Vintage Recipe for Meatloaf

A look back in time at a recipe for meatloaf that is at least 120 years old.

Meatloaf is a dish that has stood the test of time. It's a comfort food favorite and a staple at family dinners across the globe.

Our recipes this week come from The Boston Cooking-School Cook Book by Fannie Merritt Farmer which was originally published in 1896. The vintage recipes below are made using veal but you could easily be substituted today with any of your family's favorite proteins.

The first meatloaf recipe is a chilled version:

Veal Loaf I

Separate a knuckle of veal in pieces by sawing through bone. Wipe, put in kettle with one pound lean veal and one onion; cover with boiling water, and cook slowly until veal is tender. Drain, chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with slices of "hard-boiled" eggs and parsley. Put in layer of meat, layer of thinly sliced "hard-boiled" eggs, sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.

The second meatloaf recipe is a classic, hot version:

Veal Loaf II

Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add one-half pound fat salt pork (also finely chopped), six common crackers (rolled), four tablespoons cream, two tablespoons lemon juice, one tablespoon salt, one-half tablespoon pepper, and a few drops onion juice. Pack in a small bread-pan, smooth evenly on top, brush with white of egg, and bake slowly three hours, basting with one-fourth cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove from pan, and cut in thin slices for serving.