Crisp air.

It's my favorite season of the year: FALL!  I love the cool air in the morning, I love smelling the start of wood stoves/fireplaces burning wood. There's just something magical about all the seasons, but nothing does it better then fall I think.  When there starts getting that crispness in the air, I start thinking about stews, soups, and other comfort foods. This weekend I got a craving for Meatloaf, and Pumpkin pie. Not necessarily in that order, but I made them anyways. They turned out okay.  I got mixed reviews on the meatloaf and my son Spencer has been chomping at the bit to get into the pumpkin pie (His absolute favorite)

Meat Loaf
by Carol Fenster

1lb of raw lean ground round
1/2 cup of GF bread crumbs, rice flakes, quinoa flakes or potato flakes
2 tablespoons of dried minced onion
1 tablespoon each Dijon mustard
1 tablespoon of GF Worcestershire sauce
1 large egg
1/2 teaspoon of dried basil
1/2 teaspoon of table salt
1/4 teaspoon black pepper
Half of glaze mixture (listed below)

Glaze:
1 can (8oz) of tomato sauce
1 tablespoon of packed light brown sugar
1 tablespoon of GF Worcestershire sauce
1/8 teaspoon of ground all spice

1. Preheat oven 350F. Generously grease 5 x 9 inch pan, an 8 inch square pan or standard 12 cup muffin pan.
2. Using your hands or a potato masher, combine all the meat loaf ingredients in a large bowl. Or place the ingredients in a plastic freezer bag, a seal and knead with your hands until the mixture is well blended.
3. Combine all the glaze ingredients in a bowl, adding half to the meat loaf mixture. Press the ground beef mixture into the pan.  Brush the remaining half on top of the meat loaf.
4. Bake the loaf pan 45 minutes to 1 hour. Let stand 10 minutes before serving. Bake the muffin-size meatloaf loaves for 30 minutes or until done.  Let stand 5 minutes.