Meatloaf Magnifique

I�ll bet your meatloaf was hit with your guests, it looks delicious!

I recall seeing this recipe several months ago in one of Louis� (Ultramatic�s) vintage food advertisement threads. It intrigued me because of the suggestion to use raisin bread crumbs. I think this may have come about because in the 50�s and 60�s many families had raisin bread around for breakfast toast. And many moms would use stale bread for recipes calling for bread crumbs, waste not want not.

I too use dry vermouth for cooking because we don�t drink and vermouth doesn�t turn sour so its perfect for cooking. One of the reasons I didn�t try this recipe is because it doesn�t call for onions which I think are a must have in any meatloaf, but of course one could always add them to this recipe if desired.

I personally like ketchup in meatloaf and as a glaze when baking it, but thats a personal preference. You meatloaf looks very appetizing. I make my glaze with 1 tb dark brown sugar 1/2 tsp dry mustard and 1/2 cup ketchup and spread it on the meatloaf before putting it into the oven. It gives it a nice sweet and sour flavor with a little kick from the dry mustard.

When I make meatloaf now I divide the mixture into individual portions and make single serving meatloafs. The place them in the baking pan and bake for a hour at 350F. They serve very nicely this way. For the amount of meat in your recipe I would divide it into 10 single serving meatloafs. Of course you can always save out a couple of the smaller meatloafs to slice for sandwiches the next day. I like the individual meatloafs because there is no risk of the slices crumbling when serving and making a sloppy serving on the plate.

One other hint for making meatloaf or meatballs, use a 2 tined carving fork to mix the meat mixture with the rest of the ingredients instead of your hands. It mixes everything together thoroughly and prevents the meatloaf or meatballs from being compacted and tough.

Whatever way meatloaf is made its always a tasty treat. However there is one thing that some people do with meatloaf that makes me want to hurl. Putting hardboiled eggs in the center of the meatloaf before baking is the nastiest thing one can do with a meatloaf, eck!

Eddie


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Post# 1149217 5/21/2022 at 14:06 (699 days old) by RP2813 (Sannazay)
Checkrate/Likes 2 I clipped this recipe from the newspaper about a year or so ago and finally made it last weekend. It's the best meatloaf I've ever made (not that I've made a ton of them) and the texture is really good -- no crumbling and easy to slice for sandwiches from leftovers. I also like that the recipe does not call for any ketchup. The backstory: The recipe was a reprint of the original from 1976. It's from the kitchen of Jerry Stiller and Anne Meara. I couldn't find anything more about it on line, but there was one hit for a newspaper article that required a subscription, and that may have been where this recipe originally appeared. I made a couple of changes. I used panko bread crumbs (less work) and a slightly larger than average ceramic loaf pan -- which the meat mixture filled to the top (I don't own a ring mold) and because new potatoes were so expensive, I got gold ones and cut them into halves or quarters. I happened to have asparagus so served that with it (a zucchini-stuffed tomatoes side was suggested but I find that combo unappealing and didn't clip that portion of the recipe). The pork sausage isn't the breakfast type; it's just regular bulk pork sausage without all the seasoning. I recommend fat-free cream of mushroom soup since there's enough fat in the meat mixture already. Also, since I rarely have white wine on hand I used dry vermouth, which is my go-to substitute. I poured out the grease before inverting the loaf pan for serving. What I would do next time: Add salt and pepper to the mixture, and double the amount of sauce so more is available on the side for the potatoes and any leftovers. Photos... < > Photo 1 of 2 View Full Size

Post# 1149260 , Reply# 1 5/21/2022 at 22:04 (699 days old) by MattL (Flushing, MI)
Checkrate/Likes 3 I posted that recipe here a year or so ago. been a favorite of mine since 1976...

Post# 1149297 , Reply# 2 5/22/2022 at 13:38 (698 days old) by ea56 (Cotati, Calif.)
Checkrate/Likes 2 *Very Nice Presentation Ralph!* I�ll bet your meatloaf was hit with your guests, it looks delicious! I recall seeing this recipe several months ago in one of Louis� (Ultramatic�s) vintage food advertisement threads. It intrigued me because of the suggestion to use raisin bread crumbs. I think this may have come about because in the 50�s and 60�s many families had raisin bread around for breakfast toast. And many moms would use stale bread for recipes calling for bread crumbs, waste not want not. I too use dry vermouth for cooking because we don�t drink and vermouth doesn�t turn sour so its perfect for cooking. One of the reasons I didn�t try this recipe is because it doesn�t call for onions which I think are a must have in any meatloaf, but of course one could always add them to this recipe if desired. I personally like ketchup in meatloaf and as a glaze when baking it, but thats a personal preference. You meatloaf looks very appetizing. I make my glaze with 1 tb dark brown sugar 1/2 tsp dry mustard and 1/2 cup ketchup and spread it on the meatloaf before putting it into the oven. It gives it a nice sweet and sour flavor with a little kick from the dry mustard. When I make meatloaf now I divide the mixture into individual portions and make single serving meatloafs. The place them in the baking pan and bake for a hour at 350F. They serve very nicely this way. For the amount of meat in your recipe I would divide it into 10 single serving meatloafs. Of course you can always save out a couple of the smaller meatloafs to slice for sandwiches the next day. I like the individual meatloafs because there is no risk of the slices crumbling when serving and making a sloppy serving on the plate. One other hint for making meatloaf or meatballs, use a 2 tined carving fork to mix the meat mixture with the rest of the ingredients instead of your hands. It mixes everything together thoroughly and prevents the meatloaf or meatballs from being compacted and tough. Whatever way meatloaf is made its always a tasty treat. However there is one thing that some people do with meatloaf that makes me want to hurl. Putting hardboiled eggs in the center of the meatloaf before baking is the nastiest thing one can do with a meatloaf, eck! Eddie

Post# 1149298 , Reply# 3 5/22/2022 at 13:39 (698 days old) by RP2813 (Sannazay)
Checkrate/Likes Thanks Matt! This explains how a copy of the clipping was already in the recipe files on my laptop! I can't believe I didn't remember your thread when I saw this same article from 1976 reprinted in the local paper. I think you're right about the Italian bread crumbs. I'll try those next time. I considered using a Bundt pan, but was concerned about the stick factor. Now that I know the finished product releases from the prepared pan easily, I'll probably use a Bundt next time. Here's the link to Matt's thread from February 2021: CLICK HERE TO GO TO RP2813's LINK

Post# 1149314 , Reply# 4 5/22/2022 at 15:46 (698 days old) by ea56 (Cotati, Calif.)
Checkrate/Likes 1 Thanks for posting the link to Matt�s original thread Ralph. I�d forgotten about this post. But I also think that it may have appeared one of Louis� vintage food advertisement threads too. Eddie

Post# 1150070 , Reply# 5 6/2/2022 at 00:01 (688 days old) by Frigilux (The Minnesota Prairie)
Checkrate/Likes 2 Like Eddie, I�m kind of intrigued with the option of using raisin bread crumbs. Would certainly add some sweetness and a unique flavor. I�m still doing the keto diet�almost a year and a half, now�so my life is bread and raisin-free. Let us know what you think if someone tries the recipe with raisin bread!