Italian Meatloaf

Ingredients:
1 tsp. olive oil
1 small onion, finely chopped...
1/2 cup chopped bell pepper
1 pound ground beef
1/2 pound ground mild Italian sausage
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 cup Italian bread crumbs
2 slices white bread, crumbled
1 Tbsp.milk
8 ounces of shredded mozzarella cheese, reserve 3/4 cup for topping
1/4 cup parmesan cheese
1 cup marinara sauce, plus 1/2 cup, for topping

Procedure:
In a small skillet, heat the olive oil over medium high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers and all of the remaining ingredients, reserving 3/4 cup of mozzarella cheese and 1/2 of the marinara for topping. Place and mold the mixture in a baking dish of your choice.Spoon 1/2 cup of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is thoroughly cooked,before serving. Baking time will vary depending on the thickness of your loaf. Mine was about 2" thick.
Janet's Appalachian Kitchen

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Crockpot Lasagna

Ingredients:
1 pound lean ground beef
1 onion, chopped ...
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces lasagna noodles, uncooked
12 ounces cottage cheese
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
16 ounces shredded mozzarella cheese

Directions:
Brown ground beef, onion and garlic in frying pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a layer of uncooked lasagna noodles (break to fit), cottage cheese, parmesan cheese and mozzarella cheese. Continue to make layers, with the sauce, noodles and cheeses until all are used up. Add 1/2 cup water around the edges of the lasagna, before cooking. Cover and cook on low for 4 to 5 hours.

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Courtesy of food.com

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