There's a reason meatloaf is a dinner classic: It's easy to make, tastes great fresh out of the oven or as a next-day sandwich stuffer, and it uses the kinds of basic ingredients many people tend to have lying around. To call it comfort food is obvious: Even when it's not homemade, a good meatloaf just feels like someone's mom made it especially for you.
While meatloaf is an American staple, it also has a globetrotting history. A collection of recipes from late 4th or early 5th century AD, titled De Re Coquinaria gives a recipe for chopped meat mixed with spices, wine-soaked bread, and pine nuts, and then shaped into a patty. In medieval Europe, bits of meat were finely diced, mixed with fruit, nuts and seasonings, and molded into disks known as pastez. Meatloaf as we know it was first mentioned in print in 1899, directly following the invention of the mechanical meat grinder by German inventor Karl Drais.
Here's a recipe for Easy Meatloaf, brought to us by AllRecipes.com. When you're all done clean up any spills with Seventh Generation Disinfecting Wipes, which kill 99.9% of household germs and help prevent cold and flu viruses.
Makes: 8 servings
- 1 1/2 pounds ground beef
- 1 egg
- 1 onion, chopped
- 1 cup milk
- 1 cup dried bread crumbs
- salt and pepper to taste
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 1/3 cup ketchup
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased
- 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Prep time: 10 minutes
Cooking: One hour
Nutrition (serving=1/8 loaf)
Cholesterol: 101 mg