James Beard Meat Loaf

Following my post on the The Reification and Hierarchization of Wine (which included a note on my mom’s James Beard meat loaf recipe), a lot of friends and readers wrote me saying they hoped that mom would indeed make a meat loaf while I was out in California for the holiday.

Luckily, mom was reading and planned the meat loaf for Sunday night (I am flying back to New York, tomorrow, Monday).

We paired with a 2002 Chambolle-Musigny Mommesin, earthy, tannic, and with nice fruit to go with the rich, irresistible meat loaf — a standby, comfort-food dish that brings back good memories of childhood while rewarding even the most discriminating palate.

Above: Ecce panis caris! James Beard meat loaf with roast potato and carrot, homemade coleslaw, and secret chili sauce.

Today’s secret ingredient? “I didn’t have any bread crumbs so I used matzoh brie,” my mom said.

As per James Beard’s recommendation, the cold meat loaf makes for great sandwiches the next day (see below).

My mom also made a great baby arugula, shaved Parmigiano Reggiano, and pine nut salad.

Beard, James, James Beard Cookbook, New York, Marlowe, 2002 [1970], p. 220.

2 thoughts on “James Beard Meat Loaf

  1. Hello,

    I loved the pics of the James Beard meatloaf…looks yummy. But I’m very interested in how, or what the specs were that you used to get those warm great photos! The colors all came out so vivid… my digital camera simply cannot do that! Any information would be of great interest. Thanking you in advance.


  2. I use a Sony Cybershot camera. It’s great… It has an “ISO” setting that sets shutter speed and aperture automatically for low-light shots (like the meat loaf images). I also adjust the color and lighting sometimes in Photoshop to bring out the colors.

    hoping this is helpful…

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