Football meatloaf recipes (1955 & 1967)

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One of the original football meatloaf recipes (from 1955)
One of the original football meatloaf recipes (from 1955)

Football meat loaf recipe

High school and college crowds aren’t the only ones sure to get excited over this wonderful-tasting and novel treat. Costs less than $1.75 for six folks (Italian spaghetti sauce included).


1-1/2 pounds ground beef
2 tsp seasoned salt
1/4 cup finely-chopped onions
2 eggs, beaten
1/2 cup tomato juice
3/4 cup rolled oats or cracker crumbs


Shape like a football. Place on a shallow baking pan. Arrange pimento strips in lacing fashion. Bake about 1 hour at 350 degrees F. Serve on deepish platter, surrounded by Italian spaghetti sauce. Spoon sauce over each helping of meatloaf.

Note: Lawry’s Spaghetti Sauce Mix was used in sauce recipe — in saucepan, blend 1 pkg with 3 cups tomato juice, 2 tbs salad oil, simmer 1/2 hr (stir occasionally).

Football loaf recipe

Published in the San Bernardino County Sun (California) – September 21, 1967


1 package dehydrated onion soup mix
3 eggs, slightly-beaten
1 cup sour cream
1 tablespoon parsley flakes
1 cup commercial breadcrumbs
3-1/2 pounds ground round steak
Several pieces cooked spaghetti


Combine onion soup mix, eggs, sour cream and parsley. Stir in breadcrumbs. Mix thoroughly the meat and breadcrumb mixture. Form into the shape of a football. Cover closely with (oil to hold the shape and bake at 375 degrees for 1-1/2 hours. Remove the foil and continue to cook for 20 minutes. Press pieces of spaghetti on top of loaf to resemble lacing. Place on warm platter and surround with shoestring potatoes.

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