Igloo Meatloaf

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

Recipe: #24901

September 18, 2016



"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 is 7 servings
  • 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 by Step Method

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


No special items needed.

1 Reviews

HoneyBell

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

5.0

review by:
(22 Sep 2016)

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