Meat loaf is the ultimate comfort food, so I was thrilled to find a hundred-year-old beef loaf recipe. This recipe is different from modern meatloaf recipes. In addition to ground beef, it contained ripe olives, oatmeal, canned tomatoes, and onion; and brought back memories of some meatloaf recipes served at family reunions when I was a child.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
2 pounds ground beef
3/4 cup old-fashioned oatmeal
12 ripe olives, chopped
1/2 small white onion, chopped
2 cups canned tomatoes (1 one-pound can diced onions)
1 teaspoon salt
1/4 teaspoon pepper
meat drippings from pan (approximately 1/4 cup)
2 tablespoons flour
1 cup water
Preheat oven to 375° F. Thoroughly combine all ingredients in a mixing bowl. Shape meatloaf in a 9″ X 13″ or similar-sized baking dish (or put in a large bread pan). Place in oven, and bake until done (approximately 1 hour).
If desired, serve with gravy. To make gravy, put meat drippings from the baking pan in a small skillet. Heat to boiling. Sprinkle with flour and stir to combine. Slowly pour in the water while stirring constantly. Continue stirring until the gravy thickens, then remove from heat and serve.
Cook’s note: My meatloaf had relatively few drippings which limited the amount of gravy that I could make. I used ground beef that contained very little fat. Ground beef with a higher fat content probably would provide more drippings.
I used less salt than called for in the original recipe. It called for 3 teaspoons of salt. I used 1 teaspoon of salt which seemed like plenty.