Meatloaf

What says comfort more than meatloaf? This recipe, adapted from the October 2009 issue of Everyday Food, is delicious alongside mashed potatoes or placed between slices of homemade white bread with ketchup and pickles.

Meatloaf

1 tablespoon olive oil
1 medium onion, diced
2 to 3 tablespoons tomato paste
1 1/2 pounds ground sirloin
1 cup crushed saltine crackers (about 15 crackers)
1 cup medium or sharp cheddar cheese, grated
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Preheat oven to 375 degrees.

In a small skillet, heat oil over medium. Add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until darker in color and very fragrant, about 3 minutes.

In a large bowl, combine beef, onion mixture, cracker crumbs, cheese, eggs, horseradish, Worcestershire, salt and pepper.

On a parchment-lined baking sheet, form mixture into a nicely sized loaf. Bake until cooked through, about 40 to 50 minutes, or until a meat thermometer reads at least 160 degrees. Let rest 15 minutes before cutting into thick slices.