THE ROAD TAKEN : Covid Cafe: Comfort Food Tuesday Meatloaf

Good morning, chefs. Let's start with a poem today...

Pandemic

What if you thought of it
as the Jews consider the Sabbath—
the most sacred of times?
Cease from travel.
Cease from buying and selling.
Give up, just for now,
on trying to make the world
different than it is.
Sing. Pray. Touch only those
to whom you commit your life.
Center down.

And when your body has become still,
reach out with your heart.
Know that we are connected
in ways that are terrifying and beautiful.
(You could hardly deny it now.)
Know that our lives
are in one another’s hands.
(Surely, that has come clear.)
Do not reach out your hands.
Reach out your heart.
Reach out your words.
Reach out all the tendrils
of compassion that move, invisibly,
where we cannot touch.

Promise this world your love—
for better or for worse,
in sickness and in health,
so long as we all shall live.

Rob returns today with a cozy meatloaf that satisfies on these chilly spring days...

Rob writes: I clipped this recipe from the Chicago Tribune back in the days before there was a digital edition and every Thursday I read the Food section before anything else.
Abby Mandel, who was a founder of the Green City Market in 1998, was the anchor columnist and the editors provided a slew of free recipes from an array of sources. One edition focused on prominent recipes from women who ran the potlucks at south side Chicago churches.

The recipe title of this meatloaf intrigued me: 72 Market St. Meat Loaf." I was young and just starting to cook and, damn, if I was going to make a meatloaf I would use a recipe that had been vetted by a church potluck.

For years, I had the cut-out recipe preserved in a sheet protector in my recipe binder (remember when we had to flip the page and check the back before cutting?). Little did I know the recipe is from the 72 Market St. restaurant in Venice, CA. So much for trusting the editor.

This is a juicy meatloaf with plenty of zing and a healthy amount of veggies. I finish it off under the broiler for a nice crisp crust and, as with any meatloaf, the first piece is always a struggle. Paired with leftover peas and mashed potatoes with horseradish and chives. Total comfort AND more leftovers! Does anyone have a childhood memory of a meatloaf sandwich?

Pre-oven

Out of the oven

On the plate

72 Market St. Meat Loaf

Adapted from a recipe from 72 Market St. Restaurant, Los Angeles

1 tablespoon butter

¾ cup each, minced: green onion, white onion

½ cup each, minced: carrot, celery

¼ cup each, minced: red bell pepper, green bell pepper

2 tablespoons minced garlic

1 teaspoon each: salt, freshly ground black pepper

½ teaspoon each: ground red pepper, nutmeg, cumin

3 eggs, beaten

½ cup each: ketchup, half-and-half

1½ pounds lean ground beef

½ pound lean ground pork sausage

¾ cup prepared breadcrumbs

Heat oven to 350 degrees. Heat butter in heavy skillet; add onions, carrots, celery, bell peppers and garlic. Cook, stirring often, 10 minutes or until moisture has evaporated. Cool.
Combine salt, black pepper; cayenne pepper; nutmeg, cumin and eggs in large mixing bowl; mix well. Add ketchup and half-and-half. Blend thoroughly.
Add ground beef, sausage, breadcrumbs and vegetable mixture; mix with hands. Add meat mixture to greased loaf pan, pressing it into corners. Put pan in larger pan filled 1-inch-high with boiling water. Bake until cooked through, about 50 minutes. Let rest 10 minutes before serving. Serve with meat loaf gravy if you like.