1 lb. lean hamburger, frozen in a lump just as it came from the grocery.  (If the meat isn't frozen, reduce cooking time 30 minutes but--trust Carrie--this tastes better made with frozen hamburger.)   For larger amounts of hamburger, increase cooking time and test for doneness.
 
1 can beef broth,   (Carrie uses no-fat from a health food store)  mixed with 1 small can tomato juice or similar tomato product.  Use your imagination, salsa, picante sauce,  whatever.  If the tomato sauce you choose is thick, add water to make sure there is plenty of liquid around the meat at all times.
 
1 medium-to-large onion cut in strips, and 1 green pepper cut in strips with membrane and seeds removed.   Garlic, or other seasonings if you like.   Salt and pepper.
 
Unwrap meat and put it in a large casserole dish (3 quart or larger) or a roaster with a lid.  Salt and pepper the meat lump, arrange onion and pepper on top.  Pour broth mixed with your chosen tomato product around the sides.
 
Bake, covered, at 350 degrees, for an hour and a half.  (The meat will have
a pinkish tinge throughout because of the tomato juice.)
 
When done, thicken gravy by adding a tablespoon of cornstarch blended with a small amount of water and stirred thoroughly into the liquid.  Return meat and sauce to oven until the gravy thickens.
 
Serve with potatoes or rice, vegetable, and fruit.
 
One variation is NO THAW MEATBALLS.  After meat has softened during baking process break into rounded chunks with a spoon.  (For this version, chop onion and pepper into smaller chunks and float in the sauce.)  Use a larger proportion of tomato product, canned spaghetti sauce, for example.  Serve with pasta, garlic toast, and a tossed salad or vegetable platter.