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This 1938 Depression Era Meat Loaf Recipe is a snapshot into the lives of a rural Ontario Canada community. The recipe is for a simple basic meat loaf recipe that uses tomato soup.
2 lbs hamburg steak
1 lb ground pork
2 eggs
1 cup milk
6 soda biscuits, rolled fine
1 tsp poultry seasoning
1 ½ tsp salt
½ cup cream of tomato soup
1 tsp pepper
2 onions cut fine

Mix well and shape into a loaf.
Pour ¼ cup cream of tomato soup over it, and bake 1 ½ hours in a moderate oven (350ºF)

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Glen & Friends Cooking · April 17, 2019 at 10:00 am

Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^

Elite Knight · April 17, 2019 at 10:00 am

Grew up eating this at my grandmothers.

bob8675 · April 17, 2019 at 10:00 am

to be fair most ground beef here in the states is 20 percent fat. maybe americans are just fat but only recently have we started to get lower percentages here.

Dave Powers · April 17, 2019 at 10:00 am

That recipe is from the same year of my father's birth in Michigan, and I know for a fact that my grandma made a killer meatloaf, which happens to be funny enough my dad's favorite meal. Good thing that my my grandma taught my mom how to make meatloaf, which is very similar in its approach to simple ingredients as the recipe you cited, as I recall from my mom's preparation of same.

gruss512 · April 17, 2019 at 10:00 am

Almost like mines. I do a few thing different. Instead of ground pork I use a pound of mild breakfast sausage. No milk, tomato sauce, and lot of different seasoning.

Glenn Zanotti · April 17, 2019 at 10:00 am

Take that loaf, and put it in a smoker, or on a grill with some hickory wood chunks. It is amazing.

Misty Stewart · April 17, 2019 at 10:00 am

I loathe lean ground beef.

Michael Finnegan · April 17, 2019 at 10:00 am

Interesting…. I agree with the explanation.

Jim Conrad · April 17, 2019 at 10:00 am

Well done.

Meatloaf is a lifestyle.

Charles B · April 17, 2019 at 10:00 am

My grandmother born 1901 would have used leftover bread, a little cheese maybe parmegian and what was left from sundays sauce. Sundays sauce was made from tomatos grown out back. Great with a strong red wine that grandpa made from the grapes.

Charles B · April 17, 2019 at 10:00 am

You can get organic ground in 80-20. Tastes better, better for you.
Where is your leafs jersey?

Average Joe Hot Rod Show · April 17, 2019 at 10:00 am

Around here in Iowa, ground beef with 20 or 25 percent fat is all over in stores. Maybe it’s more a rural Midwest thing. 🤷‍♂️

jjlwis · April 17, 2019 at 10:00 am

I hear ya for the Dinner/Lunch… but why ? Supper is always supper… last meal before bedtime.

Donald Swink · April 17, 2019 at 10:00 am

When I make meatloaf I don’t use any milk and use ketchup or my favorite, bar-b-que sauce. And I also use Lipton onion soup mix for my onions and herbs.

Steve J · April 17, 2019 at 10:00 am

greetings from thunder bay!!

Iowarail · April 17, 2019 at 10:00 am

Cold slice of that and some more onion on a piece of bread, you have lunch.

Armando Dy · April 17, 2019 at 10:00 am

That meatloaf just needs some Lipton Onion Soup mix.👍😉👌

mattybearvids · April 17, 2019 at 10:00 am

Great recipe. Luckily it's easy for me to get 80/20 ground chuck for burgers and meatloaf in Iowa USA. ground chuck has more flavor and 20% fat makes for juicy meat.

Armando Dy · April 17, 2019 at 10:00 am

HEB Grocery here in Texas makes beef like that fresh ground every morning. 👍😉👌🍔🍔🍔🍔🍔🍔🍔🍔🍔

W Mills · April 17, 2019 at 10:00 am

Hello! First time viewer and new subscriber here. As you were making this I was laughing because I use almost the exact same recipe (but in smaller quantities) and I always wondered where my grandmother got the recipe. She immigrated to Canada from England in the late 1910s with my Grandfather and uncles. The recipe I have was handed down from her to my dad then me. This is my favorite recipe because it has simple and clean flavors. I always feel a connection to my ancestors when I make these recipies. Thanks for a great episode! I will be watching your older videos soon!

Tyler L · April 17, 2019 at 10:00 am

my mom always made it pretty much just like this but she used tomato paste, or ketchup, and a little evaporated milk and some flour to bulk it up, instead of cream of tomato soup. love my mommas meatloaf

KemAMP · April 17, 2019 at 10:00 am

Clearly you haven't put enough salt. It calls for one and a half teaspoon. It is way much than what you added.

minus 9us · April 17, 2019 at 10:00 am

i buy 71%…. always…..

Chris Dooley · April 17, 2019 at 10:00 am

I knew immediately you were in Canada when I saw that plastic container with the bag of milk in it lol! I lived in Quebec for years and my Philadelphia mind couldn’t work around going to IGA and buying bags of milk. Anyway interesting video. My grandfather was a ‘mix it all up in the middle of the plate’ guy too.

DiveTunes · April 17, 2019 at 10:00 am

Nice video, thanks! About the "loaf pan" vs "making a loaf" — I used to use a loaf pan, but it always came out so fatty. Too fatty, I'd be overloaded and couldn't eat it after a few days. My Aunt, who lived through the depression era, and owned, cooked and ran several restaurants, told me to instead make a loaf, so that the fat and grease could render out. You can see that in your video in the pan surrounding the loaf.

I enjoyed your memories of what meals may have been like back then. I enjoyed the same.

ATLBrysco · April 17, 2019 at 10:00 am

Really like this video (and the cola one that I watched before) – but I am a bit confused by your claim of "no-fat beef in the grocery store." I live in Georgia, and here we have everything from 70/30 up to 93/7 regularly available and if that isn't enough, we do still have stores with "real butchers." I didn't know of a place in the US that started only selling lean.

 For meatloaf, I generally use 80/20 as that provides enough fat for flavor without drowning the loaf in grease that you end up then having to spoon off – further, it does give at least a glance (if not a full nod) towards health. I agree that the lean to fat ratio definitely needs to be taken into account for a recipe – some dishes do require a lot of fat for flavoring, while others fare better with little fat and gain their voice through herbs, spices and other flavorings.

Great job though! I look forward to more of your videos. Thanks!

13Dixiefried · April 17, 2019 at 10:00 am

My mom used ketchup instead of tomato soup. An since she used that there was no need for milk. But still the same basic recipe though. An I to never heard of poultry seasoning being used in meatloaf either.

Stephanie Luigon · April 17, 2019 at 10:00 am

I'm a late baby boomer..1954.. and this is very similar to my Mom's receipt, except for the ratio of "filler" to the meat content. She and my Dad were married in the middle of the Depression, before war preparations began to stimulate the economy in the late 30's. As such, her receipt had 2 or 3 slices of stale bread and at least two eggs to go with the milk and (limited..like 1 lb.) ground meat content. Being country folks, the meat content could be beef from the store, or more likely, venison, and the eggs would provide needed fat content to bind and add flavor. " Poultry Seasoning", or it's equivalent, like Bell's Seasoning, or the individual components of either of those two would provide the help needed to overcome "bland", with salt & pepper. While it was always good, it was rarely the same every time, depending on the ratio of meat, bread, eggs, etc. You used enough of whatever you had the most of to make enough meat loaf to feed the family. My meat loaf today suffers the same fate. It is always edible, but it is rarely the same as the last one. I always thought that was why the name was "meat" loaf.

Emense Freak · April 17, 2019 at 10:00 am

You must watch Sam the cooking guy

Sir John Doe of PennsWoods · April 17, 2019 at 10:00 am

Meatloaf recipe is great….we used 2 lbs ground turkey and 1 pound ground chicken. Still came out bangin'! Also added one pack of Liptons beefy onion soup mix for more flavor…my servants loved it!!!

M Mahtnart · April 17, 2019 at 10:00 am

It looks like meatloaf I grew up on.

M Mahtnart · April 17, 2019 at 10:00 am

I'm from the south and I love meatloaf. It looks goooooooood.

Mark Micco · April 17, 2019 at 10:00 am

Let the meat rest before slicing!!!!!

Daniel Ray · April 17, 2019 at 10:00 am

If aliens crash landed on this planet in search of the answer to the singular question – "What is Canadian?"… they would be shown this channel, The Polka Dot Door, and Degrassi Junior High on endless repeat. After which they would receive a hand written (and sincere) apology card, along with a pair of Moose Jaw Warriors tickets, and a 2-for-1 coupon for a hot bowl at Tim Hortons.

Alistair Blaire · April 17, 2019 at 10:00 am

Boy if lean ground beef were all I could get I would have to make my own ground beef.

Michael Steve · April 17, 2019 at 10:00 am

This is pretty much the way we had meat loaf on a small family farm in southwestern Pennsylvania in the late 1950s. Coarse bread crumbs instead of biscuit, bacon strips on top, and baked in an oval roasting pan because there was a lot of liquid.

Palidicio Vermingagurainia · April 17, 2019 at 10:00 am

“Interesting” – that’s never good when asked how is it

"Promise Ring" · April 17, 2019 at 10:00 am

Good work!

ranagazo · April 17, 2019 at 10:00 am

Damn Canadians and their homo milk

Steven Roby · April 17, 2019 at 10:00 am

Glen or Glenda

LenTex Brew · April 17, 2019 at 10:00 am

We have no problem getting 80/20 or even 75/25 here in the Austin, TX, area.

Lundis919191 · April 17, 2019 at 10:00 am

1:08 And with fat beeing one of the body's largest sources of energy its not BAD for you. Saturated fat, no its not good for you. Any normal fat, yes its good for you. BUT! To much of anything is bad for you. Too much water and you'll mess up the salt balance in your body, to much salt and you can go into shock and die. To much fat? And you get frekkin fat. The list goes on and on.

I once read about a guy from the UK drinking 1 litre of Soy on a dare. He died.

chris cahill · April 17, 2019 at 10:00 am

Loving your videos. Your videos are entertaining and informative. For someone who loves science and history, your videos are great. Thanks for doing what you do. You have a new follower south of the Canadian border.

Michael Montgomery · April 17, 2019 at 10:00 am

Publix is happy to accommodate. I am sorry that your store mistreats you.

T.H.C Mcgee · April 17, 2019 at 10:00 am

1:48 Do you say HOMO Milk???

T.H.C Mcgee · April 17, 2019 at 10:00 am

9:48 Tuesday morning, I'm watching your video on Depression Era Meat Loaf.

Leo Ryan · April 17, 2019 at 10:00 am

I'm from San Antonio, Texas. I'd be willing to bet that you have no idea what Tex-Mex is. San Antonio is the only place to get authentic Tex-Mex dishes. You can drive 30 miles from San Antonio and It's not going to be correct. Have you ever had "Carne Guisada"? You can eat it on a plate with Spanish rice and refried beans, but It's best as a taco on a homemade flour tortilla. I would say, two to three tacos is 1 serving. Here's the recipe and to make it easier I'll do the electric pressure cooker method.
Ingredients are two lbs of stew meat cubed, 1 tbsp of chili powder, 1 tsp of cumin, salt and pepper (easy on the salt). 1/2 cup of picante sauce (salsa) hot! I like mine very spicy so I use 22 shakes of Louisiana hot sauce. 1/2 cup of flour.
In the electric pressure cooker saute the ingredients until the meat is browned and the first 1/4 cup of flour is cooked. Add 1 quart of water and cover the pressure cooker. Set it to "Meat/Stew" for 45 minutes. Let the pressure cooker depressurize then put it on saute until the mixture comes to a boil. Add the remaining flour which you have mixed well with water to the consistency of heavy whipping cream to thicken the gravy. Saute until the gravy is as thick as you can get it (It's still a little runny the first day. )
Place a serving spoon sized portion on a flour tortilla and fold.

Ashe Faelsdon · April 17, 2019 at 10:00 am

Try replacing the cracker crumbs with ground oats. Makes for great texture.

Baba Blacksheep · April 17, 2019 at 10:00 am

My grandmother's recipe use minimal meat and a lot of stale bread and baked potatoes, to add the flavor of meat she used beef liver paste and bouillon cubes. Yeah it was more like a meat flavored bread pudding than meatloaf.

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