I was busy working away in the kitchen, prepping our dinner… in my formal wear.
At least I had the forethought to put on an apron, right?
I was wearing a formal dress because Ryan and I will be attending a fancy schmancy black tie event on Saturday night and I wanted to try on my options before the big day. I was too lazy to change into comfy clothes before prepping dinner, so cooking in a silky gown sounded good to me!
Eventually I did change clothes and we headed out on a walk with Sadie while dinner cooked in the oven.
We arrived home to an apartment that smelled fantastic! I quickly threw some kale in the oven to roast after tossing it in olive oil and garlic salt (350 degrees for 20 minutes) and in no time at all we had a hot dinner ready for eatin’!
On the menu for this evening was Asian meatloaf! I created the meatloaf based on a recipe from Cooking Light that I revamped.
We served the meatloaf with a side of roasted kale to round out the meal.
I went back for seconds thirds of the meatloaf! It was really good and one Ryan and I agreed we’ll definitely make again. (We still prefer our favorite BBQ meatloaf, but I’m not sure anything can top that!)
Time to hang with my little family.
How cute are these two? Sadie is looking at me like I interrupted a precious moment with her daddy… which I’m about to do again! Watch out, dog!
Asian Meatloaf (Adapted from Cooking Light)
- 1 1/4 cup whole wheat bread crumbs (I pulsed two wheat sandwich thins in the food processor to make my own bread crumbs)
- 1 pound lean ground beef
- 3/4 cup chopped onion, chopped
- 1/4 cup hoisin sauce
- 1/2 cup zucchini, chopped
- 1 tablespoon low-sodium soy sauce
- 1/2 tablespoon ginger
- 1/2 tablespoon minced garlic
- 2 large egg whites
- Preheat oven to 350°.
- Combine bread crumbs, beef, onions, zucchini, hoisin sauce and remaining ingredients except cooking spray into a large bowl.
- Spray a loaf pan with cooking spray.
- Transfer meat mixture into pan and bake for approximately 45 minutes.Let stand 5 minutes.