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

Ingredients

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

Method

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.

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helpers