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Hearty Fare... Foods to welcome cooler temperatures.

by Fran Claro

Nothing is cozier on better on a windy autumn afternoon than to start the oven going, settle the kids around the kitchen table to do their homework, and prepare a savory, meaty entrée. Often the dishes I find most satisfying to cook, and my family finds tastiest to dine on, are old standbys: No. 1 among them is meat loaf.

Meat Loaf

4 slices white bread
1/4 cup milk
1/4 cup raisins or currants
3 tablespoons pine nuts, lightly toasted
3 eggs
1 shallot, finely minced
1 large carrot, finely minced
1 stalk celery, finely minced
1 red bell pepper, finely minced
1 clove garlic, finely minced
2 tablespoons finely diced scallions
1 cup ketchup
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Generous amount salt and pepper
11/2 pounds lean ground beef
11/4 pounds coarsely ground pork
1 tablespoon olive oil

Glaze

3/4 cup ketchup

1/4 cup maple syrup

1 tablespoon Dijon mustard

2 teaspoons soy sauce

In a large mixing bowl, break bread into small pieces; soak it, raisins and pine nuts in the milk. Set aside for a few minutes until the bread has absorbed the milk.
Beat in eggs.
Stir in remaining ingredients; and work together gently with your hands.
Line jelly roll pan with parchment.
Coat parchment with olive oil.
Divide ingredients into 2 loaves of equal size. Place loaves on baking sheet leaving space all around each loaf.
Make a ridge in the center of each loaf.
In a small pan, bring glaze ingredients to a simmer. Spoon glaze over each loaf.
Bake about 55 minutes until nicely browned and cooked through.
Place loaves on platter, cover with waxed paper; allow to rest 20 minutes before slicing.

About the Author

Fran Claro is a cook and contributing writer to Food & Crafts. She lives in Irvington, New York where she dreams up Italian feasts for her extended family.