard cheese

Method

1. Wash the young zucchini and cut it in half.
2. Scoop out the inside.
3. Fry the minced meat in oil in a pan, season with salt, pepper and cumin.
4. Season with garlic.
5. Add the hollowed-out part of the zucchini and saute gently together.
6. Then fill the zucchini halves with this mixture and sprinkle with grated cheese.
7. Place the courgettes in a baking dish and bake in the preheated oven.
8. Enjoy it!

Roasted stuffed peppers with ground beef

Peppers stuffed with rice and minced meat are a classic that no one can beat. In addition, they are easy to prepare and you can easily conjure up a tasty dinner any day of the week.

Ingredients

• 500 g of lean ground beef
• 4 mushrooms, sliced
• 1 and 1/2 cups frozen corn
• 2 stalks of celery, finely chopped
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 2 cans (420ml) crushed tomatoes
• 2 tablespoons of tomato puree
• 2 tablespoons of basil
• 1 tablespoon of oregano
• 1/2 teaspoon red chili flakes
• salt and freshly ground black pepper to taste
• 1 and 1/2 cups cooked long grain rice
• 1/4 cup chopped parsley
• 6 peppers
• 1 cup grated Fontina or Monterey Jack cheese

Method

1. Preheat the oven to 175 degrees Celsius.
2. Brown the ground beef in a large skillet over medium-high heat for 5 minutes or until almost cooked through.
3. Add the mushrooms, corn, chopped celeriac, onion and garlic and sauté until the vegetables are tender.
4. Stir in the chopped tomatoes, tomato paste, basil, oregano and red chili flakes.
5. Season with salt and ground pepper to taste and cook for 15-20 minutes.
6. Stir in the cooked rice and chopped parsley and cook for a further 5 minutes or until the rice is heated through.
7. Meanwhile, cut off the tops of the peppers and scoop out the insides and seeds with a spoon, then rinse.
8. Sprinkle the insides of the peppers lightly with salt and place in a microwave-safe container with 1/4 cup water.
9. Cover with plastic wrap and microwave for 5 minutes or until soft.
10. Transfer to a 3 liter baking dish and fill the peppers with the hot meat and rice mixture.
11. Sprinkle the cheese over the tops and bake for 20 minutes or until the peppers are soft and the cheese is browned.
12. Serve hot.

Keto baked ground meat with cheese

This baked ground beef and cheese treat is keto and low carb. Plus, it’s ready in just 30 minutes!

Ingredients

• olive oil spray
• 900 g extra lean ground beef
• 1 teaspoon fine sea salt
• ¼ teaspoon black pepper
• 2 teaspoons of dried garlic
• 1 teaspoon of dried onion
• ¼ teaspoon cayenne pepper
• 110 g of cream cheese
• 1 cup grated cheddar
• 2 tablespoons chopped parsley for garnish

Method

1. Preheat the oven to 200 degrees C.
2. Lightly spray a 2-quart baking dish with olive oil and set aside.
3. Heat a large non-stick frying pan over medium-high heat.
4. Spray it lightly with olive oil.
5. Add the ground beef to the pan.
6. Sauté the meat for about 5 minutes, stir and separate into small pieces with a wooden spoon.
7. Drain the meat and return to the pan.
8. Reduce heat to medium.
9. Stir the salt, pepper, dried garlic, dried onion and cayenne into the beef, then slowly and patiently stir in the cream cheese until completely melted and incorporated.
10. Turn off the stove and stir ½ cup of grated cheddar into the beef mixture.
11. Transfer the mixture to the prepared 2 liter baking dish.
12. Sprinkle remaining ½ cup cheddar on top.
13. Bake until cheese is melted, about 10 minutes.
14. Garnish with parsley and serve.

Baked cabbage with minced meat and fresh herbs

A simple alternative to stuffed cabbage rolls. The ingredients are similar, but the preparation is much simpler. And the taste!

Ingredients

• 1 medium cabbage (fresh or sauerkraut), roughly chopped
• 400 g of ground beef
• 200 g of bacon (optional)
• 2 onions
• 1 carrot
• 1 stalk of celery stalks
• 1 bell pepper
• 2 tablespoons olive oil (optional)
• 2-3 cloves of garlic, finely chopped
• 1 tablespoon of tomato puree dissolved in 150 ml of lukewarm water
• 120 g of rice, well rinsed
• 1 can of crushed tomatoes
• 2 bay leaves
• 1 and 1/2 teaspoons of salt
• 1/2 teaspoon ground black pepper
• 1/2 lemon squeezed (optional)
• 3-4 tablespoons creme fraîche (optional)
• 10 sprigs of fresh parsley
• 2 tablespoons of fresh thyme
• 1/2 teaspoon cayenne pepper

Method

1. Preheat the oven to 180°C.
2. Prepare a 28 x 28 cm ceramic container suitable for the oven.
3. If using fresh cabbage, chop it roughly and blanch in boiling water for about 5 to 10 minutes with 1 teaspoon of salt for extra flavor.
4. Place the bacon, chopped onion, diced carrot, chopped celeriac, sliced ​​or diced pepper and bay leaves in a deep pan.
5. Saute for about 2-3 minutes.
6. Add the ground beef and sauté for another 2 minutes, stirring occasionally.
7. Add the rice and cook for another 5 minutes.
8. Add a little water or stock as needed, about 1 cup.
9. Add garlic, tomato paste, crushed tomatoes, 1/2 fresh or dried thyme, season well and cook covered for another 4-5 minutes.
10. Stir in the blanched cabbage, cayenne pepper, parsley and remaining thyme, mix well and transfer to a baking dish.
11. Fish out the bay leaves and discard them.
12. Bake in the oven for about 30-40 minutes.
13. When ready to serve, remove from the oven and drizzle with lemon juice or a little crème fraîche.
14. Enjoy it!

We select meat for grinding

• We buy already ground meat for baking, which is usually ground in a mix of pork and beef, or only one type.
• Or we can also grind minced meat at home using a meat grinder from individual types of meat.
• We have the advantage of knowing what kind of meat was used .
• Minced meat is usually ground from pork belly or shoulder, front beef, and for taste it is advisable to add a piece of smoked meat.
• The ratio of individual species is arbitrary in the household, depending on how fatty we want the meat to be.
• In addition, we can use various trimmings for minced meat at home and, of course, we can also use poultry or fish meat .
• We need approximately 500 g of meat for a baked meal for 4 adults.

And how did you like our recipes for baked minced meat? Write to us in the comments!