Monday, 1 February 2016
Old Fashioned Meatloaf - More than a 70's Band
Cup your hand and hold it in front of you. That is known as “this much” and is a measurement that has been used by cooks throughout the ages to signify anything from ½ teaspoon to 6 cups. Fortunately, this is the type of cooking I was taught by my Mom and various other family members. They all used these types of measurements whenever I asked “how much” of something to add. The same types of instructions can be found in older recipe books. The best old recipe books are not in pristine condition. They have flour and dried cake batter on the cover. Some of the pages have stuck together or have grease stains on them from oil or butter (probably butter, because what else would you use!). And if you’re very very lucky, they have notes along the margins, handwritten by the recipe’s owner. “Freezes well”, “don’t brown”, “excellent cookies”, “Dad’s favourite” – these are the true indicators of whether or not a recipe is worth your time.
Some of the instructions can also give you a glimpse into a different era of cooking. In a time when most of the family’s nourishment came from a wood stove, listing a temperature really wasn’t of any value. Some of my old recipes say things like “bake in a fairly hot oven until done”. I love stuff like that - it really speaks to the concept of learning how to cook, not just what to cook. And of course, some of the very best foods are the simplest. Take for example meatloaf. I had the opportunity to cook for my family the other night and decided to go with a really old fashioned classic instead of any new aged haute cuisine. What could be more basic and homey than meatloaf with tomato topping, mashed potatoes, and broccoli with cheese sauce? So today I will share with you my recipe for homemade meatloaf, including two variations should you feel the need to get a bit fancy. I hope you and your family enjoy it as much as we do.
Good Old Fashioned Meatloaf
1 to 1 ½ lbs ground beef (I like extra lean, but use what you like and drain the fat as needed)
½ cup chopped onion (or about “this much”, see above for explanation)
½ to 1 cup fine bread crumbs
Salt and pepper to taste
Once the meat is in the loaf pan pour a can of tomato or cream of mushroom (or any other kind of cream soup) over the top of the meat (do not dilute the soup). Spread the soup evenly over the meat and put the whole thing in the oven.
Preheat oven to 350F. Put all the ingredients in a large bowl and mix thoroughly with your hands. Add more breadcrumbs if the mix isn’t holding together and feels a bit too wet (you should be able to form a patty or meatball and it holds together). Press the meat mixture into a loaf pan (you can also use an 8 x 8 cake pan, but shorten the cooking time if you do). There should be about an inch or so from the top of the meat to the top of the loaf pan to allow for the fat to escape without spilling over in the oven. Here’s where you would add a can of tomato or cream of mushroom soup (for fancy meatloaf). Place the loaf pan on a small cookie sheet and place in the centre of the oven. Bake until done (about 1 hour) – drain any fat about half way through cooking. Remove the meatloaf from the oven and let sit for 5 minutes before slicing and enjoying.