Meatloaf

The leftovers make outstanding sandwiches.

Standard fare at church suppers throughout the region. New England meat loaves often use crushed crackers rather than bread crumbs as a binder. Can be prepared in 45 minutes or less.

The peach and mustard glaze gives this dish a sweet-tart flavor.

A healthful new take on an old favorite.

Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.

Mashed potatoes and Green Beans with Warm Bacon Dressing (see recipe) are great side dishes. Follow with apple pie à la mode.

I hadn't expected to find an entry on meat loaf in Alan Davidson's magisterial Oxford Companion to Food (1999). Indeed, I only looked it up there so I could say that meat loaf was a great and ubiquitous dish that everyone snubbed. Meat loaf, I intended to say, is a kind of joke.... Alan Davidson let me down. He had plenty to say about meat loaf..."a dish whose visibility is considerably higher in real life, especially in N. America and Britain, than in cookery books."

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

I love cheeseburgers, but I think that I like this meatloaf even better, especially when served with sesame-seed rolls and french fries.

This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian.