Mamie's Tomato Aspic (4 Mamie's Best-Eve Meatloaf)

Mamie's Tomato Aspic (4 Mamie's Best-eve Meatloaf)

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Amy Alusa


This goes with Mamie's Best-Ever Meatloaf, also posted on this site. In the early years of this restaurant, Mamie says that the aspic was made from homegrown and home-preserved tomato juice--rich in flavor, but inexpensive. An advantage to aspic was that it could be made ahead--way ahead. It is colorful, nutritious, satisfying, and slimming. These recipes are from the World War II era, largely low in fat because fat was used for ammunition and was heavily rationed. Now, with a fitness-focused generation, some of these fat-free recipes are making a come back.


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Stove Top


  • 2 pkgs or Tbsp
    unflavored gelatin
  • 1 (divided qt
    tomato juice (homemade is best)
  • 1/2
    lemon, juice and zest
  • 1/2 tsp
    worcestershire sauce
  • To taste
    salt and pepper
  • 1 dash(es)
    onion salt (to taste)

How to Make Mamie's Tomato Aspic (4 Mamie's Best-Eve Meatloaf)


  1. Soften gelatin in 1/2 cup cold tomato juice for 5 minutes. In a small saucepan, heat3 1/2 cups tomato juice; stir in gelatin mixture until dissolved. Cool. Add the zest and lemon juice, and then Worcestershire sauce, salt & pepper, and onion salt to taste. Pour into a ring mold that holds from 6-8 cups; chill until set.
  2. When ready to serve, unmold onto a round platter and fill the center of the ring with a mixed salad of your choice (we like bay shrimp mixed with Thousand Island dressing, or cabbage and green pea slaw)..

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