Old Meatloaf Recipes

I found these when my MIL gave me a bunch of old crochet and knitting patterns that she collected over the years. She cut them out of magazines and in the process inadvertantly saved some recipes that happened to be on the back of the patterns.

These come from the Woman's Day Magazine, January 9, 1978! Enjoy.

Mushroom Meatloaf Square

1 container (1/2 ounce) instant, dyhydrated mushrooms (can you even get these anymore? I would use regular mushroom slices either from a can or fresh.
3 slices firm white bread
1 tablespoon instant minced onion
1 tablespoon dried parsley
1 cup hot broth, tomato juice or water
1 teaspoon salt
1/4 teaspoon salt
2 eggs
1 1/2 pounds lean ground beef
Paprika (optional)

Put mushrooms, bread, onion, and parsley in a large bowl. Pour broth over all and let stand until cool. Stir in salt, pepper, and eggs. Add beef and mix well. Pack in a greased 8x8x2 inch square baking pan. Sprinkle with paprika. Bake in a 350 degree oven for 50 minutes or until done. Let stand 10 minutes. Cut in squares. Makes 6 servings.

For a more up to date recipe, I would substitute fresh mushrooms for the dried, and diced small onion for the dried minced onion. I would also add a bit of garlic and reduce the liquid to 1/2 cup.

Meatloaf Ring

1 cup broth
1/3 cup fine dry bread crumbs
4 gingersnaps, broken
1 tablespoon instant minced onion
1 small bay leaf,crumbled
1 teaspoon salt
1/4 teaspoon peper
1/4 teaspoon allspice (optional)
2 eggs
1 1/2 pounds lean ground beef

In a large bowl mix well broth, bread crumbs, gingersnaps, onion, bay leaf, salt, pepper allspice and eggs. Let stand 5 minutes. Add beef and mix well. Pack in greased 5 cup ring mold. Bake in 350 degree oven 50 minutes or until done. Let stand 10 minutes. With a knife loosen edges: unmold. maske 4 servings with leftovers.

Frankfurter Meatloaf

1 cup beer, broth or water
1 tablespoon instant minced onion
1/2 cup fine dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons prepared mustard
1 egg
1 1/2 pounds lean ground bef
1/2 pound frankfurters

In a large bowl mix well beer, onion, bread crumbs, salt, pepper, mustard, and egg. Let stand 5 minutes. Add beef and mix well. Pack half the mixture in greased 9x5x3 inch loaf pan. Press frankfurters lengthwise on top. Cover with remaining meat mixture. Bake in 350 degree oven for 50 minutes or until done. Let stand 10 minutes before slicing. Makes 4 servings with leftovers.

Last one.

Beef-pork meatloaf

1 cup broth, tomato juice or water
3/4 cup plus 2 tablespoons fine dry bread crumbs, divided
1 tablespoon instant minced onion
1 tablespoon dried parsley
1/2 teaspoon crumbled dried sage or poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 pound lean ground beef
1 pound pork-sausage meat

In a large bowl mix well broth, 3/4 cup breadcrumbs, the onion parsley, sage, salt, pepper, and eggs. Let stand 5 minutes. Add beef and pork sausage and mix well. Shape in smooth, firm 12 ince loaf in greased 13x9c2 inch baking dish. Sprinkle with remaining 2 tablespoons breadcrumbs. Bake in 350 degree oven for one hour or until done. Let stand 10 minutes before serving.

Let me know if you try any of these recipes.

Comfort Foods

It is a rainy day here in Richmond and I thought I would pull out some comfort foods to post from Dad's files. Dad was famous for his meatloaf!

Em's Mac n' Cheese
(Emeril Lagasse, 2002)

6 TBS unsalted butter
½ lb elbow macaroni
6 TBS all-purpose flour
3 cups whole mile
1 tsp salt
¼ tsp ground black pepper
Pinch cayenne
2 ½ cups grated cheddar (about 6 oz)
½ cup fine bread crumbs
1 tsp Essence (Can be bought in the spice aisle at the grocery store)

1.Preheat oven to 350^o. Butter a 2 QT baking dish with 1 TBS of the butter and set aside.
2.Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
3. Melt the remaining 5 TBS butter in a heavy 3 QT saucepan over medium heat. Add flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
4. In a mixing bowl, combine the remaining ½ cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
5. Remove from the oven and let rest for 5 minutes before serving.

Meat Loaf

11/2 lbs ground beef

½ cup cracker crumbs
2 eggs, beaten
1 8oz can tomato sauce
¼ cup finely chopped onion
2 TBS chopped green pepper
Dash- thyme, crushed
Dash- marjoram crushed

Combine all ingredients and 1 tsp salt; mix well. Put into 12x71/2x2 inch loaf pan. Bake at 350^oF for 1 ¼ hours.