The Ultimate Comfort Food

Monday I wrote about the best burger in Denver. On my Facebook page, my good friend, Margaret, from the Cleveland area wrote back that burgers are great comfort food and that it was good to know where to find a good burger when they are in my neck of the woods. I commented back that I had made the ultimate in comfort food when I was in Scottsdale visiting my brother, Carter. My cousin, Sarah, in D.C. wrote, "we all could use some good comfort food." My good pal in San Miguel de Allende said after reading about all this comfort food, that she was ready for lunch. SO, I thought I would share with you my Cajun Meatloaf recipe. It really is so good and pretty easy to make. Ingredients 1 tablespoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/4 teaspoon nutmeg

4 tablespoon butter
2 large ribs celery, finely chopped
1 large onion, finely chopped
3/4 cup red pepper, finely chopped
1 bunch scallions, sliced
3 garlic cloves, chopped
1 teaspoon Sriracha (hot sauce)
1 tablespoon Worcestershire sauce
1/2 cup Catsup
1/2 cup milk
1 1/2 lb. ground beef
1 lb. hot Italian sausage (In Denver, I prefer Canninos)
2 eggs, lightly beaten
1 cup fine dry bread crumbs (Whole Foods always has a fresh bag in their bread dept.)

Combine the seasoning and set aside.

Melt the butter in a large skillet over medium heat.
Add the vegetables, Sriracha, Worcestershire and seasoning.
Saute until vegetables soften.
Add Catsup and milk. Cook about 2 minutes, stirring occasionally.
Remove from heat and cool.

Mix the beef and sausage in a large bowl.
Add the vegetables, eggs and bread crumbs and mix well by hand.
On a large baking sheet, form a large loaf that is about 2" high and 6" - 8" wide.

Bake uncovered at 350' for 25 minutes.
Raise the temperature to 400' and continue to bake for another 20 minutes or until done. Remove from oven and serve immediately.

I serve the meatloaf with roasted new potatoes. Either roast them in a separate pan or on the same baking sheet as the meatloaf. Cut the new potatoes in quarters, toss with sea salt and olive oil. Roast for about 40 minutes, turning about every ten minutes.

Left overs make for a great sandwich, that is if you are lucky enough to have any! Let me know if you have any leftovers. I bet not.

Bon Appetit!

PS: My husband just read this. I asked him if he liked it? He said, "It made me hungry."