The Best Meatloaf Ever

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Dear Jess,

Things are too busy. You know I love to keep a certain level of ‘busy’ but it’s getting out of hand. I haven’t vacuumed my room in forever, and I’m getting frustrated with planning things because I just want to sit and be quiet for longer than 5 minutes. *inhale*… *exhale*… Everything that I’m busy with (ranging from Kristy’s wedding, to yoga, to working Monday-Saturday, to church and small groups and trying to get into a running routine) is all great. I love doing every single one of them. But I am always feeling like I’m doing a juggling act and if I add even one more thing I will end up dropping a ball. I am greatly looking forward to this (long) weekend so I can breathe and re-group.

That being said, I really do like everything I’m doing. This includes cooking! Whenever I ask Jason what he wants me to make, 4 out of 5 times he will say ‘meatloaf’, and 4 out of 5 times I will think ‘that’s not adventurous enough!’ One day my mom made meatloaf, and we asked Jason if he liked it. He said ‘Well… yes, but I don’t have much of a reference… this is the first time I’ve tried meatloaf!’ So this whole time he has been asking for meatloaf, it has been because he had never had it before! And I had no idea so I always brushed it off! How mean is that?! So, this time, when he asked for meatloaf I set off to find the best meatloaf ever.

We had success. I literally Googled ‘Best Meatloaf Ever’ and I got a recipe from Cooks.com. I was drawn to it because it appeared to mix a lot of my favourite flavours. When reading the reviews, people were loving it. The only consistent persoalan they had was that it was too moist. In fact some people ended up with soup instead of loaf. So I cut down (a lot) of liquid ingredients. It turned out so yummy! I will be making this one again for sure.

We made Sweet Potato Wedges and Steamed Broccoli for ‘sides’



Best Meatloaf Ever
adapted from this recipe
1 1/2 pounds ground turkey
1 cup fresh Italian style bread crumbs
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large red bell pepper, chopped
1 egg
1/2 tsp garlic powder
1/4 tsp pepper
1 8oz can tomato sauce
1/2 cup ketchup
3 tbsp Balsamic vinegar
3 tbsp brown sugar
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
1/4 cup Parmesan, grated

1. In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce.
2. In a large bowl, combine beef, bread crumbs, onions, red bell pepper, garlic, egg, seasonings, Parmesan cheese, and 3/4 of your tomato mixture that you just made.
3. Form into a loaf. Place into a bread loaf tin, lightly oiled. Spoon some of the remaining liquid over the top.
4. Bake at 350 for 1 hour. Spoon on a good layer of the last of your sauce and put back in for 15 minutes.
5. Let it sit for 15-20 minutes and serve!

Congratulations on your new job!!!! I am so happy for you! I miss you terribly (as you already know.) I hope we can see each other soon. Maybe a Skype Date soon?

Also, I am hoping to start Spanish Lessons in September. Let me know if you know of any good places in Peterborough. I hear Fleming has some good ones, but I’m having a hard time navigating their website.

Have such a good week and long weekend!

I love you,
Sally Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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