Grandma's Meatloaf

I know that everyone says that their mom's meatloaf is the best....but I swear mine is! I really don't like meatloaf when it's got that ketchupy sauce on top of it, and this one doesn't have it. It's super easy to make, and it tastes really, really good.

Ingredients:
2 lbs. ground beef
1/2 stack of Club crackers, crushed (I put them on tin foil, then roll a glass over them)
1 can vegetarian vegetable soup
2 eggs
onion salt (to taste)

Directions:
Preheat oven to 325. Spray loaf pan with cooking spray. Put all ingredients in a large bowl, and mix together well (it's easiest just to use your hands). Put mixture in prepared loaf pan and cover with tin foil. Bake at 325 for two hours, then remove the foil. Bake for another 20-30 minutes, until the top is well-browned. Slice and serve!

**I also always serve baked potatoes with this. Just wash one potato per person, wrap in tin foil, and poke with a fork. Put them directly on the rack with the meatloaf, and take them out when the meatloaf is completely finished.

Chicken Enchiladas

1 c. onion chopped
1/2 c. green pepper chopped
2 tbsp. butter
2 c. cooked chicken
1 4oz can green chili peppers
3 tbsp. butter
1/2 c. flour
1 tsp. coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. monterey jack cheese, shredded
12 - 6" tortillas

Cook onion and green peppper in 2 tbsp butter until tender.

Combine in bowl with chicken & chili peppers

For sauce
melt 3 tbsp butter and stir in flour, coriander, and salt.
Add broth and stir until thick and bubbly.
Cook and stir 1-2 minutes longer.
Remove from heat and add sour cream & 1/2 cup cheese.

Stir 1/2 c. sauce into chicken mixutre.

Dip each tortilla into remaining sauce to soften.

Fill each of the tortillas with 1/2 c. chicken mixture.

Roll up and arrange in baking dish.

Sprinkle with remaining cheese.

Bake at 350* for 25 minutes.