Mmm – meatloaf! 8 new meatloaf recipes (1967)


Categories: 1960s, Food & drink, Magazines, Meat recipes, Poultry recipes
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8 new meatloaf recipes 1967 (2)

1. Beef Loaves with Frankfurters

Ingredients

3 pounds ground beef
Salt and pepper
2 cups soft stale-bread crumbs
1-1/2 cups carbonated water or cold water
1/2 cup minced onion
2 eggs, slightly beaten 2 tablespoons prepared mustard
2 pounds all-beef frankfurters
Chili sauce
Sautéed zucchini half circles
3/4 cup dairy sour cream
1/4 teaspoon paprika
Chopped parsley and dill
Sweet pickles
Sprigs of parsley
Pimiento-stuffed olives

Directions

Mix lightly but thoroughly beef, 1 teaspoon salt, 1/2 teaspoon pepper, crumbs, water, onion, eggs and 1 tablespoon mustard. Divide in six even parts and press one part in each of two 9″ x 5″ x 3″ loaf pans. Arrange 5 frankfurters lengthwise (a row of three and a row of two) on meat in each pan. Cover with second layer of meat, then remaining frankfurters and third layer of meat. Press down lightly. Bake in slow oven (325 F) 1 hour.

After 45 minutes, remove one loaf from oven and spread top with a mixture of 1 tablespoon each mustard and chili sauce. Bake 15 minutes longer. Let loaves stand in pans 10 minutes before turning out. Cool plain loaf.

Serve chili-mustard loaf hot with zucchini. Spread top of cold loaf with a mixture of the sour cream, paprika, 1/4 cup chili sauce, and salt and pepper to taste. Sprinkle with parsley and dill and garnish with sweet pickles and parsley sprigs. Serve with olives and additional pickles. Each loaf makes 8 to 10 servings.

2. Chicken-Rice Meatloaf

Ingredients

9 cups finely-ground cooked stewing chicken
2 cups cooked rice
1 cup minced celery
1/4 cup each minced parsley and pimiento
3 eggs, slightly beaten
1 cup chicken broth
1-1/2 teaspoons salt
1/4 teaspoon white pepper
Curry Sauce
Hot cooked asparagus
Hot hard-cooked eggs
Lemon Aspic
7 pimiento flowers
Lemon slices
Watercress

Directions

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Mix first 8 ingredients lightly but thoroughly.Divide evenly into two well-greased round 11/2 -quart molds. Set in baking pan and add hot water to come about one third of the way up sides of molds. Bake in moderate oven (350 F) about 45 minutes. Let stand in pan 10 minutes before turning out of molds. Cool one loaf. Serve hot loaf with Curry Sauce, asparagus and hard-cooked eggs.

To make aspic for cold loaf, soften 2 envelopes unflavored gelatin in 1/2 cup cold, well-seasoned, clear chicken broth. Dissolve in 1-1/2 cups hot chicken broth and cool. Add 2 tablespoons lemon juice and cover bottom of mold with the mixture. Chill until firm. Arrange pimiento flowers on firm mixture. Add enough remaining aspic to hold flowers in place and chill until firm. Put cold chicken loaf (which has now shrunk slightly) back in mold on top of aspic and pour remaining aspic around it. Chill until firm, unmold and garnish with lemon slices and watercress. Each loaf makes 6 to 8 servings.

Curry Sauce: Melt 2 tablespoons butter or margarine and add 1 teaspoon curry powder. Cook, stirring, 2 to 3 minutes. Blend in 1 cup (altogether) chicken broth and liquid from baking loaves. Add 1/4 cup cream and cook, stirring, until thickened. Season with salt and pepper.

3. Vegetable-Stuffed Meatloaves

Ingredients

2 pounds ground beef
1 pound ground veal
1 pound ground pork 3 eggs, slightly beaten
1 cup tomato juice 2 teaspoons salt
1/2 teaspoon seasoned pepper
2 medium carrots, coarsely shredded
2 tablespoons minced parsley
2 pimientos, minced
2 green onions with tops, chopped
1/3 cup butter or margarine, melted
2 cups packaged poultry stuffing
Savory Butter
Sautéed cherry tomatoes
Sautéed diagonally-sliced celery
Cooked green and wax beans and red-onion slices, marinated in French dressing

Directions

Mix first 7 ingredients lightly but thoroughly. Divide in two even parts and pat each to an 11″ x 9″ rectangle. Mix next 6 ingredients and divide in two even parts. Put one part down center of each rectangle and shape meat in a rounded oblong loaf. Put in baking pan and bake in slow oven (325 F) 1 hour. Let stand 10 minutes be-fore removing from pan. Cool one loaf. Put hot loaf on platter and top with Savory Butter, letting it melt and run down sides. Surround with tomatoes and celery. Serve cold loaf thinly sliced with bean salad. Each loaf makes 8 servings.

Savory Butter: Cream 1/2 cup butter until fluffy. Add 1 tablespoon each minced green-onion tops or chives, celery leaves and parsley. Add a dash of garlic salt and a little dried sage, if desired.

4. Sausage-Liver Loaves

Ingredients

2 pounds beef liver, finely ground
1 teaspoon marjoram
1 large onion, finely ground
2 pounds pork sausage meat
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
Duchesse potatoes
Cooked carrot chunks
Cooked green peas
2 eggs, slightly beaten
Mayonnaise
Minced radishes, pickles, green onions, hard-cooked egg yolks

Directions

Mix first 8 ingredients lightly but thoroughly. Divide evenly into two 8″ square pans. Set in baking dish and add hot water to come halfway up sides of pans. Bake in slow oven (300 F) 2 hours. Let stand 10 minutes before turning out of pans. Cool one loaf. Put hot loaf on a broiler-proof platter and put duchesse potatoes around edge of loaf. Put under broiler to brown lightly. Fill center with mixed carrots and peas and serve with additional vegetables and potatoes. Serve cold loaf spread with a thin layer of mayonnaise and garnished with remaining ingredients. Each loaf makes 6 to 8 servings.

8 new meatloaf recipes 1967 (1)

5. South-of-the-Border Meat Loaves

Ingredients

2 pounds each ground beef and lean pork
1/2 pound chorizos or hot Italian sausage
2 cups milk
1-1/2 cups chopped raw spinach
2 cups soft bread crumbs
4 hard-cooked eggs, sliced
2 cloves garlic, minced
4 slices bacon
2 teaspoons salt
1 can condensed tomato soup
1/2 teaspoon pepper
1/4 teaspoon dry mustard
Flour-water paste
Sauteed spinach
2 teaspoons poultry seasoning
Boiled new potatoes with dill
1/8 teaspoon ground cloves
Hot potato salad or thin slices of toast with tomatoes

Directions

Mix first 9 ingredients lightly but thoroughly. Divide in four even parts. Shape two parts in two 11″ x 6″ loaves in baking pan. Saute sausage until cooked but still soft; crumble. Pat sausage, chopped spinach and egg slices on shaped loaves and cover with remaining meat, forming firm loaves. Cut bacon slices in half and lay at an angle on meat loaves. Pour soup over tops. Bake in moderate oven (350 F) about 1 hour. Let stand 10 minutes before removing from pan. Cool one loaf.

Thicken pan juices with flour-water paste and serve over hot loaf with sautéed spinach and the potatoes. Serve cold loaf with potato salad or on toast with a garnish of tomato slices. Each loaf makes 8 to 10 servings.

6. Orange-Flavored Pork Loaves

Ingredients

3/4 cup fine dry bread crumbs
1 can (8-1/2 ounces) pineapple
2 cups milk slices, drained
2 pounds ground lean pork
1/4 teaspoon ground ginger
2 eggs, beaten
Hot cooked Brussels sprouts
2 teaspoons salt
1/2 teaspoon white pepper
Grated rind of 2 oranges
15 whole cloves
2 tablespoons grated Parmesan cheese
Salad of greens, orange sections, minced green onions, oil, salt and pepper

Directions

Soak crumbs in the milk 10 minutes. Add next 5 ingredients and mix lightly but thoroughly. Shape in two loaves about 8-1/2″ x 3-1/2″, Stud one loaf with cloves and sprinkle the other with cheese. Put in baking pan and bake in continued slow oven (325 F) 50 minutes. Remove clove-studded loaf from pan and cool. On cheese-topped loaf, arrange half slices of pineapple and sprinkle lightly with ginger. Return to oven and bake 10 minutes. Let stand 10 minutes, then serve with Brussels sprouts. Serve cold loaf thinly sliced with the salad. Each loaf makes 4 to 6 servings.

7. Steamed Ham Loaves

Ingredients

1-1/2 pounds ground smoked ham
1/2 pound ground veal
2 eggs
Dried bread, rolled to make 1-1/2 cups fine crumbs
1 teaspoon celery salt
1/8 teaspoon pepper
3/4 cup milk
Whipped-cream and Horseradish Sauce
Chive new potatoes
Harvard beets

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Directions

Mix all ingredients, except last 3. Shape in two rolls to fit into two greased No. 2-1/2 cans (cans hold 3-1/2 cups). Shake mixture, then press down lightly. Cover each can with foil or several layers of waxed paper and tie securely. Put on rack in large kettle and surround with water half the depth of the cans. Cover kettle and bring water to boil. Reduce heat and simmer 3 hours.

Turn one loaf out and slice while hot. Cut slices in half, if preferred. Serve with the sauce and with chive new potatoes and Harvard beets. Cool remaining loaf in the can, then chill. Slice and serve with the sauce or with horseradish mustard. Each loaf makes 4 servings.

Whipped-cream and Horseradish Sauce: Whip 1/2 cup heavy cream. Fold in 1 teaspoon grated onion, 1 tablespoon horseradish and 1 teaspoon salt. Makes about 1 cup.

8. Meat Loaves with Pork-Apple Filling

Ingredients

1 pound each ground beef, veal and pork
2 medium potatoes, cooked and mashed
2 eggs, slightly beaten
2 cups milk
2 bay leaves, crumbled
Salt and pepper
1/2 pound fat fresh pork, minced
2 cups minced onion
1 cup minced apple
1 apple, cored and sliced
Red-currant jelly
Mixed green salad
Sweet-Sour Beets and Apples

Directions

Mix lightly but thoroughly first 5 ingredients, 2 teaspoons salt and 1/2 teaspoon pepper. Divide mixture in two even parts and pat each to an 11″ x 9″ rectangle on 15″ x 13″ pieces of heavy-duty foil. Brown pork in skillet, lower heat, add onion and minced apple and cook, stirring frequently, 15 minutes. Season with salt and pepper. Divide mixture in half and spread down the center of each meat rectangle. Roll up, making firm loaves. Seal foil lengthwise and at ends and put loaves in baking pan. Bake in hot oven (400 F) 45 minutes.

Open packages and on one loaf put a row of apple slices. Fill center of each slice with 1 teaspoon jelly. Bake loaves with foil open 15 minutes longer. Let loaves stand in pan in foil 10 minutes, then remove. Cool apple-topped loaf. Serve hot loaf with green salad. Serve cold loaf with Sweet-Sour Beets and Apples. Each loaf makes 6 to 8 servings.

Sweet-Sour Beets and Apples: Drain liquid from 1 can (1 pound, 4 ounces) sliced apples into saucepan. Add liquid from 1 jar (1 pound) tiny pickled beets. To liquids add 2 tablespoons each vinegar and brown sugar, 1/4 teaspoon salt and 1 tablespoon butter. Boil until reduced to one half. Add apple slices and beets and simmer 5 minutes. Chill and sprinkle with chopped parsley. Makes about 4 cups.


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