Origins and Tradition
Meatloaf is simply one of those basic comfort foods that has its roots deeply rooted in Quebec culinary history. It 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 the mixture of all meats to the use of regional and typical condiments and seasonings to accompany, this dish has been modified but never to the point of losing its essence of reunion and warmth.
Family Variations and Shared Memories
One thing is for sure: every Quebec family has its own unique version of meatloaf, passed down from generation to generation. Some add a personal touch, like a drop of maple syrup or a special blend of spices, while others prefer 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 tradition continues to repeat itself and that authenticity can be shared through taste.
Summary | |
---|---|
🔍 Information | Details |
⏱️ Preparation time | 15 minutes |
🍳 Cooking time | 1 hour |
⏲️ Total time | 1 hour 15 minutes |
🔧 Difficulty level | Easy |
🍽️ Portions | 3 meat loaves |
🔥 Calories (approximate) | 650 calories per serving |
Ingredients |
---|
|
Instructions |
---|
|
Nutritional Information per Serving | |
---|---|
Nutrient | Quantity |
Calories | 650 kcal |
Proteins | 30 g |
Carbohydrates | 45 g |
Sugars | 10 g |
Fibers | 5 g |
Lipids | 40 g |
Saturated fatty acids | 15 g |
Sodium | 900 mg |
Health note |
7/10 Highlights: Rich in protein and fiber. |
This traditional meatloaf, a recipe inherited from my mother, is perfect for a comforting and satisfying meal. It keeps well and can even be tastier the next day. Enjoy!
A little maple syrup to enhance this recipe?
Product mentioned in this recipe |
---|
QUESTIONS AND ANSWERS FOR TRADITIONAL QUEBEC MEATLOAF
Q: Can you use a different type of oat besides quick cooking oats?
A: Yes, you can use regular oats or steel-cut oats if you prefer a heartier texture. Quick-cooking oats are recommended for their ability to blend more easily with the other ingredients, but the important thing is to allow the oats to absorb the liquids well to keep the meatloaf moist.
Q: Is it possible to make this recipe without bacon?
A: Absolutely. While bacon adds a smoky flavor and crispy texture, you can omit this ingredient if you are looking for a lower-fat option or for specific dietary reasons. The meatloaf will still be delicious without it.
Q: What are some options to serve with this meatloaf?
A: Traditional accompaniments include mashed potatoes, roasted vegetables or a green salad for a balanced meal. A mushroom sauce or brown gravy can also complement the dish for added indulgence.
Q: How do you know if meatloaf is cooked through?
A: The best way to check for doneness is to use a meat thermometer. Meatloaf is considered safely done when the internal temperature reaches 160°F (71°C). Another method is to insert a knife into the center of the loaf; if the knife comes out clean, the meatloaf is done.
Q: Can the meatloaf be made ahead of time?
A: Yes, you can assemble the meatloaf and refrigerate it for up to 24 hours before cooking, which allows the flavors to blend more. It's also possible to cook the meatloaf ahead of time 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. Be sure to wrap it well to avoid freezer burn.
4 comments
Merci pour vos commentaires positifs, c’est très apprécié. :)
WOW J’ai essayé plusieurs recettes de pains de viandes par le passé et c’est de loin celle que je préfère. Très goûteux.
Très bien
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 !!!!!🫶🏼