Meatloaf! (the food, not the singer)

Mmmm... Meatloaf. Another over looked culinary delight. I too, was once scared of meatloaf.... Until, one day, I was bestowed the Fanny Farmer Cookbook. She provides a savory alternative the wretched pop culture images of sitcom moms (like Roseanne, for instance) angrily crushing Ritz crackers and ground beef together into a loaf pan, while the sitcom family groans and winces at the mere thought of the meal. It simply is not so. It's merely a simple savory weekday meal, as well as a hearty comfort food to help melt away the knowledge of the 3' of snow outside. With only a few modifications to Miss Farmer's original recipe, this is how meatloaf is truly done... Plus, it's great to make ahead and then pop into the oven once everyone gets home for a stress free dinner.

Meatloaf

1 cup Bread crumbs (Italian style)

1 small Onion, chopped fine

1 Egg, beaten

1 lb. Ground beef

1 tbsp. Worcestershire sauce

1 tsp. Salt

1/2 tsp. Black pepper

just over a 1/4 cup Milk 

3 tbsp. Parsley, fresh, minced -or 1 tbsp dried, crumbled

pinch of dried Basil 

Optional:

1 can Tomato Sauce (8oz)

1-2 tbsp butter, unsalted

Preheat over to 350 degrees.

Grease a loaf pan.

Beat egg and milk together in a large bowl. To this add all the ingredients except for the 'optional' ones. 

Using clean hands, thoroughly mix all the ingredients well.

Place mixture into the loaf pan, gently patting it down.

Bake at 350 degrees for 45 minutes, let rest for 10 minutes.

OPTIONAL: 

Once the meatloaf is resting, take a small saucepan over medium heat and melt butter. To the melted butter, stir in the can of tomato sauce. Serve this over the sliced meatloaf table side.

Favorite Casserloes #2

If anyone happens to wonder, where is "Favorite Casseroles #1", it's named "The best Mac & Cheese in the world". I've decided to start my casserole recipes as a series now. I love casseroles, and I don't know how or why they seem to have fallen off to the way side. I made this one earlier in the week and it's one of this household's favorites: Enchilada Casserole. It's a neat fresh way of getting rid of the stigma that casseroles are bland and boring. Plus, it makes fantastic leftovers!
I got this recipe from "Mr. Food, Ooh-so-easy Recipe collection" but I changed a few things in order to make a smaller batch and to our tastes. Keep in mind, this 'smaller batch' feeds us twice.

Enchilada Casserole

1 lb. Ground Beef

1 medium Onion, chopped

1 can Tomato Sauce (8oz)

1 can Mexicorn, drained (11oz)

1 can Enchilada Sauce (10oz)

1/2 tsp Chili Powder

1/2 tsp dried Oregano

1/2 tsp Black Pepper

1/4 tsp Salt

4 Tortillas, 9" or 'burrito size' (corn or flour)

1 1/2 cups shredded Cheddar Cheese, divided into halves

Preheat oven to 375 degrees.

Cook beef and onion in a large skillet until beef is browned (drain if you want).

Stir tomato sauce and the next 6 ingredients into the beef skillet. Bring to a boil. Reduce heat and cook uncovered for 5min, stirring occasionally.

Grease a 9" X 13" baking dish, and place 2 of the tortillas on the bottom (they will overlap some).

Spoon 1/2 of the beef mixture on to the tortillas, and sprinkle one half of the cheddar cheese on top of beef mixture.

Place the last 2 tortillas on top of that, and repeat the beef and cheese layering.

Bake for 10min