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Meatloaf

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NEWS
By ROB KASPER | November 14, 2007
As far as I know, there is not an official beginning to the meatloaf season. But as soon as the weather gets cold, the wind gets raw and the sun goes down early, I get a hankering for this comforting food. Meatloaf can be made with veal or pork, but mainstream meatloaf, the kind I tasted recently, is made with good old ground beef, some chopped onions, egg and the products of the cook's imagination. It is a dish designed to fill you up, heat you up and send you back into the cold world with a warm glow.
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ENTERTAINMENT
By Julie Rothman
For The Baltimore Sun
| September 24, 2013
Kathy Blair from Somerset, Ky., was looking for a recipe she had clipped from a magazine years ago and has since lost for an unusual meatloaf. She said this meatloaf mixture was rolled out flat; mashed potatoes and chopped celery leaves were spread over the mixture and then it was rolled up jellyroll-style. It was then baked and when cooled slightly it could be sliced and the slices resembled pinwheels. I located a recipe on a food blog called DiaryofaCraftyCook.com that sounded very similar to what Blair had described.
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NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 6, 2003
Susan W. Gompf of Rehoboth Beach, Del., formerly of Baltimore, is seeking a recipe she believes others may remember. "It is from the mid-'50s, I believe, and was the superb cooking of the cafeteria manager of Garrison Junior High School. I have never tasted a meatloaf like the one she made. I am hoping some readers will have this recipe." Ilene Spector of Upperco responded: "Although I don't have the recipe, here is an easy one I use." Zesty Meatloaf Serves 8 1 pound ground turkey 1 pound ground chuck 2 eggs or equivalent egg substitute 1 onion, chopped 2 cups bread crumbs 1/4 cup water or apple juice 1 teaspoon dry mustard 2 teaspoons salt 1 cup ketchup, divided in half 2 tablespoons prepared hot horseradish, red or white (optional)
NEWS
By Julie Rothman, Special to The Baltimore Sun | January 10, 2011
Betty Eichelberger from Frackville, Pa., said that several years ago A.1. steak sauce had a recipe for meatloaf on its bottle. Unfortunately, she has misplaced the recipe and was hoping someone might have it. Ruth Hesseltine of Iowa City, Iowa, sent in a copy of a recipe card that more than likely was clipped from an advertisement from the sauce's manufacturer. The card says "A.1. recipe secret for meatloaf … just add 4 tablespoons of A.1. steak sauce to make any meatloaf recipe taste even better.
FEATURES
By Kevin Cowherd | April 29, 1991
LET ME BEGIN by saying that I am not one of these people who blames his parents for his own screwed-up life.Oh, you know the type. The type who goes through three boxes of Kleenex explaining to the therapist: "See, doctor, the reason I've been divorced seven times is because my mom made me take ballet lessons when I was 10 even though I was big and fat and had legs the size of bridge piers and looked horrible in leotards and blah, blah, blah."No. That's not my style. I took those ballet lessons and didn't complain.
FEATURES
By Joanne E. Morvay | March 13, 2002
Item: Quaker Maid Philly-Gourmet Meatloaf What you get: 4 slices Cost: About $4 Nutritional content: Tasty Tomato flavor - 290 calories, 22 grams fat, 9 grams saturated fat, 450 milligrams sodium, 7 grams carbohydrate, 1 gram sugars Preparation time: 2 to 3 minutes in microwave, 25 to 35 minutes in oven or thaw and eat at room temperature Review: Looking for an alternative to the same old sandwich fillings? Consider these precooked, pre-sliced portions of meatloaf. They taste like the real thing, which is great news if you're a meatloaf fan. I preferred them cold on a sandwich, the same way we used to eat my mom's leftover meatloaf.
NEWS
By Gholam Rahman and Gholam Rahman,Cox News Service | May 2, 2007
Can I prepare meatloaf and freeze it without cooking? It would of course have several eggs as an ingredient. And can bacon be cooked in the microwave, as the Oscar Mayer package says? Yes, you can freeze meatloaf after preparing and shaping it. You may want to first fit some plastic cling wrap snugly into the loaf pan before putting the meat mixture in. Freeze it for about 30 minutes to an hour, pull the partially frozen loaf out and wrap it in the plastic, then in foil. If you add ketchup for a sauce, do so when you are ready to bake and serve.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | January 15, 2003
Bert Fowler of Timonium requested a recipe for a "sweet-and-sour meatloaf. I lost my copy of this fantastic recipe. I recall that the coating is made with molasses or brown sugar and vinegar." A response from Mary H. and James H. Bready of Baltimore was a recipe from Mary Bready's mother. "I dug out my mother's recipe, which I have been using for many years. It is simple and very good," Mary Bready wrote. Sweet-and-Sour Meatloaf Serves 4 to 6 1/2 pound each ground beef, veal and pork 1/4 cup cornflake crumbs 1 egg seasonings: your choice of salt, pepper, dry mustard, thyme, onion flakes one 15-ounce can diced tomatoes, including juices 1/4 cup brown sugar 1/4 cup white vinegar 1 teaspoon dry mustard In a large bowl, combine meats, cornflake crumbs, egg and seasonings.
FEATURES
By UNIVERSAL PRESS SYNDICATE | February 21, 2001
Meatloaf is the quintessential American comfort food, and this version is pleasing enough to be served at any family gathering. All the robust flavor of the classic meatloaf has been left in, but the calories have been lightened by using ground turkey instead of beef. Sauteed shallots, carrots and mushrooms, plus a touch of sage, make it extra savory. As with all meatloaf, this makes super leftovers and, of course, great sandwiches. Meatloaf Serves 6 1/2 cup chicken broth 1 tablespoon vegetable oil 3 large shallots, finely chopped 1/2 cup finely chopped carrot 10 ounces small white mushrooms, finely chopped 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 pound lean ground turkey 1 1/4 cups fresh bread crumbs 1 Granny Smith apple, peeled and grated 1/4 cup finely chopped fresh parsley 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried, crumbled 1 large egg, lightly beaten In a large nonstick skillet, bring the broth and oil to a simmer over medium-high heat.
NEWS
By Kate Shatzkin and Kate Shatzkin,kate.shatzkin@baltsun.com | October 8, 2008
I find myself paging through my mother's recipes when I'm stumped for an economical meal these days. This meatloaf, with its sweet-spicy glaze, evokes pleasant memories, and the price is right, especially when ground beef is on sale. (When it is, buy ahead and freeze the meat.) Leftovers make great sandwiches on pieces of toasted whole-wheat bread. shopping list Wine: $1.25 Ground beef : $5.88 Bread crumbs: 50 cents Onion: 50 cents Eggs: 33 cents Ketchup: 61 cents Brown sugar: 36 cents Vinegar: 27 cents Dry mustard: 25 cents From the pantry: salt, pepper TOTAL:$ 9.95* *Note: Prices are calculated based on the amounts used in the recipe.
ENTERTAINMENT
By Andrew A. Green, The Baltimore Sun | December 20, 2010
On Thanksgiving, I make four kinds of pie, at least two kinds of bread and several batches of homemade croissants, plain and chocolate. For New Year's, it's rib roast and Yorkshire pudding. I even do it up for the 4th of July with a blueberry, strawberry and pastry cream tart shaped like an American flag. But when it comes to Christmas, I settle for nothing but meatloaf. It was not always this way. When I was very young, Christmas dinner was always at my grandmother's house, and meatloaf was nowhere to be found.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | March 3, 2010
Edna Jonkoniec from Clinton, Maine, was looking for a recipe for making meatloaf that was rolled jelly-roll style. She said the roll also contained potatoes, cheese and other ingredients. She lost the recipe in a move some years ago and wanted to be able to make it again for her family. Carol Owen from Havre de Grace sent in a recipe she had that sounded very much like what Jonkoniec was in search of. It is fairly easy to make as long as you allow time for the loaf to chill before attempting to slice it. When I tested it, I used store-bought mashed potatoes, which was a big time-saver.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | July 1, 2009
Barbara Corley of Windsor, Calif., was looking for a recipe she lost some years ago for a turkey meatloaf. She said it was particularly tasty and somewhat unusual in that it had sour cream as one of the ingredients. Donna Mason of Dallas sent in her recipe for what she describes as a Tex-Mex style turkey meatloaf that she thought Corley might like to try. I liked her recipe very much because it addressed what is my biggest complaint with turkey meatloaf: a lack of flavor. While this may not be your mom's meatloaf, it certainly is a healthful, low-fat alternative that packs so much flavor your family might not even realize it's made with ground turkey.
NEWS
By Kate Shatzkin and Kate Shatzkin,kate.shatzkin@baltsun.com | October 8, 2008
I find myself paging through my mother's recipes when I'm stumped for an economical meal these days. This meatloaf, with its sweet-spicy glaze, evokes pleasant memories, and the price is right, especially when ground beef is on sale. (When it is, buy ahead and freeze the meat.) Leftovers make great sandwiches on pieces of toasted whole-wheat bread. shopping list Wine: $1.25 Ground beef : $5.88 Bread crumbs: 50 cents Onion: 50 cents Eggs: 33 cents Ketchup: 61 cents Brown sugar: 36 cents Vinegar: 27 cents Dry mustard: 25 cents From the pantry: salt, pepper TOTAL:$ 9.95* *Note: Prices are calculated based on the amounts used in the recipe.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | July 9, 2008
Anne Cohen of Missoula, Mont., was looking for a recipe for Elvis Presley's favorite meatloaf. She said she used to have a recipe, published in her local newspaper some years ago, that supposedly came from Presley's longtime cook. After an extensive Internet search, I managed to find a recipe for Elvis' meatloaf on trackworksinc.com, a site for food from "moving pictures." It is a copy of an actual postcard someone sent into the site from Graceland, in Memphis, Tenn.
NEWS
By ROB KASPER | November 14, 2007
As far as I know, there is not an official beginning to the meatloaf season. But as soon as the weather gets cold, the wind gets raw and the sun goes down early, I get a hankering for this comforting food. Meatloaf can be made with veal or pork, but mainstream meatloaf, the kind I tasted recently, is made with good old ground beef, some chopped onions, egg and the products of the cook's imagination. It is a dish designed to fill you up, heat you up and send you back into the cold world with a warm glow.
FEATURES
By Ruth Cousineau and Ruth Cousineau,EATING WELL | January 28, 1998
Do you ever find yourself in a trendy restaurant, ordering the Thai shrimp salad or the smoked chicken pasta, all the while quietly craving a slice of old-fashioned meatloaf with a side of mashed potatoes? Or, if the truth be told, maybe it's leftover meatloaf you really want, sandwiched in a bun with plenty of ketchup and lettuce, a cold glass of milk in easy reach.It isn't so much that retro food is "in." It's more that you love the foods that feel familiar -- the way you buy the same brand of toothpaste as your parents.
ENTERTAINMENT
By Andrew A. Green, The Baltimore Sun | December 20, 2010
On Thanksgiving, I make four kinds of pie, at least two kinds of bread and several batches of homemade croissants, plain and chocolate. For New Year's, it's rib roast and Yorkshire pudding. I even do it up for the 4th of July with a blueberry, strawberry and pastry cream tart shaped like an American flag. But when it comes to Christmas, I settle for nothing but meatloaf. It was not always this way. When I was very young, Christmas dinner was always at my grandmother's house, and meatloaf was nowhere to be found.
NEWS
By Gholam Rahman and Gholam Rahman,Cox News Service | May 2, 2007
Can I prepare meatloaf and freeze it without cooking? It would of course have several eggs as an ingredient. And can bacon be cooked in the microwave, as the Oscar Mayer package says? Yes, you can freeze meatloaf after preparing and shaping it. You may want to first fit some plastic cling wrap snugly into the loaf pan before putting the meat mixture in. Freeze it for about 30 minutes to an hour, pull the partially frozen loaf out and wrap it in the plastic, then in foil. If you add ketchup for a sauce, do so when you are ready to bake and serve.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | February 21, 2007
Cynthia Lehr of Tequesta, Fla., used to have a recipe for Mexican Meatloaf and has had trouble finding another one she likes as much. Madeline Fossey of Cape May, N.J., sent a recipe for a Mexican-style meatloaf that she and her family really enjoy. This meatloaf is a cinch to prepare and quite delicious. While I tested the recipe using all ground beef, ground turkey or a mixture of the two could be substituted for a more healthful alternative. I recommend serving it with mashed potatoes or Spanish rice and a green vegetable.
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