Comfort Food – Part 2
It seems, we were having winter during the week, and something like spring on the weekends. It was warm enough to get out and do a little yard work and consider all those wonderful garden plans ... before the relatively icy cold drove us indoors again, and to consider hearty, warming comfort food for dinner. Nope, winter is not the time for Salad Nicoise, or for gazpacho. Those are summer dishes; winter is for fortifying soups and stews, for sturdy casseroles of macaroni and cheese ... and meat loaf.
The classic meatloaf that Mom used to make was based on ground beef; back in the day, ground beef was about the cheapest meat protein out there. Mom and other frugal cooks had extensive repertoires of main dishes utilizing it; no cook with any pride needed Hamburger Helper back then. The version of meat loaf that I grew up on usually only contained 50 per cent meat, though. The rest was chopped onions and celery, maybe a can of tomatoes, filled out with bread crumbs and/or oatmeal, bound together with a couple of eggs, a splash of milk, and topped with a spritz of ketchup and a slice of bacon for flavor down the middle of the loaf. There are all kinds of variations on it, depending on the state of your pocketbook and pantry – but come out pretty much tasting the same.
Not so one of my own favorite meat loaf recipes; I think I found it in one of the cooking magazines which had a feature on wild rice. I copied the most intriguing of them into my own hand-written book of recipes, and promptly forgot the name of the magazine. The original version called for ground pork, which made it altogether too fatty and rich.
Simmer ½ cup wild rice in 1 cup boiling water for 20 minutes until barely tender. Cool (the original recipe directed the cook to drain the rice – but added ¼ water or milk. Why waste the rice liquid anyway, since it has lots of flavor in it?)
Combine the cooked rice and liquid with 1 cup soft bread crumbs, two beaten eggs, ½ cup rolled oats, one medium onion chopped very fine, 1 ½ teasp dried ground sage, ½ cup grated cheddar cheese, and a pound of ground pork or turkey – or ½ pound each ground pork and ground turkey.
Form into a 7x4 inch loaf shape, and bake in a 350 degree oven until juices run clear. (About 1 ¼ hours). Serve with a sauce of 8 ounces sour cream mixed with 2 TBsp Dijon mustard. It's great, served with mashed garlic potatoes – which are just your average mashed potatoes, only the potatoes boiled together with 2-4 cloves of fresh garlic, finely chopped. Now – there is some comfort food for a cold winter day