Stove top meatloaf recipes from the sixties

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 recipes (1965)

Ingredients
1-1/2 pounds ground beef
1/2 cup dry breadcrumbs
1 can (10-3/4 ounce) 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

Directions

Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg, and seasonings. Shape firmly into 2 loaves.

Brown on both sides in skillet in shortening. Cover; cook over low heat 25 minutes. Spoon off fat.

Pour remaining soup mixed with water and mustard on loaves; top with cheese. Cook 10 minutes, uncovered. 4 to 6 servings.

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 5 minutes more.

Makes 6 to 8 servings

Roll-in-one stuffed meatloaf recipe: An easy one-dish meal from 1966

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.