Still In Comfort Mode

It’s snowing out.

We’re having what I hope is the last blast of cooler air before we really warm up and know that spring has arrived fully.  The benefit of a few cool days and wet weather is obvious in the brilliant green grass, and for that I’m insanely happy.  But my appetite and my palate is so confused.  There is a big part of me that is ready to leap into salad days and grilled foods and slightly lighter fare on the plate.  Meanwhile, the other part of me is still eager for a few more incarnations of comfort food before saying goodbye for a few months.

So comfort food it is, and there are very few entrees as down home and comforting as a good old fashioned meatloaf.  What began once upon a time as a way to simply stretch some ground hamburger meat has become an American icon, and every once in a while, it just feels good to sit down to a plate of meatloaf, most often with some mashed potatoes and some green beans.  (Or in our case, some mashed sweet potatoes.)

Basic Meatloaf

1 egg, lightly beaten

1/4 cup milk

1/2 cup oatmeal

1/2 cup finely chopped onion

2 tablespoons Worcestershire Sauce

1/2 teaspoon seasoning salt

1/4 teaspoon ground pepper

1 1/2 pounds ground beef

1/3 cup barbecue sauce

Directions:

Preheat oven to 350º.

In a mixing bowl, combine the egg, milk, oats, onion, Worcestershire Sauce, salt and pepper.  Mix well.

Add the ground beef and mix gently just until combined.

Press the meat mixture into an 8 x 4 x 2-inch loaf pan.

Bake for one hour.  Remove from the oven, spread barbecue sauce over the top, and put back into the oven.

Bake for an additional 20-25 minutes, or until a meat thermometer inserted into the middle of the meatloaf reads 160ºF.

Remove the loaf from the pan, and let it rest for about five minutes before slicing it.

Serves 4-6.