This particular recipe came out of Carnation’s test kitchens and offered three takes on the same basic mixture. One leans on horseradish and tomato, another brings in lemon rind and celery, and a third goes the mustard route, with cheese worked into most versions for extra richness. Evaporated milk binds the meat and keeps it from drying out in the oven, which was the whole selling point behind using it over regular milk at the time. Each version bakes at 350 degrees, gets a last few minutes uncovered to brown up, and serves about six people once sliced.
An autumn menu your family will enjoy includes Savory Supper on a Bread Slice, cabbage slaw and cherry tarts. Foil is wrapped around the bread, a trick that saves time when post-supper cleanup chores begin. The blending qualities of evaporated milk keep the meat moist and firm-textured.
Here are three tempting variations of Supper on a Bread Slice developed in the test kitchens of the Carnation Company.
THE GROUND BEEF SECRET- Carnation’s creamy consistency keeps the ground beef juicy, right through baking. No other form of milk will do! Today’s Carnation is evaporated a special way that makes it look like cream, pour like cream, and even whip like cream — with 1/3 the fat calories!
THE BAKING SECRET- Heavy Duty Reynolds Wrap aluminum foil holds the flavor in, keeps scorching heat out!
Vintage French bread meatloaf #1: Savory supper on a bread slice – Horseradish and tomato version
1960s French bread meatloaf
Ingredients
- 2/3 cup (small can) undiluted evaporated milk
- 1-1/2 pounds ground beef
- 1/2 cup cracker meal
- 1 egg
- 1/2 cup chopped onion
- 1 tablespoon prepared horseradish
- 1 teaspoon garlic salt
- 1 teaspoon Morton salt
- 3/4 teaspoon Ajinomoto (MSG)
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 cups (8 ounces) grated process-type American cheese
- 3 7-inch loaves French bread
- Heavy-duty aluminum foil
- 2 medium-sized tomatoes (each cut in 6 wedges)
- 12 strips of cheese for garnish
Instructions
- Combine first twelve ingredients. Cut bread loaves in half lengthwise. Spread meat mixture evenly over cut surface of each half. Wrap heavy-duty aluminum foil around crust side of bread, leaving top uncovered. Place on cookie sheet.
- Bake in moderate oven (350 degrees) 25-30 minutes. Garnish with tomato wedges and strips of cheese. Bake 5 minutes longer. To serve, cut slices across or diagonally.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 742Total Fat: 47gSaturated Fat: 25gUnsaturated Fat: 22gCholesterol: 160mgSodium: 2492mgCarbohydrates: 46gFiber: 2gSugar: 14gProtein: 35g
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.
Vintage French bread meatloaf #2: Meatloaf on bread, lemon & celery version
Ingredients
2/3 cup (small can) undiluted evaporated milk
1-1/2 pounds ground beef
1/2 cup cracker meal
1 egg
1/2 cup finely chopped celery
1-1/2 teaspoons salt
1/8 teaspoon nutmeg
1 tablespoon grated lemon rind
1/8 teaspoon pepper
3/4 teaspoon Ajinomoto (MSG)
1 tablespoon grated Parmesan cheese
1 15-inch French bread
Heavy-duty aluminum foil
Directions
Combine first eleven ingredients. Cut French bread in half lengthwise. Spread meat mixture evenly over cut surface of each half. Wrap heavy duty aluminum foil around crust side of bread, leaving top uncovered. Place on cookie sheet.
Bake in moderate oven at 350 degrees; 30 minutes. To serve, cut slices across or diagonally.
Serves 6
Vintage French bread meatloaf #3: Savory meatloaf on a bread slice, mustard version
Ingredients
2/3 cup (small can) undiluted Carnation evaporated milk
1-1/2 pounds ground beef
1/2 cup cracker meal
1 egg
1/2 cup chopped onion
1 tablespoon prepared mustard
1-1/2 teaspoons salt
3/4 teaspoon Accent (flavor enhancer/MSG)
1/8 teaspoon pepper
2 cups (8 ounces) grated processed American cheese
Heavy Duty Reynolds Wrap aluminum foil
Directions
Combine ingredients. Cut 1 loaf of French bread in half lengthwise. Spread meat mixture evenly over top surface of bread. Then wrap Heavy Duty Reynolds Wrap around crust side of each half, leaving top uncovered. Place on cookie sheet.
Bake in moderate oven (350 F) 25 minutes. Garnish with strips of cheese. Bake 5 minutes longer. To serve, cut slices across or diagonally.
Serves 6
