Wednesday, May 15, 2013

Bring out the Avocado and Harvest Gold Cookware - It's 60's Party Meatloaf

Hey, what's Mom making for dinner in there?

I 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 Midwest Chick on the phone, to which she replied "there is NOT enough bacon in the world for that".

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. Maybe not, but do go over and say a quick congratulations to Kevin Baker at the Smallest Minority who  just celebrated his tenth blogiversary.

18 comments:

  1. How much alcohol did the writer of that recipe drink before penning that recipe?

    Both college cafeteria food and recipes like that one provide inspiration to eat only just enough to stay alive.

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  2. Umm, where's the bacon? I bet that would be good with bacon. Just a little...bacon.

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  3. Mrs. S. - it was published in Minneapolis Minnesota. Not sure as to the year, but a Nordic Ware aluminum platter in it for serving roast meats is advertised for $2.69.

    After viewing a couple of the odd recipes mixed in there with the standard bundt and coffee cakes, I'm thinking marketing had a two glogg lunch prior to thinking up party pizza.

    On the plus side, picking through it, I found a carefully folded copy of Mom's Krumkake recipe which I could never find.

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  4. > Isn't that how you make
    > presto logs?

    Well, sure -- no way you'll get single-match lighting without the peanut butter.

    Save the bread crumbs for something that actually ought to be breaded, substitute rice, and you've actually most of the way to a good meat loaf, if there's some bacon. You can also kinda see golempki from there.

    Southwesterners would look at this recipe as a waste of most of the ingredients for a nice green chile stew (probably with diced potatoes rather than rice as the carb).

    Since we're cooking for a party, I'm also wondering if some dry wasabi in the mix would set it off, though if you get the right horseradish, that should do too. A relative occasionally sends or brings me stuff from a Polish store in Chicago that'll remind you of exactly how the human skull is pieced together from multiple plates.

    Something tells me, though, that this recipe book's author was thinking of the most rutabaga-like grade of horseradish. Wouldn't want a party getting out of control, you know. Nine o'clock comes early on a work night!

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  5. If it's not honey mustard, it's not meatloaf.

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  6. Ad absurdum per aspera - I think you're on to something about the light off.

    We passed and did something in the roast pig variety.

    My meatloaf is a pound of ground Bambi, a sleeve of saltines (or about 2/3 cup triscuits) crushed, two cloves of roasted garlic chopped, a tsp of sage, a medium white onion chopped, a heaping 1/2 tsp MCCormick Maple Bacon steak seasoning, a large egg, a couple Tablespoons each of back-strap molasses and Worcestershire sauce, a small handful of shredded jack cheese and just enough bottled barbecue sauce to moisten and hold together (about 1/4 cup). Top with 3/4 cup barbecue sauce to which you've added another splash of Worcestershire sauce and molasses, and a couple grinds of black pepper topped with 4-5 pieces of maple smoked bacon that you brush with a tiny bit of that sauce so it doesn't dry out.

    Bake at 350 about 45 minutes (160 degrees internal temperature with a meat thermometer). Let sit 10 minutes and slice. Serve with cornbread and greens and it's great on sourdough bread the next day as a sandwich.

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  7. You just HAD to do that today didn't you... sigh... one more day of bait and I get to come home...

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  8. Damn, I'd nearly forgotten about cinnamon apple rings! Now I have to go find them at Piggly Wiggly...

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  9. This reminds me of my Grandma's "Kitchen Sink Meat Loaf" (which has what ever's left in the kitchen thrown in- it's dated 1931). She also used the saltines (they came 4 packages in a tin can back in those days, LOL.) It is one of those recipes that probably could never be duplicated, but it is fun to read the "add 2 spoons of squash" or "if there aren't enough olives, slice them" notations written all around it. Was a ground beef and sausage meat base, with "if there's no ground sausage available, dice up a link" note. Her "garden tomato puree/stewed/sauce" additions are lost forever because she never wrote down the ingredients she added when she canned, therefore unknown to recreate now. All I remember is she added sugar.

    I kept it to remind me of how thrift kept people alive back then.

    I do still have one of those saltine cans around to hold nuts & bolts in. :)

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  10. I thought for a moment there that you had found one of my mom's secret recipes.
    Your recipe in comments sounds much more eating friendly.

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  11. My mom didn't know that recipe. I think she wrote it! To be fair, most of what she made was just dandy. But once in a while she pulled nose hairs out by the spoonful. That's all I'm saying there.

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  12. Brighid - Mom also did that tomato jello aspic salad thing at the holidays. Tomato jello with olives and assorted chopped up aliens was never a hit with the kids.

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  13. I think you lost me with the peanut butter, and onion/apple rings there...

    Still, I have used peanut butter in making chili with great success. Perhaps it works in meat loaf too, I dunno.

    Vic303

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  14. I'm not sure if I should go make some bacon and eggs for breakfast in self defense, or leave off food until lunch now...

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  15. In my meat loaf, it is similar to yours except that instead of molasses and barbecue sauce, I use about a pint of Bob's Best Salsa.

    Cheers,

    Bob
    III

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  16. What's catsup, is it like ketchup?

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  17. Old NFO - hope by the time you read this you ARE home. I've a steak marinating to go on the grill later, been a busy week and much eating on the run.

    Gewehr98 - I haven't seen those since I was a kid. They still make them?

    naturegirl - I never actually watched Mom make hers, may have been a good thing. Dad wasn't a big fan. As we raised a steer just for the households meat, beef was fairly plentiful (my folks best friends, with more land, actually housed the animal and the families split the costs and the meat). So she didn't have to scrimp too much. If the meat ran out, there was chicken and fish Dad caught. If THAT ran out, we had pancakes for dinner, which we kids LOVED.

    Monkeywrangler - I'd not have thought about peanut butter in chili. I've put Tequila in mine though.

    Miss D - at least I didn't add as a bonus the sausage cake with raisins in it.

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  18. I think they fell off their platform shoes and knocked themselves out with that recipe! Now your recipe....that's up my alley! YUM!!

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