Having experienced the taste of cafeteria meat loaf in college, Jesse began to think of what made meat loaf that his mother prepared so much better. The taste certainly had something to do with it. So did the gravy. So did the mashed potatoes. As much as he liked his new friends in college, the memories of gathering around a dinner table were what made meat loaf at the top of his list for comfort foods.

The cafeteria version of the meat loaf was... well, Jesse could not describe it. His father, who served in the army, once told him of how meat loaf in the military could be really good, especially if you have been surviving on instant food for weeks. No matter, college was not the army. Jesse first identified the excessive use of fillers. Was it bread crumbs? It was not possible to really tell. It could have been leftover bread from the day before for all he knew.

Then there was the lack of recognizable meat taste. It looked liked meat. But what was it? Jesse began to understand why his upperclassmen friends referred to the cafeteria meat loaf as the mystery meat entree. Someone thought of the secret ingredient as leftover Spam. Could the source of meat have been leftover hamburgers from the day before? To this day, ten years after graduation, Jesse still does not know. But he does remember his first cafeteria meat loaf experience and jokingly calls it the college comfort food.

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