The nights have been cool lately, and there's nothing more comforting than a densely-packed meat loaf with hot butte
red rice to take the edge off a crisp breeze. We've loved this dish for a really long time. It's a fragrant mixture of ground beef, eggs, minced onion, chopped green pepper, ketchup, Kosher salt, pepper and a dash of milk. The secret to this dish: homemade breadcrumbs, made with ciabatta bread, minced fresh parsley, sage, rosemary, sweet basil, grated Parmagianno Reggiano, French Sel de Mer and a medly of freshly-ground peppercorns (white, red, green and black). I make it in big batches and freeze in big ziploc bags and use for meatballs, meat loaf, and breading chicken breasts.This meat loaf goes from the dinner table to the lunch bag in the blink of an eye. Just a spooonful of Russian dressing on a soft roll, some lettuce et "voila!," you have a "paté" sandwich manifique!
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