Stove top meatloaf recipes from the sixties

Vintage stove top meatloaf recipe (1965)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Facebook
Pinterest
Twitter
LinkedIn
Reddit
Email

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.

Vintage stove top meatloaf recipe (1965)

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

Stove top meatloaf recipe (1965)

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.

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

Facebook
Pinterest
Twitter
LinkedIn
Reddit
Email

More stories you might like

Because the fun never ends!

Comments on this story

One Response

Leave a comment here!

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

See some of our books!