The big bosses at work were feeling gracious and told everyone in the office they could leave at 4 p.m. because of the unforgiving rain that has been coming down all day. Unfortunately, leaving early wasn’t in the cards for me. We have training for our 250+ part time employees this weekend which means there is lots on my office to-do list!
Once I finally did get out of the office, I headed to return the Asics that I had bought before going to Florida (the ones that were the same make as my old ones that apparently were the cause of some of my leg pain). You can only return/exchange up to 2 weeks where I purchased them so I had to make that a top priority before next Tuesday!!
After getting that squared away, I braved the weather again and headed to my high school for our reunion meeting. I can’t believe it’s been 10 years since I graduated from there…I feel old! We were able to make some progress on the planning, we decided on a date and made a “to-do” list for those in attendance to work on before our next meeting.
Once I got home, I got straight to making dinner! I have been craving meatloaf for a while now so all day I was looking forward to this meal!
I used the following recipe for Turkey Mini Meatloaves which I found at Eating Well:
Ingredients
- 1 lb ground turkey
- 1 medium zucchini, shredded
- 1 cup onion, chopped
- 1 cup red pepper, chopped
- 1/3 cup uncooked couscous
- 1 egg, lightly beaten
- 2 tbsp. Worcestershire sauce (I used low sodium)
- 1 tbsp. dijon mustard
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/4 cup BBQ sauce (I didn’t want to buy more and only had Hickey Brown Sugar BBQ in my fridge, so I used that)
1. First, I preheated oven to 400°F and sprayed a muffin pan with cooking spray.
2. I then mixed the turkey, zucchini, onion, pepper, couscous, egg, Worcestershire sauce, mustard, pepper and salt in large bowl. I used my hands to make sure everything was well mixed, but not over-worked. I was so happy that I had already cut the veggies on my lunch break to save some time. I was starrrving!
Onions!
Red Pepper
Zucchini
Ready for mixing!
3. I divided the mixture among the muffins cups and spread the BBQ sauce evenly overtop.
All about the muffin pan these days!
Topped with BBQ sauce and ready for the oven
4. Finally it was time to bake the mini meatloaves until cooked through, about 25 minutes.
5. I let them stand for 5 minutes before serving with some roasted cauliflower and broccoli and digging in!
Roasted veggies on the side!
For the cauliflower and broccoli I simply spread them on a baking pan, drizzled with olive oil and sprinkled with Tastefully Simple Garlic Garlic, Onion Onion and Seasoned Salt and a touch of parmesan cheese. I added them in the oven while the meatloaf was cooking – simple enough!
I had plans to make some mashed red potatoes to have with dinner tonight as well but by the time I got home I didn’t feel like the extra effort so I’m saving them for this weekend!
Now it’s off to the couch to watch the end of the Maryland game and whatever other college basketball games are on now (I LOVE March Madness) before endulging in a Apple Cinnamon Muffin for dessert and possibly throwing together these little guys from Chocolate-Covered Katie’s page.
I’m thinking about using some chocolate peanut butter to make them…yummmm!
