The Best & Easiest Meatloaf

1 ½ lbs. lean ground beef

1 cup rolled oats

2 eggs, beaten

1 cup of milk

¼ cup onion, chopped

2 tsp. salt (or what amount or of you want to use)

¼ tsp. pepper

1 tsp. prepared mustard

In a large bowl, combine all ingredients thoroughly, pack firmly into a loaf pan or put a piece of parchment paper on a cookie sheet and form a log by hand out of meat mixture.

Bake in oven at 375 degrees, for approximately 1 hour or until done to your liking.

Mum’s Italian Sausage Soup

1 onion, chopped
3-4 cloves of garlic, finely chopped
1 green pepper, chopped
½ bag of baby carrots, cut in half lengthwise
4-8 Italian Sausages remove casing, cut straight up the center then cut into small pieces (you can use mild or hot sausages, whichever you prefer)
½ tsp. basil (dry or fresh)
¼ tsp. each of dried oregano and Italian spice
1 tsp. each of salt and pepper
1 can (28 oz.) can of chopped tomatoes
4 cups of chicken broth
2 cups of spinach or kale (I have recently started using kale, great taste and even healthier than spinach)
1 can (19 oz.) red kidney beans or mixed beans (I usually use the mixed beans for variety) Drained and rinced
1 can (341 ml) no salt added corn
Parmesan cheese, grated
1 package (227 g) white mushrooms
1 TBSP butter
1 TBSP extra virgin olive oil
Red wine (cheap - just for cooking)

Directions:
In a large saucepan heat oil. Brown sausage, onion, garlic, carrot and green pepper (drain fat is necessary) Stir in remaining ingredients except for beans and cheese; simmer for 10 minutes. Stir in beans. Simmer for 8 minutes longer (add more broth if soup becomes too thick)

Melt butter and a little olive oil in a pan add mushroom and stir, add a few splashes of red wine and allow them saute for about 5 or 6 minutes. Add to soup and let simmer.

Serve with grated parmesan cheese.