Originally posted February 5th, 2008, this was once again Justin's birthday meal. I don't make meatloaf all that often, but when I do he goes around telling everyone he knows about it... so I've been getting a few requests to re-post. FYI, I've made this with ground turkey, instead of the pork and it turns out pretty good. A little drier, so I would recommend splitting into two smaller loaves and baking for about 50-60 minutes if you go with turkey.
Meatloaf?
Yuck.I'm not a big meatloaf fan. But Justin LOVES it. He calls it a "borderline religious experience." And when I asked him what he wanted for his birthday dinner next week? The answer was a resounding, MEATLOAF! (And pepper-jack macaroni and cheese, lettuce wedge salad, and of course, gravy - for the meatloaf... a really healthy spread, i know, but it's his birthday, he can have whatever he wants!)
So here is my BoarderlineReligousExperience Meatloaf (and it can be soy and dairy free if you use rice milk). And for a not so big meatloaf fan, it's not so bad.
BoarderlineReligousExperience Meatloaf
1 egg, beaten
1/2 c. milk
3 slices whole wheat bread, ground up in the blender/food processor
1 lb ground beef
1 lb ground pork
1/2 c. chili sauce, divided
3 garlic cloves, minced
1 t. dried parsley
1 t. salt
1/2 t. pepper
5-25 drops of Tabasco (your choice)
1 small onion, finely finely finely chopped
Preheat oven to 350 degrees.
Combine egg, 1/4 c. chili sauce, garlic, parsley, salt, pepper, Tabasco, and onion in a large bowl.
In a separate bowl, pour milk over the bread -now breadcrumbs-and let soak about 30 seconds.
Add milk soaked breadcrumbs, beef and pork to egg mixture. Using your hands, mix until just combined.
Form mixture into a loaf and place in a 9x13 pan, or a roasting pan. (Not using a bread pan because, 1.)this is a really big loaf, and 2.)You get more outside crusty goodness if the loaf is just floating in the middle of a 9x13 pan.)
Brush remaining chili sauce on top of loaf. Bake for about 90 minutes, (checking after about 60 minutes- also a good time to add a bit more chili sauce on top) until the juices run clear. Just before the loaf is done, turn on the broiler for about 2-3 minutes. (This is very important to Justin, he likes a crusty loaf.) Remove from oven, and let rest for 5 minutes.
Remove from the 9x13 pan and place on a pretty serving platter.*
(*This is a warning for those new to meatloaf making... the first time I made this I was a bit surprised and slightly grossed out to find a layer of fat surrounding my meatloaf on the bottom of the 9x13 pan when I took it out. But this is a good thing! And another good reason to make it in the larger pan. Lots of the yucky fat from the meat has left the loaf, so it's not going to your hips. Just take it out of the pan and put it on a pretty serving platter. And a teeny tiny bit of that yucky fat will make you some good gravy, too.)
All Tuckered Out
Lack of blog posts can only mean one thing... it's that wonderful time of year where we all get colds/flu and pass it around until spring comes. Yes, that's what we've been up to.
First is was Justin, or maybe it was Bug? And then one of them passed it to the other, and then they passed it back, and then they graciously gave it to me, and well - you know the drill.
Bug has had yet another double ear infection, which of course, moved into her eyes. Now her eyes are good, but she's got a terrible cough and a lovely runny nose.
So while these aren't super scary illnesses, they are super annoying, and pretty much make me want to do nothing but curl up under a blanket - and they certainly do not make me want to blog.
But I think we're on our way up. I can see the light at the end of the tunnel. So no more excuses! Get some blog posts on there lady!
Happy Birthday Justin!
Goodness, Justin, you are OLD!
Let's all remember how cute you were as a kid...
Kyle, Justin and Lindsay in High School
Kyle, Justin and Lindsay in High School
Lindsay, Justin and Kyle in Elementary School
Justin and Kyle, when you were just little tykes. Happy Birthday J! We love you!
Family Reunion
A week or so ago we finally had my Dad's side of the family's Christmas/Reunion. We only see this side of the family about once or twice a year, so it was really nice to see everyone. 
The highlight of reunions is always the babies, of course. Here's Bug meeting her cousin, Jacklyn, for the second time. The first time, she was three months old, so she doesn't really remember. Jacklyn is just one day older than Bug, so they were pretty funny to watch.
This is pretty incredible: These two are THIRD cousins. But they look like they could be twins, don't they? (That means, that they are related through great-grandparents... I think. Right Dad?)
... and here they are together, when they were just three months old.
The highlight of reunions is always the babies, of course. Here's Bug meeting her cousin, Jacklyn, for the second time. The first time, she was three months old, so she doesn't really remember. Jacklyn is just one day older than Bug, so they were pretty funny to watch.
This is pretty incredible: These two are THIRD cousins. But they look like they could be twins, don't they? (That means, that they are related through great-grandparents... I think. Right Dad?)
... and here they are together, when they were just three months old.
One of My Prouder Moments
I don’t really remember how old I was. I was less than 12, but older than 8 – old enough to know better.
For some reason I was playing in the snow in our backyard and no one else was with me. I was probably just the last one to come in. Which is surprising, because I have always been a whiner, and the first one to say “I’m cold,” five minutes after we worked so hard to get all geared-up in our winter duds, and ready to be done sledding after the first time down.
I went to our back-door and it was locked, so I banged on the storm door and waited for my mom to come let me in.
I remember feeling like she took a really long time, and staring at that storm door for awhile. I pressed my nose against the glass looking for my mom, and then kind of trance-like started staring at the door.
It all happened in my memory in slow-motion. After staring at the storm door for what seemed like forever, without really thinking about it, I just kept leaning in, and finally just stuck my tongue out – again, thinking was not really happening here, except for a moment of wondering what the door would taste like.
So I stuck my tongue on the door. The metal door.
And it stuck.
And I panicked.
Because, it was really and truly stuck. I had visions on the top layer of my tongue being ripped off and never being able to taste again. I was certain that we were going to have to call 911 and they would have to remove the door, and take the door and I away in an emergency vehicle for immediate surgical removal.
And I can only imagine what my poor mother though when she came to the back door, only to find her 8 or 12 year old adhered to the storm door by her tongue. Bottom stuck out behind her, and arms flailing about like that was going to help the situation.
I vaguely remember her face, and it looking very surprised and concerned. Possibly about my mental health.
I also remember being very impressed when she quickly ran to the kitchen for warm water, ran around the house and poured the warm water down the door, which instantly un-stuck my poor tongue – without loosing any taste buds.
Thanks mom.
For some reason I was playing in the snow in our backyard and no one else was with me. I was probably just the last one to come in. Which is surprising, because I have always been a whiner, and the first one to say “I’m cold,” five minutes after we worked so hard to get all geared-up in our winter duds, and ready to be done sledding after the first time down.
I went to our back-door and it was locked, so I banged on the storm door and waited for my mom to come let me in.
I remember feeling like she took a really long time, and staring at that storm door for awhile. I pressed my nose against the glass looking for my mom, and then kind of trance-like started staring at the door.
It all happened in my memory in slow-motion. After staring at the storm door for what seemed like forever, without really thinking about it, I just kept leaning in, and finally just stuck my tongue out – again, thinking was not really happening here, except for a moment of wondering what the door would taste like.
So I stuck my tongue on the door. The metal door.
And it stuck.
And I panicked.
Because, it was really and truly stuck. I had visions on the top layer of my tongue being ripped off and never being able to taste again. I was certain that we were going to have to call 911 and they would have to remove the door, and take the door and I away in an emergency vehicle for immediate surgical removal.
And I can only imagine what my poor mother though when she came to the back door, only to find her 8 or 12 year old adhered to the storm door by her tongue. Bottom stuck out behind her, and arms flailing about like that was going to help the situation.
I vaguely remember her face, and it looking very surprised and concerned. Possibly about my mental health.
I also remember being very impressed when she quickly ran to the kitchen for warm water, ran around the house and poured the warm water down the door, which instantly un-stuck my poor tongue – without loosing any taste buds.
Thanks mom.
Tasty Tuesday - White Bean Chicken Chili
My latest issue of Wondertime had this yummy recipe in it... it was dinner on Monday night, and went right into the recipe box. We'll definitely be having it again.
White Bean Chicken Chili
1 tablespoon olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 teaspoon dried oregano
2 teaspoons ground cumin
1 large pinch cayenne (optional)
1 large pinch allspice
2 (4-ounce) cans chopped green chilies
2 pounds skinless, boneless chicken breasts, diced (cook them to your liking before you dice them, if you'd rather)
4 cups chicken broth (a 32-ounce box)
3 (15-ounce) cans white beans (great northern or navy), 2 drained, 1 with liquid
1 (16-ounce) bag frozen corn kernels
8 ounces Monterey Jack cheese, grated
Salt to taste
Heat oil in a soup pot over medium-high heat and sauté onions until translucent, about 5 minutes. Stir in the garlic, spices, and chilies, and sauté for another minute.
Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes.
Add beans, corn, and half the cheese, and simmer another 15 minutes. Taste for salt, and serve with remaining cheese to sprinkle on top.
White Bean Chicken Chili
1 tablespoon olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 teaspoon dried oregano
2 teaspoons ground cumin
1 large pinch cayenne (optional)
1 large pinch allspice
2 (4-ounce) cans chopped green chilies
2 pounds skinless, boneless chicken breasts, diced (cook them to your liking before you dice them, if you'd rather)
4 cups chicken broth (a 32-ounce box)
3 (15-ounce) cans white beans (great northern or navy), 2 drained, 1 with liquid
1 (16-ounce) bag frozen corn kernels
8 ounces Monterey Jack cheese, grated
Salt to taste
Heat oil in a soup pot over medium-high heat and sauté onions until translucent, about 5 minutes. Stir in the garlic, spices, and chilies, and sauté for another minute.
Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes.
Add beans, corn, and half the cheese, and simmer another 15 minutes. Taste for salt, and serve with remaining cheese to sprinkle on top.
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