Growing up in the post depression years, meatloaf was often served at our old oak kitchen table. It was filling, nutritious, and cheap. Believe it or not, ground beef only cost about 42 cents a pound. My mother could serve our family of six for less than a dollar. Even as recently as 2020, it was still advertised as a “budget meal.” But this pandemic has changed all that. Meatloaf, as an expense, has graduated into the upper class. That doesn’t mean you’ll find meatloaf on the menu at upscale restaurants. But the ingredients costs about as much as many of those fancy entrees.
Why is that? Because the cost of 93% lean ground beef is astronomical. Paid $6.85 a pound for it yesterday. So, my meatloaf recipe will require about $10.27 of beef for starters. The other ingredients are fairly reasonable, But it’s still going to be pricey.
Meatloaf in the old days had some fillers. Many people used bread crumbs, but I always preferred oatmeal. It’s one of the most popular comfort foods around, right up there with macaroni and cheese, and beef Manhattans. One of these days, you may find meatloaf on the menu at your favorite, candlelit restaurant. Maybe they’ll dress it up with cheese or mushrooms to make it sound more sophisticated. And serve it with a $10 glass of wine. I wouldn’t be surprised.
If you’re in the mood for some upscale comfort food, here is a recipe using Quaker Oats. I’ve changed it a little bit from the original, because I’m not too fond of ketchup. Instead I’ve substituted a can of tomato sauce. However, my husband likes a few dabs of ketchup on his serving.
Since I’m cooking for two I make the full recipe , then freeze half for another time
INGREDIENTS:
- 1 1/2 pounds 93 percent lean ground beef
- 1 8 oz can tomato sauce
- 3/4 cup Quaker Oats, quick or old-fashioned, uncooked
- 1 egg
- 1/4 cup chopped onion
- 2 cloves chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS:
Preheat the oven to 350 degrees.
In a large bowl, combine all of the ingredients, using just ¾ can of tomato sauce. Mix lightly but thoroughly. Press into an 8-by-4-inch loaf pan. Pour remaining tomato sauce over the top as a garnish.
Bake for 1 hour to medium doneness (a thermometer inserted in the center should read 160 degrees) or until not pink in the center and juices run clear. Let stand for 5 minutes and drain off any juices before slicing.