Meatloaf fit for a queen

Although it has been the butt of countless jokes and is oftentimes labeled as mystery meat, meatloaf is a culinary classic -- really. Whether classified as Midwestern kitsch, a 1950s throwback or Soul Food, meatloaf is an important staple of any cook's repertoire.

Who hasn't craved the ultimate comforting trinity of meatloaf, mashed potatoes with gravy and a green vegetable? Meatloaf is even more delicious the next day, especially thickly sliced and cold on a sandwich with generous amounts of good old Duke's mayonnaise.

Cooking for one can be challenging when making something like a meatloaf. It is designed for several servings, but I was undaunted. I had been craving a good meatloaf sandwich, and I was determined to have one -- even if it meant meatloaf sandwiches for a few days. Even better, in my book.

Having made meatloaf, I knew the mechanics. Adding a few seasonings, a binder of eggs or breadcrumbs (or both) to ground meat transforms it into a meal fit for a king or, in my case, a very hungry queen.

Colder weather is the perfect time to indulge in comfort foods of this sort. I had called home to ask Mama for the recipe that she uses from her beloved "Wesley's Kitchen Cookbook," but I decided to use a recipe called Harlem Meatloaf from "The Lee Bros. Southern Cookbook" by Matt Lee and Ted Lee (W.W. Norton, 2006). The book -- as well as their other efforts concerning food and travel -- always points southward, I am pleased to say. Like me, they are always in search of home.

Comfort food connects me to home because it has a particular history. It is food that I have grown up loving, food that I will always hold in the highest, most delicious regard.

In the case of this meatloaf, I believe that Harlem may only relate to where the recipe was conceived, but it does have a distinctive flavor with addition of Tabasco sauce, chopped dill pickles and Italian sausage.

At Whole Foods, the meat counter prepares a meatloaf mix of ground beef, pork and veal, but I prefer to control my own ratios and types of meat. I selected ground chuck to pair with the sausage and shaped my loaf into a 5- by 9- by 2-inch form. Abiding by a couple of dos and don'ts will ensure a good result: Do not overwork the meat mixture. Allow your cooked loaf to rest before slicing.

So far, I have enjoyed two days of cold meatloaf sandwiches for lunch, and I could not be happier.