When people are asked to name a comfort food, many mention meat loaf. This is one item that is either loved or hated. There are not many foods like that. For those who love meat loaf, one of the special ingredients is the memories that go along with it. There are family recipes for meat loaf, just like there are secret recipes for other comfort foods.

Jesse Brewer, during his freshman year in college, soon came to the stark realization that cafeteria food can be either great or really bad. This was especially true during the first week, when upperclassmen were calling meat loaf the mystery meat entree. Curious, he ordered the meat loaf. A student employee, with a grin on her face, served him a slice on the generic cafeteria plate. It came with gravy and mashed potatoes, which were the staple of dinner on certain cold winter nights at the Brewers.

His new friend and dorm mate, Jill, told Jesse that he had better have a back up plan for dinner when she saw that he had ordered meat loaf. This flamed Jesse's curiosity even more. What is it about meat loaf that most people find either comforting or disdainful? All that Jesse recalls is the delicious slices that were prepared by his mother at home. Why does the meat loaf have such a reputation?

Yahoo! News Search Results for comfort foods
Yahoo! News Search Results for comfort foods

Smallest Finger Foods (Fox News)
New York-based caterer sparks national trend by miniaturizing comfort food, proving size may not matter after all
Almost like home (The Columbus Dispatch)
In 1970, Jules and Nita Sokol opened a restaurant on Parsons Avenue and greeted their first guests with a friendly "howdy, folks." The menu was simple, consisting mostly of burgers, fries and chili. This year, the next generation of the family continues the tradition - albeit with a broader menu of comfort foods - marking the chain's 40th anniversary.
Let flavors stew (Akron Beacon Journal)
A classic slow cooker is a modern family's best tool for making a hearty meal for less
Confection & Dessert Trends Create New Sweetscapes for American Consumers (Ma...
NEW YORK, NY--(Marketwire - March 8, 2010) - America's sweet tooth has become more sophisticated and demanding as consumers seek comfort and delight in today's confections and desserts. This love of sweets is steering consumers toward an exciting new sweetscape where flavor complexity, artisanship and nostalgia mingle to create increasingly grown-up, yet still satisfying, treats, according to ...
PICS: 'Miracle' Rosita is still a Ray of Hope (Pretoria News)
It's Rosita's birthday today. Her classmates will recite poems specially prepared for her and sing songs. The local mayor will attend. Neighbours have been gathering at their home for days to prepare the special foods for the day.
Comfort food: Make your choices carefully (Louisville Courier-Journal)
Making careful food selections may keep cravings for carbohydrates and comfort foods from getting the best of you and leading to unnecessary consequences. More Health Coverage
Chad Smith: Tell your inner fat person you're in charge (The Herald-Mail)
In my experience as a professional fitness expert, I've found that my most successful clients have one thing in common: They were willing to get out of their comfort zone and change their lifestyle to get the best results possible.
Quebec, New Brunswick keep Brier hopes alive (National Post)
Serge Reid and Brad Jacobs team kept their 2010 Tim Hortons Brier playoff hopes alive with victories Tuesday morning at the Halifax Metro Centre. Reid, the Quebec skip, led his foursome to a 10-2 win over Saskatchewan?s Darrell McKee while Jacobs, of Northern Ontario, defeated New Brunswick?s James Grattan 7-2
London midday:Trade figures derail rally (ShareCast)
LONDON (SHARECAST) - Disappointing trade figures announced at 9:30 nipped an attempted rally in the bud and shares spent the rest of the morning in retreat.
Calories on menus: do they work? (Times Online)
Calorie counts on menus and fast food: are they a weapon against obesity, or just more nannying from the Government?