Monday's Menu

I was never really a meat-loaf fan until I tried this! The dish is an Italian-southern combo and the result is down right delicious!

Italian-Style Meat Loaf

1 1/2 pounds 92% lean ground beef

1 cup fat-free tomato-basil pasta sauce, divided

1/2 cup Italian-seasoned breadcrumbs

1/2 cup (2 ounces) preshredded fresh Parmesan cheese

1/2 cup finely chopped onion

1/3 cup chopped fresh flat-leaf parsley

1 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large egg whites

Cooking spray

Preheat oven to 350 degrees. Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 X 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350 degrees for 1 hour and 10 minutes or until a thermometer registers 160 degrees. Let stand 10 minutes. Cut loaf into 12 slices.

My aunt is a culinary genius. She pulls together recipes from all over the place and then adds her own twist to create combinations that will satisfy just about any palate. Here's an easy and delicious side to go with the meatloaf.

Roasted Marinated Vegetables

1/4 c. balsamic vinegar

1 clove garlic, minced

3/4 c. olive oil

Salt and pepper

2 Vidalia (or sweet) onions, cut into slices

2 zucchini, cut into 1/2-inch thick slices on the diagonal

2 yellow squash, cut into 1/2-inch thick slices on the diagonal

2 bell peppers, cored, seeded and cut into 2-inch pieces

1 small eggplant, cut into 2-inch cubes

1 pkg. Portobello mushrooms, sliced

Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper to taste. Toss the vegetables with the marinade. Refrigerate for several hours.

Preheat oven to 425 degrees. Place vegetables on a roasting pan and roast for 40 minutes.

This next recipe is one that my sister-in-law makes every Thanksgiving and Christmas. It is so popular that you'll be looking for excuses to make it long past the holiday season!

Toffee Chocolate Pecan Pie

1 unbaked 9-inch pie crust

4 ounces chocolate-covered toffee bars (about 3 bars)

4 large eggs, lightly beaten

1 cup light corn syrup

4 tablespoons unsalted butter, melted

1/2 cup sugar

1 tablespoon vanilla extract

3/4 cup semi-sweet chocolate chips

1 cup pecans, coarsely chopped

Preheat oven to 350 degrees. Cover bottom of a 9-inch pie crust with chopped chocolate-covered toffee bars. Combine eggs, corn syrup, butter, sugar and vanilla. Mix well. Stir in chocolate chips and pecans. Pour mixture over broken chocolate-covered toffee bars in pie crust. Bake 50-55 minutes or until done.