Most recipes of comfort food come from families. Not this one. And I will warn you this post is all about the story and the food. Unfortunately I have no photos of the woman who shared this recipe with me. She lives only through my stories and the recipe cards she gave me.

When I was in school in Dallas, for two years I worked three part-time jobs just to get by. One of these jobs was at Mockingbird Bridal in Dallas. Those of you who know me may think this is the biggest joke ever, as I am the most unlikely candidate to care about weddings, dresses or ceremonies. Nevertheless, there I was at this bridal boutique two doors down from the infamous Campisis restaurant. The lady who ran the shop was a sharp business woman who had carved out her slice of Dallas real estate and had done well catering to brides. The sales ladies were grandmotherly types for the most part with names like Miss Lillian, and Ms Jeannie. But my favorite was Miss Lois.

Lois Owens was the first face that smiled at you when you entered. She explained how the shop operated and got girls started on their quest for the perfect dress. She could charm the shrewdest mother and calm the craziest Bridezilla. To me, she was a surrogate grandparent of sorts. When I had just a peanut butter and jelly sandwich for food, she would magically have extra food for me and another girl who was in about the same economic situation I was. I would always decline, and she would force some buttermilk pie on me or her extra helpings of meatloaf. When my car was on the blink and I had no ride home, she would give me a ride. And sometimes I could return the favor to her by giving her a ride if her car was in the shop. She always asked me about school, and how I was doing. When the daily grind was tough, she would tell me to hang in there. She never pried. She was just there.

One day at work, she and I were talking about buttermilk pies and chess pies. I mentioned how her meatloaf was the best I had ever eaten. She humbly smiled and said thanks. A few days later she slipped recipe cards into my hand as I walked out the back door to catch a ride home. That is how I became privy to her cooking secrets.

Her meatloaf? Amazing…well I could use some trite adjectives but you should just make it and taste for yourself.  (and I will save the buttermilk pie recipe for later). After I graduated, I lost touch with the ladies at the bridal shop. I tried once or twice to track them down to no avail. So this is all the evidence I have. Her meatloaf has been my go-to comfort food ever since then. I make it with homemade mac-n-cheese and homemade bread. It will do you right. It saved me many a time. Hope it will do the same for you.

Sweet and Sour Meatloaf

Lois Owens

Ingredients:

1 1/2 lbs ground beef

1 cup bread crumbs

1 tsp salt

1 can (15 oz) tomato sauce

1 tsp onion flakes

2 T brown sugar

2 T vinegar

1/2 cup white sugar

2 tsp mustard

1. Heat oven 350 degrees

2. Mix ground beef, bread crumbs, salt, pepper, onion flakes and half of tomato sauce in a large bowl.

3. Form into a loaf and put in a pan. (I always put mine in my 1970s era Corning ware. This is comfort food after all!)

4. Bake at 350 degrees for 50 minutes.

5. Mix remaining half of tomato sauce, brown sugar, vinegar, sugar and mustard in a small bowl.

6. After meatloaf has baked for 50 minutes, pour the above over the meat loaf.

7. Bake an additional 10 minutes.

Note: This also makes a mean meatloaf sandwich. Slice when done and put on some crusty French bread with sliced mozzarella cheese