Potato-cheese frosted meatloaf recipe from 1974

Instructions

1. In large bowl, mix soy protein and water.
2. Let stand 5 min.
3. Add chuck, salt, pepper, eggs, stuffing mix and onion.
4. Mix thoroughly and shape into 2 loaves, about 3- by 8-inches.
5. Line baking pan with Heavy Duty Reynolds Wrap and place one loaf in it.
6. Bake in preheated oven at 350 (F) for 1 hour.
7. Wrap other loaf in heavy-duty foil and freeze until needed.
8. Prepare instant mashed potatoes according to directions.
9. Frost potatoes over top and sides of meatloaf.
10. Bake for 20 minutes.
11. Place 6 cheese triangles on top of meatloaf.
12. Bake for another 10 minutes.
13. To bake the second meatloaf, remove from freezer, unwrap and place in baking pan lined with heavy-duty Reynolds wrap.
14. Bake at 375 (F) for 2 hours, or thaw and bake for 1 hour.
15. Cover loaf with foil to prevent over-browning.
16. Frost with potatoes and top with cheese as directed above.