Half-Hour Meat Loaf with Sour Cream (1967)

• 
• 2 eggs
• 1 cup sour cream
• I package onion soup mix
• 2 lbs ground chuck
• 3/4 cup bread crumbs
• Parsley, chopped
• 2 tbspns butter
• 1/2 can French-fried onion rings

Pre-heat oven to 375 degrees.

Break eggs into a bowl, and beat lightly with fork or egg beater. Combine sour cream and onion soup mix with eggs. Set aside. 

In a large frying pan, brown ground beef, mixing with wooden spoon to keep from sticking. (No fat is needed. Meat is ready when redness is gone.)

Add meat to first mixture. Add bread crumbs and parsley. Mix well with wooden spoon. 

Butter a baking pan or ring mold liberally. Spoon meat loaf into mold or meat pan. Top with French-fried onion rings.

Bake for 30 minutes. For a crisp crust, place under broiler for 5 additional minutes.

More "Lost" Meat Loaf Recipes

Beer Meat Loaf (1971)

Classic Fritos Meat Loaf (1955)

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)