Yum, Comforting Food

Mmmmm . . . meatloaf. Simple, fast, totally unworthy of being photographed. My meatloaf is simple and surprisingly is the same recipe I use for meatballs. The only difference is meatballs are simmered in tomato sauce (or what we call gravy) and the meatloaf is cooked free-form in a heavy cast iron skillet at relatively high heat to an internal temperature somewhere around 170F. Baking this at high temperature (ca. 400F) in cast iron results in great browning and a heavy "bark" on the bottom layer, yum. My meatloaf didn't get good until I started using 1/2 pork and 1/2 beef. The pork, I feel, is necessary to prevent making one big tough burger. Meatloaf purists would use 1/3 veal, 1/3 pork and 1/3 beef, veal isn't always available at the supermarket. This is my recipe for a meatloaf slightly greater than a lb.

Meatloaf for a cold night
ground beef, 80% lean, 1/2 lb
ground pork, 1/2 lb (sometimes I just use a couple sausages)
egg, 1
parsley, a bunch, chopped
bread crumbs, 1/2 cup
salt
coarsely ground pepper
thyme
milk, 2-4 T

Mix ingredients with hands and shape into an oblong loaf and bake in a 425F oven for about 45 minutes or until internal temperature reaches about 170F. I like to bake this in a shallow cast iron pan because the bottom and sides cook up with a crispy exterior.