I made a rich meat sauce for pasta last night that is to die for. Equal parts ground beef, Italian sausage, and ground mushrooms. I smashed the meat out in a flat layer, seasoned it with salt and pepper, and let it cook, undisturbed, until it really browned on the bottom then flipped it and let it brown on the second side.

While the meat was browning I sautéed some diced onion and minced garlic in a little olive oil. When the meat was brown I broke it into chunks, made a well in the center, and browned a couple tablespoons of tomato paste and an anchovy fillet until the paste turned a rusty color. Added the mushrooms, onions, and garlic, and combined, then a jar of good marinara. That simmered for a couple of hours; delicious! I need to write the exact recipe down, it's that good.

For the recipes this week, first up, a classic meatloaf. I need to make it, I haven't baked a meatloaf in years. I have a garlic smashed potato recipe in my cookbook that would be delicious with this. Next, an easy shrimp, orzo and feta dish; serve it hot or at room temperature. And finally, comfort food in the form of smothered chicken and butter beans from Chef John Folse.

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Previous week's recipes:

 • Hickory-Smoked Barbecue Chicken • Lemon Pepper Shrimp • Stuffed Peppers

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Classic Meatloaf

I love meat loaf, but I rarely make it at home. This one reminds me of one I used to get at a restaurant called The Red Tractor that was on College Avenue near the BART station near the Oakland/Berkeley border. I always got it with a side of mac & cheese and collard greens. Brought me right back home.

Orzo with Shrimp, Tomato, and Feta

This is from Yotam Ottplonghi's cookbook Simple, and it is indeed a simple but oh so tasty recipe. Once you make the maritated feta you'll find other uses for it, plus it keeps in the refrigerator for up to a week.

Smothered Chicken with Butter Beans

This recipe is by Chef John Folse; I found it in the Lodge Cast Iron Cook Book. It's excellent! And these days, if you don't have access to fresh butter beans, the flash freezing technique most food companies use yield very good results using frozen butterbeans.