Tuesday, August 3, 2010
American Meatloaf Recipe
I know a lady who has come back from holiday in the US and is asking for a meatloaf recipe. Meatloaf is an American standby, almost a by-word for wholesomeness, and who more wholesome than Campbell's to supply a recipe, full to the brim with soup, naturally.
This is from "The Campbell's Treasury of Recipes" and it is, sure enough a trove of ideas, ALL of them with soup; Double Decker Chicken Mould, Pork Chops with Party Hats and Sprig O'Spring Soup. There is also Meat-Shell Pie which I don't really want to visualise.
I have an Australian version edited by Margaret Fulton. I 'm guessing it's from about 1962
Here is my family's favourite from the three versions of meatloaf:
1 can Campbell's condensed cream of tomato soup
approx 850g minced beef (you could do it with a kilo but this is the minum)
1.5 cups of cornflaks lightly crushed
half an onion finely chopped
herbs of your choice, dry or fresh, e.g. parsley or oregano
1 tablespoon of worcestershire sauce
1 egg slightly beaten
1 teaspoon of salt
1 2lb loaf tin lined with baking parchement
roasting tin half filled with boiling water
oven at 180 degrees C
Combine all ingredients: mix thoroughly (hands are best, you know that, right? Press in to loaf tin and place bain marie (the roasting tin with water) and bake in oven for 1 hour. When it comes out let it sit for 10 minutes before slicing, and tip the juices out too as this is where a lot of the fat will be.
Campbell's gives the following serving suggestion: Serve with additional cream of tomato soup sauce, if desired. Blend about 1/4 cup dirppings with 1 can soup; heat.