Giving very stark-white-Bon Appetit magazine vibes with these photos.
My mother is a woman of few recipes. Most of the delicious meals she made for us growing up were improvised on the spot and more often than not weren't replicated twice (we also ate a lot of leftovers and the combining of the leftovers).
One recipe she DID have written down, a comfort food, was for her Italian Stuffed Meatloaf. She saw the recipe on a Quaker Oats can back in the 70's and has loved it ever since. Yes, there are oats in this meatloaf - and zucchini and pasta sauce!
Mom's Italian Meatloaf
1lb ground lean beef
1 cup old fashioned oats
15 oz jar pasta sauce
1 onion, chopped
1/3 cup parmesan cheese
1 tsp pepper
1 tsp salt
1 cup shredded mozzarella cheese
1 zucchini, shredded
1. Mix beef, oats, 1/2 cup sauce, onion, parmesan, egg, salt and pepper in a large bowl until combined.
2. Smash half into a 9X5 baking dish, top with 1/2 cup mozzarella cheese and zucchini.
3. Smash the rest of meat mixture on top and top with remaining mozzarella and sauce.
4. Bake at 350 for 40-45 min, or until done.