Autumn Recipes: C is for Comfort Food

by Michele Cheplic | More from this Blogger

11 Sep 2008 10:22 AM

Fall's cooler weather makes piping hot, down home comfort food taste that much better. When I think of comfort food thoughts of my grandfather's famous pot roast and my dad's incredible meatloaf and my grandmother's warm potato salad (featuring chunks of fall apples and thick smoky bacon) come to mind. Both take prep time that you might not have on a busy weeknight, but on a late Sunday afternoon when a stiff wind is blowing leaves across your yard a hot homemade meal is the perfect way to embrace the season.

OLD FASHION MEATLOAF

Ingredients:

1 cup of finely chopped onion

1 celery rib, chopped fine

1 tablespoon minced garlic

1 carrot, chopped fine

1/2 cup of onion

2 tablespoons unsalted butter

2 teaspoon salt

1 1/2 teaspoon freshly ground pepper

2 teaspoon Worcestershire sauce

2/3 cup ketchup

1 1/2 pounds of ground chuck

3/4 pound of Italian sausage

1 cup fresh bread crumbs

2 large eggs, beaten slightly

1/3 cup minced fresh parsley leaves

Directions:

Preheat oven to 350 degrees.

In a large skillet cook the onion, garlic, celery, carrot, and scallion in butter, over medium heat, stirring, for about 5 minutes.

Cover and stir occasionally until the carrots are tender, about 5 more minutes.

Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, breadcrumbs, vegetables, and parsley.

Form meat into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover loaf with remaining ketchup.

Bake meat loaf in oven for 1 hour.

GRANDMA'S POTATO SALAD

Ingredients:

6 thick strips bacon

1 large red or yellow onion, chopped

Salt

2 Golden Delicious apples, peeled, cored, and cut in 1/2-inch dice

3 pounds small yellow Yukon Gold potatoes, quartered

4 green onions, thinly sliced, including the greens

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup Dijon mustard

1 tablespoon chopped fresh thyme

1 1/2 teaspoons pepper

Directions:

Boil potatoes in a large pot until tender. Drain well and set aside.

Cook bacon in skillet over medium heat. Once cooked, remove the bacon and chop when cooled. Reserve the bacon fat in the pan.

Cook the onion in the bacon fat in the same pan on medium heat, until softened and just starting to brown, about 5 minutes. Use a slotted spoon to remove the onion from the pan to a large bowl, set aside.

Add the chopped apple to the bowl. Add the potatoes and chopped bacon to the onions and apple. Add the green onions, olive oil, vinegar, mustard, and thyme. Salt and pepper to taste.

Serve warm.

Related Articles:

Bacon Double Cheeseburger Meatloaf

5 Great Recipes to Throw in the Crock Pot

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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