Hey, what's Mom making for dinner in there?
October 2013 - I reaI spent a weekend recently at the crash pad cleaning out some cupboards, which unearthed several old cookbooks of Mom's that Dad found and mailed, including some from soft bound 1960's vintage cookware company cookbooks.
Barkley - what do you think about Party Meatloaf?
In reviewing some of the recipes I realized that it's not the lack of exercise, super-sized sodas and lots of processed junk food that's making this generation fat.
Mmmm - look what's in it.
No, the reason the "Mad Men" generation were all svelte was recipes such as this.
From Mom's 1960's Nordic Ware Cookbook, which I first ran by my best friend on the phone, to which she replied "there is NOT enough bacon in the world for that recipe".
60's Party Meatloaf
3 1/2 pounds ground beef
2 cups soft bread crumbs
1 egg beaten
6 T. minced onion
salt and pepper
4 Tablespoons Peanut Butter
1 and 1/2 Tablespoons Horse-Radish
1 1/4 Tablespoon catsup.
Combine ingredients and pack firmly into a bundt pan and bake at 350 F. for 2 hours (isn't that how you make presto logs?)
Top with cinnamon apple rings, broiled peaches and onion rings. (yes, you heard that right)
What do you think?
Well gee, Barkley, if that doesn't spell party I don't know what does?
Good memory there, but I think I will definitely pass on trying the "party meatloaf". Tonight, a recipe for meatloaf that's actually tasty. This is a slight variation of my standard meatloaf that Blogville's Noodles for President and Astro have both tried (Astro's Dad asks for it weekly).
My husband loves it as well but recently I was out of a couple of ingredients so I substituted bread crumbs for crushed Keebler crackers and did not add dry mustard to the sauce, zinging it up instead with a little extra sugar and Apple cider vinegar and a splash of coffee. I also added just a dab of butter and left out the half cup water I usually add for a thicker sauce that stuck to the meat better so not to burn on the bottom of the crockpot. It was REALLY tasty sauce but I will put the original recipe in the comments for those that want Astro's Dad's favorite. My husband said he prefers the updated version though.
I served it with homemade macaroni salad and green beans with bacon. (That sounds a LOT better than apple rings, broiled peaches, and onion rings :-)
In a bowl mix:
1 to 1 and 1/4 pound ground sirloin (our butcher often doesn't have quite an exact pound)
1/2 cup dry bread crumbs (if using 1 and 1/4 pound I add an extra Tablespoon)
1/4 cup finely chopped onion or celery, sauteed in a little olive oil first if you like
1 large egg
2 teaspoons ketchup (if using 1 and 1/4 pound meat use full Tablespoon)
2 teaspoons Worcestershire sauce (if using 1 and 1/4 pounds meat I use a full Tablespoon)
a splash of milk (mixture should be really moist, but no more than 3-4 Tablespoons)
1/2 generous teaspoon low sodium seasoning mix or a dash or two of table salt (I use Braggs 24 herb seasoning which is zero sodium and really flavorful - available at most health food stores)
1/4 teaspoon black pepper
Form into a loaf and place in crockpot.
About an hour before meatloaf is done (or make ahead) mix in a saucepan on low until butter melts:
1/2 cup ketchup
2 Tablespoons Worchestershire sauce
3/4 teaspoon strong coffee, (if coffee is not really strong use 1 full teaspoon).
3 Tablespoons sugar or honey
1 and 1/2 teaspoons Apple Cider Vinegar (I used Braggs)
1/2 teaspoon butter
a couple of drops of lemon juice
I cook the meatloaf 1 hour on high and 2 hours on low (crockpots do vary a bit in temp you want an internal temperature of 160 F (70 C) or you can do 350 F in the oven for 50 minutes. Add the sauce over the top about an hour before done in the crockpot and 15-20 minutes before done in the oven.
That looks better doesn't it Abby?