'Cooking With the Kitchen Diva!' Good Old Comfort Food...

Ok... since the snow keeps coming around to bite us again and it is still cold outside, suprise I know!

I thought about what we could still squeeze out of the winter comfort food catagory and alas, I will give it all I have for redeeming, tummy warming culinary wonders to put you right back into your comfort zone.

If you are anything like me, the first thing I think of when it comes to comfort food is hands down, the delectable, mouth-watering ... meatloaf and mashed potatoes with a good slathering of tasty gravy!

To top that off, at that point I can't help but think of that wonderful meatloaf sandwich coming around the next day with the left overs. If you don't like the cold meatloaf sandwhich, try a hot meatloaf sandwich with the left over potatoes and gravy! Enough said there, I will post my long time tried and true ... most requested meatloaf, mashed potato and gravy recipe, straight from my recipe vault. It is called... "Almost Famous Dave's Fabulous Meatloaf".

A little more and a little less than Famous Dave’s meatloaf recipe! This meatloaf is so good it will make you want to slap your mama! (That's what Dave said, Really!) Fantastic hot or cold, it makes the best meatloaf sandwiches in town... thanks Dave!

Ingredients:

• 4 pounds of ground beef
• 1 pound of ground pork
• 1 cup quick cooking oats (I prefer the generic for this)
• 2 cups crushed Town House crackers
• 1 cup celery, chopped
• 1 cup onion, diced or grated
• 1/2 cup heavy cream
• 3 eggs,slightly beaten
• 1 Tbsp. steak dust or steak seasoning
• 1 Tbsp. garlic/herb (no salt)
• SAUCE:
• 1 1/2 cups ketchup
• 3/4 cup brown sugar
• 1/2 cup diced onion

Directions:

• Mix ground beef, ground pork, oats, crackers, celery, onion, heavy cream, eggs and steak seasoning together with hands until well combined. Shape into two loaves and place in large rectangular pan.

• Bake in 350 degree oven for 1 1/2-2 hours making sure meatloaf is done in middle.

• While meat loaf is baking, in small sauce pan add ketchup, brown sugar and onions. Simmer until sugar is dissolved.

*** This amount will make two smaller meatloafs. I find it is easier in the fact that when the meatloaf is so large, it is hard to get it done in the middle before the outside of the meafloaf gets too dark and crusty. A 12x15" Pan will hold two meatloaves just fine.

Notes:

I just love the smell of the house when there is meatloaf baking in the oven! There is something so comforting about the aroma!

There are mashed potatoes... and then there are mashed potatoes! Thick, rich and creamy along with great flavor are what these potatoes are all about!

Ingredients:

• 5 lb. bag of red, or Yukon Gold potatoes
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 stick butter
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• chopped parsley for garnish
• use caramelized garlic cloves and add to the potatoes for garlic mashed potatoes!

Directions:

• Peel or don’t peel, and just wash potatoes (your choice). Bring to boil and cook until fork tender.
• When tender, drain and return to pan.
• Add all other ingredients and beat with mixer until well combined.
• Top with additional butter and chopped parsley

***  If you would like a quicker method for the poatoes, simply make instant mashed potatoes according to the box direction and when they are done, add the butter, sour cream and heavy cream and continue to mix with hand mixer until smooth and creamy.

Notes:

If you have been to my house on holidays... these are the potatoes you have eaten. My favorite recipe of all time. My family is the biggest bunch of potato junkies in the world!

Pan Gravy:

2 tablespoons butter
1/4 medium onion, finely chopped,
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce

After removing the meatloaves from the pan, add the butter and onion and saute until onion is tender, a couple of minutes. Add the flour and stir a minute or two and make a paste. Add the beef stock, ketchup, mustard and steak sauce. Cook until the gravy thickens to the consistency you like it.