Yankee Magazine food editor Amy Traverso poured through the archives going back many decades, in search of the best vintage recipes from readers. When I spotted this recipe for brown paper bag meatloaf, I knew we had to try it. And why drag out the suspense? We loved it!
When we called senior contributor Chris Prosperi, and asked him to make it, he didn’t have a brown paper bag on hand, but he took Amy’s advice. Chris did the meatloaf per the simple instructions, wrapping the loaf in buttered parchment paper instead. Amy says brown paper or parchment both produce the same wonderful results. And she’s right. The meatloaf has fantastic flavor and texture — crispy on the outside, moist on the inside.
Fair warning, I say make enough for meatloaf sandwiches the next day. You’re going to want them.
Photo: Amy Traverso, courtesy of Yankee Magazine (see Amy’s post on New England.com)
- 1 1/4 pound ground beef
- 3/4 pound ground pork
- 2 large eggs
- 1 medium-size yellow onion finely chopped
- 1 medium-size green pepper finely chopped
- 1 cup plain breadcrumbs
- 3 tablespoons ketchup
- 1 tablespoon mustard
- 1 3/4 teaspoon table salt
- 1 teaspoon freshly ground black pepper
- Preheat the oven to 350°. Put all the ingredients in a large bowl and use clean hands to gently toss them together until evenly mixed.
- Lay a piece of parchment approximately 18x13 inches into a rimmed baking sheet, and turn the meat mixture onto the paper. Shape into a rounded loaf; then wrap completely in parchment to form a neat package, tucking the ends underneath.
- Transfer the loaf on the baking sheet to the oven and bake until the internal temperature reaches 160°, about 1 ½ hours. Let cool 10 minutes; then remove the parchment and serve.
I make a crumb topped apple pie in a paper bag, and it is fantastic. You have to put up with the smell of a paper bag in the house, ( it smells just like you think it does), but it is a phenomenal pie.
hint: the small paper bags at Stop & Shop are perfect.
I will try the meatloaf. :-}
Vanessa, you are clearly TAUNTING us! Are you kidding — you must send us your recipe for brown paper bag apple pie. As for the funky smell of a brown paper bag, no problem for our crowd on the show. I guarantee you the gang would chortle, “Let’s coat the inside of the bag with butter!” Cheers, and eagerly awaiting your response. Faith
Can you provide the recipe for the apple pie? Sounds delicious! Thanks.
Carina, if you Google Yankee magazine Vintage Recipes Apple Pie, I think you’ll find it. Hope you enjoy the holidays. Cheers! — Faith
Can you provide the recipe for the apple pie? Sounds delicious! Thanks. P.S. Making the meatloaf for dinner tonight.
Carina, we’re dying to know…did you enjoy the meatloaf? Ours was moist and delicious, so we find ourselves rooting for you to have a night of delight. We’ll try to locate the apple pie recipe for you if we can. Cheers, Faith
Earl Proulx printed his family recipe for meatloaf cooked in a brown bag back in the mid to late 80’s, early 90’s. Unfortunately I’ve lost that magazine. Isn’t there a way to check you archives for his recipe?
Thank you,
Fran
Sorry, Fran. We’ve got a link to Amy’s recipe, but not the Earl Proulx you’ve referenced.
Will definitely try next time. Too late ,so sorry I am.
It works. The paper bag seems to soak up all the grease from the meat and it comes out really well. Thank you!!!