Back to Life, Back to Reality

Sorry it has been a while. There have been some vacations taken, and adjusting back to life has been a slow transition. I was lucky enough to go to Florida with my family.

I was nervous about the trip, I have to admit. I didn’t know how traveling with children would be. We were staying in a condo with my sister and her family as well. I pictured absolute chaos and mayhem at all times. Quinn and her cousin, Morgan are close in age. They love each other a lot, but this comes with lots of fighting, teasing, screaming and tears. Girls will be girls.

In reality though, this trip consisted of lots of princess dress up, running around, swimming, playing, laughing, and only a few tears. I really could not have asked for more.

I returned on a Sunday only to turn around and go back to a different section of Florida to meet up with my old college roommates for our yearly girls weekend. Years ago on our spring break trips, we would have a blast. But there were times that consisted of fighting, teasing, screaming, and tears. Girls will be girls.
Those days are long gone. Yes, there were tears. These days the tears are not a reaction of each other, but rather of a story we are sharing about our lives. Yes, there was screaming. These days the screaming was laugh-induced when sharing stories about our children’s antics. There was a lot of joy, a lot of laughter, a lot of support shared. We have come so far since the 10 years we graduated from college. I am proud to call them my friends. I am lucky to still have them in my lives.

Now I am back to my life. Being away always makes me appreciate my family more. I was sad to leave the vacation-life I was leading, but happy to return home to my real life.
With real life comes the real responsibility of feeding my family. I have been trying to conjure up some new recipes, but needing inspiration. The farmers markets are opening soon, which always revs me up!

This recipe was heavily influenced by Bobby Flay. I added some of my own ideas and subtracted some of his, and came up with my all time favorite meatloaf recipe to date!! Honestly, this is a great one!!!

Balsamic Glazed Turkey Meatloaf

adapted from Bobby Flay’s Balsamic Meatloaf

1 Large Red Pepper, finely chopped

1 Large Yellow Pepper, finely chopped

1 Large Carrot, shredded (using a peeler)

3 Green Onions, finely chopped

5 Cloves Garlic, smashed to a paste with course salt

Salt and Pepper

1/2 Tsp Red Pepper Flakes

2 Tsp Thyme

1/4 c Fresh Parsley, finely chopped

2 Large Eggs, beaten

2 Lbs. Ground Turkey

1 c milk

1 c Panko (Japanese) Bread Crumbs

1 c Ketchup

1/4 c + 2 Tb Balsamic Vinegar

Preheat oven to 425F.

Heat oil in a large pan over high heat. Add peppers, carrots, garlic paste, half of the red pepper flakes. Season with salt and pepper. Cook until soft. Set aside to cool.

In a large bowl, whisk eggs, thyme and parsley. Add turkey, Panko, half of the ketchup,milk, 2 Tb balsamic vinegar, and the vegetables. Season with salt and pepper. Mix until combined.

Mold 2 loafs on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Pour mixture over the two loafs, separating evenly. Bake for 1 hour. Remove from oven. Let meatloaf sit for 10 minutes before cutting into it.

3 thoughts on “Back to Life, Back to Reality

  1. Al Malekovic

    Hi! Al Malekovic from Country Bobs here. I made the meat loaf today and I was a big big success! The only thing different was I use Country Bobs All Purpose Sauce instead of Ketsup. Great Great Flavor!. Thanks for a great recipe. Can I use it in Country Bobs Blog? Thanks Again! Al

    Reply
  2. Melanie

    erin,this was so delicious. thank you so much for making us this meatloaf, which we enjoyed on our first night home with baby otto. so good!

    Reply

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