5 Insane (But True) Things About Meatloaf

  1. What makes the best filler? Some swear by the time-tested dry bread crumbs. Others use rice or barley. Many claim you can’t beat the texture of fresh bread soaked in milk. Some radicals don’t use any cereal filler, but this is considered American culinary heresy and their recipes are NOT considered “Real” meatloaf!

  2.  Meatloaf grew in popularity during World War II as well. A version by “Penny Prudence” was promoted with the name of “Vitality Loaf” during this time frame. It was formulated for getting as much nutrition as possible on the dinner table for a low cost. Vegetarian options also started circulated as rations cut down on the availability of meat

  3. According to the Oxford Companion to Food, meatloaf was first mentioned in print in the United States in 1899.  The 1918 edition of The Boston Cooking School Cookbook included two variations of a ground meat loaf; the primary reason was that the meat grinder made preparation so much easier. Cooks had previously been required to chop meat in large wooden bowls using a curved blade.

  4. The cookbook Apicius was printed in the 4th or 5th century A.D. and it featured a recipe for chopped meat combined with spices and bread soaked in wine, which was then formed into a patty and baked. In Medieval Europe pieces of meat were minced, mixed with seasonings, fruit, nuts, and then molded into a round and roasted.

  5. The invention of the Meat Grinder proved to be even more of a blessing during the Great Depression. Tough cuts of meat could be tenderized by grinding—and then, with the addition of a bit of bread or grain this cheap food could be stretched to feed a hungry family.


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