Meatloaf With origins in Germany, Scandinavia, and Belgium, meatloaf turned up in American kitchens toward the end of the 19th century. It became a traditional household staple and is certainly worthy of a 21st-century comeback.
Corned Beef & Cabbage The Irish meal of corned beef and cabbage turned into a beloved dinner option across the United States. While it's often on the menu for St. Patrick's Day, why shouldn't we be eating the delicious combo all year long?
Liver & Onions Liver and onions were once a mainstay in American homes and diner-style eateries, but have become less popular over the last few decades. It's typically cooked with lots of butter and bacon.
Tuna Noodle Casserole Featuring inexpensive and easy-to-find ingredients, tuna noodle casserole rose to fame in the 1950s. Since then, many different variations of the original recipe have emerged.
Swedish Meatballs The traditional Scandinavian dish of Swedish meatballs was a widely popular American dinner. Today, the meatballs are practically synonymous with IKEA as they are a best-seller in the store's cafeteria.
Chicken Fried Steak While there are few dishes with truly American origins, chicken fried steak is one of them. Inspired by German and Austrian cuisine, chicken fried steak was created by immigrants in Western Texas and Oklahoma.
Beef Stroganoff Beef stroganoff is a Russian dish that took off stateside in the '50s following World War II. Saucy noodles and beef? What's not to love?