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Meatloaf became popular in the early 20th Century, when between the years of 1900 and 1920, meat grinding techniques of the Industrial Revolution allowed meat to be manufactured and sold at a very low price to the general public, but, it wasn't until home refrigeration became available that most people would purchase meat due to the lack of ability to preserve the meat. Now, Meatloaf is a true American Classic favorite, and, yes, call me partial if you want to, but, like everything else she ever cooked, my Mother's Meatloaf was the very best one ever made.

Great Meatloaf is dense, moist, and satisfying with a rich meaty flavor perfect for the whole family to enjoy. Meatloaf is a quick, easy meal to make, remembering that baking the Meatloaf in a pan that is larger than the Meatloaf itself, will improve browning and allow excess fat an escape route away from the meat, and, always make a shallow edge indentation to keep the glazing on top of the Meatloaf.

The qualities of a good Meatloaf start with seasoning it well, but not overpowering the loaf. In the Meatloaf use Ground Chuck, and just a little bit of Ground Pork, for a better rounded flavor the whole family will appreciate. A Meatloaf's texture should be tender, yet it must be firm enough to hold the loaf together.

Tips for making the best Meatloaf include blending enough bread crumbs and eggs to bind the Meatloaf and lighten the loaf while not filling the Meatloaf. Mixing the Meatloaf by hand is the most effective method. For a lighter loaf, let those fingers blend the loaf, but do not mash it. If desired, add caramelization and intensification to the Meatloaf by topping it with a ketchup-based, brown sugar sauce. This adds a lot more flavor to everybody's favorite true American Classic meal: the Meatloaf.

Rubbing garlic into a very fine paste transfers flavor throughout the Meatloaf. Sauting mushrooms, onions, and celery in a small bit of butter softens them, also, cut these into 1/4-inch sized pieces when adding to Meatloaf. Soaking bread crumbs in Half and Half provides additional richness and more evenly mixes the bread and meat together.

Mother's Classic Meatloaf (yes, we grew up on this one)

Ingredients:

2 tablespoons unsalted butter, 1-1/4 cups finely diced onions, 1-1/4 cups finely chopped Portobello mushrooms, 1/2 cup finely diced celery, 1/2 teaspoon dried Thyme, 1 teaspoon finely chopped garlic, 1 cup fresh bread crumbs, (crackers work well here, too), 1/2 cup half and half (or milk), 2 large, Grade A, extra-large eggs, 1-1/2 pounds ground chuck, 1/2 pound ground pork, 4 slices finely chopped bacon, 1-3/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup ketchup, 2 teaspoons brown sugar, and 2 teaspoons apple cider vinegar.

Preparation:

Preheat oven to 350 degrees. Heat butter to melted. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes but do not brown mixture.

Sprinkle Thyme over onion mixture, rub garlic and pinch of salt in a paste, add garlic, cook, and stir until onions are tender. Completely cool.

Soak bread in half and half, or milk, and beat eggs lightly.

In large mixing bowl combine ground meats, bacon, and bread crumb mixture. Sprinkle 1-3/4 teaspoons salt and pepper on mixture. Mix well by hands.

Turn Meatloaf into rectangular baking dish and shape by hand into a 9x5-inch loaf making a shallow edge indentation around the sides.

For Ketchup-Brown Sugar Topping:

Combine ketchup, brown sugar, and vinegar together. Spoon over top of Meatloaf, bake on middle rack of oven for 1 hour or until meat thermometer reads 155 degrees. Cool for 10 minutes before slicing.

Serves: 8