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Lacey’s Pantry: Italian Meatloaf
By Lacey Vilhauer
Ingredients
1 lb. ground sausage
1 lb. ground beef
2 eggs
1/4 cup Italian breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara or pizza sauce
1/2 cup shredded Italian cheese blend
Instructions
Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
In a large bowl, combine the ground sausage and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper, and Parmesan cheese. Do not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
To read more, pick up a copy of the February issue of NTFR Magazine. To subscribe call 940-872-5922.
By: Tressa Lawrence
It has been a hot, dry summer across northeastern Wyoming. Many ranchers are weaning and shipping early due to the dry conditions and lack of grass.
By: Lindsey Monk
The Four Mile Fire was 2,082 acres and very close to three other fires all started by lightning the same night. Together, the four fires burned a total of approximately 47,827 acres. That is a lot of feed for cattle, and ranchers were moving the cattle out of the way. They are mostly contained now, but it has been a very hot and dry summer.
The Texas and Southwest Cattle Raisers Association, the Texas Beef Council, and the Texas A&M AgriLife Extension banded together to bring the Beef Quality Assurance coursework to Texas. Dedicated to promoting best management practices for cattle producers in an effort to strengthen consumer confidence in beef as a wholesome food product, the program focuses on best husbandry practices for quality beef. The BQA coursework is available both in-person and online, with three types of certification available- Cow/Calf, Stocker/Backgrounder, and Feedyard. Courses are offered in both English and Spanish.
To read more, pick up a copy of the September issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
(Photo courtesy of Hannah Claxton)
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