Meat Loaf - Verdin

Meat Loaf - Verdin

A vintage congealed meatloaf made with pieces of meat, hard-boiled eggs, and seasoned with soup and gelatin. Serve on a bed of lettuce which has been dipped in oil and vinegar, and seasoned with salt and pepper. Garnish with slices of hard-cooked eggs.
A vintage typed recipe for a congealed Meat Loaf


Irregular pieces of meat
Hard-boiled eggs
1 cup soup
1/4 package gelatin


Place in a buttered dish irregular pieces of meats, over the first layer put slices of hard-boiled eggs, continue until meat is used. Pour over this 1 cup of soup well seasoned, in which has been dissolved 1/4 of a package of gelatin, cover and bake for 1/2 hour, when cold turn out and serve on lettuce which has been dipped in oil and vinegar, salt, and pepper and garnish with slices of hard cooked eggs.


An additional handwritten recipe for a Meat Loaf appears in the second book of the Verdin Collection

Meat Loaf Verdin - 2

A vintage handwritten recipe for Meat Loaf


3 cups ground meat
1 onion
1 cup bread crumbs
1 cup milk
1/4 teaspoon pepper
2 tablespoons butter


Bake in a hot oven (350-degrees) for 30 to 40 minutes. 

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