Meatloaf Recipes

The Best Meatloaf Recipe
By Yuni Kristanti


This is one of the best meatloaf recipes that I've come across in a long time. It's simple but tasty enough for dinner guests. You can serve it without any sauce, or add a tomato or mushroom sauce to give it a bit of flair. I hope that you find this to be the best meatloaf recipe for you!
Best Meatloaf Recipe Ingredients:
• 1 pound ground beef
• 1 / 2 pound ground pork
• 1 / 2 pound ground veal
• 1 / 2 cup celery, finely chopped
• 1 / 4 cup green bell pepper, finely chopped
• 1 / 2 cup fine bread crumbs
• 1 / 2 cup chopped parsley
• 1 tablespoon dried basil
• 1 large egg
• 1 and 1 / 2 teaspoons salt
• 1 / 2 teaspoon black pepper
• 6 slices peppered bacon slices

Directions:
1.Turn oven on to 350 degrees.
2.Combine all ingredients, except bacon, in a large mixing bowl. Use your hands to mix the ingredients well. Only mix until all ingredients are evenly distribute your meatloaf or may become too dense.
3.Line a pie plate or baking sheet that has sides with foil and spoon the meatloaf mixture onto the foil. Shape into a loaf and cover with the peppered bacon slices.
4.Bake for approximately 1 and 1 / 2 hours. You should cook your meatloaf to an internal temperature of 170 degrees.
5.You may choose to serve the meatloaf with just the bacon on top or you may want to try this mushroom sauce for the meatloaf recipe. You can make it while the meatloaf is cooking.

Recipe for Mushroom Sauce:
• 1 and 1 / 2 cups canned beef gravy (or your own recipe)
• 1 tablespoon chopped shallots
• 1 / 4 pound finely chopped mushrooms, I prefer baby portobellas for this sauce
• 3 tablespoons butter
• 1 teaspoon lemon juice
How to Make:
In a Frying pan, cook the shallots and mushrooms in the 3 tablespoons of butter for 5 minutes, stirring occasionally. Add the lemon juice and gravy. Bring to a boil while stirring and serve while hot.

Lasagna Recipes

Lasagna Recipe makes a Delicious and inspire Your Appetite
By Yuni kristanti

Now I will give two Lasagna recipes that will become your family favorite menu. Sure all family members will praise your cooking. And they will love you more.

White Lasagna

Ingredients:
4 cups assorted fresh vegetables, such as zucchini, eggplant, carrots, bell peppers, summer squash, broccoli, mushrooms, cut into 1/4-inch thick slices
1-1/2 teaspoons salt or garlic salt
1 pound lasagna noodles
1 pound shredded mozzarella cheese
1 / 4 cup olive oil
1 teaspoon ground white pepper
1 (16-ounce) carton ricotta cheese
garlic cream sauce (optional)
2 pounds fresh Italian plum or Roma tomatoes (about 10 medium), sliced in half lengthwise
1 teaspoon dried or 6 to 8 fresh basil leaves
2 eggs

How to make:
1. Toss the assorted vegetables with the olive oil and place in a shallow roasting pan in a single layer. Lightly coat a second pan with vegetable oil spray and place the tomatoes in a single layer on top, cut side up. Roast vegetable mixture and tomatoes in a 450 degree oven for 20 minutes. (If you do not do this in 2 pans, the tomatoes will make the other Mushy vegetables too). Turn the vegetables, scraping up any browned bits, sprinkle with salt, pepper and basil, and return to oven (Do not turn the tomatoes). Roast until vegetables in both pans are soft and nicely browned, about 20 minutes more. Scrape contents of both pans, juices and all, into a large bowl and toss. Set aside.
2. Cook noodles according to package directions. Drain and separate noodles and rinse in ice water. Beat together the ricotta cheese and eggs.
3. To assemble, arrange a layer of lasagna on the bottom of a lightly greased 9 by 13 inch pan. Add a layer of about a third of the vegetable mixture, then a layer of a third of the ricotta mixture, then a layer of about a fourth of the mozzarella cheese. Add a layer of lasagna and continue layering until all ingredients are used, ending with mozzarella cheese.
4. Cover with aluminum foil and bake 30 minutes at 350 degrees. Remove foil, increase heat to 375 and bake about 15 minutes longer, until cheese is golden brown.

Cheesy Vegetable Lasagna

Ingredients
* 12 lasagna noodles
* 2 tablespoons olive oil
* 2 heads fresh broccoli, chopped
* 2 carrots, thinly sliced
* 1 large onion, chopped
* 2 green bell peppers, chopped
* 2 small zucchini, sliced
* 3 cloves garlic, minced
* 1 / 2 cup all-purpose flour
* 3 cups milk
* 3 / 4 cup Parmesan cheese, divided
* 1 / 2 teaspoon salt
* 1 / 2 teaspoon pepper
* 1 (10 ounce) package frozen chopped spinach, thawed
* 1 (8 ounce) container small curd cottage cheese
* 24 ounces ricotta cheese
* 2 1 / 2 cups shredded mozzarella cheese, divided

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and Gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1 / 2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1 / 2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
5. Spread about 1 / 2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1 / 2 cup mozzarella cheese and 1 / 4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.