The Magnificent History of the Meatloaf
This article is about one of the most amazing and fascinating things you could ever read about: meatloaf. Yes, that humble slab of meat and vegetables that you cook for your family on Sundays. This dish is so popular, it even has its own day: National Meatloaf Day, celebrated every October 18th.
You’re probably wondering why. What makes this dish so unique? How did it become so popular in American homes and restaurants around the world? What are some variations on this traditional dish?
This post will tell the story of how meatloaf came to be and how important it is in our society today.
The Origins of a Dish That Has Been Around Since Antiquity
Meatloaf can be traced back to ancient times when people cooked raw meat and vegetables in pots together. To keep the ingredients together, people began baking them in loaf pans over time. The loaf pan is a large, rectangular baking dish that can be used to bake a variety of foods, including meatloaf.
American meatloaf got its inspiration from scrapple, a combination of ground pork and cornmeal that German-Americans have been serving in Pennsylvania since the early 19th century.
It wasn’t until the late 19th century that meatloaf as we know it now in America made an appearance in cookbooks. The first recipe for meatloaf appears in an 1896 cookbook entitled The Boston Cooking-School Cook Book by Fannie Farmer, published by Little, Brown & Company. The book included two versions of a ground veal loaf, as well as a recipe for Cannelon, a dish that resembles a beef meatloaf except for the name. In the past, cooks chopped meat using curved blades in large wooden bowls, but now they buy pre-ground meat directly from butchers and work it through grinders. For the gastronome, the grinder was a major innovation which brought a new level of fineness in terms of consistency in texture.
Domestic and International Variations
American meatloaf is made with lean ground beef and veal, whereas Italian meatloaf is typically made with pork or poultry. Polish meatloaf is a variation that includes kielbasa sausage, some traditional Polish spices, and additional aromatics (carrots, fennel seeds, and onions). The Polish add chopped hard-boiled eggs to the mixture as well. It was served with a variety of fruits, nuts, and seasonings in medieval Europe. It was sometimes served hot or even smoked.
In a German-style meatloaf, the most popular meat to use is a mixture of ground pork and beef mince, although only beef mince can be used. This dish is known by a number of distinct names in Germany. hackbraten and leberkäse are the most often used terms.
In France, the ground beef version is called “pâté de viande” (meatloaf in French), while the pork version is called “pâté de campagne”. Other European names for the dish include haslet (UK), faschierter braten (Austria), polpettone (Italy), veles brood (Chile), and köttfärslimpa (Sweden).
Meatloaf Was Popular During World War II
WWII is commonly regarded as a period of isolationism, but this was not always the case in the United States. The US State Department encouraged meatloaf to replace bread as a staple food during WWII because it was inexpensive, nutritious, and filling. During the war, numerous meatloaf recipes appeared on the labels of American canned foods, ketchup, and even cereal boxes.
Meatloaf Is Extremely Versatile
What is it about meatloaf that has kept us going for so long? It’s a maestro of transformation. It has survived the ages, the Industrial Revolution, wars, depressions, disgusting frozen variants, and out-of-date gourmet versions because of its adaptability. There are numerous meatloaf variations due to the dish’s widespread popularity nowadays. These adaptations will count as a Meatloafday landmark—you don’t want to miss it!
Check out some of our favorite meatloaf recipes:
Grandma’s Meat Loaf Recipe
Smokey Bacon Meatloaf Recipe
If you’re in need of a little meatloaf side dish inspiration, we recommend trying one of these tasty recipes.
The Best Mashed Potatoes
Chuck’s Favorite Mac and Cheese
Roasted Parmesan-Garlic Carrots
About The Author
