My husband’s love language is “meatloaf.” Somehow Dr. Chapman saw fit to not include this language and recipe in his popular books, so I’ve had to figure it out on my own. I now have several different meatloaf recipes that I cook up on occasion, especially when E has had a tough work week or is otherwise in need of encouragement. Doozer scarfs meatloaf like he hasn’t eaten in weeks, and the girls enjoy it with plenty of “cap-it” (ketchup) or pasta sauce.
Italian meatloaf, serves 6
- 1 lb ground beef
- 1 lb Italian sausage
- 1 c pasta sauce
- 2 eggs, lightly beaten
- 1.5 c oatmeal
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 2 tbsp dried minced onion
- 3 tsp beef bouillon
- Shredded mozzarella
Mix all ingredients and shape into a loaf. Bake at 350 for one hour. After removing it from the oven, sprinkle it generously with shredded mozzarella and let melt. Serve slathered with more pasta sauce.
Garlic zucchini pasta, serves 3
- 3 medium zucchini, chopped
- olive oil
- 3 tsp minced garlic (or to taste)
- 8oz spaghetti, cooked to al dente
Heat 1 to 2 tablespoons of olive oil and the garlic in a skillet over medium heat. Saute the garlic a few minutes. Add zucchini, reduce heat and cover, stirring occasionally until zucchini are tender. Add the drained pasta and salt to taste, stir and toss until the oil is absorbed into the pasta. Serve.
Posted on September 27th, 2007 by Dove
Filed under: Domestic Arts
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