Thursday, June 24, 2010

Aw Mom, Meatloaf again?

Meatloaf what a great comfort food. On a long winter's night it hits the spot with my family. The double sauced meatloaf, better have a EMT standing by, because there is going to be a scuffle.  But how did meatloaf root itself in our culinary history?  Some say that during the Industrial Revolution raw ground meat was manufactured and made available to the consumer, like never before.  Prior to this meat was minced by hand. Ground meat made housewifes' jobs easier,companies now were selling meat grinders with recipe books, in hopes that the consumer would bite. Some recipes were your average run of the mill recipes, while others were over the top, like a late 19th century recipe called "Meat Porcupine", which instructed the cook to shape her meat into a animal shape , (haha) and stud with bacon.  I am wondering if this was the beginnings of porcupine meatballs?
It is said that meatloaf came during the Depression because families were trying to get mileage out of their meals, and you could feed a lot of people with one pound of ground beef.  You could take otherwise tough non-suitable meat and make it palatable and enjoyable.  Oddly enough it seems we are right back where we started, making meals that go the distance.  When you have kids you need to fill their bellies and well food ain't cheap.  When making meat loaf use chuck...remember the whole fat in the meat talk?

1 pound ground chuck
1 package stove-top stuffing mix
1 carrot shredded
1 onion peeled and shredded
1/4  cup butter
2 garlic cloves minced
3/4 cup water
1/4 cup ketchup
1/2 cup shredded cheddar(umm cause I live cheddar country :) )

In a sauce pan melt butter and saute onion,garlic and carrot until the onion is translucent.  Set aside and cool.  Mix ground chuck, stuffing mix, water and ketchup add cooled sauteed vegetables and mix until well incorporated.  Place in a greased loaf pan and bake for 30 to 60 minutes.  The meatloaf will be done when the knife inserted in center comes out clean.  Top with the cheese and bake for a few more minutes just to get the cheese melted.  Let stand 10 minutes, and voila it's Dinnertime!!!

Good food ends with good talk.~ Geoffery Neighor, Northern Exposure, Duets, 1993


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