A Wilmarth Meat Loaf ♭

On an age-yellowing notepad-sized sheet of yellow paper that I found on my desk,imprinted with the words “Up the barley rows stitching, stitching them together a butterfly goes” at the top and “from Mrs. William Wilmarth” at the bottom, was a simple recipe entitled “Meat Loaf.” I think I may have found this in my wife’s recipe box tucked in the back of a kitchen shelf that dates back before our 1973 marriage.

I recognized the name Wilmarth as the last name of one of Camilla’s apartment mates before I met her. I surmised that Camilla had been to dinner at Judy’s Mom’s house and had asked for the recipe. Mrs. Wilmarth gave her a yellow note pad and recited the Meat Loaf [sic] recipe below, which Camilla neatly printed on the paper. I suspect that “poultry bread” refers to a packaged stuffing mix, but neither of us have a clue as to the leftovers that were used. Still, it is a simple formula for a weekday meal.

  • 2 lbs. grnd round
  • 1 onion, minced
  • leftovers
  • 1 cup poultry bread
  • 2 eggs
  • 8 oz. V-8 juice
  • 1 pkg. peas or lima beans
  • salt, pepper
Topping for Meat Loaf
  • 5 heaping tbsp brn. sugar
  • ½ cup chili sauce
  • 2 tsps. mustard
  • add water to make liquidy

Put in 350° oven for 1 hr.

don lecher meatloaf

Meat loaves are generally made with a lot of fatty ground meats and bread crumbs and other toxic substances that I need to stay away from, except on date nights, of course. So the recipe given* here attempts to eliminate the toxins to the extent that can be realized within gustatory limits.

  • 1 cup TVP (textured vegetable protein)
  • 1 cup beef broth
  • 1 lb lean ground sirloin
  • 1 lb lean ground pork
  • 1 lb lean ground turkey
  • 1 cup real bacon bits
  • 2 onions, minced
  • 4 cloves garlic, minced
  • ¼ lb provolone cheese, grated
  • ¼ lb 2% fat sharp cheddar, grated
  • 1 tsp fresh ground pepper
  • ½ tsp leaf oregano
  • ½ tsp leaf marjoram
  • ¼ cup fresh chopped parsley
  • 1 tsp paprika
  • 1 packet onion-mushroom soup/dip mix
  • ½ cup red wine
  • 1 cup egg substitute (X)

Heat the cup of beef broth, add the TVP, and let it reconstitute, about 10 minutes.

Meanwhile, prepare the onions, garlic, and cheeses. Assemble all ingredients in a large enough mixing bowl and mix with a hand blender until uniform in texture.

Turn out into a greased loaf pan and bake at 350°F for one hour. Let cool thoroughly before serving. Serve reheated just as it is, or, if you must, with Merchant Devine sauce†, gravy or barbecue sauce.