Having just returned from a month long trailer trip that was relaxing and invigorating at the same time, I decided that the JazzVox lunch menu for this past Sunday would be comfort food. (And yes, I cook a lot of comfort food, but that’s just who I am.) And it turns out – I am not alone. Many of our guests thanked me for cooking a couple of classic comfort dishes that brought back memories of days gone by.

So this meatloaf is my recipe for one of the dishes I prepared regularly for my children as they were growing up.

Now after you look at the ingredients, you will notice that not all are fresh. Dried parsley and granulated garlic are not only perfect for this recipe, they are also easy. Take the lid off a jar and measure. Simple. You could of course use fresh parsley and garlic, but this is comfort food, and part of the comfort for me is in the ease of preparation!

Then of course, there’s the topping. Now if that isn’t retro, I don’t know what is! But it works. And it has lasting appeal.

Now, if you haven’t used savory before, you are in for a treat. Savory is native to the Northwest and can be described as a cross between thyme and mint, with a bit of marjoram thrown in for good measure. It has an earthy flavor and is absolutely perfect in soups, stews, meat dishes, and stuffing.

So give this simple meatloaf recipe a try. It will take hardly any time to prepare, and you probably will have planned-overs. That too is comfort my friends. Talk about a win/win situation!

(BTW – Creamy Mac and Cheese was the other comfort food I served. Check it out too.)

• 1 c. finely chopped onion
• ½ c. dried bread crumbs (I use Italian breadcrumbs)
• 1 T. dehydrated parsley
• 1 tsp. seasoned salt
• 1 tsp. granulated garlic
• freshly ground black pepper
• ¼ tsp. ground savory
• 1 lg. egg
• ¼ c. milk
• 1 lb. bulk sausage (breakfast or sweet Italian)
• 1 lb. lean ground beef
• 2 T. brown sugar
• 1/3 c. ketchup

In a medium large bowl, stir together the onion, bread crumbs, parsley, seasoned salt, granulated garlic, pepper, savory, egg, and milk. Gently stir in the sausage, then the ground beef. (Don’t overwork the mixture.) Form into 2 loaves and place on a small rimmed baking sheet.

Bake for 30 minutes in a pre-heated 350 degree oven. Remove from oven and spread with brown sugar and ketchup that have been stirred together. Return pan to oven and bake for another 20 – 25 minutes. (Don’t over bake.) Internal temperature should be 155-160 degrees.