I'm Canadian, but I think we eat pretty much the same stuff. But I always figured the typical "American as Apple pie" dinner to be steak done on the barbecue with mashed potatoes and gravy and veggies. Or fried chicken. Okay, make that fried chicken the way the Colonel makes them with mashed potatoes and corn. yup, I think that's it. Or chicken fried steak. Maybe that's why I thought of steak in the first place. LOL

Up here, I don't know really what we would consider a typical Canadian meal. Kraft dinner comes to mind......... I hate the stuff, personally. :o)

Debbie,

I thought this would be interesting because what would be "typical" will depend on the region of the country...fried chicken, maybe even mustard greens in the south...Tex-Mex in the West...I happen to love meatloaf even chose it one time in a "if I had to choose my last meal" discussion hence the meatloaf.

Dottie

Here it'd be fried chicken, potato salad and iced tea. Or maybe chicken fried steak, mashed potatoes and gravy, or gravy and biscuits. Like Dottie said, the menu will definitely depend on the region.

My menu would be chicken and noodles, mashed potatoes, green beans cooked with bacon and onion, corn on the cob, fresh tomatoes from the garden, cole slaw, homemade yeast rolls and for dessert black raspberry pie plus iced tea to drink. Isn't Canada part of North America?

Dottie,
I like your choices, but I also think it depends on the region.

This is what my menu would be:
Meatloaf (I love meatloaf with gravy (not ketshup.)
Twice baked potatoes are my favorite because it is easier since you can make them ahead and just bake them for the meal.
I like my veggies, not messed with! Plain green beans is a favorite, but I think corn would be "more American."

Along with that you would need pickles, carrots and dinner rolls / butter.

Beverage iced tea or lemonade or "another favorite" water!

Your apple pie with coffee is a must.

That sounds like fun!

Hayjud, how do you make meatloaf gravy? Or do you just buy beef gravy canned?

I think of corn, squash, and tomatoes as being New World fare. Also baked beans. Certainly apples work for good old Johnny Appleseed, and cranberries are New World food. Iceberg lettuce is definitely an American addition.

I think of turkey as New World, but I would also think of BBQ steaks, hot dogs, ribs and hamburgers as well as pulled pork too.

And all the Mexican foods certainly have their New World twist on Spanish foods. Chips and salsa.

Must be lots more that we have not even thought of.

Not an apple pie lover but do love a tried and true Southern apple cobbler.

Yes Canada is part of NORTH AMERICA just as Mexico is, but we are not American as in The United States of America. Three different countries. :o)

Sheilajoyce,
I make my meatloaf in a pan that is wider than the loaf. I don't use a loaf pan.

When it is done there is usually plenty of browned drippings around the edge. I make sure the dark stuff is left in the pan when I remove the meat loaf. Than add water (1 - 2 cups)) and work the dark stuff into the water. If it doesn't happen to have enough flavor I add a little beef boullion granuals and some salt and pepper to taste. Bring it to a boil and then thicken it with corn starch. Be sure to mix the corn starch in a bit of water. I use about 1 heaping tsp of cornstarch for each cup of gravy and mix that into about 1/4 cup of water. Stir briskly as you add it to the boiling liquid.

I will confess to using the gravy in a jar once in a while (Heinz.)

Hayjud, I will try that. I have never had all that much of the browned drippings, more the white stuff sticking to the edge of the loaf and fat. Worth a try. I have wondered about that. Beef boullion would help too, and I have a nice kind I buy in a jar at the cook shoppe.

Who is the culinary terrorist that started this heresy of putting ketchup on meatloaf? I like ketchup for certain things, and I put ketchup IN my meatloaf occasionally but the only time it goes on it is occasionally for a sandwich with a little mayo. MEATLOAF IS MADE FOR GRAVY!!

That said, I guess it's how you define "All-American". I might include the only three fruits native to the US, they are (did you know?) cranberries, blueberries and concord grapes.

And my first thought was it would depend on the region but here in the northland, meat and potatoes are biggies. Indoor or outdoor cuisine? Steak and baked potatoes, burgers, brats, dogs, chips and potato salad, cole slaw of course. Meatloaf or a myriad of hotdishes. Turkey, ham, pot roast... all are favorites. How can a person have so many favorites?

Seeing the fields of wheat and corn so often, seems like homemade bread and corn on the cob should be mandatory. Other ideas would be fish native to your area.

I'd suggest you skip the lutefisk, head cheese and blood sausage. And please don't top your pie with "French Vanilla" ice cream!

I'd plan cook-out style food. Hot dogs, burgers, potato salad, baked beans, lemonade and iced tea... that kind of thing. That's what food I think of when I hear "all American." Something I'd have on July 4th.

But I have enjoyed reading all the different foods "American" means to different people in different places. Gets me thinking in a light, fun way. Not to mention that it makes me hungry! ;o)

Growing up, meatloaf was cooked covered in ketchup. Maybe it is a midwest thing. Calling it "culinary terrorism" is definitely... well, cynical, and maybe un-American. ;o) Myself, though, I am just as likely to make meatloaf topped with beef gravy or with Italian seasoning and marinara... and sometimes still ketchup.

I'm wondering about the Russian dressing in the OP's menu, though. How does that fit in to the themed menu?

Sheilajoyce if you want the meatloaf to taste REALLY great then add a package of pork gravy as in the directions. I do that after I take the meatloaf out. Then I cut it and drizzle the gravy over it. It just makes a wonderful combo. You can also make stove top meatloaf. Mix hamburg, eggs, breadcrumbs and I also add sauteed onions in to the mix. Form thick patties and put your finger in the center to indent it so it will cook through. Then when they are done to your liking, mix up the pork gravy as directed and pour over the patties. Let them simmer for ten minutes or more. Sooo good and really quick.

Very well put Deb ab!! Sometimes I just shake my head in amazement. LOL

june

No gravy with meatloaf in my part of the USA, either. Tomato sauce on top, before baking.

Must be a regional thing.

I'd probably do the backyard BBQ thing, too. Hot dogs and burgers, corn on the cob, cole slaw, baked beans. Beer for the grownups, and a baseball game on the radio.

Had a good laugh at the "French" vanilla ice cream. Stephanie, you're right about the "Russian" dressing...It was so fifties though and the only reason I'm throwing it in is because one of my guests doesn't eat blue cheese. I really didn't want to go all the way back to our fore fathers, just back to what was a typical family dinner in our youth....that takes this group back to the forties and fifties. I wouldn't normally serve meatloaf to guests and I hate the green bean casserole (although I think the green beans are more 70's not fifties but still retro).