With the state of the world—and my own mental health—comfort is in almost everything I seek these days. I crave it in conversations with friends, in curling up on the couch with my husband and cats after a long day, in finding work tasks that feel good and affirming. It’s in the clothes I reach for, the routines I lean into, and, more often than not, the food I cook.

But lately, cooking hasn’t felt comforting. I’ve shared before that in the months following Helene, it’s been harder to find that joy in the kitchen. That’s been tough—not just for my mental health, but for the progress of this project and, let’s be real, my taste buds. Where I once thrived in making and sharing recipes with you, I’ve instead felt imposter syndrome, anxiety, the sads. Not all of it is about Ashkelachian—most of it is deeper, rooted in my depression. But still, I love what I’ve created here. I want it to succeed. I want you to keep making my recipes, asking for more.

So, I asked myself: what would bring me joy and curiosity while giving me something new to cook? The answer was simple—almost silly: meatloaf.

I didn’t grow up eating it. My mom never made it, so for years, I just assumed I didn’t like it. But once I started trying it at other people’s homes—and eventually making it myself—I got it. Meatloaf has roots all over, but it absolutely belongs to both Appalachian and Ashkenazi cooking. In Appalachia, it was all about stretching what you had—oats, cornmeal, or crackers bulked it up, and tomato-based glazes with brown sugar or sorghum gave it that sweet-savory balance. Ashkenazi Jews had klops, a meatloaf-style dish made with matzo meal and onions, often baked or braised with gravy. Both traditions relied on meatloaf for the same reason: it was filling, frugal, and could feed a crowd. Honestly, it’s got all the makings of a perfect Ashkelachian dish—resourceful, hearty, and open to interpretation. Swap breadcrumbs for matzo meal, throw in some smoked paprika or sorghum, and suddenly, it’s home in both worlds.

My version? I packed it full of veg and flavor because, frankly, I love tricking myself into eating vegetables. Give it a try and let me know what you think!

Ashkelachian Meeshloaf

A little Ashkenazi, a little Appalachian, and all about making the most of what you’ve got. The matzo meal keeps it tender, the mayo adds richness (trust me), and the glaze gives it that perfect sweet-tangy finish.

Ingredients

For the Meatloaf:

• 1 lb ground beef

• ½ cup shredded carrot

• 1 cup fresh spinach, finely chopped (or ½ cup frozen, thawed & squeezed dry)

• ¼ red onion, minced (or sautéed for a milder flavor)

• ¾ cup mayonnaise (Duke’s preferred, but adjust to preference)

• 1 cup matzo meal (add up to 1 ¼ cups if needed)

• 1 tbsp Montreal steak seasoning (a kitchen staple for me these days)

• 1 tbsp paprika

• ½ tsp garlic powder

• Salt and pepper to taste

For the Glaze:

• ½ cup ketchup

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar

• 1 tsp Worcestershire sauce

• ½ tsp paprika

• ½ tsp Dijon mustard (for more tang and depth)

Steps

Prep the Meatloaf:

1. In a food processor, pulse the carrots and onion until finely minced.

2. Finely chop the fresh spinach separately (if using frozen, thaw and squeeze out as much liquid as possible).

3. In a large bowl, combine the ground beef, mayo, matzo meal, seasonings, minced veggies, and spinach.

4. Mix with your hands until just combined—don’t overwork it, or it’ll get tough.

Make the Glaze:

5. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, and Dijon mustard.

Bake the Meatloaf:

6. Preheat the oven to 350°F.

7. Line a baking sheet with parchment paper and shape the meat mixture into a loaf. It shouldn’t be too long or girthy (hehe).

8. Bake for 50-60 minutes, or until the internal temperature reaches 160°F.

9. At the 25-minute mark, brush half the glaze over the top.

10. 10 minutes before the meatloaf is done, brush on the remaining glaze.

Broil for the Perfect Finish:

11. Turn the oven to broil and cook for 1-2 minutes (keep an eye on it!) until the glaze is caramelized and slightly sticky.

Rest & Serve:

12. Remove from the oven. Let the meatloaf rest for 5-10 minutes before slicing—this keeps it juicy and flavorful.

Mazel, bbs. 💋