1938 Tapioca Meat Loaf Recipe – Old Cookbook Show – Glen And Friends Cooking – Juicy Meatloaf Recipe
For more great Instant Pot recipes, please visit InstantPotEasy.com
1938 Tapioca Meat Loaf Recipe – Old Cookbook Show – Glen And Friends Cooking – Juicy Meatloaf Recipe Savory Meat Loaf 2 thin 2-inch slices salt pork, diced …
Where did you two find square canning jars? So practical.
I guess the number one question should be, "What do you put on your meatloaf sandwich, Glen?"
Make the ham loaf!
Be nice for someone who wants to try meatloaf but can't eat eggs.
I'm a fan of j Kenji Lopez alt's meatloaf that uses gelatin
This reminds me of a time when I was experimenting with sausage binders, I know I tried oats, cooked rice (which is traditional) and polenta flour among others. I really loved the texture of the polenta, but I need to try tapioca now just so I know.
I'd never thought of using tapioca as a binder, but it really does make sense, although I typically prefer my meatloaf a little firmer than that.
Hoo, boy…1970's Scottish Primary School tapioca "pudding" nightmare trigger :). The stuff looked like and had the texture frogspawn, and the dinner monitors made you eat the whole lot and it gave you "the boke". At least now as and adult I know it comes from a plant, so slightly less triggered.
I bet chunky salsa would be great in this instead of plain tomatoes.
do the ham loaf recipe below this one
The recipe states 2 Cups STRAINED can tomatoes, I think that is way yours was very "juicy", BUT I think I will keep it the way you did it and keep the juice in.
Please create bubble/boba tea meatloaf!
How many of you hear Jules say, "Hey friends!" and respond, "Hey Jules!"? I do. Out loud. Don't @me;)
I treat it like grated potato or rice for this sort of recipe. Some of my 70s cookbooks make this type of slightly crumbly meat loaf. Usually there is an egg added as additional binding agent.
Love any meatloaf hot or cold! Noticed the ham loaf recipe on the page. This was one of my favorites growing up in the 1950`s. Very difficult to find now.
I bet that slices well when cold..
yummy video
Very cool! I always love the Old Cookbook videos! Thank you friend for sharing! I would be worried too of all the moisture but glad it turned out pleasant for you! Have you ever had cinnamon added to your meatloaf before, just a touch or two I really feel brings out the beef savory beef flavor and accents the typical sweetness that an American meatloaf has that’s topped with katsup.
We use the Layered Meatloaf recipe from the 1956 Pillsbury Family Cookbook. The middle layer is stuffing.
You know what goes good with meatloaf? Ketchup.
I have the original Heinz Ketchup recipe from 1869 if you want it.
Glen, can you do a video on how to create your "canned tomatoes" please (unless you have one already, which case I'd ask for the link)? 🙏🏻
Probably written by a man….
I was stressed from the moment you added those 4 granules of salt and pepper and said there would be no more seasoning 😞
I use oats in my meatloaf instead of breadcrumbs or tapioca. Same idea, it sucks up all the moisture and keeps it inside the loaf.
Turning ground round into something juicy is a hat trick! Sounds like the recipe is a keeper.
TY Glen.
Try to fold the meat mixture together instead of smooshing it between your fingers. It’ll have a much nicer texture. Fluffy and moist.
Absolutely love this channel.
I would mix in a stand mixer to bind it all together like sausage. I dont think you mixed it enough really. Here in Thailand we use slaked tapioca flour to make pork dumplings juicy for rice porridge.
Love the channel ! How about doing a show on Gumbo . Thanks
You Tube no longer lets me sort by the most recent video. Since I have watched ALL your video's the need to search through the list to find the newest is frustrating!
I could watch an entire playlist of meatloaf recipes. Maybe that way I could figure out how my wife made hers so good and mine is so blahhh.
I so enjoy your old cookbook episodes that when I found a reprint copy of Ogilvies 1905 Book for a Cook (Classic Canadian Cookbook series by Whitecap) in a Toronto bookshop I had to have it. I’m going to try the tapioca meatloaf but now I have dozens more historical artifacts to eat my way through.
I tells ya what's good in meatloaf…. brown lentils. Sub 1/4 to 1/3 of the meat with lentils, half of which have been blended and the other half whole.
During the extended shutdown, I found my hair growing to lengths unknown since the 70’s. With the opportunity this new length afforded, my first trip to my hairstylist included a nod to Brendan Fraser from the Mummy movies, and your new logo featuring the long bangs look. I told my girl, “I wanna look just like Glenn!” Half an hour later, my new snappy, trendy, awesome coif was revealed to many affirming comments. Imagine my shock and chagrin when this episode presented a new Glenn look! I’m devastated, I tell ya: devastated! Thank goodness it can grow back.
I promised the hubs to make one tomorrow. He loves the sandwiches.
This one sounds pretty good.
the recipe calls for 2 cups of canned tomato but it looks like you used a whole quart which would be 4 cups.
not even a teaser of what was on the rack
I'm with Julie, mushrooms are a must for meatloaf.
Never tried tapioca in meatloaf either. I am an oats girl for the binding agent in meatloaf. I've tried bread crumbs and crackers, but nothing compares to meatloaf made with oats.
Would be nice with mashed potatoes.