Meat loaf

17 Feb

Meat loaf is sort of pedestrian. It’s sort of old-school and maybe a touch boring.

But I love it.

When I was growing up, meat loaf was one of my mom’s standard dinners, and also one of my favorites. In my meatless years, I made at least a couple of meat loaves with boca crumblers and seitan.

Last week it was so cold in Omaha, and one night, I just got the craving for a meatloaf, a side of mashed potatoes and a pile of green beans.

I turned to the New York Times, where I found an updated variation on meat loaf thanks to Florence Fabricant, and a Craig Claiborne classic recipe that’s worth a gander for his writing alone.

“There is almost no herb or spice that, used with discretion, would not marry handsomely with a meritorious meat loaf.”

Indeed. I studded mine with sauteed leeks and baby bella mushrooms and flavored it with lots of oregano and Italian seasonings. And next time, I’ll definitely make one of Claiborne’s sauces to accompany my meritorious meat loaf.

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