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America's Melting Pot
Boardinghouse Meatloaf hero image coming soon
1861-1900 - Boardinghouse cooks and thrifty American home cooks stretching ground meat with binders
Boardinghouse meatloaf fits kitchens that had to feed many people from affordable ingredients. Ground meat, binders, vegetables, and a sweet-tangy glaze made a loaf that sliced neatly, stretched well, and reheated for leftovers.
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Difficulty
Easy
Prep time
15 minutes
Cook time
1 hour
Total time
1 hour 15 minutes
Servings
6 servings
Region
United States boardinghouses and family kitchens
Era introduced
1861-1900
Introduced by
Boardinghouse cooks and thrifty American home cooks stretching ground meat with binders
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Meatloaf has older European and American antecedents, but the boardinghouse version is about economy and service. A loaf could stretch meat with oats, crumbs, or bread; hold vegetables and seasoning; bake without constant attention; and slice into equal portions for a dining room. This version uses oats, onion, bell pepper, and a ketchup-vinegar glaze in the Southern boardinghouse style.
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