Recipe(tried): Comfort Food for Tonight! Old Fashioned Meatloaf

COMFORT FOOD FOR TONIGHT

I was born on November 3, 1944, at the end of World War II. I was a small girl for the Korean War, but already at Law School for Vietnam and an experienced lawyer for the Gulf War. I was affected in those instances but never as I am now. I think the reason is that those other wars were far away. I only looked at pictures. But New York is one of my favorite cities and my parents lived there until 1940. This aggression was in my backyard and I feel depressed and extremely insecure and angry.

But our President advised that everybody must return to their usual business. For tonight, even if I don't feel up to it I will cook. GOD BLESS AMERICA!

OLD FASHION MEATLOAF
(recipe from HGTV)

2 cups cubed (1-inch) bread, or bread crumbs
4 Tbs. olive oil
1 Tbs. plus 2 Tbs. ground cumin
1 Tbs. plus 1 tsp. ground nutmeg
1 onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup scallions (white and green parts), finely chopped
1 Tbs. garlic, finely minced
1 lb. ground beef chuck
1 lb. ground turkey
2 large eggs
1/3 cup heavy cream (or whipping cream)
3/4 cup Mexican salsa (optional)
salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Toss bread cubes with two tablespoons of oil and one tablespoon each of cumin and nutmeg in a large bowl. Place the cubes on a baking sheet and bake, turning them once, until toasted, about 15 minutes. Cool to room temperature. Place the cubes in a food processor, reserving the bowl they cooled in, and process to form medium-fine crumbs. Transfer cubes to bowl and let sit for 30 minutes. Heat the remaining two tablespoons of oil in a non-stick skillet over low heat. Add onion, both bell peppers and scallions. Cook for about eight minutes, stirring until almost wilted. Add garlic and cook for five minutes. Place the vegetables in the bowl that the bread cubes were tossed in, and let cool to room temperature. Add ground beef and turkey and blend with vegetables. Lightly beat the eggs in a small bowl. Add cream, salsa (optional), the remaining two teaspoons cumin, one tespoon nutmeg, salt and pepper. Add this mixture to the meat and vegetables and blend together lightly with your hands. Add enough of the seasoned bread crumbs to bind everything together. Form the mixture into an oval loaf and place it in a baking dish to fit. Bake until cooked through, 35 to 40 minutes. Do not overcook. Remove from oven and use a small spoon to carefully remove any foam that forms around the bottom of the loaf. Let meatloaf rest for at least ten minutes before slicing it. Serve hot or at room temperature. Yield: 6 servings

I will serve it with white rice and a tomato salad. Buen Provecho!