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Our weather has been less then cooperative of late. It is with that in mind that I bring you this recipe for what can  only be classified as comfort food. Perfectly fitting for this waaaay too long winter!

For many, the term "Meatloaf" conjures up a dried up hunk of mystery meat, pulled from the oven, moments from exploding into a million unrecognizable bits. Not so in our house. In my home, growing up, meatloaf was to be celebrated. My mother was not the best of cooks, but meatloaf was one of her specialties, one that she managed to perfect over the years. And I have taken her recipe and tweaked it here and there and made it my own. This meatloaf is great with carrots cooked right in the pan alongside it. That and a salad make a wonderful meal.

There are two secrets to a good meatloaf:

• Not overcooking it
• Not putting too much breadcrumbs in it

Without any further adieu, I give you the single best recipe for meatloaf you will ever put in your mouths...

• 1 1/2 lbs. meatloaf mix (I usually use 1/2 lb. ground beef, 1/2 lb. ground turkey, 1/2 lb. ground pork, but if you can find ground veal, sub it for the turkey or pork)
• 1 c. breadcrumbs
• 1 egg
• 3/4 c. milk
• 3 T finely chopped onion
• 2 t chopped parsley
• 1 t celery salt
• 1 t salt
• 1/4 t pepper
• 1 t Worcestershire

Mix all. Form loaf or place in loaf pan. Top with half of sauce, reserving other half for serving. Bake 11/4 hours at 350 degrees. Serve with reserved sauce if desired. Warm it in the microwave first.

Sauce -- Combine the following:

• 6 T brown sugar
• 1/2 c catsup
• 2 t mustard (dry)

Leftovers (as if...!) are great on a sandwich the next day. Yum-oh! I think we'll have to have this for dinner tonight!