How my mom stretched the meatloaf back in the 50's.

Ruth n Jersey

Ruth n Jersey

Well-known Member
Location
Northern New Jersey
meatloaf (800x600).jpg When I was growing up in the 50's we had meatloaf quite often. Sometimes my Mom put hard boiled eggs in the middle to get a bit more out of it. I really liked it that way. I made it that way for my kids when they were growing up and they use to ask me to make the meat with the eyeball in the middle. I still make it on occasion just for fun.
 

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Shalimar said:
Recipe please! Looks wonderful,
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Thanks Shalimar. As Marie said it is just a basic meatloaf recipe. I used 2 pounds of 80% ground beef,1 egg,1/2 cup cornflakes( because I can't eat wheat) You can use dried bread crumbs. 1 teas.salt,1/2 teas. pepper,1 cup chopped onions,and 1/2 cup chopped green peppers. 3 hard boiled eggs. Mix the meat mixture and place the hard boiled eggs in the center and make sure the eggs are covered all the way around with the meat. This all fits nicely in a loaf pan. Bake at 350 degrees for about 1 hour. Temperature should be 155 degrees. Let rest a bit before cutting.
 
I don't know why this always bothers me but Meat Loaf would have been to use up left over meats SO, it is supposed to be made with different kinds of ground meat. In the northeast US you can buy packages of "meatloaf mix" with portions of 3 meats. They never heard of that in Tennessee so I have to make my own. I usually use 1 lb gr. beef, 1 lb ground pork, and 1 lb ground veal. You can use ANY combination - add chicken or turkey too.

That said, my mother always added cubed bread as well and I still like it that way too - adding chopped onion and a raw egg to bind it and sometimes Worcestershire sauce. This is the only meat I will eat with ketchup in a sandwich.

Also - we ate a lot of tuna fish and noodles in the early 1960s. My father hates it but I am fond of it. Didn't know it was because we couldn't afford anything else at the time.
 
I've never had it with hard boiled eggs, I'll give it a try. I wonder if it would work as a brunch item using country style sausage in the meatloaf.

I was always a fan of the cold meatloaf sandwiches with Russian or Thousand Island dressing on day two.

If the meatloaf made it to day three we would usually find spaghetti with square meatballs on the menu!!!
 
I've pretty much always made it with rolled oats -- great meat stretcher. Back in the day, when I had kids to feed and money was very tight, I made meatloaf a lot. I'd make up a LOT of the meatloaf mix, cook one for dinner, freeze a couple more in meatloaf pans, and then make meatballs and freeze those on a cookie sheet and as soon as they were frozen through I'd throw them in a plastic bag for later use. Fortunately, my kiddos liked meatloaf.
 
Shalimar said:
I have made it with rolled oats. Yummy, and so nutritious. Had to increase the spices though.
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Always made my meatloaf with quaker oats, eggs, cheese, 2/3 beef, 1/3 pork sausage, and prego sauce, topped with a layer of grated parmesan and romano cheese.....
 

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