Potato-cheese frosted meatloaf recipe from 1974

Name: Potato-cheese frosted meatloaf
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 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

Categories: 1970s, Retro dinner recipes, Vintage advertisements, Vintage meat recipes

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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

Yield: 12 servings (2 loaves)

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Ingredients

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

Instructions

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

Notes

Makes 2 loaves, each serves 6.

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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

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