1930's Meatloaf Recipe

 

I've been holding on to this recipe for quite some time now and for a really odd reason.  I just kept misplacing the handwritten recipe paper.  Yeah I feel like I'm addlebrained at times but you have to understand that I've moved, twice, in the past 2 years (and we're moving again soon) and stuff always gets misplaced when that happens.  In the meantime I cooked this recipe every time I found the recipe card for it and then promptly misplaced it again.  Well I finally found it again and decided to cook it last night for dinner.  Usually I have a side of mashed potatoes and some sort of vegetable with it and my wife loves it.  Try it with some Southern Cucumber Relish and the vinegary sweetness balances out the rich taste of the meatloaf.

1930's Meatloaf Recipe

1 Onion, diced fine
1-2 Celery Ribs, white part removed, ribs diced fine
1 Carrot, diced fine
1T Garlic, minced (about 3-4 cloves)
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2tsp Salt
1 1/2tsp Pepper
2tsp Worcestershire Sauce
2/3C Ketchup
1lb Lean Ground Beef
1/2lb Ground Pork
1/2C Breadcrumbs
2 Eggs
1/3C Parsley, minced

Sauté the first 4 ingredients in a little bacon fat or lard for 3 minutes until onions are transparent.  Add in salt, pepper, Worcestershire sauce and ketchup.  Mix well and remove from heat and allow to cool.  In a large bowl combine beef and pork and mix well.  Add in remaining ingredients along with vegetable mixture and combine well.  Form into loaf and place in loaf pan.  Form a shallow trough in top of loaf and fill with 1/3C ketchup to make a line down center of meatloaf.  Bake in preheated 350° oven for one hour until done.

Optional:  In the vintage period, meatloaf was ofttimes stuffed with something to add some flavor to it.  I don't feel this recipe really needs it as it is flavorful enough already, however I have added dill pickle spears or hard boiled eggs from time to time if I feel so inclined.  Just add half the mixture to the loaf pan then a layer in the middle of pickles or eggs then seal with remaining meat mixture.


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