"I was a huge fan, so of course I had to have meatloaf on my dinner menu," said McMichael, a partner in the Blacksmith restaurant in one of the fastest-growing sections of Oregon. "We are creating foodies as fast as we can. Then they want to try things like foie gras."
Mom made meatloaf to stretch the food budget. Dad ate it because it tasted good, especially with lots of ketchup. Now Baby Boomers are ordering it in restaurants. Meatloaf may not be tops on the healthy food list, though it can certainly be made that way with lean meats and lots of veggies. But this comfort food that became an American staple during the Depression is hanging on, growing up and branching out.
