Menu

Baked meatloaf dumplings recipe (1950)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Baked meat loaf dumpling recipe (1950)

Baked meat loaf dumpling recipe (1950)

Prize-winning surprise for supper: Baked meatloaf dumplings recipe

Eyes sparkle, mouths water — it’s love at first bite for these dumplings! Each savory, spicy meatloaf dumpling has ground beef nestled in pastry that’s flaky and tender and light as a cloud.

For sure success, follow the easy Crisco pastry method given below. You can be sure of flaky, tender pastry — as digestible as it is delicious!

MORE MEATLOAF! Roll-in-one stuffed meatloaf | Football meatloaf | 8 retro meatloaf recipes

Pastry

2 1/4 cups sifted flour
1 tsp salt
3/4 cup Crisco
1/4 cup water

All measurements level: Sift flour with salt into bowl. Remove 1/3 cup of this flour. Cut Crisco into remaining flour with 2 knives or a blender until pieces are the size of small peas. Mix the 1/3 cup of flour with 1/4 cup of water to make a paste and add to Crisco-flour mixture. Mix and shape into a ball. Divide. Lightly roll half of dough 1/8″ thick. Cut into 3 squares 6″x6″. Repeat with remaining dough.

Meatloaf filling

1 lb raw ground beef
1/3 cup fine crumbs
2 tbsps chopped onion
1 tsp salt
1/4 tsp pepper
1/3 cup ketchup
1 egg

Combine all ingredients. Place about 1/2 cup of filling in center of each square. Moisten edges with milk and bring together. Place in shallow pan. Bake in hot oven (400 F) about one hour or until pastry is well baked. Serve with a flavorful tomato or Creole sauce.

Makes 6 servings

MORE: Roll-in-one meatloaf recipe (1966)

Baked meat loaf dumpling recipe (1950)

They’re flaky! They’re tender! They’re made with Crisco! Crisco – the one and only – discovered this sure way to perfect pastry!

It’s simple as can be. With pure, all-vegetable Crisco and Crisco’s sure-fire pastry method even a beginner can get delicious, flaky, tender pastry every time. Digestible pastry, too! 9 out of 10 doctors say Crisco is easy to digest.

Why take less? You’re sure of success the Crisco way! Use the recipe given above, and on every Crisco label. Discover one wonderful reason why more women cook with Crisco than any other vegetable shortening. For cakes and pies and tasty fries use Crisco! It’s digestible!


Baked meatloaf dumplings recipe card

Baked meat loaf dumpling recipe (1950)

More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

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

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.