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On the East Coast and around the country, as cities continue to be slaughtered by the snow, what better way to warm up than with cozy comfort foods? Recently I decided to mix up my normal mac and cheese routine with a meatier classic: Meatloaf.
Just like Kevin Arnold from The Wonder Years I always wondered what was really in meatloaf. I remember dreading it as part of elementary school cafeteria lunches, scarred of the “mysterious meat.” But I knew there had to be some compelling, retro magic to the dish, since it pops up in every classic American sitcom.
I decided the best beginner’s recipe would be Mini Skillet Meatloaves from Food Network Magazine. The recipe calls for ground beef, pork or veal so I asked the butchers at Dickson’s Farmstand Meats what the best choice would be. On their advice I decided to kick it old school – after all I did grow up wondering “Where’s The Beef?”
So, the “mystery meat” mixture I created was a lot less mysterious and more grown up than I expected, including garlic, parsley, breadcrumbs, eggs, onions, milk and Worcestershire sauce – all combined to produce the most heavenly aroma on a cold winter night. And in 20 minutes, my sad meatloaf history was wiped away by these delightful pan-seared loaves. The scrumptious sauce added a surprising, delightful flavor boost – apple cider vinegar, brown sugar and ketchup. Amazingly, this recipe transformed my school lunch nightmare into a cozy cure for cabin fever. I also cooked up Bobby Flay’s sautéed kale as a healthy side for good measure, because I actually enjoy eating my vegetables as a grownup.