Potato-cheese frosted meatloaf recipe from 1974

Potato-cheese frosted meatloaf - Retro recipe

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.


Retro recipe for a potato-cheese frosted meatloaf

This vintage ’70s dinner idea is a little different from traditional meatloaf recipes in two ways: First, the loaf is covered with mashed potatoes, then topped with a little cheese. Second, the meat is mixed with soy protein to maximize your meat without minimizing the protein.

This recipe makes two meatloaves — one for now, and the other that you can freeze for later.

Potato-cheese frosted meatloaf - Retro recipe

Potato-cheese frosted meatloaf

Yield: 12 servings (2 loaves)
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes


  • 6-1/2 ounces textured soy protein
  • 3 cups water
  • 3 pounds ground chuck
  • 1 tablespoons salt
  • 1 teaspoon pepper
  • 4 eggs
  • 8 ounces herb seasoned stuffing mix
  • 1/4 cup instant minced onion
  • 6-1/2 ounces instant mashed potatoes
  • 6 slices American cheese, each cut into 2 triangles
  • Heavy-duty Reynolds wrap foil


  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.


Makes 2 loaves, each serves 6.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 171mgSodium: 941mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 42g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Potato-cheese frosted meatloaf - Vintage dinner recipe

MORE: Classic crown o’gold meat loaf recipe: Meat loaf with mustard meringue (1959)

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!


More stories you might like

Because the fun never ends!

Comments on this story

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!

Skip to Recipe