Meat-loaf-Elise's

Meat-loaf

Preheat oven to 375

In a large bowl mix together:

2 lbs. lean ground beef

1 small onion, finely chopped

2 packets (.98 oz. each) instant oatmeal, regular flavor (or 3/4 cup quick oats)

2 large eggs

3/4 cup ketchup

1/2 cup low-fat milk

2 Tbs Worcestershire sauce

1 tsp. salt

Divide mixture into 8 equal servings and shape into mini loaves. Put the loaves in a 9 x 13" baking pan

In a small separate bowl prepare the glaze

Mix 1/3 cup ketchup and 3 Tbs light-brown sugar. (I always put in more brown sugar than it says)

Brush glaze onto the sides and top of the meat loaves.

Bake for 35 to 40 minutes or until meat thermometer registers 160F when inserted into the center of the loaves. Let cool 10 minutes.

If you aren't going to serve all eight servings, you can freeze the extra ones. Cool the meat loaves and then individually wrap the loaves in plastic wrap or waxed paper and freeze. To reheat put the frozen meat loaves in the refrigerator overnight. Unwrap and bake 15 minutes @ 350 or microwave until heated through.

Baked Ziti-Elise's

Baked Ziti

8 oz. dry ziti pasta

1 jar (1lb. 10oz.) 3 Cheese Prego spaghetti sauce

2 c. shredded mozzarella cheese

1 c. shredded parmesan cheese

15 oz. ricotta cheese

1 egg

2 tsp. dried parsley

1 tsp. dried basil

1/2 tsp. pepper

olive oil

optional: browned sausage or ground beef to add to the sauce

Boil ziti noodles until soft, drain and moisten with olive oil to keep from sticking. In a separate bowl, mix ricotta cheese, egg, parsley, basil, and pepper. In a 2 1/2 qt. (I used a 9x13) casserole dish, layer a small amount of sauce, a flat layer of noodles, some ricotta cheese mixture, mozzarella and parmesan cheese. Repeat layering process until ingredients or space runs out. Last layer should be any leftover sauce sprinkled with a little mozzarella and parmesan cheese. Bake uncovered at 350 for 25-30 minutes or until bubbly around edges.