Meatloaf with
mashed potatoes has often been called “the all American meal.” Many casual and
or diner have meatloaf on the menu. Like a lot of classic American food, the
true story of how it came to be will never be known for sure.
One theory is
it's just a larger, loaf shaped meatball. The Italian immigrants that populated
the Northeastern states would take their traditional meatball recipes, and to
save the time of rolling each individual meatball, they simply formed it into
the shape of a loaf of Italian bread, topped it with tomato sauce, and baked
it.
Some believe
the modern meatloaf was really born during the Depression of the 1930s. To
stretch the small amounts of meat people had, it was ground and mixed with
stale breadcrumbs. Sometimes these loaves actually contained more
"loaf" than meat. Many attribute meatloaf becoming such a classic
American "comfort food" to the fact that these Depression era cooks
were able to make something so tasty and filling, during such difficult times.
Research
Source: About Cooking
Meatloaf is a
versatile dish. Use leftover meatloaf to make sandwiches the next day.
Texmex
Meatloaf
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
1 pound
ground beef
1/2 cup
onions, chopped
1/2 cup bread
crumbs
1 egg, beaten
1 (4oz.) can
chopped green chilies
1 cup beef
broth
1 cup
shredded cheddar cheese, reserve 1/2 cup
salt and
pepper, to taste
1 teaspoon
garlic powder
1/2 teaspoon
cumin
1 teaspoon
paprika
chives,
garnish
Directions:
Preheat oven
to 375 degrees.
Place all
ingredients in bowl, except 1/2 cup shredded cheddar cheese, mix well, using
your clean hands. Place on 13x9 baking dish. Shape into loaf.
Bake
uncovered about 1 hour or until meat thermometer inserted in center reads 160.
Drain any liquid before slicing. Sprinkle with cheese and chives. Enjoy!
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