[Sca-cooks] Re: Meat loaf (was Peppers and Mangoes)

[Elaine Koogler]

Bill Fisher wrote:

>On Sun, 2 Jan 2005 15:24:09 +1000, Susan Laing <paxford at dodo.com.au> wrote:
>  
>
>>I have got to admit mystification about the average American "Meatloaf" - I
>>constantly see it mentioned in various books (most notably the Janet
>>Evanovich "Stephanie Plum" ones since I'm reading through the set atm) but
>>have never really been able to work out what the full ingredients are, or
>>why it's such a revered dish.
>>
>>So what is it really? - I'm assuming ground beef is involved (aka "mince
>>meat" as it's known in australia).
>>
>>Is it some larger grander variation on the common Aussie Rissole? (mince
>>meat + diced onions + egg to bind it together to a ball shape and then fried
>>in oil in a pan. Think "hamburger patties" without them being flattened)
>>
>>Mari
>>    
>>
>
>Like a bat out of hell I'll be gone before the morning comes.....oh, not THAT
>meatloaf...
>
>Meatloaf is one of those "ground meat with binder" foods.  I think every
>culture has one or two of these.
>
>In the area I grew up in, meatloaf is ground beef, egg, seasoning,  some
>times breadcrumbs.  It really varies a lot here.
>
>Hamloaf was mentioned..........I've made chicken loaf, turkey loaf, and at 
>least one tofu loaf for some veggie friendly people.
>
>I pulled some recipes from the Two Fat Ladies in the past for Brit versions
>that are wrapped in bacon.
>
>
>Cadoc
>  
>
I adapted a couple of recipes to make a kind of cold meatloaf based on 
what I believe to be a period dish...I've read references to it, but 
have never been able to locate a period recipe.  It's a terrine... a 
concotion of ground beef (1 part), ground pork (1 part) and ground liver 
(1/2 part), plus egg, brandy, salt, pepper, and juniper berries.  I 
parboil bacon and wrap the loaf in it, put a design of bayleaves on the 
top and steam it in a bath of water in the oven.  After it's done, I put 
weights on the top and let it cool.  The weights squeeze out the excess 
fat.  It's wonderful served with crusty French bread and butter.  I used 
to serve it occasionally at feasts, but stopped because I couldn't 
document the recipe.

Kiri