Recipe: Meatloaf II and Meat Loaf Cockaigne (Joy of Cooking cookbooks, 1970's)

Two editions from the seventies alter the recipe Betsy posted just slightly, one book suggests basting with 1/2 cup vegetable stock or 1/4 dried onion soup package with 1/2 cup boiling water and no butter, while the other suggests 1 cup of liquid (if using onion soup mix, 1/2 the package and 1 cup boiling water) and 1/4 cup butter. Both suggest serving the meatloaf with sweet potato puffs.

There are two other recipes for meatloaf

MEATLOAF II

Preheat oven to 350 degrees F.

Place in a bowl:
1 lb. ground round steak
1 to 2 tablespoons horseradish
2 tablespoons catsup or chili sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream

Grind in food chopper then add:
6 slices bacon
2 medium sized onions
1 cup broken up crackers
Mix with a fork. Roll into a loaf.

Roll it in:
1/4 cup cracker crumbs
Place the loaf in a shallow baking pan.

Pour into the pan:
1/2 cup stock

Bake the loaf for about 1 1/2 hours. (The 1975 version is the same except suggests baking 50 minutes) Baste occasionally, adding more liquid, if necessary. Make: Pan Gravy.

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MEAT LOAF COCKAIGNE

Preheat oven to 350 degrees F.

Mix lightly:
1 1/2 lean ground beef, ground only once
1 can condensed cream of chicken or mushroom soup
3/4 cup dry bread crumbs
1/4 cup mixed fresh tarragon, parsley, basil, or chives
1 tsp salt
1 garlic clove, pressed
10 or more chopped stuffed olives or 1/4 cup chopped water chestnuts
(the 1975 version suggests 1/4 cup chopped nuts as well)

Place the mixture in a 4x8x4-inch pan.

Bake for 45 minutes. Serve hot with thickened tomato sauce.

Source: The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker, 1971 and 1975