The Meatloaf is considered one of the simple basic foods that can feed a whole family. Some may think it is boring (“Oh No! Not meat loaf tonight”) – ground meat and bread crumbs. Pending on the ingredients and how creative you want to be it can be something to look forward to with great anticipation. There is something about it that , is well … quite glorious. It is simple, wholesome, and tastes great. Especially if it’s got the right mix of ingredients, sauce and of course – CHEESE. I have been married to Chef Shay for over thirty years – Yes I am still alive! … and her meatloaf is different every time. That’s the fun part about it. It sort of like the Cracker Jack Box with the prize inside. She goes through the refrigerator and if it looks good – IN IT GOES! This meatloaf was no disappointment – one of the best ever! It is simple, easy and quick to serve.
- 1 -1/2 lb. of GroundTurkey
- 1/2 cup sautéed mushrooms (this was the left over)
- 2 eggs
- 3/4 cup of oatmeal (for the binder)
- Bruschetta tomato on top and on the side at the base of the meatloaf
- 1/2 tsp. of Salt
- 1/2 tsp. of Pepper
- Lawry’s Seasoning Salt to taste
- 1 tsp of Parsley / Chive / Fennel mix
- 2 slices of Havarti Cheese ( on top -later after initial bake)
- 1/2 cup of Italian grated cheese blend
- 1 cup Ketchup and Sriracha mixed together
All these ingredients were mushed together, then the loaf was formed and rubbed with Bragg’s Amino (Chef Shay swears by this stuff) including the Italian Grated Cheese Blend and 1/2 of the Ketchup / Sriracha mix. Preheat oven at 375 degrees. Initial bake for approximately 40 minutes remove from oven. Remove from oven. Brush on the remaining Ketchup / Sriracha mix and place 2 slices of Havarti Cheese on top (best part). Back into the oven for 15 minutes. To complete the meal we went with the traditional mashed potatoes and fresh peas with butter and seasoning.
Did you know that meatloaf has a history. No, I’m not talking about the singer, though I’m sure he has quite a history, but meatloaf can be traced to ancient Rome during the 4 -5 century AD. “Apricius Cooking and Dining in Imperial Rome” contains a recipe for meat patties mixed with bread crumbs and wine. During the middle ages the Germans started hiding (and many people still do) bold eggs inside. France, Spain and other countries infused nuts, fruits and seasonings to taste.
It wasn’t until the late 1800’s a German revolutionist named Karl Friedrich Christian Ludwig invented the meat grinder and recipes for meatloaf were published as a marketing tool to sell the grinders. With the ability to make the meat go further it became very popular during the Great Depression and again with meat rationing during WWII.
The meatloaf came to represent home, motherly love, comfort and lately the restaurants have begun picking up on the gastronomical appeal of the meatloaf and have been creating their own signature dishes.
Meatloaf is adapatable, it has survived through ancient times, the great depression and two world wars and it is still a home favorite. The meatloaf will endure the ages as it has always done.