Igloo Meatloaf
Recipe: #24901
September 18, 2016
Categories: Ground Beef, Potatoes, Sunday Dinner, Oven Bake, Beef Dinner, Ground Beef Dinner, more
"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!"
Ingredients
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- 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.