welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show today we're
going to do a recipe out of this little
cookbook um marvelous meals with minute
tapioca
it's published in 1938 by general foods
and it uses
uh
a trope
that was fairly popular in this time
period where you have someone who really
doesn't know what they're talking about
presenting something
in a very jokey way and so this is this
this is written ostensibly by someone
named miss dine about town
and it starts out with
dear public i'm no cook and it's no use
pretending that i am
and then it goes on to tell you that you
know she loves to eat meals that are
prepared with minute tapioca and these
recipes are prepared by people who know
what they're talking about blah blah
blah and that that sort of
thread continues throughout the book
mentioned kind of a joking way
self-deprecating way maybe
it gets a little tiresome is what i'm
going to tell you
and we're going to do a recipe called
savory meatloaf
and i hear you
tapioca in meatloaf
um
i've never had tapioca in meatloaf
never had tapioca and meatloaf
but i'm going to tell you in this time
period
and earlier there are a lot of
cookbooks put out by the gelatin
companies like knoxes and [ __ ] and so
on and so forth
where they do recipes for a cooked
meatloaf not the jello meatloaf meat
salad that we did a few weeks ago but a
cooked meatloaf like this
that uses gelatin and the gelatin is the
binder
not only is the gelatin the binder but
the gelatin also holds flavor and
moisture
so
the
meatloaf sticks together really well
but it also retains a lot of moisture
making it seem juicier than maybe it
would be
and
the binder the either the gelatin or in
this case i'm thinking the tapioca holds
a lot of flavor
at least that's what i'm expecting from
the tapioca and this is something that
you see today in processed or prepared
foods so if you buy
frozen hamburger patties
or those frozen microwave meals that are
maybe salisbury steak
often
the binder is gelatin
because it does those things it makes it
moist it makes it juicy it holds flavors
etc etc so i'm supposed to start off
with some salt pork but i couldn't get
salt pork at the grocery store this week
so i'm just going to use bacon because
it's going to do exactly the same thing
it's going to bring salt fat and flavor
and to that
some minced onion and we're just going
to cook this until the onion is starting
to turn brown
now while we're waiting for the bacon
and onion to cook
might as well get the rest of the
ingredients going so i've got two pounds
of ground beef
it says
minute tapioca a half a cup of mint
tapioca
and salt and pepper
those
salt and pepper are the only savory
ingredients there's um there's no other
spicing herbs anything like that now the
recipe tells you to use canned tomatoes
so these are our own canned tomatoes
from our own garden
and when we can them i often stew them
with other things onions and celery so
there's a bit more flavor in these
canned tomatoes than just canned
tomatoes and i'm sure that if you were
buying canned tomatoes at the grocery
store you could get the ones with uh
with a little bit of extra flavoring in
them
makes a nice twist so the tomatoes are
going to bring a lot of flavor but
they're also going to bring all of the
liquid that the um
that the tapioca is going to need
i don't know if tapioca is activated
with fat um it might be
so these are just about ready to go
so in goes the onion and pork i'll get
all that scraped in
[Music]
and then we just need to mix it so in
with your hands and give it a mix
and once it's all mixed up it goes into
this loaf pan and i got to tell you this
is the loosest meatloaf mix i have ever
come across
if i was um if i was doing this without
the tapioca i'd be a little bit worried
that it wouldn't come together that it
wouldn't hold its shape but the tapioca
is i'm sure
going to work miracles so
in it goes
this now goes into a preheated 450
degree oven for 15 minutes and then we
turn the heat down to 350 and cook it
until it is done
hey jules hey glenn hey friends
so i'm not gonna get the meatloaf out of
the pan
oh isn't it stuck in the face well no
it's not stuck
it's just it's loose it's very loose
um
it's kind of lumpy
did you win lumpy or subtle lumpy
it um i think it's settled lumpy mostly
because i think it's just the first
piece that's going to be awful the first
piece is like a pie yeah okay so i got
the first piece out
um some fork sack
it was a really loose wet mixture and i
patted it down thinking you know i got
to get it packed in there so that it
but it um
it didn't
i think if it cooled more it would it
would come well
definitely come together
how many of you had it nice and cold for
meatloaf sandwich it'll be fine yes
it tastes like meatloaf
it's really juicy
versus like a
um
some people whose meatloaf that's very
dry dry dry this is a very juicy meat i
like the celery in it that's there is no
celery in it
that's celery from our own stewed
tomatoes oh i like the flavor of our
stewed tomatoes yes so i think i think
our stewed tomatoes or any stew tomatoes
would bring a lot of flavor to it but
it's really
moist
so as much as you were concerned about
i'm gonna lose half of it there we go
as much as you were concerned about it
not coming out
it actually makes it a pleasant
experience a better meatloaf a much
better meatloaf
there's a lot of flavor in there even
though there really wasn't anything that
went into it beyond the stewed tomatoes
salt and pepper salt and pepper
yeah
i was a little weirded out by the idea
of putting tapioca and meatloaf oh and
there's tapioca
oh and there's tapioca oh yeah there's
just salt and pepper a little to me oh
yeah and the taffy and the
a tapioca
i was a little bit so that would explain
a certain texture that's in there yeah
um but you know i like tapioca it's all
good i mean
clearly you use small tapioca not like
bubbles no no yeah there's no it's not
it's not bubble tea meatloaf
it's it's it's mint tapioca
i think that's really good i think then
you if you take this base method
of that proportion of
minute tapioca liquid and meat
and then flavor it with whatever your
family uses yeah whatever your family
uses for your your home meatloaf
i think that would bring a new flavor
and texture experience
that i really like and that's that's
going to make a great
meatloaf sandwich later this week yes it
will thanks for stopping by see you
again soon
you