meatloaf, meat pie

Meatloaf goes back to those dark ages before refrigeration and people had to find different ways of preserving meat. The traditional way of preserving meat is pouring a thick layer of molten lard or other fat on top and letting it congeal. The fat layer prevents air from oxidizing or contaminating the meat. It still needed to be stored in a cool location, most often a cellar dug under the house.

Meatloaf can be eaten warm as a meal, but is also delicious cold with bread.
If you bake it with a dough crust all around it, you have a meat pie.

Meatloaf or meat pies can be made with meat from any source animal, and may include organ meat and even vegetables.

A. meatloaf with rice & red beans



This is what you need for 4+ servings:

  • 1 lb. ground meat 50-50
  • 1 cup rice & red beans, cooked and drained. Substituting craisins for the beans will make the meat loaf sweeter.
  • 1 cup onions, finely chopped
  • S&P, spices to taste


  • A congealing fat to seal after cooking
Pic1: meatloaf with rice & red beans


Pic2: fill the ramekins
Pic3: all done

b. meat pies


Pic4+5: meat pies - internet picture