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Food & Dining
Grandpa's Meatloaf
Ed. Note: This recipe is a hand-me-down
from my mom, who's now 81. For lots of years, she ran a luncheonette -- up
at 4 a.m. to prep & open, and in the early years,
she'd go until 9 or 10 in the evening. She still cooks up a storm, though she says she
"can't do as much" as she used to. Of course, for her, that means she gets a
bit tired after making 100 meatballs and some sauce.
"There's no sense wasting your energy," she
says. "If I'm going to make something, I
might as well make enough to put some in the freezer,
too." When I was a little girl, still in my early years of grammar school, my father had a butcher and grocery store -- Pepe's. He really knew his cuts of meat. ... My father was a great cook, too. He liked cooking and cooked more than my mother did, and better, too. One of his favorite dishes, which he made maybe every other week, was his meatloaf. All of us liked it a lot, and eventually my older sister learned to make it, then I did, then my youngest sister learned, too. Only my sister Josie never learned to make it. And all of our kids liked it too, and some of them have learned to do it, so it's been in the family for at least 70 years now. The recipe that follows is as close to my father's as I remember. Of course, we never wrote down the recipe. We did it like most of the old timers; we just threw it together. But it's pretty close to the original. And you can always change some of the ingredients or amounts if you want to. Ingredients:
Mix all the {above} ingredients well. The best way is to knead it with your hands.
Add these to and continue to mix them well. You can use something other than catsup for flavoring if you like, but we always used catsup. ... When you finish mixing, take the batch and spread it to about a 1-inch thickness on a long piece of wax paper. ... You can take a fork to finish spreading it evenly.
Spread the bacon strips evenly, and stagger them if you have to, down the entire width of the mix.
Spread the hard-boiled egg slices evenly across the mix. Then you roll it. ... Just lift one end of the wax paper. Pick it up carefully so it doesn't break, and as you roll, pull the wax paper back. When you're done rolling it, place it in an ungreased pan and bake it, uncovered, at 350° for about 75 minutes. You can also add to this dish by cutting potatoes and placing them around the meat loaf to let them cook with it. And my father also used to sometimes add a can or two of peas, so when it was done, we had meat loaf with all the trimmings. It's really delicious. I still enjoy it. Mange forte ...
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