Pizza-like meatloaf has kid appeal


March 04, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

"I have been thinking of a recipe which my Mom used to make oh so many years ago," wrote Cynthia M. Dills of Havre de Grace. "I can't recall the ingredients but it was called Meatzza Pie and was a delicious variation of a pizza using lean ground beef and Parmesan cheese, I think. Hope someone out there has a good memory for the original recipe."

Responses included recipes from Barbara P. Barry of Towson, ** Regina Motter of Chestertown, Mira B. Campbell of Watertown, S.D., Patricia L. Frakes of Luverne, Minn., Myriam Beigh of Harvard, Ill., and Karen Stein of Pierre, S.D.

Food tester Laura Reiley chose the recipe of Ann Dake of Timonium, who wrote, "I cut such a recipe from a newspaper many years ago, and although it is described more as a range-top meatloaf, perhaps it will fulfill your reader's interest. I am delighted that your reader reminded me of this recipe. I will make it again soon."

Veva Hipler of Walla Walla, Wash., wrote that "during the Second World War due to the shorhypheage of granulated sugar, desserts were made with other sweeteners. My mother made soft cookies with honey and flavored them with lots of cinnamon. My brother and I called them rubber cookies due to their consistency. I would like to find this recipe for my brother, who is feeling nostalgic."

Deb Lewis of Rapid City, S.D., provided a recipe for Hipler. Lewis says she found it "in 'Stories and Recipes of the Great Depression of the 1930s and More From Your Kitchen Today,' by Rita Van Amber. Hope this is what she is looking for."

Meatzza Pie

Makes 4 to 6 servings

1 1/2 pounds ground beef

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried oregano

1 1/2 teaspoons dry mustard

2 teaspoons minced instant onion

1/2 teaspoon minced instant garlic

1 egg

1/4 cup fine dry bread crumbs

1 scant cup pizza sauce (one half of a 15 1/2-ounce jar)

4 ounces mozzarella cheese, thinly sliced or coarsely grated sliced cooked mushrooms, if desired

Mix together the beef, salt, pepper, oregano, mustard, onion, garlic, egg, bread crumbs and 1/2 scant cup pizza sauce. Pat mixture evenly over the entire bottom of a 10-inch nonstick skillet. Pour the remaining pizza sauce over the center of the meat and spread to 1 inch from the edge. Cook, covered, over low heat for 20 minutes. Meat will shrink and juices will replace it. Continue cooking, uncovered, over moderate heat until juices evaporate and only fat and drippings are around meat, and the bottom of the meat is browned, 20 minutes. Take off heat, siphon off fat. Immediately arrange mozzarella and, if using, mushrooms over the meat. Cover tightly and let stand, off the heat, until cheese barely melts, 3-5 minutes. Cut into wedges and serve at once.

Tester Laura Reiley's comments: "Ms. Dake hit the nail on the head. It is just like a meatloaf, but topped with cheese and cut into pizza-shaped wedges that kids may love. The flavors were meatloaf-esque. To make it more like a pizza, one could add pepper rings, olives, sauteed onion, even pepperoni to the top."

Honey Cookies

Easily makes 6 dozen cookies

2 cups brown sugar

1 cup lard or shortening

1 beaten egg

2 cups honey

2 tablespoons baking soda

1 cup hot water

2 teaspoons ginger

1 tablespoon cinnamon

1 tablespoon salt

about 6 cups all-purpose flour

Preheat oven to 350 degrees. Cream brown sugar and lard. Add beaten egg and honey. Mix well. Dissolve baking soda in water and add to sugar mixture. Add ginger, cinnamon, salt and flour. Roll out dough to a 1/4-inch thickness. Cut into shapes and bake for 10 to 12 minutes on ungreased cookie sheets. Remove from baking sheets and cool completely on wire rack.

Tester Reiley's comments: "As Ms. Hipler noted, these cookies are a little rubbery. They don't crisp up as most rolled cookies do. The brown sugar, honey and cinnamon give them an old-timey taste. To me, they were a little bland. I might make them as drop cookies and add raisins and nuts for interest (but, of course, during the Great Depression you couldn't be choosy). Also, I can't think of any reason you need to dissolve the baking soda in the water before adding it to the sugar mixture."

Recipe requests

Linda Poland Dalfonzo of Baltimore wants two recipes. "I want the recipe for the honey glaze that is used on the baked chicken and chicken wings at the Kings Court Restaurants and also the French salad dressing which was always on the tables at the now closed Enses Restaurant."

Martha Y. Greene of Westminster wants to find a recipe "for Jet Rolls, bread."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 3/04/98

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.