The Best Meatloaf...Ever

Many years ago, a young man, who worked for us, would often request this meatloaf.  He always said, "This is the best meatloaf ever!" ♥

The Best Meatloaf...Ever

1 (8 oz.) can tomato sauce plus enough ketchup to equal 1 1/4 cups

2 pounds lean ground beef

1 cup quick or old-fashioned oats

2 eggs, beaten

1/3 cup finely chopped onion

1 1/2 tsp. salt

Topping:

1/3 cup ketchup

1/3 cup brown sugar

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Or plain ketchup can be used for the topping

Pour the can of tomato sauce into a 2-cup liquid measuring cup and add enough ketchup to equal 1 1/4 cups.  Combine all ingredients except topping.   Pat mixture into an ungreased 7x11 baker.*  Bake at 350 degrees for 45 minutes.  Combine topping ingredients, spread over meatloaf, and bake for an additional 5 minutes.

*6 (9 or 10 oz.) ramekins can be used.  (See bottom photo below.)  Use a meat thermometer to determine when they reach a well-done reading (170 degrees).  They usually take 35 minutes at 350 degrees; then spread on the topping and bake for another 5 minutes.

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Note:  I prefer to use 85/15 ground beef, because I think it has more flavor than leaner ground beef.  I use a turkey baster to remove the grease in the bottom of the baker along the sides before spreading on the topping.

Mini meatloaves created in ramekins:

Tuna Noodle Casserole

You can't get more basic than Tuna Noodle Casserole.  The Parmesan cheese topping is a perfect finishing touch to a dish that can be ready in an hour.

Tuna Noodle Casserole

3 cups medium egg noodles, cooked and drained

1 cup chopped celery (opt.)

1/4 cup chopped onion

2 tbsp. butter or margarine

2 tbsp. flour

1 (10.5 oz.) can condensed cream of mushroom soup

3/4 cup milk

2 (5 oz.) cans tuna, drained and flaked

1/4 cup chopped pimiento (opt.)

Salt to taste

1/4 cup grated Parmesan cheese 

Preheat oven to 375 degrees.  In a large saucepan (I use a 5 qt. Dutch oven), cook celery and onion in butter or margarine till tender but not brown.  Stir in the flour; stir in condensed soup.  Gradually stir in milk. Cook and stir till mixture is thickened and bubbly.  Stir in the tuna, pimiento, and the cooked and drained noodles.  Thin mixture with additional milk if needed.  Salt to taste.

Turn noodle mixture into a 1.5 qt. ungreased casserole.  Sprinkle the Parmesan cheese over top of mixture.  Bake, uncovered, in a 375 degree oven for 20 to 25 minutes.  Garnish with parsley if desired. 

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If made with fat-free soup and skim milk, each serving has:

Mike's Chili

This chili, alone, was reason enough to marry my husband.  After tasting Mike's, he was in charge of the chili-making from then on. ♥

Salt not pictured.

Mike's Chili

2 lbs. ground beef

1 cup chopped onions

2 (8 oz.) cans tomato sauce

1 (2 oz.) pkg. Williams Original Chili Seasoning (seasons 4 lbs. meat)

2-4 tsp. (to taste) chopped, canned green chilies

1 (14.5 oz.) can diced tomatoes, undrained

1 (14.5 oz.) can whole tomatoes, undrained

2 (15 oz.) cans black beans, undrained

2 (15.5 oz.) cans kidney beans, undrained

2 (15.5 oz.) cans pinto beans, undrained (or 1 30 oz. can)

Salt to taste

In a large stock pot (We use an 8-qt.), brown ground beef and onion over medium heat; drain.  Stir in tomato sauce, chili seasoning (to taste--we use the whole package, but less can be used with more added later), green chilies (We use 2 tsp.), diced tomatoes, and whole tomatoes (break up slightly before adding).  Simmer for about an hour on medium-low.  Add beans and simmer for 2-4 hours.  Salt to taste.

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Slow Cooker Pasta Fagioli

Slow Cooker Pasta Fagioli gives Olive Garden's version a run for its money.  This is so easy...and so good!

Salt and shredded Parmesan cheese not pictured.

Slow Cooker Pasta Fagioli

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Slow Cooker Pasta Fagioli can be found on Christy's website:  http://www.southernplate.com/2013/04/slow-cooker-pasta-fagoli-small-batch-finding-clovers.html

Notes:

*Matchstick carrots are sometimes called shredded carrots.

*I always add additional salt (to taste) before serving and also top the soup with shredded or grated Parmesan cheese.

*The pasta will absorb a lot of the liquid, so if the soup is too thick for your taste, you can add additional beef broth or stock at the end. 

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