Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times.
The first instance of a meatloaf recipe can be traced all the way back to the first century AD in the ancient Roman cookbook Apicius. However, as we’re still uncertain as to who exactly authored Apicius, let alone who penned the specific meatloaf recipe within, it’s impossible to pinpoint exactly who invented meatloaf. We could say that the Romans invented meatloaf; at least the earliest iteration thereof.
Meatloaf has become a classic dinner dish in modern times, but where did it start and who invented meatloaf in the first place?
When you think of classic culinary creations, plenty of dishes probably come to mind. Stews, roast pigs, even beer, are all well-known for having a long lineage in the cooking world. But did you know that meatloaf should be counted among them? It’s true. While many may think of meatloaf as a relatively modern meal, the truth couldn’t be farther from the case.
The recipe as it appears in Apicius isn’t exactly the same as the meatloaf you may be familiar with. A more concrete origin for the American version of meatloaf can be found in scrapple. Scrapple is a combination of pork scraps, cornmeal, and flour that came from German-Americans living in Pennsylvania during the colonial era.
serves 10 or more2 cups cubes of country bread with crust1 cup milk2 medium carrots, cut into chunks2 medium stalks celery, cut into chunks1 medium onion, cut into chunks1 1/2 pounds ground beef1 1/2 pounds ground pork1 bunch scallions, trimmed and chopped1 cup grated Grana Padano or Parmigiano-Reggiano1 cup marinara sauce (see page 108) or puréed canned tomatoes1/2 cup chopped fresh Italian parsley2 teaspoons kosher salt1 teaspoon dried oregano2 tablespoons extra-virgin olive oil
One would think that meatloaf is very American, but its origins are actually in a German colonial dish of minced pork mixed with cornmeal. Italians serve it a lot as well, and in this rendition the cultures blend deliciously with the addition of a pestata, a paste of carrots, celery, and onions. Not only does the meatloaf taste delicious, but it is foolproof, moist every time. The leftovers reheat as if just cooked, and Italians love to serve it with roasted potato wedges.
How to Make Italian Meatloaf
FAQ
Is meatloaf American?
Who invented the meat loaf?
What is the English equivalent of meatloaf?
Is meatloaf a white food?