JAKE DE PAUL: I FEEL COMFY >>>

Comfort food is something that cures all and reminds me of happy times â€" especially meatloaf.  Meatloaf brings to mind family dinners. It is something that is easily made and fills your stomach. 

Everyone has their favorite meatloaf recipe. Some, make it fancy by adding cheese or bacon.  Others stretch it out by putting in green beans and bread.  Many put a topping of either tomato or potato on it.  There really aren’t any requirements.  Almost any kind of ground meat can be used in any proportion â€" the Roman one called for peacock, if you have some on hand. There are even vegetarian meatloaves made with cheese and eggs.  The only commonality seems to be baking something that resembles ground meat, although Italians braise theirs.  Many recipes have a starchy filler and something tomato based sauce (usually ketchup) added.

The Mandolin Café’s meatloaf recipe incorporates chicken sausage and lean ground beef as its base. Then, they stuff it with sun-dried tomatoes, fresh basil and smoked gouda. It’s beautiful.

Most restaurants fail to take into consideration the variations in cooking times lent by the amalgamation of different meats or the loaf's propensity to desiccate in the heat of the oven. But not The Mandolin Cafe. It’s cooked perfectly â€" solid and heavy in texture, topped with just a light nap of scratch demi gravy. It's absolutely delicious.

Today, the Mandolin Café is serving said meatloaf as a sandwich with sprouts ($6.50) and a full meal ($10) with chunky mashed potatoes â€" Yukon gold potato with garlic, sour cream and gorgonzola â€" and asparagus spears.

I suggest hitting the Mandolin for both lunch and dinner.

[The Mandolin Café, 6 a.m. to 10 p.m., 3923 S. 12th St., Tacoma, 253.761.3482]

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