No more $12 candy bars

Time.com both praised and scolded Gourmet editor Ruth Reichl in their "Top 10 of Everything of 2008" food list. Apparently she sends out a weekly e-mail telling friends what she's been eating.

"Generally her dispatches flag high-priced items like $12 candy bars," writes time.com, "but in her message on Oct. 9, as the markets were panicking, Reichl noted that she had made this cheap meatloaf the night before. It includes regular ketchup, not some exotic tomato paste available only by mail order from Italy."

Even high-priced restaurateurs are catching on to offering sensible portions with affordable prices. So time.com gave an award to recession dining. Here is Reichl's meatloaf, which she unearthed from a January 2003 magazine. Rather than dipping into recipes from the last recession, she might have been watching her waistline. Always good to do.

Turkey meatloaf
Serves 6

1 teaspoon olive oil, and more for the pan
1 onion, finely chopped
1 clove garlic, finely chopped
1 medium carrot, cut into 1/8-inch dice
3/4 pound cremini mushrooms, trimmed and very finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
5 tablespoons ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1 percent milk
1 egg, lightly beaten with 1 extra egg white
1 1/4 pounds ground turkey (mixture of dark and light meat)

1. Set the oven at 400 degrees. Have on hand a 9-by-13-inch metal baking pan. Oil it lightly.
2. In a large nonstick skillet over medium heat, heat the oil. When it is hot, add the onion and garlic. Cook, stirring often, for 2 minutes or until the onion softens.
3. Add the carrot and cook, stirring, for 3 minutes or until it softens. Add the mushrooms, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, for 10 to 15 minutes or until the mushrooms release their liquid and it evaporates.
4. Stir in the Worcestershire sauce, parsley, and 3 tablespoons of the ketchup, then transfer to a large bowl; cool.
5. In another bowl, combine the bread crumbs and milk; set aside for 5 minutes. Stir in the egg and egg white. Add the bread mixture to the vegetables. Add the turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well with your hands; it's very moist.
6. Spoon the mixture into the baking dish. Shape it into a 9-by-5-inch oval loaf. Brush the meatloaf evenly with the remaining 2 tablespoons ketchup.
7. Bake the meatloaf for 50 to 55 minutes or until a meat thermometer inserted into the middle of the loaf registers 170 degrees. Let stand for 5 minutes. Adapted from a recipe by Amy Mastrangelo for Gourmet