Igloo Meatloaf

7
Servings
15m
Prep Time
1.75h
Cook Time
2h
Ready In


"Someone posted this on Facebook. It's a vintage recipe from 1967 by the American Dairy Association and collected by Rochelle and on her Vintage Recipe blog.. Too cute to forget about, so here it is!"

Original recipe yields 7 servings
OK
  • FOR POTATO FROSTING

Nutritional

  • Serving Size: 1 (327.3 g)
  • Calories 484.7
  • Total Fat - 29.5 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 148.6 mg
  • Sodium - 1239.1 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 4.8 g
  • Protein - 42.8 g
  • Calcium - 124.2 mg
  • Iron - 4.8 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.2 mg

Step 1

In a bowl lightly mix ground beef, crumbs, onion, salt, pepper and evaporated milk just until blended.

Step 2

Pack firmly into a 1-1/2-quart bowl; turn out of bowl onto a shallow baking pan. Bake in a preheated 325 degree oven 1 hour 15 minutes to 1 hour 30 minutes.

TO PREPARE POTATO FROSTING


Step 3

In a 1 -1/2-quart saucepan combine water, evaporated milk, salt and butter; bring just to boiling. Remove from heat; with whip or fork stir in potatoes; whip briskly.

Step 4

Frost loaf with potato mixture. Bake an additional 15 minutes.

Step 5

Place Cheddar cheese slices on top of Igloo; return to oven just until cheese starts to melt.

Tips & Variations


No special items needed.

Related

HoneyBell

Delicious easy, and my family loved it especially the potato topping, a new favorite, I thank you very much Linky!

review by:
(22 Sep 2016)