A Victorian-era meatloaf recipe that pairs ground beef with a macaroni base
In short: This historical recipe from an 1800s Good Housekeeping magazine offers a unique take on meatloaf. Instead of a standalone loaf, it features a beef mixture baked atop a bed of macaroni, finished with a tomato sauce glaze.
The recipe, titled Cannelon of Beef and Macaroni, calls for three cupfuls of finely chopped round of beef seasoned with salt, pepper, onion juice, two beaten eggs, and a half-cup of liquid. The meat is molded into a loaf and placed inside a casserole dish lined with tender, boiled macaroni.
After baking for forty-five minutes with a cup of stock, the cover is removed and a pint of tomato sauce is poured over the top. This preparation highlights 19th-century methods of combining starch and meat in a single vessel, providing a glimpse into the culinary standards of the era.
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Sources
- Summary by Intellect · source: 1800s Meatloaf Recipe - Cannelon Of Beef And Macaroni Casserole - Old Cookbook Show
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