There are some tasty, old fashioned dishes that are always a pleasure to revisit. Meat loaf, for example. There are scores of recipes but HG thinks BSK’s version is the best. The late Nora Ephron, a witty writer and a stylish hostess, was famed in her theatrical-cinema-literary circle for a splendid meat loaf. HG never tasted it but has enjoyed BSK’s many times. Here’s how BSK does it: Mixes chopped beef, pork and veal (lamb if veal not available) with eggs, Panko crumbs, parsley, basil, shallots, Aleppo pepper and salt. And, since HG/BSK reside in New Mexico, world center of great roasted green chiles, BSK adds some of these to the mix for a El Norte blast of flavor. When formed into a loaf, the mix is girdled with slices of thick bacon and popped in the oven for 90 minutes. The meat loaf emerges brown and juicy nestled in a pool of savory juices. BSK serves it with mushroom sauce and quinoa. HG is fond of spicy condiments so devours the meat loaf with nibbles of chipotle peppers and splashes of Frank’s Hot Ketchup. Meat loaf leftovers are fine reheated for dinner the next night and make splendid sandwiches. HG’s favorite: Sliced meat loaf on pumpernickel bread with raw onion, coarse salt and Heinz Ketchup. Only good restaurant meat loaf HG ever tasted was at the Trinity Grille in downtown Denver. This was a veal meat loaf swimming in a dark brown onion gravy. Creamy mashed potatoes was the appropriate companion.
