When the weather or mood indicates comfort food remedies, think meatloaf. I also like it because there are just the two of us left at home so making meatloaf means good leftovers.
The following recipe makes 4 servings depending on how you slice it. It also has a few easy steps, few ingredients and works for people who can’t have tomato-based sauces though a sauce can be added.
About 1 lb ground beef (It can be 1 1/3 lb and can be a mix of meats)
1 lg egg-whisked
6 oz ricotta cheese
½ c grated parmesan cheese
½ c Italian style breadcrumbs
1/4 to 1/3 cup shredded Stella Quattro Formaggi (mozzarella, asiago, provolone and Romano (I get the mix in my local grocery store but you can mix what you have staying just with these cheeses)
(Preheat oven to 370 and grease a loaf pan)
Mix first four ingredients in a bowl
Spread evenly in loaf pan, cover with foil and bake 30 minutes.
Sprinkle the shredded four-cheese mixture on top and bake at 350 for about 20-25 minutes.
Serve with Caesar salad and a pasta or mashed potatoes
Other suggestions: If a marinara sauce is handy and acid is not a problem, add the sauce after the first 30 minutes of bake time and before sprinkling with cheese topping.