Smoky Meat Loaf with Prune Ketchup
As a teenager, Grant Achatz perfected his meat loaf–making technique at his parents' restaurant. But he had the most memorable version of his life only about 10 years ago, when he was visiting a girlfriend in Lansing, Michigan, and ordered smoked meat loaf. It inspired the pistachio-studded recipe here, which combines beautifully seasoned meat with the smoky Spanish paprika, smoked salt and ground bacon. More Comfort Food Recipes
The baked meat loaf can be refrigerated for up to 3 days.
Smoked sea salt is available at specialty food stores and at SaltWorks.
To complement this smoky, peppery, earthy meat loaf, look for a full-bodied Valpolicella from Italy's northeastern Veneto region that will echo the flavors of the dish.