Crisp weather calls for cozy comfort food. Celebrate fall with some of these classic meals -- meatloaf, chili and tomato soup -- made with modern tools.

ITALIAN SAUSAGE MARKET MEATLOAF

--1 package (16 ounces) Johnsonville All-Natural Fresh Italian Mild Ground Sausage or 1 package (19 ounces) Johnsonville Mild Italian Sausage, casings removed

--3/4 pound ground beef or turkey

--3/4 cup pizza sauce, divided

--1/4 cup water

--3/4 cup rolled oats

--1 large egg, lightly beaten

--3 cloves garlic, minced

--1 tablespoon Worcestershire sauce

--1 small red or green bell pepper, finely chopped

--1 small onion, finely chopped

--1/2 to 1 teaspoon crushed red pepper flakes

--1 cup fresh baby spinach leaves

--3 slices provolone cheese

Preheat air fryer to 300 F. Toss spinach with 2 teaspoons of olive oil; air fry at 300 F for 3 minutes. Remove from air fryer.

In a large bowl, combine 1/2 cup pizza sauce, water, oats, egg, garlic, Worcestershire, pepper, onion and crushed red pepper. Mix until combined. Add sausage, beef or turkey; mix to combine.

Cut two 9-by-15-inch rectangles of foil. Fold each into thirds widthwise. Form an X out of the foil; spray foil with nonstick cooking spray.

Divide meat mixture in half; form into 5-by-9-inch rectangles, forming one on top of the foil X. Create a shallow indent in meat on foil, allowing the edges to rise along edge of pan. Layer provolone and spinach leaves on top of meat along the center, staying about 1/2-inch away from edges. Cover completely with the remaining meat mixture forming a domed top and sealing edges.

Using the foil, transfer the meatloaf to greased air-fryer basket; tuck in ends of foil. Cover entire loaf with an additional piece of foil.

Air fry at 370 F for 45 minutes.

Spoon remaining pizza sauce over and air fry an additional 8-10 minutes or until internal temperature reaches 160 F.

--Recipe courtesy of Cole Hansen, corporate chef at Johnsonville Sausage

INSTANT POT VEGETARIAN CHILI

--1 cup dried black beans, rinsed

--3/4 cup dried pinto beans, rinsed

--1 yellow onion, diced (about 2 cups)

--1 sweet potato, diced

--1 red bell pepper, diced

--1 large carrot, diced

--3 cloves garlic, minced

--1 chipotle pepper, minced and 1 tablespoon canned adobo sauce

--3 tablespoons tamari (or soy sauce or liquid aminos)

--2 tablespoons tomato paste

--2 teaspoons ground cumin

--2 teaspoons dried oregano

--2 teaspoons ground coriander

--3 1/2 cups vegetable broth

--1 (28 fluid ounces) can fire-roasted diced tomatoes

--2 cups frozen corn

Suggested toppings: avocado, thinly sliced; scallions/green onions, thinly sliced; tortilla chips; shredded cheddar cheese; sour cream or Greek yogurt

Combine black beans, pinto beans, onion, sweet potato, bell pepper, carrot, garlic, minced chipotle pepper, adobo sauce, tamari, tomato paste, cumin, oregano and coriander in Instant Pot. Pour in broth and tomatoes. Stir to mix.

Seal, adjust manual setting to high pressure and pressure-cook for 45 minutes. Once cooked, quick-release the pressure. Stir in frozen corn.

To thicken chili, scoop out about 2 cups of the chili and transfer to blender. Blend until the mixture breaks down (stop just before it's a complete puree). Pour mixture back into Instant Pot and stir well to combine.

Ladle into bowls and top with garnishes of your choice.

--Recipe courtesy of Bri Beaudoin of EvergreenKitchen.ca

GLUTEN-FREE TOMATO SOUP

--1 diced Vidalia onion

--3 large carrots, chopped

--2 cloves of minced garlic

--1 tablespoon extra-virgin olive oil

--28 ounces crushed tomatoes

--1 cup vegetable or chicken broth

--1-2 teaspoons sugar, optional

--1 tablespoon tomato paste

--1/4 cup chopped basil plus extra to garnish

--1/4 teaspoon dried oregano

--Salt and pepper to taste

Set Instant Pot to saute mode; saute chopped onions in 1 tablespoon of oil for about 3-5 minutes, until soft and slightly browned. Add the garlic and cook for another 30 seconds with the onions.

Deglaze any browned bits at the bottom of the pot by pouring in the broth and scraping it with a spatula. Add chopped carrots, all seasonings, crushed tomatoes and tomato paste.

Set Instant Pot to high pressure for 15 minutes (set on seal, not vent).

Once done cooking, allow it to release the pressure naturally for about 10 minutes.

Use a handheld immersion blender to puree soup until smooth. Skip this step if you prefer chunky soup. Add salt and pepper to taste.

--Recipe courtesy of Jessica Clark of Glutenfreesupper.com.