Italian Meatloaf

Here's a nice little twist on an easy meal. We had this for the first time tonight. In fact, it was one of those happy things that occur when you've got a few ingredients and some time to fiddle. This variation is zippy and full of flavor. My husband kept bemoaning the fact that we had no wine. Wine with meatloaf! It was a hit with us. I hope you enjoy it too. (I think it'd make a great meatloaf sandwich as well. Sort of an Italian meatball sandwich feel.)

Try to get a nice hormone-free ground chuck. It'll be lower in fat and tastier too.

2 beaten eggs
3/4 cup milk
2/3 cup Italian bread crumbs
1 small onion, chopped
1/4 cup fresh chopped parsley
1 tsp. sea salt
1/2 tsp. dried basil
1/2 tsp. oregano
1 1/2 lbs. beef ground chuck
1 tsp. Dijon mustard
1 cup pasta sauce (I used Delallo's Sundried Tomato Sauce - no preservatives!)
Fresh grated Parmesan cheese to serve

Mix eggs and milk, then stir in bread crumbs, onion, parsley, salt, pepper, basil, oregano, and mustard. Mix in meat and put into a loaf pan. Bake at 350 degrees for one hour. Pour sauce on top and return to oven for an additional 10 minutes. Serve sprinkled with Parmesan cheese, mashed potatoes, and a green salad.

Slow Cooker Beef Roast

I love this recipe. It's great served as a roast or as pulled beef for sandwiches. Just save the juice for dipping or on mashed potatoes. Lots of flavor!

3 lbs. beef roast (try a good cut with no antibiotics, etc.)
2 onions, sliced
1 garlic clove, sliced finely
1 bay leaf
4 whole cloves
1/3 cup vinegar
Sea salt and pepper to taste

Put all ingredients in a slow cooker and cook for 5 - 6 hours on high or 10 - 12 hours on low. If shredding, shred with two forks and serve on good bread or rolls.