During the Great Depression, cooking meatloaf was a way to get the most from food budget for struggling families. Using an inexpensive type of meat and any other ingredients available, it became part of the traditional recipes to add breads and grains to the meatloaf to ‘stretch’ the dinner servings.
Classic American meatloaf is typically eaten with some kind of sauce. Many recipes call for pasta sauce or tomato sauce to be poured over the loaf to form a crust during baking. The tomato-based sauce may be replaced with any of your favorite sauces, such as barbecue sauce, tomato ketchup, or a mixture of both tomato ketchup and mustard but the meatloaf is prepared in a similar manner. The meatloaf is normally served warm as part of the main course, but can also be found sliced as a cold cut. An easy to make typical comfort food.
Leftover meatloaf can be stored in the freezer by “triple-wrapping”. The recommended freezer shelf life is up to six weeks.
Meatloaf is versatile as you can add anything that you like. It is also economical, ‘stretching’ your meatloaf with simple cost effective ingredients can really save dollars at the restaurant. – A profitable weekly special that your customers will be lining up at the door for!