by Chrysa Smith

Exactly 18 years ago next month, my friend Dolores gave me ‘Cooking with Regis & Kathie Lee.’ I’m not sure what the occasion was, but I am happy to say that Dolores and this cookbook are still my good friends. I must admit that at first, I wasn’t sure what the morning tv hosts could contribute to my recipe collection, but let me tell you that through all these years, while Regis replaced his co-host, Kathie Lee changed roles, hair color and styles, Mom Kaufman’s Meatloaf on page 62, is still my ‘go to’ recipe.

There’s nothing unusual about it, nothing time-consuming or difficult. It’s just good, old tasty and comforting food—-a recipe that won a meatloaf contest in CT, and was handed down, reprinted and tweaked multiple times (thanks to Mama Kaufman, bless her soul)

Lucky you. Here’s my handiwork, as I pass this along to you. I urge you to try it one winter’s night with some rich mashed potatoes or mac and cheese—-and see if this doesn’t fast become one of your favorite mama suppers as well.

Preheat your oven to 350 and fetch the following ingredients:

1 medium onion, diced and sauteed in a little butter
1 1/2 pounds ground chuck or meatloaf mix (beef, pork, veal)
1 egg
1/2 tsp salt and 1/2 tsp pepper
1/4 cup (each) Dijon mustard, ketchup and worcestershire sauce
1/2 cup seasoned breadcrumbs (oatmeal or panko crumbs add a nice little texture)

Saute the onion and let it cool. Mix that with all of the other ingredients, shape into a loaf and bake for about 45 minutes +/-, depending upon your oven. You can add a couple of tbsp of ketchup mixed with a bit of additional breadcrumbs to top it off; then broil for a minute or two till it just browns a little. Let it sit for 5-10 minutes to set before slicing.

Have a meatloaf dish that equals or tops this one? Please share it.