We Can See Why No One Makes This Vintage Meatloaf Anymore - Chowhound
Source: Chowhound
If there's one thing mid-century chefs loved, it's gelatin. Restaurant kitchens and home cooks alike couldn't get enough Jell-O, and it made its way into main dishes, desserts, and more. From gelatinous 7-Up Cheese Aspic to a Cherry-Catsup Jell-O Salad with olives (seriously), the post-WWII era loved seeing exactly how they could make dinner wiggle and jiggle. One of the (many) gelatin-infused dishes we're happy…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at Chowhound