“For many, meatloaf is an ultimate comfort food, bringing back pleasant childhood memories of family meals.”  Diana Rattray

What memories do you have about eating meatloaf?

On this mountain the LORD Almighty will prepare a feast of rich food for all peoples, a banquet of aged wine–the best of meats and the finest of wines. (Is. 25:6;NIV)

Do you have memories of family mealtimes eating meatloaf and some kind of potatoes?  I’m sure there are almost as many meatloaf stories (and recipes) as there are people in America.  It’s truly the ultimate comfort food for many Americans.

What kind of potatoes did you have with your meatloaf?  I’m learning that most people had mashed potatoes.  In our home, we had scalloped potatoes with meatloaf.  Since the oven was already hot, my mother made scalloped potatoes to further “fill up” the oven and use the oven heat.  She was an energy conservationist long before “green” came on the scene!

Traditional American meatloaf has its roots in the 19th century. However, it wasn’t until the 20th century that meatloaf truly made its mark on the American food scene, thanks to scientific progress. Modern technology enabled meat packers to produce ground meat on a large-scale basis, and the use of the home refrigerator also rose sharply at that time.  Meatloaf is one of the classic American foods even though it’s not indigenous to America. Most cultures have some form of ground meat concoction. Throughout history man has combined ground meats with seasonings, fruits, bread and vegetables.

Meatloaf has always been popular for three reasons. First, meatloaf was an inexpensive source of protein. Second, meatloaf, like stews and soups, was an efficient way to use up miscellaneous food items before they spoiled. Finally, by incorporating other ingredients, you could stretch your limited meat supply.

I began experimenting with traditional meatloaf recipes several years ago.  Having eaten a vegetarian diet for many years prior, I wanted to make a “meatloaf” with lots of vegetables and less meat.  Today’s recipe is a result of those experiments.  It contains lots of vegetables, which brings flavor and moisture to a meatloaf.  I use an egg as a binder, but I don’t use breadcrumbs or oats, as I prefer to decrease grains and bread in our diet.  And therein lies the fodder for another “Daily Gram.”

Enjoy your meatloaf!

Prayer Power
Lord, we thank You for our sense of taste.  May we glorify You with our food choices.

Link of the Day
Meatloaf with a Twist

Blessings on you as you reminisce about a good childhood memory.