In our family, meatloaf isn't just a meal; it's a testament to tradition and comfort. Over time, this classic American dish, creatively adapted over the years, has captured the hearts of our loved ones, young and old alike. However, it's the unwavering enthusiasm of Owen, one of the main grandchildren, that ignited the spark of love for this hearty dish. It's worth mentioning that meatloaf was once one of my least favorite meals, but Owen's genuine passion for it completely changed my perspective. His love for meatloaf inspired not only his siblings but the entire family to fall head over heels for it. As a result, meatloaf quickly became a twice-weekly staple during our weekend get-togethers, a cherished tradition that showcases the power of tradition and comfort, as well as the ability of a simple meal to bring generations closer. Join us as we share this beloved recipe, a reminder that Owen's love and inspiration, coupled with tradition and creativity, can unite a family around the dinner table.

Ingredients

1 1/2 pounds ground beef

1 cup traditional oats

1/2 cup milk

1/2 cup ketchup

1/4 cup finely chopped onion

2 cloves garlic, minced

2 large eggs

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

For the glaze

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon Dijon mustard

Method

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the ground beef, oats, and milk. Mix them together until well combined.

3. In a separate bowl, mix together the ketchup, chopped onion, minced garlic, eggs, salt, black pepper, oregano, thyme, basil, paprika, and Worcestershire sauce.

4. Add the ketchup mixture to the meat mixture, and use your hands or a spoon to thoroughly combine all the ingredients. Be careful not to overmix, as it can make the meatloaf tough.

5. Shape the mixture into a loaf and place it in a baking dish. You can shape it free-form on the dish or use a loaf pan.

6. In a small bowl, mix together the glaze ingredients: ketchup, brown sugar, and Dijon mustard. Pour half of the glaze over the meatloaf and spread it evenly on top.

7. Bake the meatloaf in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (71°C). Halfway through the cooking time, pour the remaining glaze over the meatloaf.

8. Once the meatloaf is cooked through and has a nice glaze on top, remove it from the oven.

9. Let the meatloaf rest for about 10 minutes before slicing. This will help it set and make it easier to slice.

10. Slice, serve, and enjoy. It goes well with mashed potatoes and green beans or your favorite side dishes

There's nothing I savor more than indulging in eggplants. I relish them when deep-fried with a dash of coarse salt and a squeeze of fresh lemon juice, or when cubed and sautéed in olive oil and garlic. Since my childhood, while my peers shunned eggplants, I seized the opportunity to enjoy more for myself. Despite its lack of popularity compared to tomatoes, potatoes, or corn in the United States, eggplant remains my top choice to cultivate each season. From meticulously selecting the perfect seeds to preparing the soil and finally harvesting, I invest my efforts in the entire process.

However, there's a constant adversary that plagues this versatile vegetable—a tiny pest known as the dreaded flea beetle. From the emergence of the first leaf to the final harvest, these shiny beetles resembling tiny dots persistently target Nightshade vegetable crops, such as, eggplants with their relentless attacks.

Despite the challenges posed by these pests, the enduring battle between the resilient eggplant and the tenacious flea beetle has earned a noteworthy place in this series.

To counter the infestation of flea beetles, I've adopted various control measures. Our pest control practices commence in the fall and winter, setting the stage for healthier plants in the upcoming seasons. After the growing season concludes for each plant, we promptly remove them, clearing away any lingering molded, dry, or green leaves. Turning the soil lightly exposes any eggs and pupae laid by pests during the summer. To further cleanse the area, we introduce chickens and, occasionally, pigs for several weeks, allowing them to forage and help eliminate pests. Subsequently, we let the soil recover over the winter.

I cannot stress enough that a plant's ability to fight and win against pests starts with strong and healthy soil. It is beneficial to send a soil sample to your extension office for testing. This helps determine what you need to amend the soil and also assists in identifying any bacteria and diseases present in your soil. Healthy soil = Strong plants

Plant rotation is another crucial aspect of our pest management strategy. Flea beetles tend to bury their eggs near their preferred food source. By cultivating plants they find less appealing, we force these pests to relocate. This proactive measure disrupts their life cycle and contributes to a more sustainable and pest-resistant gardening environment.

In addition to conventional methods of attracting beneficial bugs and utilizing homemade natural sprays (which usually aren't too effective), I've found sticky traps to be particularly useful. Placed strategically near the plants, these traps offer a tangible solution. Daily plant inspections are crucial, and upon spotting the beetles, I employ a hands-on approach. Running my hand over the plant or gently shaking it prompts the beetles to jump onto the traps, aiding in their removal.

The journey from planting the perfect seeds to countering the challenges posed by the tiny yet relentless flea beetle encapsulates the ongoing saga of my love for eggplants and the art of cultivating them season after season. The journey from planting the perfect seeds to countering the challenges posed by the tiny yet relentless flea beetle encapsulates the ongoing saga of my love for eggplants and the art of cultivating them season after season. The end of the season triggers anticipation for the next, along with the looming challenge of those tiny pests. I just know they will appear somewhere, and my goal is to ensure they don't infest my garden.