Use your loaf (+recipes)

The first meatloaf recipe appeared in the famous Roman cookery collection Apicius, published in the 5th century. The history of the meatloaf was neglected for a long time and it was not until the Industrial Revolution of the 18th and 19th centuries that the meatloaf returned to recipe books.
Because of the lack of reliable home refrigeration, butchers didn't offer minced meat for sale. But during the revolution, the meat grinder or mincer was invented, enabling meat to be ground at home. Mincing tough but nutrient-dense meat made it more palatable and readily available to more people - plus it used up scraps.
Many countries have their own interpretations of the recipe. Meatloaf is a traditional dish in Germany known as hackbraten, faschierter braten or falscher hase, and often has hardboiled eggs in the centre. In the 1950s, meatloaf and gravy was a popular restaurant food in the United States. Fifty years later, the meatloaf was voted the seventh most popular dish in the US.
Recipes evolved over time depending on local ingredients and tastes. Middle Eastern kofta and Swedish meatballs are two well-known versions.
The meatloaf is comfort food, popular because it is appetising and versatile. It can be served hot for dinner with mashed or roasted potatoes, then next day cold slices are handy for packed lunches. It is also a favourite for picnics, served with lashings of chutney and pickles.
RECIPES
TEXAS VENISON MEATLOAVES
Lean venison makes quick, healthy, family-style mini meatloaves.
500g farmed raised minced venison
1 egg, lightly beaten
1 large shallot, diced
1/2 cup fresh breadcrumbs
2 tbsp plum sauce or similar
1 tsp chopped rosemary
1/2 red pepper (capsicum), diced
Preheat the oven to 180C. Lightly oil four holes of a Texas (extra large) muffin pan.
Combine all the ingredients except the red pepper. Mix well. Form into  four equal portions. Place in the muffin pan holes. Top with the red pepper. Put a little water in any unfilled muffin holes. Bake for about 25 minutes or until cooked. Great hot or cold with a fruity sauce such as quince or plum. Serves 4.
MEATBALL MEATLOAF
1 medium shallot, finely diced
1/4 cup each: dry breadcrumbs, chopped parsley, tomato sauce
1/2 tsp each: dried oregano leaves, salt
1/4 tsp each: ground cinnamon, nutmeg, black pepper
500g minced pork
1 egg, lightly beaten
1/4 cup chopped pine or pistachio nuts
Preheat the oven to 170C. Combine all the ingredients except the nuts. Roll into a large ball. Press the nuts firmly over the ball. Place in a baking pan.
Bake for about 45 minutes or until cooked and the nuts are golden. Stand for a few minutes before cutting into wedges to serve. Excellent served with plain yoghurt combined with chopped mint and a squeeze of lemon juice. Serves 4-6.
PINEAPPLE MEATLOAF
432g can crushed pineapple
1 cup fresh breadcrumbs
1 small onion, diced
2 tbsp soy sauce
Salt and pepper to taste
750g lean minced beef
2 eggs, lightly beaten
Sauce: 2 tsp cornflour
1/4 cup tomato sauce
2 tsp mustard powder
Preheat the oven to 180C. Drain the pineapple, reserving the juice. Add enough water to make 1 cup.
To make the meatloaf, combine the drained pineapple with the breadcrumbs, onion, soy sauce, salt, pepper, beef and eggs. Mix well. Place in a loaf pan and bake for about 1 hour.
To make sauce, mix the pineapple juice and water with the cornflour, tomato sauce and mustard. Cook, stirring, until thickened. Serves 6-8.
LAMB & ROSEMARY MEATLOAF
1 onion diced
125g mushrooms, sliced
2 tsp olive oil
3/4 cup fresh breadcrumbs
1 cup milk
750g lean minced lamb
1 1/2  tsp dried rosemary
1/4 cup chopped parsley
Salt and pepper to taste
Preheat the oven to 180C. Saute the onion and mushrooms in oil, until softened. Cool.
Soak the breadcrumbs in milk. Combine with all the ingredients. Pat into a loaf pan or a 20cm ring pan. Bake for 1 hour.
If cooked in a ring-pan, the centre can be filled with steamed green veges when served. The top can be glazed with melted apricot jam and garnished with rosemary. Serves 6-8.
MICROWAVE MEATLOAF
500g lean minced beef or lamb
1/2 cup fresh breadcrumbs
1/2 tsp dried mixed herbs
1 egg, lightly beaten
2 tbsp chutney
1 small onion, diced
1/4 cup chopped parsley
Salt and pepper to taste
Combine all the ingredients well. Spoon into a loaf pan or 20cm ring pan suitable for the microwave. Smooth the top.
Cover with cling film, making  two small slits in the top.
Cook on medium (50 per cent) power for 8 minutes.
Cover with foil and stand 4-5 minutes before serving. The top may be sprinkled with paprika. Serves 4.
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