Cheesy Meatloaf

Meatloaf … One of the best Fall season comfort foods. Serve with a side of homemade mashed potatoes and green beans and you’re sure to have a great meal. Even better meatloaf is so easy to pre-make and bake up later in the week or even the month if you properly freeze the loaf.

Tools:

Loaf Pan

Ingredients:

Seasonings – Olive Oil, Salt, Pepper, Garlic Powder

Ground Beef

*Take notice that Stop & Shop has in the meat section a packaged ground beef specifically for meatloaf. Most other markets should have the same.

*Depending on how thick you want your meatloaf you could use one or two packages – I used one and as you can see my meatloaf does not reach the top of the pan.

Italian Style Breadcrumbs

1 Can Tomato Paste

2 Eggs

1 Yellow Bell Pepper – Diced

1 Stalk of Celery – Sliced

Package of Shredded Cheddar Cheese

Directions:

– Preheat the oven to 375 degrees.

– Prep the baking pan by greasing the sides with cooking spray or olive oil.

– In one container combine the ground meat, tomato paste, eggs, yellow pepper, and celery along with 3 tablespoons of breadcrumbs and 1 cup of cheese.

– Sprinkle salt, pepper and garlic powder into the mixture.

– Combine all till mixed well.

– Place mixture into the baking dish and smooth out the top.

– Sprinkle another couple tablespoons of the breadcrumbs on top of the loaf and spread out till all is evenly coated.

– Drizzle some olive oil on top.

 – Bake the loaf for 45 minutes or so until cooked through.

Serve and Enjoy!

*You can always swap out the veggies I used for carrots, mushrooms or even zucchini and if cheddar isn’t your thing use mozzarella or jack cheese instead.

*Remember leftover meatloaf is great for sandwiches slice up thin and throw it on some toasted bread with lettuce tomato and mayo!

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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Veggie Lasagna

Lasagna is such a comfort food for cheese lovers (which I so am) All that mozzarella and ricotta imbeded in some amazing red sauce. Sometimes though you just don’t want the meat, so here is a great swap out recipe option where you can use Spinach!

Makes – 8 to 10 Servings – *Depending on cut of Pieces

Sauce Ingredients: 2 Garlic Cloves Chopped – Handful of Chopped Basil – 1 Large Can Crushed Tomatoes – 1 Can Tomato Paste – 1 Cup Red Wine – Salt – Black Pepper – Garlic Powder – Red Pepper Flakes – 3 Tablespoons Olive Oil

Sauce Directions:

– Heat Olive Oil in Pan.

– Sauté Garlic & Basil Till Cooked Through.

– Add Crushed Tomatoes, Tomato Paste & Red Wine. 

– Sprinkle Salt, Black Pepper & Garlic Powder along with Red Pepper Flakes to Taste.

– Cover Pot – Put on Low Heat – Simmer for a good 30 Minutes or Even Longer.

*You must check the sauce and stir so it won’t burn at the bottom of the pot.

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Filling – 2 Part Process

Ingredients: 1/2 Bag of Fresh Spinach Leaves – NOT Salad Spinach Leaves! – 1 Container of Pre Washed & Cut Mushrooms – 2 Garlic Gloves – 1 Shallot – 2 Tablespoons Olive Oil – 1 Cup Red Wine 1 Large Container of Part Skim Ricotta – 2 Cups of Skim Shredded Mozzarella. – 2 Eggs – Salt – Black Pepper

Part One Directions: (Spinach & Mushrooms)

Chop Spinach & Mushrooms / Do not use stems on spinach leaves!

Chop Garlic & Shallot.

Heat Olive Oil in Pan.

Sauté Garlic & Shallot Till Cooked Through.

Add Chopped Mushrooms Sauté till Cooked Through.

Add Red Wine.

Add Chopped Spinach Leaves.

Simmer covered on low.

*Cook till wilted and most of the liquid is gone.

*Reserve about 2 tablespoons of the liquid with Spinach and Mushrooms for garnish.

Part Two Directions: (Ricotta, Eggs and Cheese)

Combine Ricotta, Eggs & Cheese in a bowl and mix.

Add in a couple of dashes of Salt and Pepper mix again. 

*Once both parts are completed combine them to make your filling for the lasagna.

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Directions to Build the Lasagna:

Ingredients: The Filling – 1 Box Barilla No Bake Lasagna Sheets – 2 Cups Whole Milk Mozzarella – Reserved Spinach & Mushroom Drizzle

In a 9″ x 13″ pan layer a base of sauce. 

Then place four sheets of lasagna as seen below in the pan:

Add filling to this 1st layer – then sauce.

Again four more sheets – filling – then sauce.

And so on till you get to the top layer – put ONLY sauce then sprinkle the bag of Cheese on top.

On top of the cheese drizzle the liquid, Spinach and Mushrooms you previously put aside.

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Directions for Baking:

Preheat oven to 375 Degrees.

Cover tray with tin foil.

Bake lasagna for one hour covered then another five minutes uncovered.

Let rest in oven turned off for about ten minutes.

 Serve & Enjoy

Don’t forget that glass of Vino! 

~A.M.A.~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.