For years when I was growing up, my dream had been to someday live in Maine. There is something absolutely magical about Maine, and whenever I have traveled there my heart feels alive and happy. I love the rugged beauty of the New England coast, the quiet rolling mountains, the distinct charm of the quaint villages and towns. There’s wild blueberry picking, and lobster rolls and clam chowder abounding at every restaurant and roadside stand. We had a family trip planned for this past summer and it was going to be our first time sharing this place with our children. Plans were suddenly changed when we found out about my grandmother, and our trip to Maine turned into a trip to Hong Kong (which was also special, but just different). As a consolation, we cuddled up and read Robert McCloskey’s One Morning in Maine while dreaming of being on the shore, and I made a big pot of chowder.8 comments
Retro tv dinners come to mind when I think of meatloaf, probably because I didn’t grow up eating it and my preconceptions primarily come from passing through the frozen food aisle at the store. It took me some time to come around on meatloaf, but after I saw this recipe, it suddenly became appealing and worth giving a try. In the updated version here, classic meatloaf gets a lightened up summer spin with turkey and an abundance of colorful roasted summer vegetables and fresh basil. This does require turning on the oven, but it’s great when you need a make-ahead meal since everything can be assembled earlier and then simply baked in the oven before serving. Grilling is great in the summer, but it also requires someone actively being at the grill right before the meal is served. Sometimes it’s nice to be able to work ahead of time, put on the oven timer, and forget about it until the timer goes off. If I’m having guests over, meals like these make mingling so much easier. This recipe makes more roasted vegetables than needed for the meatloaf. I like having the extra veggies to serve alongside the meatloaf, but cut the vegetables in half if you only want enough for the meatloaf. Mustard mashed potatoes make a wonderful accompaniment as well.