Meatloaf is a warm hug on a plate, a down-to-earth, honestly good comforting dish that tells you everything is going to be better with every bite. So how did it came it be? Who thought of mincing meat and mixing it with all sorts of odds ends to make it heartier and tastier?
The Food Timeline History points that the earliest recorded history of ground meat recipes are found in Apicius. Also known as De re Culinaria, the Apicius an ancient manuscript of Roman cookery recipes thought to be compiled in the First century AD. This manual includes an interesting food positioning: "The ground meat patties of peacock have first place, if they are fried so that they remain tender. Those of pheasant have second place, those of rabbit third, those of chicken fourth, and those of suckling pig fifth." (Apicius 54)." Food historians have noted that from ancient times to the present, cooks have been grounding meat and mixing them with minced bread, rice, grains, vegetables and serving them with sauces. The intention?
1. To distribute meat to more people (protein economy)
2. To conserve resources (use it up, don't throw it out)
3. To make tough meat more palatable (aid digestion)
The earliest meatloaf in America could be traced back when German immigrants settled in the state of Pennsylvania during the 1700's; making meatloaf out of pork, offal parts added to cornmeal, herbs and spices. It was in the 1800's however, when the invention of the meat grinder and refrigeration came to be that fueled the popularity of the dish. It brought meatloaf to mainstream level in American kitchens and became one of the most sought after recipe in the cookbooks.
Meatloaf has come a long way. As most dishes of humble origins are, meatloaf has found its way to restaurants and diners. It has steadfastly stayed to be one of the favorite item ordered on the menu.
Proving once again that a good comfort food knows no boundaries.
This is my simple meatloaf recipe with no eggs nor ketchup. The purpose of adding ketchup to the meatloaf is for added flavoring and moist. However, The inherent acidity of ketchup does not complement the taste the gravy in this recipe. Brushing it with olive oil prior to baking locks in the juices better than ketchup adding the much coveted crust. You may add eggs as a binder but if you have certain food allergies, chilling it in the refrigerator for at least an hour before searing holds the shape of the meatloaf well.
Ingredients: Meatloaf
1 1/2 lb. Ground Beef
1 cup Yellow Onions (finely Chopped)
1 cup Bread Crumbs (Pulsed finely in food processor)
1& 1/2 Tbsp. Garlic Powder
1 Tbsp. Black Pepper (Freshly Grounded)
1 1/2 Tbsp. Paprika (Smoked makes all the difference)
1 Tbsp. Salt
As needed Cooking oil
Ingredients: Gravy
All Pan Drippings
1 Shot Bourbon (I used OGD 114)
4 Tbsp. Butter (Salted)
1 Cups Beef Broth
2 Tbsp. Flour
To Taste Salt
A Lot Freshly Ground Pepper
1 pc. Bay Leaf
1 cup Portabella Mushroom (Thinly Sliced)
Directions:
Preheat the oven at 350F
Mix all the meatloaf ingredients and transfer to a loaf mold (silicon molds work best). Cover with a wrap and keep in the freezer for 8 to 10 min. (this helps the loaf keep it's shape if you are not using eggs as a binder).
Remove the loaf from the freezer and bake for at least 50 min. or when done. Remove from the oven and save the drippings from the pan. Set aside the meatloaf and allow to cool for 10 min.
Drizzle oil in a pan, sear the meat loaf on high until a crust forms. Remove and set aside.
In the same pan, add the butter to melt on low to medium heat. Stir in the flour to make a roux. When the roux has turned into light brown color, gradually add the drippings and stir to thin out the roux. Add the bourbon and beef broth, continue to stir until velvety in texture.
Add in the bay leaf, season with salt and freshly ground pepper. Stir lightly and simmer for 8 to 10 min. Drop in the thin slices of mushrooms and continue to simmer for 2 to 3 min.
Slice the meatloaf and arrange on a serving dish. Drizzle the gravy or serve on the side with mashed potatoes. Top with herb or choice (I went for oregano) and more freshly ground black pepper.
TIP: Keep the herbs on stem for picking, prevents it from getting to the plates of those who don't like it.
Digestif:
Notes of coffee, black currants, cocoa nibs and cherry goodness -the layers of sweetness, aromatic and earthy flavors makes for a sublime ending to a heavy hearty dinner.
Rebel Distiller's Collection, Wheated Bourbon
ABV 56.5
*Charred Barrel Special Pick
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