Bean Loaf

During WWII there were many meatless recipes. Rationing took its toll on how America ate. This is one example from the “Why Evaporated Milk Makes Good Food Better” booklet published in 1942.

I wonder if the mixture could be fried instead of baked.


    • 3 cups boiled beans
    • 1 cup bread crumbs
    • 1 small onion, chopped
    • Bacon fat
    • 1 egg
    • 1 ½ teaspoons of salt
    • 1 cup evaporated milk


Mash beans. Add other ingredients and stir to blend well. Turn into a greased baking dish. Shape into a loaf. Bake in a moderate oven (375 degrees) about 45 minutes. Serve with tomato sauce. Yield: 6 to 8 servings.


This needs more seasoning, such as pepper and less salt.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Lunch, Main Dishes, Recipes, Vegetables and tagged , , , , , . Bookmark the permalink.

2 Responses to Bean Loaf

  1. great recipe ~ i like having evaporated milk in the pantry

    as a meatless eater this is a great base to use, i’d be subbing butter for bacon fat then leaving in that bunch of salt {{grin}}

    i think frying would be very yummy

  2. Seldom have canned milk these days but I should keep some handy. Some of Mom’s old recipes call for it. I agree, it probably needs the salt. I’d go for butter instead of bacon fat too. Seldom have bacon around. It would be good fried with melted cheese on top.

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