*from NY Times Cooking, by Melissa Clark
We all have that memory of eating meatloaf growing up. Whether that memory is good or not is another question, and likely a story for another time. Even so, check out this recipe and you'll notice it is not your traditional meatloaf. Some Double Z ground beef will punch up this meatloaf even more. Give it a try and tell us what you think!
"This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots. The pine nuts are a visual cue: this is something a little different. And it tastes great the day after."