It’s definitely starting to feel like fall has arrived here in Colorado. The days are clear and sunny, and comfortably warm, but the nights are crisp and cold. The aspen are well into their change of color from vivid green to bright yellow. This shift in the weather also gets me thinking about a shift in cooking – slowly away from the summertime meals we’ve been enjoying for the last several months, and toward the good old comfort food that sits in your belly (in a good way!) and keeps you warm at night. For me, meatloaf fits the bill. And here’s how I make it:
Start with about 2 – 2.5 pounds of ground meat. I go for lean ground turkey, but use your favorite (or a blend of ground meats). This quantity will make a good-sized loaf that will feed a family for dinner (or provide ample leftovers, if you’re a smaller group…like a couple). Season the ground meat starting with our meatball recipe ratios as a base, but with two minor modifications. 1) Roughly double the quantity of bread crumbs. And 2) Add cumin and paprika to spice the meatloaf up a bit more. Form the seasoned meat into a loaf and bake it in a 350-degree oven until done (you can use a thermometer to check the internal temperature of the meat, and/or cut into the loaf to check the interior). I like my meatloaf to brown on the outside, but stay moist on the inside. Lastly, enjoy!