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
It is quite possible to track the history of transcribed cooking instructions back into the distant past, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that is, these, old records were just basic hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. He also informs us how the Romans made use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. During the following few centuries, the powerful families of Europe competed to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. By the advent of the 1900s, recipe publications were highly popular as a result of better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Cape Cod Cranberry Meatloaf recipe.
