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.
One Response
Wondering the manufacturer and model of the skillet.