A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Dredge with flour and lay strips of bacon on top for best results
Preserved exactly as written in the original source
season
add one cup bread crumbs, one beaten egg, one-half cup milk
lay strips of bacon on top, dredge with flour
bake one hour
Modern guidance to help you succeed with this vintage recipe
The combination of veal (or beef) and pork creates an ideal fat-to-lean ratio that keeps the meatloaf moist while providing structure. The panade (bread crumbs and milk mixture) absorbs moisture and prevents muscle proteins from binding too tightly, resulting in a tender texture rather than a dense, rubbery loaf. Dredging with flour before baking creates a barrier that helps retain juices, while the bacon strips render fat that bastes the meat as it cooks, adding flavor and preventing the top from drying out.
The meatloaf mixture can be shaped and refrigerated up to 24 hours before baking. Cover tightly with plastic wrap. You can also bake the meatloaf completely, let it cool, wrap tightly, and refrigerate for up to 2 days. Reheat slices in a 325°F oven for 15-20 minutes.
Store leftover meatloaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes or in a 325°F oven for 15 minutes. Fully cooked meatloaf can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The meatloaf mixture can be shaped and refrigerated up to 24 hours before baking. Cover tightly with plastic wrap. You can also bake the meatloaf completely, let it cool, wrap tightly, and refrigerate for up to 2 days. Reheat slices in a 325°F oven for 15-20 minutes.
Store leftover meatloaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes or in a 325°F oven for 15 minutes. Fully cooked meatloaf can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
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