Wednesday, 19 June 2013

Rainy day, cards, and creatures!

 



 
It is rainy here in the Okanagan and that is not a bad thing. I like to think of rainy days as reasons to get stuff done in the house. As well as spend quality time with the kids. We discovered a snail hanging out in our backyard so I took the opportunity to teach the kids about snails, what they eat, where they live, etc.
 
 
Then since Friday will be my sons last day of Preschool :( We are making cards for all of his special friends. I will be getting gifts for them and his teachers to.



Since it's raining out my thoughts went straight to comfort food. So here is what I will be making for dinner tonight:
 
Meatloaf
 
Preparation time: 20 minutes to prep, 1 hour to cook.

Ingredients

 
  • 1 celery rib, chopped fine
  • 1 Tbsp minced garlic
  • 1 carrot, chopped fine
  • 1/2 cup of finely chopped onion
  • 2 Tbsp butter
  • 2 teaspoon salt
  • 1 1/2 tsp freshly ground pepper
  • 2 tsp Worcestershire sauce
  • 2/3 cup ketchup
  • 1 1/2 pounds of ground beef
  • 1 cup fresh bread crumbs
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves
  • 1 can tomato soup

Method

1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup and tomato soup.
4 Bake the meatloaf in the oven for 1 hour.
Yield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

 

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