Evensong “Sicilienne”

Standards Illinois

Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.

Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.

19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.

World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.

1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.

Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.

Campus Dining recipe: Meatloaf

Ingredients:

Celery, chopped fine, 1 & 1/2 oz.
Yellow onions, chopped fine, 2 & 3/4 oz.
Ground beef, 2 lbs.
Eggs, 2 whole
Ketchup, 2 & 1/3 Tbsp.
Mustard, 2 3/8 tsp.
Worcestershire sauce, 1 1/8 tsp.
Italian seasoning, 5/8 tsp.
Bread crumbs, plain, 3 & 1/2 oz.
Kosher salt, 3/8 tsp.
Black pepper, 1/4 tsp.
Topping

Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions

Preheat oven to 325 degrees.

Place ground beef in mixing bowl. Add eggs and combine.

Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.

Place meatloaf in a loaf pan. Make sure it is spread evenly.

Bake for about 45 minutes, uncovered. Remove from oven.

Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.

Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.

Let the meatloaf rest for 30 minutes prior to cutting.

Illinois