Q: I can taste, awake or asleep, the meatloaf served at Mick's in Decatur. But I can't figure out what in tarnation makes it so completely wonderful. And so I can't re-create it. Are they just throwing in a pound of butter? Or some other secret ingredient? I don't live in Decatur; I can't go there every day. But I crave this recipe. Can you help? I'm begging.

JANET KOTLER

Chamblee

A: First, the bad news: Mick's in Decatur is closed, for good. And Mick's Midtown is closed for renovations. But here's the good news: Mick's Midtown will carry the meatloaf when it reopens, and in the meantime, fans may discover new favorites at Peasant Bistro (250 Park Ave. W., 404-230-1724), the latest venture from owners Maureen Kalmanson and Pamela Furr. But not to disappoint a true-blue Mick's fan, they were happy to share the meatloaf recipe, too. Kotler may be relieved to learn that the "secret ingredient" is not butter, but a combination of horseradish and Worcestershire sauce. "Those extra ingredients, I think, are what make it difficult to achieve at home," Furr said. "But not anymore."

Mick's Meatloaf

8 servings

Hands on: 10 minutes

Total time: 1 hour, 10 minutes

Looking for a little more zest in your meatloaf than ketchup can provide? Mick's version is packed with horseradish, Worcestershire and mustard.

3 pounds ground beef

2 cups freshly made bread crumbs

1 1/2 cups finely chopped onion (1 large)

3 eggs, lightly beaten

1 cup tomato sauce

1/4 cup Dijon mustard

1/4 cup prepared horseradish

1/4 cup Worcestershire sauce

2 teaspoons salt

2 teaspoons ground black pepper

Preheat oven to 350 degrees. Cut a piece of parchment paper to line the bottom and long sides of a 9-by-5-inch loaf pan. Allow the paper to hang 1 inch over the edges.

In a large mixing bowl, stir together the beef, bread crumbs, onion, eggs, tomato sauce, mustard, horseradish, Worcestershire, salt and pepper. When just combined, transfer the meat mixture to the loaf pan. Slam on the counter once to ensure that meatloaf is firmly in the bottom of the pan. Slam a second time just for fun.

Bake for 1 hour or until the internal temperature of the loaf reaches 160 degrees. Cool slightly. Use the overhanging parchment paper to remove the meatloaf from the pan and transfer to a serving platter.

Per serving: 468 calories (percent of calories from fat, 56), 33 grams protein, 25 grams carbohydrates, 2 grams fiber, 29 grams fat (16 grams saturated), 147 milligrams cholesterol, 1,637 milligrams sodium.

Search ajc.com's recipes under Restaurant for previous "From the Menu of ..." dishes.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to Jeanne Besser, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. Send e-mail to menu@ajc.com.