Tasty meatloaf enhances the quality of life! Pat Feibicke of East Quogue, New York, is considered an expert, of sorts, on the ‘fine art’ of meatloaf. Currently a schoolteacher on Long Island, she has also worked as a line cook and food prep specialist. Her real love is meatloaf, as indicated by her Web site, The Meatloaf Pages. I’m going to sit back and let Pat explain what makes meatloaf so special, so American:

“Meatloaf has traditionally been looked at as ‘poor man’s food.’ There have been attempts to elevate this meal to a more elegant form.  It can take on a new shape and become more modern. Meatloaf has also traditionally been ‘comfort’ food. Meatloaf sits warm and full after a hard day’s work,” Pat says. “Some consider it to be hubby’s dinnertime favorite, as well as other popular American analogies. I would choose my Little Neck Parkway Meatloaf. It quintessentially asks the average local citizen to save up their meat scraps, grind them up (deli-style) and make a tasty meatloaf meal out of it, as cheaply as possible. We find this conglomerate meatloaf at delicatessens all over, from state to state, served up at lunchtime as a rectangular portion smothered in beef gravy. Mashed potatoes on the side is always a plus.”

Little Neck is located in the borough of Queens, ten minutes from Manhattan.

Little Neck Parkway Deli-Style Meatloaf with Gravy

1 lb ground beef
1/4 lb ground turkey roll or breast (easy to grind cold cuts in a small processor)
1/4 lb ground chicken roll or breast
1/4 lb ground bologna
1/2 lb ground roast beef
4 Steak-umms thin sheets - optional ingredient
1 cup plain breadcrumbs
5 tb milk
2 eggs
3/4 tb Maggi or Bovril beef flavoring
3/4 cup minced onion (optional)

Mix all ingredients together in a large bowl.  Put the mixture into a meatloaf pan and cover with foil. Bake at 375 degrees for 1 hour and 15 minutes. Remove foil. Let the meatloaf sit for 10 minutes before slicing and slathering over with lots of your favorite beef gravy. Serves 6-8.

Quick beef gravy: 2 TB Maggi and 2 TB Wondra to 1 cup of water. Heat and stir until thickened. Add black pepper to taste.

Says Pat: “My meatloaf ingredients might be expensive for some culinarians. I bought these 4 deli meats on sale:”

1/4 lb of each:

German Bologna
Sliced Turkey Breast cold cuts (should be turkey roll)
Sliced Chicken Breast cold cuts (my deli didn’t have chicken roll)
Sliced roast beef
Optional: 4 Steak-Umms

“One pound of hamburger meat is about $2.69.  You’re up to about $13.00 (worth of meat) right there,” Pat says. “This is why it is important to seek out cold cut “ends” if your deli guy will oblige you; or save up your own scraps as you go along.”