Traditionally, meatloaf was made with veal or ground beef, depending on which was cheaper. However, several other meats are used just as often, including ground turkey, chicken, sausage, pork, or even lamb. It is believed that bread crumbs were incorporated into the recipe to address the shortage of meat. Whatever the reason, the crumbs serve the dual purpose of helping to bind the meat as well as lending lightness to the preparation. Present-day recipes involve the meat being first blended with bread crumbs, eggs, and seasoning, and then, baked. These recipes are slight variations of the original. After baking, the meatloaf is sliced and served, accompanied by sautéed vegetables, mashed potatoes, and a broth-based gravy. Two example of such recipes are given below. Ingredients: For Meatloaf,

• 1 egg
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup chili sauce
• ¾ cup fresh bread crumbs
• 1½ pounds ground beef

For Gravy,

• 2 tablespoons blended onion
• 1 cup fresh sliced mushrooms
• 1 cup beef broth
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 2 tablespoons water

Preparation: Take a large bowl and mix ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper. Though messy, the ideal way to mix it is with your hands. Lightly pack a 8x4-inch loaf pan with the mixture. Preheat the oven to 350°F (175°C). Place the loaf pan on the rack in the oven and bake it for an hour, or until done. The meat is well cooked when it no longer looks pink. Carefully remove it from the oven and allow it to cool for 10 minutes, before serving it. To prepare the gravy, start by melting butter over low heat in a saucepan. Add the onions and mushrooms and stir until cooked, over a medium flame. Add the beef broth and simmer for 5 minutes. Gently stir the broth from time to time. In a small bowl, mix the cornstarch and water, and add it to the broth. Cook for about one more minute, and turn off the heat once the gravy is thick. Carefully, cut the loaf into thick slices. While some serve the meatloaf slices topped with gravy, others serve them separately. Ingredients:

• 1 large egg whipped with a splash of milk
• 1 green bell pepper
• 1 medium onion
• 1 ⅔ to 1¾ pounds ground sirloin
• 2 ribs celery from the heart of the stalk
• 1 cup bread crumbs
• 1 cup smoky barbecue sauce
• 2 tablespoons grill seasoning
• ½ cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil

For Mashed Potatoes and Cream Cheese,

• ½ cup half-and-half or whole milk
• 2 scallions, finely chopped
• 2½ pounds small red potatoes or baby Yukon gold potatoes
• 8 ounces plain cream cheese

Preparation: Roughly chop the onions and celery. Remove the seeds from the bell pepper, and chop it up into chunks. Put all three into the food processor, and run it till they are finely chopped. Put the ground beef in a big bowl and add all the chopped vegetables to it. Add the egg beaten with milk, grill seasoning, and bread crumbs to the bowl. Mix the smoky barbecue sauce, the Worcestershire sauce, and the salsa in a separate bowl. Add half of this sauce mixture to the bowl with the meatloaf mix. Now, mash it all together with your hands. Preheat oven to 450°F. Grease a meatloaf pan with extra-virgin olive oil. Fill the meat loaf mixture into the pan. Use some of the remaining sauce to pour on top of the meat and bake for about 20 minutes. Check if the meat is cooked in the center. Boil potatoes for 15 minutes until cooked. Let them cool, then peel and mash them with the milk, till they achieve a nice creamy consistency. Mix in the cream cheese, and continue to mash till it blends into the potatoes. Add the scallions, salt, and pepper to taste. Serve the meatloaf along with cream cheese potatoes. There are many different ways to prepare meatloaf. The basic mixture can be fashioned into patties, fried in a pan, and used to make burgers. If this comfort food is one of your favorites, you may start with a basic recipe, and later move on to more complex versions.