Thursday, September 9, 2010

Indiana (Hoosier) Meat Loaf

I found the most wonderfully simple and delicious meatloaf recipe in this cookbook nutbread and nostalgia , from the junior league of South Bend, Indiana. You know my Favorite Meatloaf Recipe is one that I have been making for years. As a result of boredom, I have been on a quest to find new recipes for meatloaf. This one is very new to me with the use of rye bread. Don't sneer up your nose. I don't like rye seeds either, so I buy seedless rye. Trust me if you've never heard of or tried a meatloaf with rye bread added into it, this is definately worth a try. Very clean and simple flavors that burst in the mouth. We're saving this one and will add it to the rotation with the favorite one. Michael had a meatloaf sandwich everyday after, for his lunch until it was all gone. He had no idea what the "secret" ingredient was until I told him. His response was "can you make another one just for sandwiches?" Yep, it's that good.

Accompanied by Sour Cream Mashed Potatoes and Peas Steamed with White Vinegar.

From the book.

Assemble ground meat, rye bread, white bread, onion, egg, tomato sauce, water, parmesean cheese, parsley, oregano, butter, salt , and pepper.

Stir, mix, bake, and top. So simple and so delicious.
"For the best Hoosier home-style cooking", from the book.

Indiana Meat Loaf
Courtesy of nutbread and nostalgia from the junior league of South Bend, Indiana
circa 1979


2 slices rye bread, cubed
2 slices white bread, cubed
1 cup water
1 pound ground beef, or chuck or sirloin
1 medium onion, chopped
1 teaspoon snipped parsley
3 tablespoons grated Parmesean cheese
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 can (8 ouces) tomato sauce
1 teaspoon oregano


In a large bowl, combine breads and water. When water has been absorbed, mash with fork. Stir in meat, onion, parsley, and cheese. Add the egg, salt, and pepper. Mix well. Place the mixture in a 9 x 5 x 3-inch pan. Dot with butter. Bake at 375 degrees for 40 minutes. Combine tomato sauce and oregano. Pour on top of meat loaf. Continue baking for 20 minutes. Can be prepared in advance.
Serves 4 to 6.

I am linking this up to Brenda's Canadian Kitchen for her Cookbook Sundays . I am in total agreement with her as I too have many cookbooks and seldom cook from them. So as a result I am going to join her in her mission to start using them a little more often. Why don't you come join in if this sounds like your book shelves too.

cookbook sundays

Indiana Meat Loaf

Simple and delicious “Hoosier” home-style cooking. From the Nutbread and Nostalgia Cookbook by the junior league of South Bend, Indiana.

See Indiana Meat Loaf on Key Ingredient.

Indiana Meat Loaf on Foodista
Carla and Michael


  1. I have used all kinds of things in meatloaf before: breadcrumbs, tortilla chips, crackers..but never rye bread! That is a great idea.

  2. Carla, I often make meat loaf JUST for sandwiches. I love them! I like rye bread too so I know I would love this. Thank you so much for linking up to my Cookbook Sundays. Have a wonderful day!!

  3. My husband loves meatloaf and this would be just perfect for him! I like that you used rye bread in the recipe, so much healthier.

  4. This looks great! I love when I find a real gem of a recipe in an older cookbook like this!

  5. A terrific recipe for meatloaf, sounds super delicious!

  6. Meatloaf is one of my favorite meals. Great job with your version.

  7. What a great cookbook! I should really do that, make meatloaf just for sandwiches! It looks fantastic!

  8. Meatloaf makes fantastic sandwiches. The photos are great and remind me of my mom's dishes she'd serve up. I love it Carla!

  9. I can't believe this - it is soooo funny. This is the exact same recipe I use for meatloaf. I found it a long time ago in I believe the NY Times Sunday magazine. It's from Sheila Lukins (of Silver Palate fame and other cookbooks of her own). It's fabulous and no fail every time.

    I love rye and it is perfect in this. We use the one with the seeds. Michael is right - it makes wonderful sandwiches too.

  10. What a great recipe. I also love the addition of cheese to the base recipe. I really like some of these older recipes. I'm so glad you found this one for us. I hope you are having a great day. Blessings...Mary

  11. Your meatloaf looks delicious! It's a perfect comfort food and love the sandwiches the next day. I usually add saltine crackers though and will be trying your rye bread version. This is a great idea and rye bread is the best, with the seeds of course. ;)

  12. Many thanks for the meatloaf recipe! I'm in dire need of one -- according to my better half, Dave. Last week, my best friend and her 16 year old daughter dropped by for a visit and while they were here, I extended a lunch invitation. I asked, the daughter,if she had any favorite foods that I could prepare for her. She eagerly said, "Meatloaf!" Dave was listening to our conversation, even though he was "pretending to watch the news," and spoke up, "Don't have Debra bake a meatloaf! She makes the world's worst meatloaf?" The conversation came to a halt as we nervously looked over at Dave. Then we HOWLLLLED with laughter. Dave is extremely quiet and rarely speaks a word when the girls come over, so this comment was totally out of character. It IS funny, though. Dave has been eating my meatloaf for 13 YEARS and this is the first time I heard he was unhappy with my version. Again, thank you for the recipe and I'll be sure to let you know what Dave thinks of it. It may take 13 years for him to comment, but I will let you know.

  13. Yum! Sounds delicious. My favorite kind of comfort food. Thanks for sharing it.

  14. I have an award for the two of you!

  15. That looks so comforting and delicious!!!I love meatloaf....Great recipe!

  16. I've made my meatloaf for years...I think it's time for a change. This sounds great. I really like the parmesan cheese and rye bread in this.


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