Meatloaf and headaches

Well Blake was cleared by the doctor today to start practicing. They removed his stitches and said he was good to go. Kinda scary to me. I figured he would be exhausted since he hasn't practiced in over a week. So I decided to make one of his favorite meals. Meatloaf, mashed potatoes, and green beans. I know you are probably amazed but truly he loves meatloaf! He was so excited and said that mashed potatoes were exactly what he needed tonight. A rare treat around here since I have been cooking a much lower carb diet lately. Please continue to pray for him, he did have quite the headache when he got home.
I had planned on photographing the meatloaf and including the recipe; however, it turned out quite crumbly. About  halfway through dinner I realized I forgot to put in any eggs! But I guess it didn't affect the taste since it is long gone now.

Meatballs

I am sure that some people think meatballs are outdated. A food of the past....not me! My family loves them and I have used this recipe to make several varieties of meatballs.

Hamburger ( For 4 people I use 1lb)

grated or minced garlic,

one clove2 Tbsp. of minced onion, make sure it is chopped very, very fine

1/2 tsp. dried mustard

1 Tbsp. each of parsley and basil
1 Tbsp. worcestershire sauce
2 Tbsp. salt
1 Tbsp. pepper
1 egg
Bread Crumbs (approx. 1/2 cup, I use italian seasoned crumbs)
Cooking oil, I prefer olive oil
Mix all ingredients in order of list, making sure mixture is moist enough to hold together in a ball. If not, add another egg.

I use a pampered chef scoop to make the meatballs, that way they are all same size and cook evenly.

Last night I used this recipe to make spaghetti and meatballs since it is Blake's favorite;

Baked Spaghetti

This dish is definitely yummilicious! My family asks for it on a regular basis.

Pre-Heat oven to 350*
1 lb hamburger, browned and drained
1 tbs. tomato paste
garlic, 2 cloves minced
1/2 lb boiled spaghetti
1 jar prepared spaghetti sauce or your favorite homemade sauce
2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
1/2 cup fresh parmesean, finely grated (optional for garnishing)
1 egg

Directions:After browning and draining the hamburger, add tomato paste (I use the kind in a squeeze tube, that you refrigerate after opening). Cook the tomato paste, stirring to incorporate into the meat. Add the minced garlic, and cook til garlic is softened, but do not let it get too brown. Add the sauce and cook on low for 5-8 minutes. Once the noodles have boiled, drain and add an egg. Whisk it in quickly so it doesn’t scramble. Starting with the sauce so the casserole won’t stick to the pan, layer your noodles, cheese, and sauce mixture. I save the parmesean cheese for the very top, but that is optional. I always make sure I finish the dish with the cheese, and be sure all noodles are covered with sauce or they will burn. Cook for 30-40 minutes or until cheese is slightly browned and bubbly.