Why meatloaf is called meatloaf

There are competing histories, including the belief that meatloaf, or its closest antecedent, emerged in medieval Europe, around the fifth century, in a Mediterranean dish of finely diced meat scraps joined with fruits, nuts and seasonings. It was a way to stretch protein. It was a way to use up excess vegetables. It was a ragtag orchestra of ingredients on the verge of expiration.

And it made music more uplifting than anyone could have anticipated. Its narrative in this country includes an early chapter set in colonial times, when German immigrants made scrapple, an amalgam of ground pork and cornmeal that established the meat-starch union at the core of most meatloaves. Meatloaf was such a use. The Duchess of Sussex told reporters that she is "always proud" of her husband. After two and a half years with the 49ers and zero games played, Jalen Hurd has been released.

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Here's what health officials think is happening. Read full article. The European influences in colonist cooking were clear. The popular dish of scrapple, consisting of ground pork and cornmeal, was served throughout West Coast settlements and formed the blueprint for what would become modern meatloaf. While meatloaf prototypes were locally popular, the dish was nowhere near as ubiquitous as it would later become. It was not until the industrial revolution, and the advent of the domestic meat grinder, that meatloaf really came into its own.

For the first time, ground beef and pork could be produced in the home and meat grinder manufacturers seized the opportunity.

Promoting a series of recipes that relied on the new invention, minced meat took centre stage for the first time. The earliest mention of meatloaf dates back to the 5th century Credit: Alamy.

The lavish spreads of 17th-century France featured loaves of chopped meats and offal preserved within a hefty layer of gelatin. The Ur-American meatloaf was born in the 18th century courtesy of Pennsylvanian Dutch settlers who were partial to an austere concoction called scrapple.

To further stretch the yield of a slaughtered pig -- after the steaks, loins, chops, hams, bacon, and sausages were cut and produced -- meat was scraped from bones and combined with the lungs, liver, and heart in a cauldron of broth. Cornmeal and seasonings were added and the resulting mush was pressed into loaves, allowed to set, then sliced and pan-fried.

Had it not been for the advances of the Industrial Revolution, meatloaf as we know it might never have been. According to the Oxford Companion to Food , that meatloaf was first mentioned in print in the U.

It was no accident this this was immediately after the invention of the mechanical meat grinder by German inventor Karl Drais. From then on, recipes started appearing in cookbooks. Fannie Farmer's edition of The Boston Cooking School Cookbook included two variations of a ground veal-based loaf, as well as a recipe for Cannelon -- a dish that recalls almost every aspect of a beef meatloaf, except the name. For the gastronome, the grinder offered a new degree of fineness and consistency of texture.

Cooks previously had to chop meat in large wooden bowls using a curved blade, but now they were buying pre-ground meat directly from butchers and working it through grinders. A grinder from the Enterprise Manufacturing Co. This, and the fact that beef was increasingly accessible due to advances in refrigeration and a thriving meat packing industry in Chicago, propelled meatloaf onto every housewife's radar.

For the millions burdened by the hardships of the Depression, it was lucky meatloaf arrived when it did. The notion of meatloaf as comfort food stems from its frequent appearance in this period. Warm and filling, it provided cheap, nourishing sustenance. Tough cuts of beef like chuck or rump were tenderized by way of a good grinding.