I love meatloaf. It’s comfort food to me-delicious, easy, and versatile. I can’t really give anyone my personal recipe for meatloaf because I don’t really have one. It is usually a combination of hamburger, an egg to hold it together, some bread crumbs or oats, and whatever else is in the frig-that’s the beauty of meatloaf!
According to Foodtimeline.org, the first mention of meatloaf appears in the famous Roman recipe collection titled “Apicius”, as early as the 5th century (how cool would it be to get my hands on that cookbook!) American meatloaf was first served by German-Americans in Pennsylvania in Colonial times but meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.
This recipe comes from “Mrs. Beeton’s Book of Cookery and Household Management”, published in 1861. It relies heavily on onions to flavor the meat. One fun fact-the original recipe calls for “minced meat”-in Mrs. Beeton’s day, that was the term for ground meat. Here’s how you make it:
• 1 pound ground beef or chuck
• One onion, finely chopped
• ¼ cup plain breadcrumbs
• Two tablespoons parsley
• One teaspoon thyme
• One teaspoon sage
• One egg
• One tablespoons Worcestershire sauce
• Salt and pepper to taste
Grease a loaf pan. Preheat the oven to 350 degrees. Place all the ingredients in a large bowl.
Pound the ingredients with the back of a mixing spoon until thoroughly combined and well bound together (I used a flat wooden spoon in a folding motion).
Turn the mixture into the pan, press it down well and cover the top with a piece of greased foil. Bake for one hour, until firm and shrunk away from the pan slightly. Drain the grease, turn out onto a platter and serve!
I like onions and so loved this recipe! It is flavorful enough to stand without a sauce. It’s also super-fast to make. Enjoy!