Labor Union…er…uh….[Picture(s)]

Yes, it’s been days.  No, I haven’t updated.  It’s been on my mind, though…you’ve all been on my mind.  Tonight was my first real class session for my Technology in the Classroom class.  I’m thinking it’s mostly going to be tips and tricks for me…not really learning anything majorly new.  We started tonight by talking about ourselves, what program we are in, and what our level of computer savvy is.  Bill (the professor) asked me, "Now, Jess…you have a laptop, don’t you?"  And I said, "Yes."  He continued, "And don’t you swear by that thing?"  "Yes, sir."  "Your life is in that machine, isn’t it?"  "Yes, sir…it’s my life."  Not that my laptop controls me, but it is my organized life.  I do everything with this computer.  My email is in it, I’m networked to my desktop computer and printer at home, I run the tasklist in Outlook, as well as the calendar – complete with reminders.  I said all that to say this:  I’ve learned that I can now keep recipes in Office, as well as balance my bank account in accordance with my actual bank online…all in a couple of minutes.  I knew the programs were available, I just didn’t know how easy it was to actually get them up and running and use them.  Another way to obsessively organize my life.  Just what you wanted.

Okay, onward to this month’s recipe.  Most of the recipes will be for one because that’s how I get them.  If you want to make them for more people, use the simple math you learned in third and fourth grade and multiply.  Tangent: (I’m completely ADD tonight for some reason…deal with it) I found some of the best copycat recipes.  I made several of them for the Best Friend Birthday Dinner…and it rocked.  I also made quite a mess…but that’s for another time.  Okay, back to the task at hand.  This month’s recipe is Turkey Meatloaf with Herb-Baked Potatoes.

Turkey Meatloaf with Herb-Baked Potatoes

Meatloaf
1/4 lb. Ground Turkey
4 Tbsp. onion, finely chopped
4 Tbsp. green pepper, finely chopped
4 medium-sized raw mushrooms, finely chopped
1 Tbsp. olive oil
1 Tbsp. thyme
1 Tbsp. rosemary
1 Tbsp. basil
4 Dashes of garlic salt
2 Tbsp. egg substitute, liquid (like Egg Beaters)
1 Tbsp. milk
1/4 c. oatmeal

Potatoes
1 baking potato, raw, cut into chunks
2 Tbsp. olive oil
1 Tbsp. rosemary
1 Tbsp. thyme
1 Tbsp. parsley flakes

Preheat the Oven to 375°

To make meatloaf:
Saute onion, green pepper and mushrooms in frying pan with oil.  Usually, I just stir and saute and simmer it until the onions and green peppers appear soft and the most heavenly scent is coming from the pan.  When the smell makes you even hungrier, you’ve cooked it long enough.  Put the mixture in a mixing bowl with the turkey, oatmeal, egg substitute, milk and herbs/spices.  Mix it all well until it starts to bind to itself.  Let it sit while you prepare the potatoes.

To make potatoes:
Put the potato chunks in a small bowl with the oil, and herbs.  Mix well.  Drop into a greased or foil-lined baking dish sprayed with non-stick cooking spray.  (easy, huh?  Now, back to the meatloaf…)

Grease or line another baking dish with foil and spray with non-stick spray.  Move the meatloaf slowly (so it doesn’t fall apart) into the pan and form as you desire…you can make all sorts of little shapes.  I haven’t ever done anything but an oval, but hey, be adventurous!  Lightly pour either ketchup, or my favorite, KC Masterpiece Teryaki Barbecue Sauce over the meatloaf.  Put both baking dishes in the oven on the middle rack, and bake at 375 for 20-25 minutes, or until the potatoes are sizzling golden-brown and the meatloaf is crusted brown and completely yummy-looking.

Now, since presentation is 50% of the result, I always like to make dinner pretty with my best flatware (forks, knives, etc.), dishes (I don’t have actual china), and glassware…even if it’s just me.  To make your plates look pretty, take a couple pinches of the same herbs that you put in the meatloaf and potatoes and sprinkle them around the plate before arranging the potatoes and meatloaf on the plate(s).

I like to serve this with a side of baby carrots with Caesar salad dressing for dipping.  Oh, who am I kidding?  I like to eat that all the time…as a snack or a side with any meal.  My new favorite is to dip them in Olive Garden salad dressing (one of the copycat recipes I found…SO good!)

And, now that we’re to the end of this ordeal, and you’ve held on like troopers, I’ll give you another picture (that’s why the "s" was in parentheses in the title…I wasn’t sure if I wanted to indulge you):

I give you, my great-great-grandparents, the Ping’s…not Asian, to my knowledge.  (No kidding…my family is all way old compared to me…people who should, by age, be aunts and uncles are actually cousins of mine…I was excited when I found this picture this weekend.)

Happy Labor Day, Norma Rae.