dqcarol wrote:

I have a cookbook that was published in 1942, entitled "What Do We Eat Now? A Guide to War-time Housekeeping". Chapter 10, "The Meat Problem" explains that : "The meats we serve will depend largely upon the supplies on hand. There are heavy demands upon our live stock production, for the armed forces and for shipment abroad. Everyone realizes that these needs must be met first. We must be ready to use that which is available."
I believe that a meal of "Meat loaf" was rather uncommon before the War, and this was considered a substitute for the traditional Sunday Roast, sometimes in very short supply. The basic "Meat Loaf" recipe is as follows:

1 pound ground beef (from chuck,rump,shank,neck or bottom of round)
1/4 to 1/2 pound ground pork (shoulder)
1 cup bread or cracker crumbs
1 tsp of salt
1 Tb grated onion
1 egg, 2 yolks OR 2 eggs (when plentiful)
1/2 to 3/4 cup milk, meat stock or vegetable water, to moisten

Have beef and pork ground together. Combine ground meat with bread crumbs and seasonings. Moisten with beaten egg, milk, meat or vegetable stock. Shape into a loaf, or pack into a greased loaf pan and bake in a moderate oven, 350 degrees, until baked through, about an hour and a quarter.

Serves SIX!

Following this, there are "variations" listed, calling for the addition of chopped green pepper, chopped carrot or combination of veal & pork, Ham & pork, liver & ground beef, ground beef & seasoned pork sausage, etc. They suggest the addition of chopped pickle, chili sauce, tomato sauce, mustard, horse radish, cooked rice, or flake cereal. This was a dish where the housewife was encouraged to shake off the rules and use whatever she could grab. Interesting to see where the creative recipes that we see for meat loaf today might have gotten their start!