Brown Sugar Meatloaf

1 1/2 lbs. hamburger
2 eggs
3-4 pieces of bread, shredded into tiny pieces, almost like bread crumbs. (I use wheat bread)
1-2 cups shredded cheddar cheese
1/2 chopped onion
1 1/2 cups brown sugar
1 1/2 cups ketchup

Preheat oven to 350 degrees. Mix brown sugar and ketchup, set aside. In a separate bowl mix all other ingredients. Add about 1 1/2 cups of your brown sugar/ketchup mixture. Mix together then place the entire loaf in a bread pan. Pour the rest of the brown sugar/ketchup mixture on top and cook at 350 degrees for 45 min. to 1 hour. Often I have to bake this longer until cooked through. This recipe is best if cooked a day ahead of time or at least let it sit after baking for 15-20 minutes.

Helpful hint: place a cookie sheet under the meatloaf while baking to catch the drippings.

To make as a freezer meal: Make meatloaf and then bake for 1 hour. Remove from oven and cool. Cover well with foil or place in a freezer bag then freeze. When ready to eat, remove from freezer, thaw then reheat.

Beer Rocks

(These are called Beer Rocks because they should be served with Root Beer)

Rolls:
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour

Filling:
1 lb cheddar cheese, sliced into 3/4-inch cubes
1 package pepperoni slices

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes. Can also use rice and ham, ham and swiss, ricotta and cooked sausage, or anything else you can think of. Serve with tossed green salad and root beer. (I usually double this recipe if more than four will be eating.)

FREEZING INSTRUCTIONS:

Prepare as directed above. Allow to cool then put into freezer bags and freeze.

SERVING DAY:

Allow to defrost competely. Reheat in microware or oven (I prefer the oven because it prevents them from getting soggy).