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1
Preheat oven to 400 degrees fahrenheit.
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2
Heat about a tablespoon of olive oil in pan at medium heat.
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3
Saute sausage and steak in pan until brown, seasoning with half of the oregano.
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4
Remove sauted meats to a plate covered with a few paper towels, leaving the juices and oil in the pan.
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5
Put chopped green pepper, onion, and minced garlic in pan and saute in meat juices for about five minutes, or until the onion starts to turn clear.
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6
Turn off heat, but leave onion and peppers in pan to keep warm.
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7
Combine yogurt, half and half, garlic power, and onion powder.
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8
It should be a pourable, but still thick, consistency.
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9
Drizzle one tablespoon of olive oil on bottom of loaf pan.
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10
Spread half of the spaghetti sauce in pan.
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11
Top with half of meat mixture, then half of the diced summer squash, half of the diced tomatoes, and half of the green pepper/onion mixture.
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12
Finish with half of the yogurt mixture.
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13
Repeat layers, but after the yogurt layer, sprinkle with mozzerella cheese.
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14
Drizzle with final tablespoon of olive oil and sprinkle with italian seasoning.
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15
Cover pan with aluminum foil, place in oven, and bake for 10 minutes.
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16
Then remove the aluminum foil and bake for another 5-10 minutes, or until the cheese is melted.
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17
Options: you can substitute sour cream for the yogurt.
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18
You can also substitute soy or goat yogurt and eliminate the mozzerella to make this dairy-free.
