Wine and Wartime Foods: Meat Loaf

"Yes, wine does things for plain war foods," a 1944 advertisement for the American Wine Advisory Board claims. "Don't give up your friends!," it continues, "Keep on having them over to your house. Remember--it's good company, not party food, that makes a dinner!" But still the Wine Advisory Boards recommends one add a splash of wine to bland, wartime fare to enliven the party: "If you'll make your meat loaf with a little red table wine, you'll find it becomes banquet fare. It's that way with other wartime dishes, too. With a touch of wine in the cooking, you can glorify the flavor of the plainest food."

Below is a wartime recipe from the Wine Advisory Board for meat loaf. Use an inexpensive wine, and serve the finished dish with mashed potatoes and a vegetable.


Fancy Wartime Meat Loaf

To prepare it, you combine 3/4 lb. ground beef, lamb or veal with 3/4 cup rolled oats and 1/2 cup Burgundy or Claret wine. Add 3 tbsps. chopped onion, 1 1/2 tsps. salt, 1/4 tsp. pepper, 1/4 tsp. poultry seasoning, 1 beaten egg, and 2 tbsps. butter or bacon drippings. Pack into greased small loaf pan, and bake in moderate oven (350 degrees F.) 1 hour or until done. Serves 4 or 5.