Here's another basic recipe for Foodie Friday in case some of you are just getting acquainted, or re-acquainted with your kitchen.  The comfort food of your childhood: Meatloaf!

Kathy Whyte/ WNBF News

Classic Moist Meatloaf (Prep. time about 1 ½ hours including baking. About 4 servings)

1 lb. ground beef (80-90 % lean)

1/3 C. diced onion

1/3 C. unseasoned bread crumbs

1 tsp. Kosher salt

2 tsp. coarse ground black pepper

2 tsp. garlic powder

1 Tb. each oregano and basil

2 Tb. parsley flakes or chopped fresh parsley

2 Tb. Worcestershire sauce

3 Tb. ketchup (plus more to spread on top while baking.

1 large egg, beaten

Preheat oven to 375. Gently combine ground beef, onion, bread crumbs and seasonings with a fork.  Make a well in the middle of the meat mixture and add in the beaten egg, Worcestershire sauce and ketchup.  Mix thoroughly with your hands just until everything is incorporated.  Do not overwork the mixture or your meatloaf will be tough.  Line loaf pan with strips of parchment paper to keep the loaf from sticking and for ease in lifting out of the pan when done.  Cover the pan with aluminum foil and bake 45 minutes.  Remove foil and spread additional ketchup on top and return to oven for 20 to 25 minutes until internal temperature reads 155 on a meat thermometer.  Remove from oven and allow to sit in the pan on a cooling rack for about 10 minutes.  The meatloaf will remain hot and actually continue to cook for a while of the oven and get to that important 165 internal temp. Slice and serve with potato (hubbie likes the traditional baked, which conveniently takes the same amount of time baking as the meatloaf) and tossed salad and vegetables.