Rosemary Mustard Meatloaf

Happy Thanksgiving Week!

I can’t believe the big day is almost here. This year will be the first time my husband Brandon and I are hosting Thanksgiving at our house, and I am so excited. I’m also very nervous because cooking a giant turkey is a very grown-up thing to do and what if something goes wrong?! Literally having nightmares over potential mistakes (especially low probability ones like forgetting to turn the oven on). They are way worse than the dream where you’re fully nude in your high school English class trying to cover yourself while searching for a non-existent paper you wrote. Anybody? Just me? Cool.

Needless to say, we’re in full planning mode at Maynard Manor. Anything that can be made ahead, is going to be and as much ingredient prep as possible will be done by Wednesday night. And that’s just the food! There’s still the table to be set, the leftover packaging station to be laid out, and the wine to be chilled. My goal is to be the host who just has to put it all in the oven in the morning and just relax with an apple cider mimosa watching the Macy’s Thanksgiving Day Parade.

The parade was always my favorite tradition growing up. Waking up early to the smell of the turkey in the oven made getting out of bed so much easier than usual. My family would gather around with bacon, eggs, grits (basically any breakfast food that didn’t need the oven to cook) and watch the marching bands and giant hot air balloons head down 34^th street in our pajamas. My grandmother’s favorite acts were always the Broadway shows. She was a dancer, and I think watching the girls twirl and sashay always made her think of those memories. Without fail, she would also comment on how cold each of them must be in the middle of New York City on Thanksgiving Day with flimsy leotards and no pants or coats.

My mom’s favorite were the Rockettes. Like my grandmother, she was a dancer too and back in the day, dreamed of becoming a Rockette herself. While she never graced the stage at Radio City, she danced for years and minored in it in college. I love looking through her old dance company photos – there are some truly wonderful (and horrifying) costumes from the 60s and 70s that can’t be beat. My younger brother and I loved all the balloons and characters from our favorite storybooks and television shows come to life. But there was always that one special someone at the end of the line that we’d audibly cheer for – SANTA.

Watching him roll in on his sleigh with Mrs. Claus and his team of toymakers always brought smiles and joy. We’d drag family members who had stepped away back into the living room to make sure they witnessed his arrival. It meant the Christmas season was finally here. After months of waiting and trying to be patient, the countdown was on! Now watching the parade as an adult, I still think about those poor freezing dancers and smile when I see the Peanuts balloon crew make their way down the street. But most of all, I wait for Santa’s arrival and the joy and innocence he brings with him.

The Thanksgiving Parade marks the beginning of a day filled with food and football, but also love, happiness, and togetherness. So, no matter how much prep work is needed, or how many last-minute trips to the store I make, I’m so glad to keep my parade tradition going while making new memories in our home with family and friends. What a wonderful gift.

That being said, a quick and easy meal during the week of Thanksgiving is crucial to making sure I stay on track with all of the preparation and still eat something hearty and healthy. Enter my Rosemary Mustard Meatloaf! It’s not only a time-saver, but a great way to get kids (and adults) to eat their vegetables without even knowing it. You most likely already have all of the ingredients in your fridge and pantry, and it comes together in a snap. Serve with some mashed cauliflower or mashed potatoes and you’re all set.

Serves 4|Hands-On: 5 Minutes|Total Time: 50 minutes

Ingredients

MEATLOAF:
1 lb. ground beef
1 small zucchini grated
1/3 cup Italian breadcrumbs
1 Tbsp. rosemary
2 Tbsp. Dijon mustard

AIOLI TOPPING:
¼ cup mayonnaise
2 Tbsp. Dijon mustard
Chives

Steps

Preheat over to 425 degrees.
In a large bowl, gently mix the ground beef, zucchini, bread crumbs, rosemary, and a pinch of salt and pepper. Be sure to shred the zucchini on a small shred setting – it helps prevent large ribbons and gets more of the moisture to release. You’ll want to incorporate all that moisture into the meatloaf!
Press meat mixture into a well-greased loaf pan.
Brush top of meatloaf with Dijon mustard.
Cook for 40 – 50 minutes (or until internal temperature reaches 165 degrees). Once fully cooked, set aside to cool for 5 minutes in the pan.
Make aioli by combining mayonnaise and Dijon mustard. Gently spread over slightly cooled meatloaf. Cut chives and sprinkle over the top.
Enjoy!