Meatloaf, againPosted Dec 28th 2005 7:09PM by Nick VagnoniFiled under: Beef, Trends, NewspapersA
recent
AP article tracks the trajectory of meatloaf from a depression-era dinner staple to the current darling of many hip
restaurants. Writer Jeff Barnard uses chef Gavin McMichael of Bend, Oregon's Blacksmith--where meatloaf (pictured here) shares the menu with items
like coq au vin and quail--as his main example. I don't know that meatloaf was ever really gone,
because, honestly, I don't know too many people that don't like it. I suspect that it just fell out of favor with many
home cooks who were distracted with more, shall we say, exciting recipes, ones they didn't grow up with. Then,
all of a sudden, we go out to dinner and there it is--meatloaf. Of course it's popular, because everyone still likes it.
They've just forgotten. I know I went for it when I saw it on the menu the other night at Sarabeth's.
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