Ingredients
1/4 cup whole cranberry sauce
3/4 cup dark brown sugar -- packed
2 1/2 lb ground chuck
1/2 cup milk
1 medium onion -- finely chopped
1/4 cup ketchup
1/2 cup plain bread crumbs
2 large eggs -- lightly beaten
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp white pepper
1/2 tsp dried rosemary
1 tsp salt
2 bay leaves
Directions
Preheat the oven to 350 degrees. Lightly oil a 9 x 5 x 3-inch loaf
pan. In a small bowl, combine the cranberry sauce and brown sugar.
(NOTE: sometimes I add a few tablespoons of chili sauce for an extra
kick) Place the cranberry sauce mixture in the bottom of the prepared
loaf pan. In a large bowl, combine the remaining ingredients except
the bay leaves and mix well. Set the meatloaf mixture in the pan on
top of the sauce. Top the loaf with the bay leaves and bake for 1 1/2
hours or until done. Allow the loaf to cool for 20 minutes. Remove
the bay leaves. Very carefully turn the loaf onto a serving plate so
that the sauce side is up. Drizzle the pan juices over the loaf.
Recipe By : The Great American Meatloaf Contest Cookbook
Servings: 6 servings
Cape Cod Cranberry Meatloaf Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fish; Fruit; Meat; Seafood
The History of Recipes
We are able to read the history of written recipes back into the far past, certainly as far into history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old recipes were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts are some stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius describes how the cooks of Roman times used a good variety of herbs, including many that are still in use today like basil, fennel and parsley. Later, we find a couple of recipe books which were published in the 1300s : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the upper classes of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new spices and herbs prompted an outbreak in recipe books, most of which are now in private collections. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cape Cod Cranberry Meatloaf recipe.
