updated Mar/24
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| Classic Meatloaf, with Cauliflower & Green Beans |
It's odd that meatloaf should be so closely associated with American cuisine. It actually has its roots in 5th Century Rome and appears across western Europe in medieval times. It was the Germans who brought meatloaf to America.
The newly invented mechanical meat grinders in 1800's USA boosted the appeal of meatloaf, as did the classic add-ins of cornmeal or bread which smoothed out texture but also helped make the meat go further.
The Depression in the 1930's brought meatloaf to the forefront of American home cooking; today, a plate of meatloaf, mashed potatoes and gravy is considered an 'all-American meal'.
Meatloaf didn't feature highly in English cuisine for a long time. In the '70's, a young American served poshed-up meatloaf sandwiches to a shooting party; her aristocratic boyfriend went ballistic.
Towards the end of the 20th century, meatloaf went upmarket in England and now has elevated status. Meatloaf sandwiches are often found at exclusive outdoor gatherings.
This 67goingon50 version is a common-all-garden meatloaf. It's made with 12%-fat beef mince, keeping it a little lower in fat and cholesterol. A couple of handfuls of oatmeal adds fibre and locks in moisture without dulling flavour.
Hiding hard-boiled eggs in the centre of the meatloaf will make the dish go even further.
It's important to handle the mince lightly - try not to press the meat into a dense layer; keep it light and loose.
Cost: £4.00-£5 (3/24), depending on the meat
Serves: 5-7
Ingred:
500gr/17oz lower-fat minced beef
scant 1 cup yellow onion (200gm), coarsely processed or finely diced
generous tbsp olive oil
2 garlic cloves, grated
2-3 tbsp Worcestershire sauce
2 tbsp Dijon or wholegrain mustard
1/2 tbsp tomato puree (low-salt if you have salt issues)
2 med handfuls oatmeal or polenta
1 large egg (raw)
3 tbsp water or stock
1/2 to 1 tsp salt and 1 tsp pepper
2 tbsp tomato ketchup (opt)
Tomato Covering
1/4 cup tomato ketchup
1/2 tsp sugar
1 tsp lower-salt soy sauce
1/4 tsp Dijon mustard
OR Low-sugar homemade ketchup OR 1/2 cup strained passata
Method:
This recipe has been adapted by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
The newly invented mechanical meat grinders in 1800's USA boosted the appeal of meatloaf, as did the classic add-ins of cornmeal or bread which smoothed out texture but also helped make the meat go further.
The Depression in the 1930's brought meatloaf to the forefront of American home cooking; today, a plate of meatloaf, mashed potatoes and gravy is considered an 'all-American meal'.
Meatloaf didn't feature highly in English cuisine for a long time. In the '70's, a young American served poshed-up meatloaf sandwiches to a shooting party; her aristocratic boyfriend went ballistic.
Towards the end of the 20th century, meatloaf went upmarket in England and now has elevated status. Meatloaf sandwiches are often found at exclusive outdoor gatherings.
This 67goingon50 version is a common-all-garden meatloaf. It's made with 12%-fat beef mince, keeping it a little lower in fat and cholesterol. A couple of handfuls of oatmeal adds fibre and locks in moisture without dulling flavour.
Hiding hard-boiled eggs in the centre of the meatloaf will make the dish go even further.
It's important to handle the mince lightly - try not to press the meat into a dense layer; keep it light and loose.
Cost: £4.00-£5 (3/24), depending on the meat
Serves: 5-7
Ingred:
500gr/17oz lower-fat minced beef
scant 1 cup yellow onion (200gm), coarsely processed or finely diced
generous tbsp olive oil
2 garlic cloves, grated
2-3 tbsp Worcestershire sauce
2 tbsp Dijon or wholegrain mustard
1/2 tbsp tomato puree (low-salt if you have salt issues)
2 med handfuls oatmeal or polenta
1 large egg (raw)
3 tbsp water or stock
1/2 to 1 tsp salt and 1 tsp pepper
2 tbsp tomato ketchup (opt)
Tomato Covering
1/4 cup tomato ketchup
1/2 tsp sugar
1 tsp lower-salt soy sauce
1/4 tsp Dijon mustard
OR Low-sugar homemade ketchup OR 1/2 cup strained passata
Method:
- Pre-heat oven to 160c, 320F, 140 fan, gas mark 3.
- Fry onions in 1 tbsp olive oil over med-low heat until translucent (about 10 mins.) Cool
- Add to the mince with garlic, Worcestershire sauce, mustard and tomato puree. Mix with a fork, using a light hand but making sure everything is blended.
- Add oatmeal; stir again with a fork, using a light touch
- Add raw egg and water/stock; mix - you're after soft-pack tender meat not densely packed meat
- Add 1/2-1 tsp salt and 1/2-1 tsp pepper
- Fry a small amount of the mix to test seasoning; if you like, add a couple of tablespoons of tomato ketchup
- Line the bottom of a loaf pan with a strip of greaseproof paper with the ends extending
- Fill tin, levelling top without pressing down too hard
- Cover the top with a good layer of ketchup or passata
- Put a large wide container of water below the meatloaf in the oven to keep meat moist.
- Bake one and a half hours. Check loaf half way; if top is getting too dry, cover with foil.
- When loaf is done, inner temperature should be 70 degrees c.
- The meatloaf will be delicate; rest at least 15 mins before removing from the pan
- Slice and serve with tomato sauce or gravy on the side.
Comments:
'Lovely flavour; very tender.' Retired writer
Tips:
'Lovely flavour; very tender.' Retired writer
Tips:
- To make this dish go even further, fill tin half full, line up 3 soft-boiled eggs (shelled) in the centre; cover with rest of the nmeat
- Elsewhere in the Blog are a couple of recipes for Skinnier meatloaf using turkey mince to boost the health-giving factor.
- American meatloaves often combine beef, pork and sometimes veal.
- This recipe is great with scalloped potatoes, French style or mashed swede and green beans.
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This recipe has been adapted by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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