Classic Sunday Dinner

Like I mentioned in my last post, I made a scrumptious birthday feast of meatloaf, loaded mashed potatoes and zucchini cheese casserole. I love the comfort foods like my mom would make for Sunday dinners, and this is another classic! Who doesn’t like meatloaf?!? I always think of Randy in A Christmas Story though… “meatloaf, beatloaf, I don’t LIKE meatloaf” LOL! At least I don’t make anyone eat it like a piggy, even if most of us end up feeling like pigs we eat so much of it! This meal is simple to make, and if you’re like me (spoiled that is!) and have double ovens, its even easier to bake all of this at once! So lets get started and maybe on your next special occasion or just for a classic Sunday dinner, you can enjoy this delicious meal! Top it off with a delectable dessert like apple pie tarts, which (granted I have the time this weekend!) will be one of my next posts, so stay tuned!

Classic Meatloaf (Printable Version)

2 lbs extra-lean ground beef (or meat mixture)

1 medium onion, diced (1/2 c)

1 egg

1/2 c quick-cooking oats

1/2 c milk

1 Tbsp parsley

1 1/2 tsp salt

1/4 tsp savory

1/4 tsp thyme

Dash of Pepper

1/2 c ketchup

2 Tbsp brown sugar

Heat oven to 350 F. Mix all ingredients except ketchup and brown sugar in Kitchenaid mixer until combined. Press mixture into an ungreased 8 1/2 x 4 1/2 loaf pan. Turn over into an ungreased 13×9 inch baking pan. Bake uncovered for 1 hour. Combine ketchup and brown sugar and spoon onto loaf. Bake for another 15-10 minutes or until internal temperature reaches 160 F or higher.

Thanks to my mom for the recipe! 🙂

Loaded Mashed Potatoes  (Printable Version)

Red potatoes, skins left on, scrubbed and cubed

Sour cream

Milk

Salt and pepper to taste

Shredded cheddar cheese

Cooked bacon bits

Green onions or chives, sliced

You’ll need to determine the amount of ingredients you need which depends on how much you want to make. I usually just wing it and go by what looks good. But you can’t really go wrong with this recipe!

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Or place steamer in pan, add water to bottom of it, then place potatoes in and cover. Bring to a boil then turn to medium and let steam. Check for doneness with fork. When done, drain and place in a large bowl. Beat on medium-low speed until light and fluffy. Add the sour cream, milk, butter, salt and pepper and mix in. Stir in cheese, bacon and onions.  Transfer to a greased baking dish. Top with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Zucchini Cheese Casserole (Printable Version)

2 cups unpeeled, shredded zucchini
1/4 cup minced onion
1 cup shredded mexican blend cheese
1/2 tsp dried basil
1 tsp salt
1 cup Gluten Free Bisquick
4 egg whites
4 whole eggs
2 tablespoons oil

Preheat oven 350F. Grease a pie plate.

In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
In a larger bowl combine the zucchini, onion, cheese and Bisquick.
Stir the egg mixture into the zucchini mixture. Mix well and transfer to dish.

Bake for 50 minutes or until cooked through and golden, temperature should reach 160 or higher.

** To mix it up a little you can substitute half the zucchini with grated carrot.

You can cut this in half and bake in a small greased oven dish, the same amount of time.

Adapted From: Artsy-Food

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