Meatloaf

This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining—though it is pretty, the terrine works fine without it.

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

Mashed potatoes and Green Beans with Warm Bacon Dressing (see recipe) are great side dishes. Follow with apple pie à la mode.

I hadn't expected to find an entry on meat loaf in Alan Davidson's magisterial Oxford Companion to Food (1999). Indeed, I only looked it up there so I could say that meat loaf was a great and ubiquitous dish that everyone snubbed. Meat loaf, I intended to say, is a kind of joke.... Alan Davidson let me down. He had plenty to say about meat loaf..."a dish whose visibility is considerably higher in real life, especially in N. America and Britain, than in cookery books."

A hearty family meal, susceptible to many variations. The second day, slice it thin and make sandwiches on rye bread with sweet pickles.

Leftovers of this moist and flavorful meat loaf make great sandwiches.

A healthful version of meatloaf that doesn't sacrifice taste for a lower fat content. Put leftovers on onion rolls with lettuce and tomato for a great sandwich treat.

A crowd-pleasing standard gets a makeover with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add flavor. Round out the meat loaf with the mashed potatoes, some green beans and dinner rolls. Pour a dry white or light red wine.

This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian.

Old-fashioned meat loaf gets a new lease on life in this recipe. Use the processor to chop leftover ham (or some purchased ham) for this flavorful loaf. Serve this with mashed potoates, corn bread, buttered peas, and a favorite beer or dry red wine.

The peach and mustard glaze gives this dish a sweet-tart flavor.

Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.

The leftovers make outstanding sandwiches.

Have creamed spinach and sautéed carrots with these updated Swedish meat loaves. Then serve applesauce and spice cookies.