I didn’t say it was good — I said it was meatloaf — three versions: Joan Crawford’s, Jack Benny’s and mine

I’m still battling the cough that spans the world right now, so thanks to Mr. Benny and Ms. Crawford we have some comfort food for cold weather. Serve with mashed potatoes and a green salad and you’re in business. Now, in my house meatloaf is variously known as “oh, that!” and an “unidentified meat object” but its most virulent critic is away at university now, so let the meatloaf recipes commence.

Word to the wise, do not substitute 3 Tbs. of any kind of salt for that Lawry’s stuff. Just throw in your favorite herbs. I do have a picture of Joan in the kitchen, please see the previous post 😉 .


img329My comments on this one? I have no idea what Sucaryl is, but I have a hunch it causes brain damage. It’s a perfectly delicious Sponge Cake Recipe if you substitute 1 1/4 cups of sugar. Here are Jack and daughter Joan Benny in the kitchen, adorable:

jack-benny-and-daughter-joan-1938My meatloaf recipe is based on Bill Blass’s. Does it have anything to do with the Kid studying fashion design? Nah, the recipe preceded his advent.

1 pound ground beef, 1 pound ground turkey, 1 pound ground pork, 1 tablespoon butter, 1 tablespoon olive oil, 2 diced celery stalks, 1 diced carrot, 1 diced onion, 1 egg, 1 tablespoon Worcestershire sauce, 1 1/2 cups crumbled fresh bread, 1/2 cup chopped fresh herbs (parsley is fine if that’s all that’s available, in summer it’s nice to throw in basil), 1/3 cup sour cream, pinch of dried thyme, salt and pepper, 1/2 cup Heinz chili sauce (or ketchup with a tablespoon of horseradish stirred in).

Preheat oven to 350 degrees. Sauté the celery, onion, and carrot until soft in the butter and olive oil. Get a big bowl and combine everything except the chili sauce. Place meatloaf in pan, top with sauce, and roast for one hour. There you have it!


  1. Dearest V
    Mashed potato and salad!?!
    My goodness, you Americans are just so revolutionary.
    I’ve actually been contemplating the construction of a meatloaf, never having undertaken such a project before, so this is serendipity if ever I saw it.
    Well soon Ms Lester.
    Yours ever
    The Perfumed Dandy

    • I left out some vital bits in my recipe as far as preparation, like: if you mix all the wet ingredients (egg, sour cream, etc.) together first it’s easier to combine…and not to overwork the mixture or it will get tough, and if you want it to have a certain je ne sais quoi, roast it in a bain-marie and it will be tender and moist. If you want the deluxe version wrap it in bacon before roasting… That kind of thing…
      Thank you, Angel. V

  2. I am a meat loaf fan. Out of love and devotion to my tiny Hungarian grandmother, I must say hers was the best – especially sliced and served cold the next day for lunch. However, all three of these recipes look really good, hard-boiled eggs notwithstanding, and now I’m craving it.

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