Orr column: Mini meatloaves offer nod to past

A stroll down the streets of Edenton often harkens a feeling of the past as if time has never lapsed.

Perhaps a nod to the set of “Pleansantville,” or the notion that June Cleaver might pass by on the sidewalk. And I love that about our quaint town. Life slows down. Memories of a kinder, gentler time surround us.

Nostalgic meals are often the best, too. Some dinners we revisit regularly for their comfort and ease. One of those all-American meals most have enjoyed is the simple yet savory meatloaf. This dish came from very humble beginnings but still remains on many restaurant menus today.

Meatloaf first emerged in medieval Europe as a dish of minced scraps of meat blended with spices, dried fruits, and nuts. In the U.S. it was first noted in the 1800s as a mixture of cast-off meat blended with spices, vegetables and milk-soaked bread to form a breakfast loaf. Its popularity began to rise during the Great Depression as a frugal means of stretching a little meat with a lot of filler. By the 1950s meatloaf was as iconic as the hamburger and hot dog.

Today there are hundreds of combinations of meats, seasonings and vegetables — and even meat substitutes — to form a savory dinner loaf. I prefer individual servings and my family always enjoys my mini meatloaves. I often add quartered small red bliss potatoes tossed in olive oil and spices to the roasting pan to cook with the meatloaves, and, in the last few minutes, sprinkle in frozen peas, a pat of butter and a little salt and pepper to complete the meal.

This week I have included my recipe for mini meatloaves for a little comforting wink to the past.

Enjoy!

Mini Meatloaves

Serves 4-6

Ingredients

• ¾ pound ground beef

• ½ pound ground pork, or ¼ pound each ground veal and pork

• 1 egg

• 1 cup fresh breadcrumbs from 2 slices soft bread

• ¼ cup cream

• 1 small onion, diced

• 1 rib celery, diced

• 1 carrot, diced

• 1 teaspoon garlic, minced

• ¼ cup ketchup

• ¼ cup parsley, chopped

• 1 tablespoon Dijon mustard

• 1 teaspoon pepper

• 1 teaspoon salt

Glaze

• ½ cup ketchup

• 4 tablespoons brown sugar

• 4 teaspoons cider vinegar

or

• 4 tablespoons apricot jelly with 1 tablespoon water

Preparation

1. Prepare a shallow baking dish with nonstick spray. Set aside. Preheat oven to 400 degrees.

2. In a food processor, pulse bread to form crumbs. Remove and set aside. Pulse onion, celery, and carrot until finely grated. Remove and set aside. A box hand grater can also be used

3. In a large bowl whisk together egg, cream, garlic, ketchup, Dijon, salt and pepper. Mix in ground meats, minced vegetables, breadcrumbs, and parsley.

4. Form into mini loaves and place in baking dish. Bake at 400 degrees for 5 minutes. Stir together desired glaze and brush on topo of meatloaves. Cover loosely with foil and bake 20 minutes. Remove foil and brush with more glaze and bake uncovered 15 minutes or until cooked through.

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!