This recipe is from a little booklet by Ralston Purina called Recipes from Checkerboard Square. It is undated but must be from the late 50's or very early 60's because it has the Party Mix recipe that came out in 1955 but is before zip codes came into use. It has recipes using Chex cereals, Ry-Krisp crackers and Instant or Regular Ralston cereal. I guess that is a cream of wheat sort of thing. I don't think I have ever heard of it before. There is a recipe for crumb crust pie shell using crushed Rice Chex instead of graham crackers which might be nice and crunchy.
This meatloaf uses Wheat Chex instead of oatmeal or bread crumbs. Is is baked at a very low temperature of 300 degrees. I wonder if that is to try and prevent shrinkage.
Jubilee Meatloaf
2 eggs, slightly beaten
3/4 cup condensed cream of tomato soup
1/4 cup water
1 cup Wheat Chew
1 1/4 pounds ground beef
1/4 pound pork sausage
1 teaspoon salt
2 tablespoons finely cut onion
2 tablespoons water
Turn oven to slow 300 degrees. Combine eggs, tomato soup, and water. Add Wheat Chex. Let stand 15 to 20 minutes. Do not stir. Add meat, salt, and onion. Mix well. Pack into loaf pan. Pour 2 tablespoons water over top of loaf. Bake for 1 hour and 15 minutes. Serve plain or with a tomato sauce made by heating remainder of can of soup with 2 tablespoon drippings from loaf. Yield: 8 3/4-inch slices.
2 eggs, slightly beaten
3/4 cup condensed cream of tomato soup
1/4 cup water
1 cup Wheat Chew
1 1/4 pounds ground beef
1/4 pound pork sausage
1 teaspoon salt
2 tablespoons finely cut onion
2 tablespoons water
Turn oven to slow 300 degrees. Combine eggs, tomato soup, and water. Add Wheat Chex. Let stand 15 to 20 minutes. Do not stir. Add meat, salt, and onion. Mix well. Pack into loaf pan. Pour 2 tablespoons water over top of loaf. Bake for 1 hour and 15 minutes. Serve plain or with a tomato sauce made by heating remainder of can of soup with 2 tablespoon drippings from loaf. Yield: 8 3/4-inch slices.
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