Food history is full of surprises. The history of meatloaf, a North American staple, offers more than a trip down culinary lane. It provides a glimpse into how advances in technology have shaped the way we eat and prepare food today.
It turns out, the idea of mixing meat with a tenderizing filler traces back to the 4th & 5th century AD, when a Roman cookbook presented a recipe for patties made of chopped meat, bread & wine. But it wasn’t until the late 1800’s that American meatloaf was born, inspired by recipes offered by manufactures of the newly invented meat grinder.
In the 1940’s, WWII rationing spawned meat-free loaves, whereas postwar creativity in the 1950’s & ’60’s produced the likes of Bacon-Dill Meatloaf. In the 1970’s & ’80’s, veal, pork & beef ‘meatloaf mix’ came into vogue. In the 1990’s, restaurateurs marketed upscale versions and today, innovations continue as loaves are stuffed, wrapped or laced with international flavors.
When we cook meatloaf, we’re connected to something bigger: a tradition, a time line. Meatloaf is elemental. It’s enduring, served without undue fuss or expensive implements …. comfort food without a doubt.
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Layered Zucchini Cheddar Meatloaf
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Instructions
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In a small bowl, combine tomato sauce, oregano, basil & garlic powder.
In a bowl, combine beef, bread crumbs, egg white, salt, pepper & HALF of the tomato sauce mixture; mix well.
Divide meat in half. On a sheet of wax paper, form 2 rectangles each about 8 X 10-inches. Spread zucchini over half of each rectangle. Divide cheese & sprinkle over zucchini, still covering only half the meat. Fold the meat over so that zucchini & cheese are inside. Pinch edges of meat to seal.
Place layered meat loaves on top of each other then place on a rack in a shallow baking pan. Top with remaining tomato sauce & sprinkle with Parmesan cheese.
Bake uncovered for about 1 1/2 hrs. or until meat is cooked. Allow to stand 5-10 minutes before slicing.
CELEBRATING HERTIAGE DAY!
In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.
Our choice of meal for today are some special beef burgers on Portobello buns. Mushrooms are often cooked and served as a meat substitute in today’s ‘plant based’ society. Large Portobello mushrooms are the general size and shape of hamburger buns so using them to sub for buns seems only logical. I guess you could say they are the earth’s natural burger bun!
I have fond memories of my first introduction to a Portobello ‘burger‘. It was in the quaint little village of Carmel-by-the-Sea, located about 190 km (120 miles) from San Francisco.
Some 35 years ago, actor Clint Eastwood, was elected mayor of Carmel for a two-year term. During that time he opened a restaurant/bar there called the ‘Hogs Breath Inn’. You had to enter it through a long cobblestone alley/corridor. The outdoor patio was nestled between the restaurant and the bar. A massive wall mural and numerous stone fireplaces all added tremendously to the wonderful ambiance. It was here that I first tasted a Portobello Mushroom Burger.
This version , the Portobello mushroom seemed to have been marinated and then grilled on a barbecue. On top of it were some battered onion rings, lettuce and tomato. All of the came in a grilled ciabatta bun with pickles and a side dish of your choice.
In the case of today’s blog recipe, we are using the mushroom cap as the bun. The guacamole is a great accompaniment to the beef burgers along with smoked Gouda cheese, tomatoes and the mushroom ‘buns’.
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Guacamole Beef Burgers on Portobello 'Buns'
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Instructions
Portobello Caps
Preheat oven to 400 F. & place rack in the middle. Line a baking sheet with foil paper & set aside.
Brush the mushroom caps (top & bottom) with Italian dressing & place them, gills side up , on the lined baking sheet. Bake 10 minutes then flip them over & bake for an additional 10 minutes.
When mushrooms are ready & the juices have been released, remove them from the baking sheet. Place them on a wire to drip off a bit.
Guacamole
On a piece of plastic wrap, mash avocado with lime juice, salt, garlic, onion & cilantro. Fold plastic wrap over guacamole & set aside in fridge.
Beef Burgers
Preheat barbecue grill (or roast burgers in oven).
In a bowl, combine all burger ingredients & mix well. Divide beef mixture into 4 equal parts & shape into patties. Grill patties 3 minutes on each side or until desired degree of doneness. Divide cheese between patties & allow to melt.
Assembly
Top each of the 4 mushroom caps with some guacamole, a burger patty & tomato slices. These are definitely the kind of 'burger' you want to eat with a fork & knife. Of course you could always squeeze the whole thing in a ciabatta bun!
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When you cook meatloaf/roll were connected to something bigger …. a tradition and a time line. A comfort food that has been enduring not only an answer to hunger but is served without undue fuss or expensive implements. It reigns supreme.
The reason meatloaf has stayed with us through so many generations is because it is a master of evolution. It can be personalized and adapted any number of ways, all the while requiring only basic skills.
In the 1955 edition of the Good Housekeeping Cookbook, a recipe for ‘mushroom-stuffed meatloaves’ was featured. To enliven a simpler offering, there was an inexhaustible trend for garnishing, glazing, saucing and decorating.
Then in 1966, the Campbell’s Soup Company featured a recipe for a ‘rolled, stuffed meatloaf’ to promote their tomato soup (in place of traditional tomato sauce). The idea was that by rolling a vegetable into the meatloaf, you could save the work of creating a separate side dish. A new one dish meat and vegetable dinner …. and soup makes it great!
The fact that meatloaf takes on variations so easily shows how it dresses up just as well as it dresses down. This meal definitely does not lack in flavor.
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Mushroom Beef Roll
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Instructions
Filling
In a saucepan, saute onion in butter until translucent. Add mushrooms, garlic, soy sauce, salt & thyme. Cover & simmer on low for 10 minutes. Remove from heat; add heavy cream & cheese. Allow to cool.
Beef
In a bowl, combine beef with kalbi sauce; mix well.
Assembly
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On a piece of plastic wrap, press out meat in a rectangle about a 1/4-inch thickness. Sprinkle meat with green onions. Top with mushroom filling. Using the plastic wrap, roll from the short end in a jelly-roll style.
On a piece of parchment paper, spread crushed french onions in a rectangle shape. Place meat roll on top & roll to cover it with the crushed french fried onions.
Place parchment paper with meat roll on a baking sheet & bake for about 50 minutes.
Italy, often regarded as the home country of pasta, still has a deep love for another popular dish called risotto. Risotto like pasta can be dressed with an endless variety of ingredients.
Mushroom risotto is a delicious variation on this classic dish. The beauty of mushroom risotto is in its earthiness of the mushrooms you choose. Italians make mushroom risotto with fresh porcini mushrooms when they are in season in spring and fall. If you are unable to find some at an Italian store, dried porcini mushrooms make an excellent substitute in this recipe.
The key to preparing items en croute is that however long it takes to cook the pastry until its golden brown, is how long the item will spend in the oven.
Normally, Beef En Croute can be an expensive proposition. By using a well seasoned ground beef instead of ‘Beef Tenderloin‘, it can be transformed into a more economical meal but still have a degree of richness & elegance to it.
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Beef w/ Porcini Risotto en Croute
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Instructions
Risotto
Dice onion & garlic finely. Melt 2 Tbsp butter in a saucepan & cook until tender soft. Add risotto mix along with hot chicken broth. The rice should be soft cooked in about 20 minutes. Stir in Parmesan & 1 1/2 tsp butter. Your mixture should not be loose or dry. Set aside to cool.
Beef
In a saucepan, saute ground beef along with diced onions, garlic & spices. Cook ONLY until beef is no longer pink. Remove from heat & allow to cool.
Mushrooms
Brush mushrooms with a clean damp cloth & slice. Heat oil in saucepan & saute mushrooms with thyme to release some of their moisture. Remove from heat & set aside to cool.
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Assembly
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Brush one of the puff pastry sheets with egg white. Down the center of the pastry sheet, spread the risotto & top with half of the mushrooms. Next, top with the spiced beef & remaining mushrooms.
Lay the second sheet of pastry on top & either braid the edges or press pastry together with a fork. Beat together egg yolk & remaining white plus a bit of water. Brush pastry evenly with beaten egg. Bake until golden about 20 - 25 minutes.
Recipe Notes
- When using dried mushrooms for this or any dish, soak them in boiling water for 30 minutes, strain the liquid, & add it to your dish or save for another day. In this preparation, add it to the broth.
Hasselback potatoes are a type of potato dish, not a variety of potato. In their simplest form, hasselback potatoes are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft & creamy.
This Swedish dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. You might say, they are a cross between baked and roasted potatoes. What distinguishes the two is the way the potato is prepared for roasting. The potato, which may or may not be peeled, is cut into very thin slices but without completing the cuts, leaving all slices connected along the bottom of the potato. As the potato cooks, the individual slices separate slightly and give the finished dish its distinctive look. The original recipe drizzles them with melted butter and seasons with salt & pepper which creates their crispy exteriors.
Over time, many variations have been made and are simply products and preferences of the individual preparing them. It is the slicing and roasting that distinguish the dish as hasselback potatoes rather than the variations on seasonings or toppings.
Today, I’m doing a ‘loaded’ version, taking it from a side dish to the main course.
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Loaded Hasselback Potatoes
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Instructions
Potatoes
Preheat oven to 350 F. Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. See 'Recipe Notes' below.
Place the potatoes in a casserole dish, brush them with melted butter & sprinkle with salt & pepper on top. Bake potatoes for an hour OR until TENDER but crispy. Allow potatoes to cool a little then place a small piece of cheese in each gap. Set casserole with potatoes in it aside.
Filling
In a saucepan, heat 1 Tbsp oil & add onions & garlic; saute for a few minutes then add beef & continue to cook until meat is no longer pink. Drain any extra oil/fat from saucepan. Stir in tomato paste (if using) & beef broth; simmering until liquid has been reduced so only a small amount remains.
Bechamel Sauce
In a heavy saucepan, melt butter. Stir in flour & cook, stirring constantly, until bubbly, about 2 minutes. Add hot milk, continuing to stir as the sauce thickens. Bring to a boil; add salt & pepper to taste, lower the heat & cook, stirring 2-3 minutes more. Remove from heat.
Assembly / Baking
Divide the filling between the potatoes, which should still be in the casserole dish. Pour the sauce evenly on top & sprinkle with Parmesan cheese. Place the casserole back in the oven (350 F) for another 30 minutes.
Recipe Notes
- The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.
Pizza is one of those foods that works for just about everyone. From meat eaters to vegetarians, kids, adults and everyone in between. Year-round, its the perfect entree for family or party events.
Brion & I always enjoy pizza, preferably homemade. Usually my go-to toppings would be veggies, chicken or seafood, but nothing says it can’t be ground meat.
One of the things that seemed to improve on the flavor of this pizza was the caramelized onions. It takes only a few extra minutes but is worth it. For the sauce, I tried a blend of prepared lite Alfredo & marinara and then used a combo of cheeses instead of just one. Its always interesting to me what develops when you ‘step out of the box’.
Of course, if you have time to make a full fledged pizza crust it will take it all to the next level. But, I never hesitate, when I’m too busy, to use a purchased, refrigerated pizza crust. Pizza is just good, so do what works for you!
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Hamburger & Caramelized Onion Pizza
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Ingredients
- 3 Tbsp butter, divided
- 1 large sweet onion, sliced
- 200 grams fresh mushrooms, sliced
- 454 grams lean ground beef
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Homemade OR purchased PIZZA CRUST
- 1/4 cup EACH prepared Alfredo sauce & marinara sauce
- 1/2 cup red bell pepper, coarsely chopped
- 4 pieces sun-dried tomatoes, sliced
- 15-20 green olives, sliced
- 80 grams cheddar, shredded OR use 200 gm of your choice of cheese instead of the ones listed here
- 55 grams Gouda cheese, shredded
- 65 grams mozzarella chese, shredded
Ingredients
- 3 Tbsp butter, divided
- 1 large sweet onion, sliced
- 200 grams fresh mushrooms, sliced
- 454 grams lean ground beef
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Homemade OR purchased PIZZA CRUST
- 1/4 cup EACH prepared Alfredo sauce & marinara sauce
- 1/2 cup red bell pepper, coarsely chopped
- 4 pieces sun-dried tomatoes, sliced
- 15-20 green olives, sliced
- 80 grams cheddar, shredded OR use 200 gm of your choice of cheese instead of the ones listed here
- 55 grams Gouda cheese, shredded
- 65 grams mozzarella chese, shredded
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Instructions
Pizza Crust
For my PIZZA CRUST RECIPE, you can find it in either JULY or AUGUST 2019 blog entries on this site. It is a yeast dough so it will take a bit of time to prepare (but worth it).
Pizza Toppings
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In a skillet, melt 2 Tbsp butter & add onion. Cook over medium heat, stirring occasionally, 20-25 minutes or until onion is browned & caramelized. Remove onion mixture from skillet; set aside.
Add 1 Tbsp butter to skillet & saute mushrooms until tender & moisture has evaporated. Remove from skillet; add to onion mixture. Place ground beef & garlic in skillet; cook over medium heat, stirring occasionally, 5-6 minutes or until browned. Drain off fat. Stir in caramelized onions, mushrooms, Italian seasoning, salt & pepper.
Assembly
Spread Alfredo/marinara sauce blend over either homemade or purchased PIZZA CRUST. Sprinkle with a small portion of your cheese blend. Top with ground beef mixture, red pepper, sun-dried tomatoes, sliced green olives & remaining grated cheese. Bake 15-20 minutes or until crust is nicely golden brown.
Recipe Notes
- To grill pizza, heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Place pizza onto grill opposite coals. Close lid; grill, rotating once 12-15 minutes or until heated through & cheese is melted.
There are many ways to make and eat a burger and onion rings. I think this version is about the most efficient there is. Burger meat stuffed with onion rings, cheese and bacon, then coated with french fried onions and baked!
I don’t use a lot of the purchased french fried onions but sometimes you just need to switch things up. Breadcrumbs are good ….. without them there would be no crispy, breaded, pan-fried fish or oven baked chicken tenders.
The history of the french fried onions is somewhat sketchy, but they are believed to have been created in the thirties by a company called Olney & Carpenter.
Fried onions became famous in the fifties as an ingredient in the classic ‘green bean casserole’. Several companies acquired the product through the years until French’s took it over in the eighties. The onion pieces do not resemble onion rings and are more like onion chips. They are crispy right out of the container and should remain crispy for several weeks if stored properly.
I found they added extra flavor and crunch to these ‘burgers’. I myself, am not much for burgers but I have to admit I did enjoy these.
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Bacon Cheeseburger Onion Rings
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Instructions
Preheat oven to 375 F. Place a wire rack over a baking sheet; set aside. Season meat with salt & pepper. Divide into 4 equal portions; roll each into a ball & then flatten into patties.
Peel onion, cut off ends & slice into thick pieces. Place a large onion ring in the center of 2 patties.
Cut the cheddar cheese so that it is the same height as the onion rings & place the cheese pieces around the inner wall of the onion rings.
Put a smaller onion ring in the middle. Place a cooked slice of bacon inside the smaller onion rings, followed by an even smaller onion ring, followed by a cube of mozzarella cheese.
Cover the layered onion rings with 2 bacon strips each & wrap the ends under the onion rings.
Place the remaining 2 burger patties on top of each of the bacon wrapped onion rings. Seal the top & bottom layers of beef so that the center is fully covered.
Place flour on a plate & roll stuffed burgers in it to coat. Whisk egg & dip the floured burgers into the egg mixture.
Slightly crush french fried onions & dredge burgers in them. Place stuffed burgers on wire rack on baking sheet. Bake for 30 minutes.
Recipe Notes
- If you prefer, instead of making 2 large stuffed burgers, divide the meat into 8 portions & make 4 smaller ones.
There is no one way to create ‘meatloaf’ and it is precisely this capacity for re-invention that has allowed meatloaf to maintain a continued place on our dinner tables. The limitations for the iconic dish are none. The criteria is ground meat primarily and whether it is beef, pork, chicken, turkey or a blend of, doesn’t matter. The meat must be cut with a filler or the loaf becomes to dense. Bread crumbs, oatmeal, crackers, Japanese panko crumbs, rice, minced vegetables are all good choices. Egg and/or dairy of some kind is essential to bind and moisten. Seasoning is definitely a personal choice. The loaf shape is classic but the top can be glazed, sauced, as is, or baked with strips of bacon over it.
At one time, trying to find a casual restaurant that didn’t serve meatloaf would have been like an Italian one that didn’t serve pasta. Some believe meatloaf was born during the Depression of the 1930’s. To stretch the small amounts of meat people had, it was ground and mixed with stale bread crumbs. At times, these loaves actually contained more ‘loaf’ than meat.
Whether you love meatloaf or hate it, the fact that it is still around after all these years is incredible. Today’s entree puts another spin on this old classic. This a recipe that was published in a Better Homes & Gardens magazine in the 70’s. Interesting!
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Mashed Potato-Meat Cups with Cheese 'Gravy'
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Instructions
Meat Cups
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In a skillet, heat oil & saute onions & garlic until translucent. Set aside to cool. In a large bowl, combine ground beef, salt, pepper, Worcestershire sauce, Parmesan, parsley, cooled onions & garlic, egg, breadcrumbs & milk. Combine well.
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On 4 squares of waxed paper, shape into 4 patties with a 5-inch diameter. Shape each over an inverted custard cup; discard paper. Chill about an hour.
Mashed Potatoes
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Peel & cook potatoes. In a large bowl, combine cooked potatoes, butter, seasonings, Parmesan & a splash of milk. Mash & add more milk gradually until potatoes are desired texture.
Cheese Sauce
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In a saucepan, melt butter; whisk in flour, salt & pepper until smooth. Gradually whisk in milk. Bring to a boil; cook & stir while adding cheddar cheese. Cook, stirring constantly until thickened. Cook frozen peas.
Baking & Serving
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Preheat oven to 375 F. Place inverted meat cups on a shallow baking dish. Bake for 20 minutes or until meat is cooked. Lift baked meat cups from custard cups & turn upright; fill with mashed potatoes. Place on serving plates, spoon cheese sauce over filled meat cups & top with green peas.
One of the supper dishes I remember my mother teaching me how to make was scalloped potatoes. The recipe read something like this:
- Wash, pare and slice potatoes. Put a layer in a buttered baking dish, season with salt and pepper.
- Dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full.
- Add hot milk until it comes almost to the top layer.
- Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement.
Gratins are very popular in Germany. Potato & brussel sprouts gratin is a typical dish during fall and winter season. There are numerous variations such as adding ham or combining it with other vegetables like cauliflower, zucchini, peas and carrots. You could also add an egg to the cream if you like.
I always enjoy looking through mom’s ‘vintage’ recipes. I notice there were definitely lots of casseroles — no wonder they still hold appeal for me. Brion is not big on brussel sprouts but I’m going to incorporate this German specialty into our supper meal and see how it goes?!
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Potato & Brussel Sprouts Gratin
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Instructions
Clean brussel sprouts, cut in half. Peel potatoes, cut about the size of your brussel sprouts. Boil potatoes & brussel sprouts for about 10 minutes in salted water.
In a skillet, add a small amount of butter & fry onions with ground beef. Combine cheese with 1/2 & 1/2 cream, (add some milk if needed) & spices to your taste.
Preheat oven to 400 F. In a 9" buttered casserole dish, layer potato/brussel sprout combo & ground beef. Then pour cream/cheese mixture carefully over all. Combine bread crumbs with Parmesan cheese & sprinkle top of casserole. Bake for 15-20 minutes. Remove from oven & sprinkle with grated cheddar cheese. Serve.
From what archaeologists can determine, pita bread originated with peoples west of the Mediterranean. Pitas have been both a bread and a utensil throughout the Middle East and Eastern Mediterranean.It is a rather simple bread that could be made with limited technology. Pitas are cooked quickly at a relatively high temperature. The flat dough expands dramatically to form an interior pocket from steam.
Pitas’ popularity is partially attributed to using the pocket like a sandwich bread. Many traditional cultures use the pita more like a soft taco or the pita is pulled apart into pieces and dipped in a variety of sauces.
The possibilities of being able to pack, dip or wrap whatever you choose in the pita bread is limitless. Their taste can only be appreciated when eating your pita with different foods that will compliment them.
Although pitas are enjoyed all through the year, they seem like an easy summer meal to enjoy.
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Pita Pockets
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Instructions
Filling
In a large skillet, cook beef, onion & green pepper over medium heat until meat is no longer pink; drain. Add the Worcestershire sauce, soy sauce, garlic powder, cumin & Italian seasoning; mix well. Simmer, uncovered, for 5-10 minutes.
Sauce
In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat; simmer uncovered for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes & lettuce.
