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Souperior meatloaf, south of the border meatloaf & frosted meatloaf: Molded meatloaf retro recipes from the ’70s

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Retro recipe for Souped up meatloaf from 1977 - Molded meat loaf ring (2)
Souped up meat loaf (1977)

Here are three tasty ways to make the most of meatloaf. All it takes is a little imagination, and the special flavors you get only from Lipton recipe & soup mixes.

Retro recipe for Souped up meatloaf from 1977 - Molded meat loaf ring (1)

Meatloaf retro recipes: Souperior meatloaf vintage recipe

Ingredients

1 envelope Lipton onion or beef flavor mushroom soup mix
2 pounds ground beef
1-1/2 cups soft breadcrumbs
2 eggs
3/4 cup water
1/3 cup catsup

Directions

Preheat oven to 350 F. In large bowl, combine all ingredients. Pack into 5-cup ring mold and invert onto jelly roll pan (or shape into loaf in shallow baking pan). Bake 1 hour or until done. Makes 6 to 8 servings.

The fifties’ famous 15-minute meatloaf recipe (1955)


Meatloaf retro recipes: Frosted meatloaf vintage recipe

Ingredients

1 envelope Lipton onion-mushroom or beefy onion soup mix
1-1/2 pounds ground beef
1 cup soft breadcrumbs
1 egg
1/2 cup water
1/4 cup catsup
Hot mashed potatoes

Directions

Preheat oven to 350 F. In large bowl, combine all ingredients. In shallow baking pan, shape into loaf and bake 45 minutes. Frost with potatoes; sprinkle, if desired, with shredded cheese and cooked bacon bits. Bake 5 minutes more or until cheese is melted. Makes 4 to 6 servings.

Crown o’gold meat loaf recipe (1959)


Meatloaf retro recipes: South of the Border meatloaf retro recipe

Ingredients

1 envelope Lipton onion-mushroom or beefy onion soup mix
1-1/2 pounds ground beef
1/2 cup soft breadcrumbs
1 egg
1/2 cup catsup
1 can (7 ounces) whole kernel corn, drained
1 tablespoon chili powder
Hot mashed potatoes

Directions

Preheat oven to 350 F. In large bowl, combine all ingredients. In shallow baking pan, shape into loaf, or press into 8-inch round baking pan. Top, if desired, with crushed corn chips. Bake 45 minutes or until done. Makes 4 to 6 servings.

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