Loafing with Meatloaf


Clip Job: an excerpt every day from the Voice archives.

June 10, 1959, Vol. IV, No. 33

Dining In

By Rosetta Reitz

LOAFING WITH MEAT LOAF. You can really loaf with this dish, for it is extremely simple. You literally just dump everything together, mix it up, and bake.

aux Fines Herbes
1 lb. ground beef
2 pork sausages (skinned) or ¼ lb.
1 egg
1 can (8 oz.) tomato sauce
1 tsp. salt
1/8 tsp. pepper
¼ tsp. oregano
¼ tsp. basil
¼ tsp. rosemary
¼ tsp. marjoram
1 tbsp. parsley flakes
2 tbsp. minced onion
1 cup crushed high-protein cereal

Mix everything well, form into a loaf, and bake uncovered in a moderate 350-degree oven for 1 hour. Yield: 4 servings.

If you are watching your calories, this meat loaf is a good calorie buy, because when you lift it out of its baking pan, you leave the largest amount of fat behind–in the pan, that is.

By adding a half pound of cottage cheese to the above recipe you get a larger loaf without raising the calorie count proportionately. If you are nutrition-minded, use only half a cup of cereal and add a half a cup of wheat germ. You can also include a tablespoon of brewer’s yeast and it will hardly be detected…

Men seem to dig meat loaf the most as is, but if you’re serving it to the gals, it can be dressed up with a few fancy accessories, for example: whipped potatoes (pommes duchesse), baby Brussels sprouts, asparagus tips, etc., and then watch them dig in.

[Each weekday morning, we post an excerpt from another issue of the Voice, going in order from our oldest archives. Visit our Clip Job archive page to see excerpts back to 1956.]