On the menu: Meatloaf, Asparagus, and Cream Cheese Drop Cookies with Fresh Raspberries

For dinner tonight, Steve declared this his Ultimate Favorite meal EVER!  
Edit: I now use herb flavored bread crumbs, 8 oz.

Things I changed from the recipe below: 

• I used 1# ground turkey and 1# pork sausage.
• I added a packet of dry onion soup mix.
• I did not have any crackers, so I crushed up 8 oz. of seasoned croutons.  
• It is very important to follow the directions for baking, use a 9x13 and shape it into a loaf in the 9x13 so it does not get too mushy or juicy.  

Meatloaf:

Ingredients

• 2 pounds ground beef
• 1/2 onion, chopped
• 1 (10 ounce) package saltine crackers, crushed
• salt to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon steak sauce
• 2 eggs
• 3/4 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, onion, crushed crackers, salt, ground black pepper, steak sauce, eggs and water and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf about 6x10 inches.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is completely cooked.

Asparagus:

Put a little oil in the bottom of the pan, cooked until the tips started to turn brown.  Then sprinkled a little parmesan on top while still in the pan.  Take out once the parmesan is melted.  I forgot to add a fresh clove of garlic, I have done that in the past.  However, the asparagus without the garlic worked well with the meal, due to the amount of spices in the meatloaf.  

 On tomorrows agenda:
I'm going to make these cookies but I'm not going to put in coconut and candied cherries.  I will be topping them with fresh raspberries before baking them.

Cream cheese drop cookies with vanilla, coconut, and candied cherries. 

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 cup butter
• 2 packages (3 ounces each) cream cheese, room temperature
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 2 tablespoons milk
• 2 cups all-purpose flour
• 1/2 cup toasted coconut*
• pecan halves or halved candied cherries

Preparation:

Cream together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk; beat well. Stir in the flour and toasted coconut. Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each. Bake at 325° for 18 to 20 minutes. Remove cookies to a rack to cool.
Makes about 5 dozen cream cheese cookies. *To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.