Happy Last Week in February my sewing enthusiast friends! This is our subscription box fulfillment week and it is busy. But I wanted to pop in and make sure you don't miss out on the Cricut deal at Michaels. It ends TODAY so order now!
Save over 20% on Cricut Explore Air 2 or check out the Cricut Maker on sale for $299. Here's the original ad I received. Note as a Michaels affiliate I receive a small commission when you click and purchase through me. It never affects your price, and I do appreciate your choice!
Do you have a Cricut? And if so, what is your favorite way to create with it? If you are thinking about getting one, what are you planning to do first? Show us your projects!!
I'm off to host Sunday Dinner with family and then settle back into my sewing studio. I am working on our February projects, and I have a January Bags Totes Organizers reveal video to share! Check it out.
What's for dinner? Murphy's Meatloaf, a recipe that has been shared through our family and coming to me most recently from one of my sisters in law. We're making it as meatballs and without the breadcrumbs for our low carb focused family, but the original recipe is included here.
I do always feel as though I'm sending you all a gift when packing up our boxes. I hope you enjoy this month's projects from Whistlepig Creek and The Sewing Studio. They're great! Sneak peaks soon.
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Murphy’s Spinach and Sausage Meatloaf
Serves: 12
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2 pounds ground chuck |
1 (10 oz) pkg frozen chopped spinach, thawed and well-squeezed dry |
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1/2 pound spicy Italian sausage |
1/4 pound mild Italian sausage |
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1/2 onion, cut into 1/4-inch dice |
1 egg |
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1/2 cup grated Parmesan |
1/2 cup bread crumbs |
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1 teaspoon chopped garlic |
1 teaspoon salt |
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1/2 teaspoon pepper |
Small pinch of each: dried thyme, dried basil and dried oregano |
Preheat oven to 350 degrees F. Place parchment paper on a rimmed cookie sheet.
In a large bowl, combine ground chuck, spinach, spicy and mild sausage, onion, egg, Parmesan, bread crumbs, garlic, salt, pepper, thyme, basil and oregano. Mix well but do not overwork.
Form mixture into a loaf and put on cookie sheet. Cover with foil and bake approximately 45 minutes or until loaf is cooked through and has an internal temperature of 155 degrees. Let meatloaf rest 10 minutes, covered, before slicing.
Per serving: 345 calories (percent of calories from fat, 70), 21 grams protein, 5 grams carbohydrates, 1 gram fiber, 26 grams fat (10 grams saturated), 99 milligrams cholesterol, 562 milligrams sodium.