All of the ingredients in this recipe would have been available in 1621. The only exception might be the ground meat. Meat would have been hand minced rather than ground.

And, of course, we are using a modern oven rather than cooking over coals.

 

 Meat and Cornmeal Loaf

 

 

 

 

2 lbs. ground beef or venison

2 cups fresh corn or frozen corn thawed

2 cups seedless grapes, chopped fine

1 onion, diced

3 eggs

1 cup cornmeal (approximately)

salt to taste

Preheat oven to 350 degrees

Drain the thawed corn of all water. Chop corn into small pieces by placing into a blender, food chopper or mince by hand. Be careful not to over chop. The corn should just be in small pieces not completely disintegrated.

Chop the grapes into small pieces, but be careful not to over chop and make it into a mush.

Dice onion into small pieces.

Add the chopped corn, chopped grapes, onion, eggs, ground meat and salt into a mixing bowl and mix well.

Then add some of the cornmeal to the mixture and mix well. Add more cornmeal a little at a time if the mixture seems runny. It should be moist enough to pack tightly into a loaf. Place this into one or two baking pans and pack into a loaf.

 

Bake for 1 hour or until knife inserted comes out clean or internal temperature reaches 155 degrees. Let rest for about 10 minutes then slice and serve.