Meatloaf, originating from Ancient Rome and becoming iconic in America, blends leftover management and cultural flavors. German colonists in 17th-century Pennsylvania created a tasty loaf from pork scraps, similar to blood pudding. Meatloaf recipes featuring ketchup became common by the 1950s, as the tangy condiment added moisture and flavor while balancing the richness of the ground beef. Ketchup enhances the visual appeal of the dish, contributing to meatloaf's enduring popularity and inspiring modern interpretations.
Meatloaf has been ripped apart and put back together many times over, all the way from Ancient Rome to America's comfort food classic.
Ketchup, mass-produced by companies in the late 19th century, offered a cheap and shelf-stable way to add both moisture and flavor to meatloaf recipes.
By the 1950s, those ketchup-laden meatloaf recipes made appearances in almost every American cookbook, balancing the richness of the beefy meatloaf.
Ketchup continues to inspire new takes on the classic meatloaf recipe, adding a pop of color to an otherwise brown-on-brown meal.
Collection
[
|
...
]