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I give myself a big fat “F” for my ability to keep up with my food blog this summer. While I love to bake and cook, I have admittedly not been interested in doing either the past few months. In fact, up until recently, I’ve been eating a pretty bland and boring array of foods. My appetite has changed a bit; but for a good reason- Robert and I are expecting our first child this Winter! We couldn’t be more thrilled to meet our little guy and I am so grateful to be well into the second trimester and getting back into the groove of life. My morning sickness has thankfully subsided (I really empathize for those women who have to endure that symptom throughout pregnancy) and my energy is great.

I am trying to cherish this time of growing a human life and not try to look too far ahead, but I can’t help but think of the person our little “Meebs” will become. What will he look like? What kind of personality will he have and what will his interests be? You know, important things like what will be his favorite cookie?

 I am taking advantage of my energy spurt and hoping to get back on the blogging bandwagon.

Turkey Meatloaf

Yield: 8 Servings

Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup skim milk
• 1 medium onion, peeled
• 2 pounds ground turkey breast
• 1/2 cup chopped red bell pepper
• 2 eggs, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup ketchup
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F. Line a 9 by 13 inch baking sheet/jelly roll pan with tin foil. Set aside.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to baking sheet and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

Source: Ellie Krieger