Stove top meatloaf recipes from the sixties

Vintage stove top meatloaf recipe (1965)

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Here are two recipes for a stove top meatloaf dinner — it’s so easy to make, it doesn’t even need to be cooked in the oven. If the idea of making a meaty dinner without heating up the kitchen too much sounds good to you, it’s worth a try!

Stove top meatloaf recipe

Stove top meatloaf: New way to make a tender loaf with Campbell’s Soup

1. Mix (see recipe). Shape into loaves.

2. Brown on both sides. Cover and cook.

3. Top with rest of soup — finish cooking.

Stove top meatloaf recipe (1965)

Vintage stove top meatloaf recipe (1965)

Stove top meatloaf

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 1-1/2 pounds ground beef
  • 1/2 cup dry breadcrumbs
  • 10-3/4 ounces Campbell's Tomato Soup
  • 1/4 cup finely-chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • Generous dash pepper
  • 1 tablespoon shortening
  • 1/2 teaspoon prepared mustard
  • 2 slices process cheese, cut in half


  1. Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg, and seasonings.
  2. Shape firmly into 2 loaves.
  3. Brown on both sides in a skillet in shortening.
  4. Cover; cook over low heat for 25 minutes.
  5. Spoon off fat.
  6. Pour remaining soup mixed with water and mustard on loaves; top with cheese.
  7. Cook for 10 minutes, uncovered.


Oven method: Mix and shape as above. Bake at 350 F for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves; top with cheese. Bake for 5 minutes more.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 33gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 176mgSodium: 748mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 46g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Stove top meatloaf recipes variation (1963)

1 can (10-3/4 ounce) tomato soup
1-1/2 pounds ground beef
1/2 cup dry breadcrumbs
1 egg
1/3 cup finely-chopped onion
1 teaspoon salt, dash pepper
1 tablespoon shortening
1/4 cup water
1/2 to 1 teaspoon horseradish

Combine 1/8 can soup, beef, bread crumbs, egg, onion, salt and pepper. Shape into 2 loaves, brown in shortening, cover. Cook over low heat for 25 minutes. Spoon off fat. Top with remaining ingredients. Cook uncovered for 10 minutes. Serves 6.

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