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)