Hey Guys! How was your weekend? This was the perfect Fall Weekend. It was clear skies and sunshine and just warm enough to be comfortable for a day outside without having to bundle way up. I hope you all have a great week!
Weekend Recap: Stingrays, Dinosaurs, Pumpkins & Meatloaf.
Saturday was spent in Dubuque, Iowa. Addie absolutely loves The National Mississippi River Museum & Aquarium and this weekend was the last weekend for their Dinosaur Exhibit. We’ve gone about 4 times now I think and Addie wanted to see it one last time before it was gone. We also wanted to check out the new Down In The Delta exhibit that they had created, which includes a stingray touch pool. This place is amazing and we love coming here. If you’re ever in Eastern Iowa and near Dubuque, you must add this to your must-see list. It’s amazing any time of year and is chock full of amazing history and even more amazing exhibits and fun for the kids.
Next to the dinosaurs, Addie’s favorite places to be in the museum are the aquarium and the incredibly fun interactive kids area where they learn hands-on what wildlife lives in and around the Mississippi, how the river flows and floods and how rain is formed, among other amazing things for the kiddos.
Sunday was a Fall Family Fun Day. My whole family met up at the local pumpkin patch, Papa’s Pumpkin Patch.
One of my favorite things to do in the Fall is to visit the pumpkin patch. It’s a great family thing and I love wandering around to find the perfect pumpkin.
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Fall Fashion is my favorite.
When Fall arrives it brings hearty comfort foods. One of the meals that my family is always excited about me making is my Manloaf Meatloaf. Saturday night we enjoyed this recipe staple. This isn’t your typical meatloaf with ketchup slopped on top. The sauce I use to top this with is key. I have to double the recipe because Matt loves to have extra for dipping. I promise your family will ask for this again and again.
- 1 Tbsp EVOO
- 1/2 a Med. Onion
- 1 garlic clove (minced)
- 1 bay leaf
- 1 med. red bell pepper, finely diced (about 1 cup)
- 2 Tbsp fresh parsley (chopped)
- 2 Tbsp fresh thyme (chopped)
- 2 lbs 93% lean ground beef
- 2 large eggs, lightly beaten
- 3/4 cup dry bread crumbs
- 1/ 2 cup ketchup
- 1 Tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp ground black pepper
- Preheat the oven to 350 degrees
- Line a baking sheet with parchment paper and spray with oil.
- Heat the EVOO in a skillet over med. heat.
- Saute the onions, bell peppers, garlic and bay leaf until the onions are tender (5 mins)
- Stir in the parsley and thyme; cook for 2 mins.
- Remove the pan from the heat and let cool (I usually allow 20 mins for cooling)
- Discard the bay leaf
- In a large bowl combine the beef, eggs, bread crumbs, 1/2 cup ketchup, Worcestershire sauce, salt, pepper and cooled veggies.
- Mix with hands.
- Transfer the mixture to a baking sheet and form into loafs. Coat with sauce and bake for 60 to 90 minutes or until firm. Let set for 5 minutes before slicing.
Enjoy with mashed potatoes and gravy and a vegetable!
Tell me about one of your go-to dishes that your family can’t get enough of! And don’t forget to Follow Me on Instagram for daily updates and peeks into our family life!