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
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: 1Amount 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.
MORE: Classic crown o’gold meat loaf recipe: Meat loaf with mustard meringue (1959)
