Thursday, January 28, 2010
A family favourite. It's funny to me how after trying countless newfangled toppings for meatloaf....grannie had it right!
1 1/4 hours | 15 min prep
1 1/2 lbs lean ground beef
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 cup Stove Top stuffing mix
1 (8 ounce) can tomato sauce
1 egg, beaten
3 tablespoons brown sugar
2 teaspoons prepared mustard
1/4 cup ketchup
Mix first 7 ingredients well and put in loaf pan.
Mix brown sugar, mustard and ketchup and pour over hamburger mixture.
Bake at 350 degrees for 1 hour. Allow to rest before cutting.
I love how this dish can be made in advance and waits covered in the fridge till you are ready to cook it! It's so patient, like a good friend:)
Prep Time: 30 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes
1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves -
1 onion, chopped
1 cup dry bread crumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce (I prefer pasta sauce)
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
2. In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
3. Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.