meatloaf for comfort

i've tried a few different methods for meatloaf (my mother-in-law does hers in a crockpot, i think my mom used to-- or still does-- add beans, mainly i just try to copy other people's recipes while dumbing them down to half-assed when at all possible.) and this is by far the easiest and best. it'so easy, in fact, that i made it last night after i had surgery on my arm. okay, THAT was a shameless, exaggerated ploy for sympathy. ihad an out-patient procedure at my dermatologist's office, but STILL. it huuuuuuuuurts.

ahem. meatloaf. i meant to make-ahead this one but after seeing saw vi on sunday i was reall in no mood to handle raw meat.

ingredients:

• ground beef (or "meatloaf meat") about 1 pound for every 4 people
• 1/2 a can of tomato paste for every pound of meat
• 1/2 a white onion for ever pound of meat
• 1/2 tsp italian seasoning for every pound of meat
• 1/2 tsp salt for every pound of meat
• 1 egg for every pound of meat

prep:

• dice onion in about 1/2 inch chunks
• preheat oven to 350*

actual cooking:

• combine ingredients (i use a mixer, ina garten uses a fork, you can feel free to use your hands, but, gag.)
• (if your meat is very, very lean, lightly grease the bottom of your small roasting pan)
• form into a loaf, wider than it is high
• bake for an hour

bolognese

naturally, i had none of the better shapes on hand to eat this with, so i settled for whole sheat spaghetti. still nom.

this is one of the three things i've been able to cook since FOREVER (the other two are shortbread and mac & cheese) and, frankly, it's some of the best food there is. not to toot my own horn.

ingredients:

• olive oil
• chopped garlic
• mire poix
• (mushrooms)
• one package of "meatloaf meat" -- a combination of beef, pork and veal-- or just beef, or beef and pork, but i think the veal really adds something.
• 2 cans (32 ounces each?) of crushed tomatoes
• salt & pepper
• basil, oregano, etc. to taste (don't overdo it)
• (heavy cream/half & half, etc.)

prep:

• you may need to chop your own mire poix if tj's was ALL OUT
• (and your mushrooms, which aren't part of mire poix, but work nicely)
• and your garlic if you don't get it out of a jar

actual cooking:

• cover the bottom of a large pot over medium/high heat with olive oil
• add garlic, cook about 1 minute
• add mire poix (& mushrooms), cook until softened slightly
• add meat and cook until nothing's pink, stirring constantly
• (pour off fat if there's lots)
• add crushed tomatoes, herbs & salt & pepper
• allow to simmer for a good long time-- an hour or so, at least you can't really overcook it unless you're trying very hard
• add a splash of cream just before serving

obviously, this is most often served over pasta, go for something that will grip the chunks like corkscrews or shells.