Nacho Cheese Sauce

 

Recipe coming soon...

Cheesy Baked Parmesan Meatloaf

Ingredients:

2 lb. ground beef

¾ C. Parmesan cheese, grated

½ C. breadcrumbs

½ C. milk

1 t. Italian seasoning

1 t. garlic powder

1/2 t. salt

1/2 t. black pepper

1 C. mozzarella cheese, shredded

¼ C. Parmesan cheese, grated

Directions:

1. Preheat oven to 375 °F (190 °C).
2. Combine ground beef, ¾ cup Parmesan, breadcrumbs, milk, Italian seasoning, garlic powder, salt, and black pepper.
3. Mix gently and shape into a loaf in a baking dish.
4. Bake for 40-45 minutes.
5. Sprinkle mozzarella and the remaining ¼ cup Parmesan evenly over the top.
6. Return to the oven for 15-20 minutes, until the meatloaf is cooked through and the cheese is melted and golden.
7. Rest for 10 minutes before slicing. 

Cheesy Zucchini Beef Bake

 

Ingredients:

For the Zucchini Base

4 C. shredded zucchini, about 3 medium zucchini

2 t. salt

4 large eggs

1⅓ C. Parmesan cheese, grated

3 C. cheddar cheese, shredded

For the Beef Filling

1½ T. olive oil

1½ lb. lean ground beef

¾ C. yellow onion, chopped

2 C. sliced fresh mushrooms

½ C. diced bell pepper

1 jar marinara or pasta sauce, 23 ounces

1½ T. Italian seasoning  

Salt and black pepper, to taste

For the Topping

1½ C. shredded cheddar cheese

Chopped fresh parsley (optional)

Directions:

1. Preheat the oven to 400°F.
2. Lightly grease a 9×13-inch baking dish.
3. Prepare the zucchini: place the shredded zucchini in a colander, sprinkle with the 2 teaspoons of salt and let it rest for 15 minutes to draw out excess moisture.
4. Transfer the zucchini to a clean kitchen towel or several layers of paper towels and squeeze very thoroughly until as dry as possible.
5. In a large bowl, whisk the 4 eggs with the grated Parmesan and 3 cups of shredded cheddar. 
6. Fold the drained zucchini into the egg-and-cheese mixture until evenly combined.
7. Press the zucchini mixture evenly into the prepared baking dish to form a compact layer. 
8. Bake uncovered for 25 minutes, or until the base is set and lightly golden around the edges.
9. While the zucchini base bakes, heat the olive oil in a large skillet over medium-high heat.
10. Add the chopped onion and sliced mushrooms to the skillet and cook 4–5 minutes, stirring occasionally, until softened.
11. Add the ground beef and diced bell pepper. Break the beef into crumbles and cook until fully browned and the pepper is tender. 
12. Drain any excess grease from the pan.
13. Stir the marinara sauce and Italian seasoning into the browned beef. 
14. Season with salt and black pepper to taste and simmer for about 5 minutes to meld flavors.
15. Remove the zucchini base from the oven and spread the beef-and-sauce mixture evenly over it.
16. Evenly sprinkle the remaining 1½ cups of shredded cheddar cheese over the beef layer.
17. Return the casserole to the oven and bake 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
18. Let the casserole rest for 10 minutes before slicing to allow the layers to set. Garnish with chopped fresh parsley, if desired, and serve warm.