DREAMY MUSHROOM MEATLOAF

1-1/2 lbs. ground beef
1 (8 oz.) package fresh sliced mushrooms
1 medium onion – finely chopped
2 teaspoons minced garlic
1 tablespoon Worcestershire
2 tablespoons butter
1/2 cup bread crumbs
1/2 cup Romano cheese
1/2 cup milk
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Preheat oven to 350 degrees.

Place mushrooms in a food processor and pulse until finely chopped. Melt butter in a small skill and add mushrooms, onions, (chop onions after the mushrooms) garlic and Worcestershire. Saute for about 3-4 minutes. Place ground beef in a medium size bowl. Pour mushroom mixture over the beef and let cool for 5 minutes. 

Add bread crumbs, eggs, milk, cheese and seasonings. Mix with your hands to combine. Spray a casserole dish with non-stick spray and place meat mixture in dish forming a square shaped meatloaf. Bake for 1 hour.

-SIDE DISH-


BABY RED POTATOES

1-1/2- 2 lbs. baby red potatoes
juice of half a lemon
1-2 tablespoons olive oil
1 tablespoon parsley
salt & pepper to taste

Bring a pot of lightly salted water to a boil. Cook the potatoes until tender, 20 to 25 minutes. Toss with lemon, olive oil, salt, pepper, and  fresh parsley



EASY CAESAR SALAD


1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.