In college, Jesse had his first taste of meat loaf prepared at a school cafeteria. His friends warned him of the experience of tasting the cafeteria meat loaf, or mystery meat entree as they called it. What did Jesse find? Was it up to his expection of the deliciously prepared version at home? Would it bring comforting memories of family dinners during his childhood?

At first, he noticed the generic blandness of the gravy. It did nothing but moisten the industrially prepared mashed potatoes that accompanied it. The gravy was prepared from a package, and it made no pretense of being anything else. A bit disappointed, Jesse decided to take a bite of the meat loaf. He did not recall meat loaf needing to be cut with a knife. The way that his mother had prepared meat loaf simply recquired a fork.

The meat loaf was tough. It was overcooked. Even the filler, which Jesse thought had been overmeasured because the meat loaf seemed to have plenty of, was tough. It reminded him of either cardboard or particle board. The taste reminded him of meat extract. This was not very comforting. Although this first experience of cafeteria meat loaf was not very pleasant, Jesse would continue to call meat loaf a comfort food.

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