The most frequent question this writer receives is “Where do you find all the people, places and subjects that you write about?”
The answer may be found in everyday conversation, which is how this story came about. Several ladies were discussing how much they all liked to make meatloaf and how delicious they thought it is. But wanting to know more about this classic American comfort food, they decided to ask the food writer to write a story. Well, here it is.
The history of meatloaf, according to some historians, can be traced to medieval Europe around the fifth century in the Mediterranean region. There was a dish of finely chopped meat scraps combined with fruits and spices into a loaf. The Romans’ cookery collection included a minced loaf of meat with wine and bread. Different ways to make meat scraps into loaves appeared sporadically in various areas over time. The first recipe for meatloaf, still calling for chopped meat, appeared in the 1870s, not as a dinner dish but as a breakfast staple.
Following the invention of the industrial meat grinder in the late 1800s, the ease of making a meatloaf began to improve. Not only were cooks using more of the newfound cheaper meat that they didn’t have to chop themselves, the meat producers dug up recipes to make use of such, as well.
The Great Depression in the 1930s proved to be the biggest catalyst for the growth of meatloaf in this country. Meatloaf reserved its spot on dinner menus because it allowed home cooks to stretch their mealtime budgets. During World War II the meatloaf again served as a basic family favorite while at the same time stretching the ration book stamps.
By 1950 meatloaf was here to stay. Betty Crocker published 70 recipes for making meatloaf. In today’s world meatloaves are no longer penny-pinching dishes. They have instead become a convenient creation with a solid place in America’s culinary index.
Here are some tips that will take this classic American comfort food a meatloaf to a higher level: 1. Use high fat meat, as lean meat makes it dry. 2. Don’t skip on adding moisture (egg, ketchup, tomato paste, etc.). These ingredients help make the loaf super moist. 3. Use soaked crustless bread. 4. If using vegetables, sauté them before mixing with meat. 5. Do not over-mix. Fold together. 6. Do not pack the meatloaf tightly in a pan. Give it space. 7. A glaze gives high quality to a meatloaf. 8. Cover with foil and let it rest for at least 10 minutes before serving.
Meatloaf is easy to prepare and is delicious. It’s American.
Note: References include “History of the Loaf, Suddenly Craving Meatloaf,” “The Delicious Inventive History of Meatloaf” and “A History of Meatloaf, Long May it Reign.”
JUST AN AMERICAN MEATLOAF
2 Tbs. onion
20 squares saltine-type crackers, unsalted tops
1 lb. lean ground beef (10% fat)
1 large egg
2 Tbs. milk
¼ tsp. black pepper
Preheat oven to 350°F. Finely chop onion. Place crackers in a large zip-top bag and crush with a rolling pin. Coat a loaf pan with nonstick cooking spray. In a large bowl, combine crushed crackers, onion, ground beef, egg, milk and black pepper. Mix well. Place mixture into loaf pan. Bake for 40 minutes.
Topping
1/3 c. catsup
1 Tbs. brown sugar
½ tsp. apple cider vinegar
1 tsp. water
Mix catsup, brown sugar, vinegar and water in a small bowl. When meatloaf is cooked, remove from oven and cover with sauce. Return to oven and bake 10 minutes more, until meatloaf is completely cooked through.
MY MAMA’S MEATLOAF
Kim Andrews
½ c. milk
2 slices wheat bread
2 Tbs. olive oil
1 medium onion, sliced
2 c. mushrooms, diced
¼ c. red wine
1½-2 lb. ground beef
1/3-½ c. Italian seasoned breadcrumbs
¾ tsp. salt
Freshly ground black pepper to taste
½ tsp. cayenne red pepper
1/3 c. minced flat-leaf parsley
2 eggs, beaten
Sauce
½ c. ketchup
1/3 c. brown sugar
4 Tbs. dark molasses or maple syrup
¼ c. apple cider vinegar
1 tsp. ground cayenne red pepper or to taste
Preheat oven to 375°F. In a large mixing bowl, pour milk over bread slices and set aside to soak. Heat olive oil in a skillet; add onion and sauté until translucent. Add mushrooms and cook 3-4 minutes. Add red wine and cook until reduced, 5-7 minutes. Remove from heat and set aside to cool. To milk-soaked bread, add beef, breadcrumbs, salt, peppers and parsley. Add eggs and cooled vegetables. Use hands to combine all. Coat a glass loaf pan with nonstick spray. Form meat into a loaf, place in pan, leaving room on all sides for sauce. Combine all sauce ingredients. Pour 1/3 of sauce on top of meatloaf and spread with a spoon. Bake 45 minutes, then pour another third of sauce over top. Bake another 20 minutes or until cooked through. Slice and serve with remaining sauce.
BARBECUE MEATLOAF
1½ lb. ground beef
1 c. diced onion
2 cloves garlic, minced
2 Tbs. canola oil
1 c. breadcrumbs
½ c. tomato sauce
¼ c. minced parsley
1 egg, beaten
1¼ tsp. salt, divided
½ tsp. pepper
Preheat oven to 350°F. Heat a fry pan over medium-high heat; add canola oil; heat until hot; add onion and ¼ tsp. of salt. Cook two minutes, stirring occasionally. Add garlic and cook for another 30 seconds. Pour mixture into a large bowl. Add breadcrumbs, tomato sauce, parsley, egg, remaining salt and pepper. Mix until well combined. Add the ground beef and gently mix until well incorporated. Pour beef mixture into a 9 x9-inch loaf pan.
Barbecue sauce
1 8-oz. can tomato sauce
3 Tbs. apple cider vinegar
3 Tbs. brown sugar
2 Tbs. Dijon mustard
2 Tbs. Worcestershire sauce
¼ tsp. Liquid Smoke
In small saucepan over medium heat, combine the above ingredients. Stir until the brown sugar has dissolved and let cook for an additional 3 minutes. Pour 2/3 of the barbecue sauce over the meatloaf. Place meatloaf in the oven and cook for 35 minutes. Then, pour the rest of the sauce over the top; return to the oven and cook 15 minutes more. Let rest for 5 minutes before slicing.