Meat loaf is one of the all-time favorite comfort foods for many Americans. However, it has never been one of my favorites.

I like meat loaf, it’s just not something I would order at a restaurant. I think I have always held a grudge against meat loaf because of a traumatizing experience I had when I was just a kid. I guess this would be a perfect opportunity to explain.

You see, when I was a kid (and even before I was born) my mom would spend her Friday nights playing bingo at our church. She would come home from work, prepare dinner and be out the door by 6:30 p.m. I don’t think bingo started until after 7 p.m., but she had to get there early to set up and lay out her hundreds of bingo sheets.

OK, I may be exaggerating a little, but I’m the one who had to listen to her tell the story anytime she won the big pot, and she always insisted on doing so by laying out her bingo sheets on our dining room table like a tablecloth!

So one Friday night my Mom prepared meat loaf, stuck it in the oven and told me to take it out at a certain time. Then she was off, bingo markers in hand, hopes of winning in her heart. No problem, I thought, I’ve done this time and time again. But I would soon learn this night would be different.

When it came time to take the meat loaf out of the oven, I put on mitts and opened the oven, one of those old-style, avocado green ovens that sat above the stovetop. At some point, I grabbed the baking dish with the meat loaf and burned my hand or arm. How I did this with oven mitts on is beyond me.

So what does one do when they burn themselves? Yup, they pull their hand away, which is exactly what I did. Unfortunately, I needed both hands to hold the baking dish, and the darned thing flopped out, landing on the stovetop and splattering all over me … OUCH!

Boy, did that hurt. But I think I was madder that I had to follow up that graceful act by picking up chunks of this destroyed meatloaf from all over the kitchen — UGH!

To this day, I always remember that night and what happened anytime I think of or hear the word meat loaf.

I’ve been told that I make a pretty mean meat loaf, so I figured I would share my recipe and this funny yet traumatic anecdote with you.

What makes that incident even funnier is that I am still a klutz, especially in the kitchen. Andy and I always say it’s not a meal in the Petroski home unless I burn myself.

Guess it’s a miracle that I still enjoy cooking.

I hope you got a little laugh from my meat-loaf nightmare and I encourage you to try this recipe.

Since I stopped eating meat loaf for years after my “accident,” I don’t remember exactly how Mom used to make it, but I can assure you this recipe is just as tasty. Enjoy!

Meat Loaf with Veggies

2 tablespoons olive oil

1 medium onion, diced

1 yellow squash, quartered and diced

1 zucchini, quartered and diced

2-3 garlic cloves, cracked, peeled and minced

1 tablespoon kosher salt

1 teaspoon fresh ground black pepper

2 eggs

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/4 cup combination of freshly chopped herbs (I like to use sage, rosemary and Italian parsley)

1 tablespoon seasoned salt

1/2 teaspoon fresh ground black pepper

2 1/2-3 pounds ground beef or a combination of ground beef, pork and veal

2/3 cup of bread crumbs

Balsamic Glaze (recipe to follow)

Tomato, Mushroom, Onion Gravy, optional (recipe to follow)

Pre-heat oven to 375 degrees.

Heat olive oil in a medium, high sided saucepan over medium-high heat. Add onions, yellow squash, zucchini, garlic, salt and pepper; sauté for 5 minutes then remove from heat and allow to cool.

In a large bowl, whisk together eggs, ketchup, Worcestershire, fresh herbs, seasoned salt and pepper until well combined. Add ground beef, bread crumbs and sautéed veggies; gently work (by hand) until just combined with egg and herb mixture.

Now transfer meat to a foil-lined, large baking sheet. Form into a loaf that measures approximately 10 inches long, 5 inches wide and 1 ½ inches tall. Pour glaze on top of the meatloaf, then with the back of a spoon spread over the top and sides.

Place in the center rack of your oven and bake for 50-55 minutes. Change oven setting to broil and allow meatloaf to broil for 2 minutes, this will help the glaze form a nice crust.

Remove from oven and allow to sit for five to 10 minutes before slicing.

Cook’s note: You can prepare meatloaf (sauté veggies, form into loaf and glaze) the day before and just keep covered in the fridge until ready to bake. I prefer to do this because I think my meatloaf keeps its shape better and it also allows the glaze to set in and penetrate the meat which makes it even tastier.

Feel free to add (or substitute) your favorite veggies when sautéing; celery, carrots, corn kernels and asparagus work really well.

This meatloaf recipe is delicious all on its own, but I have included a tasty gravy recipe for you traditionalists.

Balsamic Glaze

1/4 cup brown sugar

2 tablespoons ketchup

2 tablespoons balsamic vinegar

1 teaspoon chili powder (optional)

Add all ingredients to a small bowl and whisk until well combined. Set aside until ready to use.

Mushroom, Tomato and Onion Gravy

2 tablespoons olive oil

2 tablespoons butter

1/2 pound mushrooms (brown or white), wiped clean with a damp cloth and sliced thin

1/2 large onion, thinly sliced

5 large fresh sage leaves, thinly sliced

1 garlic clove, cracked, peeled and minced

1 tablespoon kosher salt

3 tablespoons flour

1 15-ounce can crushed tomatoes

2 cups beef broth

2 tablespoons sour cream

Heat a medium saucepan over medium high heat and add olive oil and butter. Once butter melts, add mushrooms and sauté for 2-3 minutes.

Now add onion, sage, garlic and salt; sauté for another 5 minutes or until onions are translucent. Add flour, stir well and allow to cook for 1 minute.

Now add tomatoes and beef broth and bring to a boil. Once boiling, reduce heat to simmer and add sour cream then simmer (stirring occasionally) for 10 minutes or until sauce reaches desired thickness.

Season with salt and pepper if needed.