Meat Loaf
2 eggs
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
1 tablespoons minced fresh parsley or 1 teaspoons dried parsley
1 teaspoon dried basil, thyme or sage, optional
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
Topping:
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
Beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into loaf in a shallow baking pan. Bake, uncovered, at 350º for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160º, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Makes: 6 servings
Squash and Apple Bake
2 pounds butternut squash
4 baking apples
1/2 cup packed brown sugar
1 tablespoon flour
1/4 cup melted margarine
Cut squash into halves; discard seed and fiber. Peel; cut into 1/2 inch slices. Arrange in ungreased 7×11- inch baking dish. Peel apples; cut into 1/2 inch slices. Arrange over squash. Sprinkle with mixture of brown sugar and flour. Drizzle with melted margarine; Bake, covered with foil, at 350º for 50 minutes to 1 hour or until squash and apples are tender.
Yield: 8 servings.
Happy Cooking!
