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Vintage dinnertime: 3 ways to make supper on a bread slice, aka meatloaf on French bread (1960)

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Sep 19, 1960 Meatloaf dinner on bread - food-001

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 dinner recipe 1: Savory supper on a bread slice – Horseradish and tomato 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 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

Directions

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.

Serves 6

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1960 Meatloaf dinner on bread - food


Retro dinner recipe 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

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Vintage dinner recipe 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

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