Maintenant en lecture: Mom's Traditional Quebec Meatloaf
pain de viande traditionnel québécois de maman

Mom's Traditional Quebec Meatloaf

Origins and Tradition

Meatloaf is simply one of those staple comfort foods that has its roots deep in Quebec culinary history. This dates back to the time of European immigration to Canada. Adapting and being adopted by Quebec families, the meal has become a family classic over the years. Of European origin, where in each country, their version of this dish is present, meatloaf has managed to conquer the hearts and tables of Quebecers by adapting to local products. From mixing all the meats to using regional and typical condiments and seasonings to accompany, this dish has been modified but never to the point of losing its essence of coming together and warmth.

Family Variations and Shared Memories

One thing is certain: each Quebec family has its own unique version of meatloaf, passing it down from generation to generation. Some add a personal touch, like a drop of maple syrup or a special blend of spices, while others favor a specific cooking method that makes their meatloaf incomparable. Although very light, they all make a big difference and are part of the richness of this traditional dish.

Each bite is a journey through time that takes us back to moments of pure happiness.

By sharing a part of our family history through this traditional Quebec recipe today, in the hope that the tradition continues to repeat itself and that authenticity can be shared through taste.

🔍 Information Details
⏱️ Preparation time 15 minutes
🍳 Cooking time 1 hour
⏲️ Total time 1 hour 15 minutes
🔧 Difficulty level Easy
🍽️ Servings 3 meatloaves
🔥 Calories (approximate) 650 calories per serving

Ingredients :

  • 3 lbs of meat of your choice, depending on promotions or what you have on hand (ideally 1 lb of pork, 1 lb of veal, 1 lb of ground beef)
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped carrots
  • 3 eggs
  • Salt and pepper to taste
  • 1 cup quick-cooking oats (oatmeal)
  • 1 can of condensed tomato soup 284 ml.
  • Slices of bacon to cover (you can lightly pre-cook the bacon if you want it to be crispy)

Instructions :

This traditional meatloaf, a recipe inherited from my mother, is perfect for a comforting and satisfying meal. It keeps well and may even be tastier the next day. Enjoy your food!

A little maple syrup to enhance this recipe?


Q: Can you use a different type of oat than quick cooking oats?
A: Yes, you can use traditional oats or cut oats if you prefer a heartier texture. Quick-cooking oats are recommended for their ability to mix more easily with other ingredients, but the important thing is to allow the oats to absorb liquids well to keep the meatloaf moist.

Q: Is it possible to make this recipe without bacon?
A: Absolutely. Although bacon adds a smoky flavor and crispy texture, you can omit this ingredient if you're looking for a lower-fat option or for specific dietary reasons. Meatloaf will still be delicious without it.

Q: What are the options to accompany this meatloaf?
A: Traditional sides include mashed potatoes, roasted vegetables or a green salad for a balanced meal. A mushroom sauce or a brown sauce can also complete the dish for more deliciousness.

Q: How do you know if meatloaf is cooked properly?
A: The best way to check doneness is to use a meat thermometer. Meatloaf is considered safely cooked when the internal temperature reaches 160°F (71°C). Another method is to insert a knife into the center of the bread; If the knife comes out clean, the meatloaf is ready.

Q: Can you prepare the meatloaf in advance?
A: Yes, you can assemble the meatloaf and store it in the refrigerator for up to 24 hours before cooking, which allows the flavors to blend more. It is also possible to cook the meatloaf in advance and reheat it, as it keeps well and can be even tastier the next day.

Q: How do I store leftover meatloaf?
A: Leftover meatloaf can be stored in the refrigerator for 3 to 4 days in an airtight container. For longer storage, you can also freeze it. Make sure to wrap it well to avoid freezer burn.

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1 comment

J’ai fait ce pain de viande en y ajoutant une crème de champignon ( n’ayant pas de crème de tomates) , servi avec pommes de terre , navet et asperges et une sauce aux champignons…. Un délice 🤗 ma fille ( qui est une foodie) de dire c’est le meilleur pain de viande que j’ai mangé. MERCI !!!!!🫶🏼

Irène Daoust

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