Yesterday it snowed.
Big, fat and puffy – just perfectly sized to float aimlessly through the air and land on baby eyelashes, into the palms of hands and just enough to see a little boy in awe over the beauty that is snow.
People always ask if I miss Colorado, and sometimes they scoff at me for trading life in the Rockies for life here in Arkansas. They act like it’s not cool enough to live here, and like I traded something amazing for something lackluster.
But you know what? Life here is good. And truth be told I don’t miss Colorado. I miss the people, which is usually the reason we miss one place or another. Some days I miss the dry climate.
But overall I don’t miss it because the way God took us to Arkansas was just exactly what we needed. It’s beautiful and full of life; I wouldn’t trade it for the world.
Here’s the thing with snow: it’s so pretty – I mean really, such a wonder – but I get tired of it after about 5 minutes. The cold, the melting and refreezing, the crazy drivers (which exist everywhere when it snows), the endless days locked inside when it’s too cold to go out. Snow is hard on me, and I am finding more and more that I’m a summer kind of gal; even the heat seems better about 98% of the time.
But on those snowy days, where it’s cold and silent, falling beautifully to the ground, there’s nothing I’d rather do than curl up inside and watch. Even if it’s only for a few minutes. This meatloaf is one of those recipes that satisfies when there’s just no going out to be had. It’s delicious hot from the oven, cut into thick slices and drizzled with more of the glaze. Served with green beans, broccoli and mashed potatoes it’s a wonder. Piled high the next day on toasted bread it’s just plain heaven. And on those nights, like tonight, where snow is coming down it’s just exactly right!
Happy New Year’s Eve everyone!
- 2 lbs ground turkey
- 1 sweet onion, peeled and grated on a box grater
- 1 large carrot, peeled and grated on a box grater
- 3 cloves garlic, minced
- 1/2 cup ketchup
- 1 whole egg
- 3/4 cup breadcrumbs (use gluten-free or just plain cornmeal if needed)
- 2 chipotle peppers in adobo, minced (you can also sub 2 tsp dried chipotle chili powder)
- 1-1/4 tsp salt
- 1/2 tsp pepper
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 2 tsp dijon mustard
- 2 tsp soy sauce (use gluten-free if needed)
- Preheat oven to 350°F.
- In a large bowl stir together all of the meatloaf ingredients except the turkey until well combined.
- Spray a 9x5 loaf pan with nonstick spray and set aside.
- With clean hands break up the ground turkey into the other mixture, then knead until everything is well combined and evenly distributed.
- Press the mixture into the prepared loaf pan, making the top nice and even.
- Bake at 350 for 45 minutes.
- While the meatloaf is baking, whisk together the brown sugar, ketchup, mustard and soy sauce.
- When the meatloaf has baked for 45 minutes, pour the glaze evenly on top and return to the oven for another 30 minutes, or until the meatloaf hits an internal temperature of 160°F.
- Remove from the oven and allow to sit for about 10 minutes before serving.