The Simple Life at Home

I just have to say that if you haven't ever tried the Pineapple Glazed Meatloaf we had last week, you are missing out!!! Oh. My. Goodness.

To die for.

And Hubby doesn't even like meatloaf. I haven't made meatloaf in probably 10 years. I was taking a real chance making it for him, but he loved it and even went back for seconds. Yummy!!

Here's what's on the menu this week:

Sunday - Mixed fondue (shrimp, chicken, beef and vegetables) in broth

Monday - Uncle David's spaghetti and meatballs (recipe below), Caesar salad and garlic bread sticks

Tuesday - Roasted chicken, rosemary roasted potatoes and a tossed salad

Wednesday - Crockpot shredded beef sandwiches and potato salad

Thursday -Beef shish kebabs with rice, pita bread and a chopped salad

Friday - Country Corn Chowder with cheese biscuits

Saturday -Baked fish, steamed vegetables and rice

* * * * *

Uncle David's Spaghetti and Meatballs

(Makes a LOT!! I usually halve the recipe. And this cooks all day, so start early. It's worth the wait!)

Sauce:

2 46 oz. cans of tomato juice, 24 oz. of tomato paste, 1 1/2 cup red wine, 1 1/2 T. chopped garlic, 1/2 cup sugar, 1 T. parsley, 1/2 t. salt, 1/2 t. pepper, 1 large peeled onion

Meatballs:

5 lbs. lean ground beef, 4 eggs, 1 T. parsley, 2 t. chopped garlic, 8 oz. Parmesan cheese, 1 cup half and half, 1 t. salt, 1 t. pepper, 3 cups unseasoned bread crumbs

Mix all meatball ingredients except for ground beef, bread crumbs and cheese. Add the meat and cheese and mix well. Then add the bread crumbs, bit by bit, until the meat is of a good consistency. Make small meatballs (no more than 1" diameter). Set aside.

Combine all the sauce ingredients, leaving onion whole, into a very large and heavy pot. Cook over low heat. Keep sauce on verge of a boil, but do not boil.

Add meatballs to sauce and cook all day.