Sam and I met a friend and her son at the Upper St. Clair park this morning. They played and played and I thought that would result in a good nap. Wrong. Just an hour. Oh well.
After nap, we went out and bought a new baby pool because the last one got a hole.
Then we went on a walk. Sam was pants-less. We were supposed to be just hanging out in the yard waiting for Aaron but Sam wanted to walk down the street.
26 weeks pregnant now!
For dinner, I made meatloaf and roasted eggplant. The meatloaf was good but took over an hour to cook when the recipe said 45 minutes. I think it took so long because I doubled it and I was also roasting the eggplant at the same time. Here’s the recipe if you’re interested. It did turn out quite well and was easy. I doubled it to make two loaves.
(adapted from Cooking with Trader Joe’s cookbook)
- 1 lb 94% lean ground beef
- 1 egg, lightly beaten
- 1/2 cup oats
- 1 small onion, diced
- 1/3 cup chicken broth
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/3 cup ketchup
- 3 Tbsp brown sugar
- 2 tsp yellow mustard
Preheat the oven to 350 degrees. In a large bowl, mix beef, egg, oats, onion, chicken broth, Italian seasoning and salt until well combined. Shape the mixture into a loaf on an oiled baking sheet or a loaf pan. Mix ketchup, brown sugar and mustard. Spread evenly over the top of the meatloaf. Bake for 45-60 minutes or until no longer pink inside.