Aspic Glazed Lamb Loaf – A Vintage Weight Watchers Recipe Test

Posted on Feb 13 2013 - 12:17pm by RetroRuth

So, a little bird over on Twitter informed me that this is National Jell-O Week. I had been planning on bringing you a feast of pizza excellence this week (it is pretty hilarious), but I put that one on hold for the love of gelatin. Also, I didn’t get anything made for Valentine’s Day. But since I have been showing you a lot of gelatin lately, I decided to break out one of the fun ones for this week.

And by “fun”, I of course mean “covered with slime” and “not even really containing actual Jell-O”.


Aspic. Glazed. Lamb. Loaf.

Yeah, I made it.

This recipe comes from the intrepid Mimi WW over at 1972: The Retro WW Experiment. She is also one of the very few Mid-Century food bloggers who out-crazies even me. Not only does she test vintage recipes, but her vintage recipes are vintage Weight Watchers recipes. I swear, some of the stuff she’s made shouldn’t even be considered food. I pride myself on being adventurous with food, but she has me beat on this one hands down. When you compare the two of us, it basically like saying I like to skydive, but Mimi likes to skydive without a parachute.


Just look at that thing. Ugh.

Mimi writes:

You asked for it. You got it.
More meat encased in gelatin. I thought this one was kinda fancy. Hope it makes the cut!



I cheated slightly on this one and used raw ground lamb in place of grinding cooked lamb chunks. I didn’t have any lamb chunks just laying around waiting to be ground, and I wasn’t about to cook some up just to grind them and then cook them again. I was already doing enough fiddly stuff by painting thin layers of gelatin one by one over the loaf.


So, this is what the lamb loaf looks like sans aspic coating. Pretty much like a pile of meatloaf.


And here it is after getting its aspic jacket on. This was about 6 layers of gelatin. I am thinking they must have put at least double that on the one in the photo. But honestly, I was done at 6 layers. That’s enough layers.

Also, I am starting to think that maybe the used a mold for the outside and they lied to me. Because when I painstakingly painted on layer after layer, most of it just slid straight off onto the plate.

Or maybe they cut it off the “glazing plate” and re-plated it when they were done so it didn’t look like their gelatin was hovering over a big pile of sneeze.  I think the chicken boullion I used must have been pretty fatty to make the gelatin that cloudy.


Unfortunately, I didn’t leave myself much room to be clever with the veggies on the top, so I had to do some quick design work on the fly. I suppose it didn’t turn out too badly if you like the look of radishes covered with snot.


It improved upon cutting. The layer on the top doesn’t look as freaky. The strange red color was mesmerizing. And no, it is not raw, that would be the tomato purée.


“This is cold. Why is it cold?”

“It’s supposed to be served that way.”


“Yes. Here’s the picture.”


Tom TastingIMG_0341

“It tastes like cold lamb loaf.”

“What does the aspic taste like?”



The Verdict: Cold

From the Tasting Notes:

Not bad. Had a strong celery flavor for some reason, but overall didn’t taste as bad as expected. Besides being cold, the aspic jacket was really unappetizing. Would have actually been sort of good if aspic was left off and meatloaf would have been served warm with the raw veggies on the side.

Thanks for the recipe, Mimi!

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (, No Pattern Required (, and I Ate The 80's (

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13 Comments so far. Feel free to join this conversation.

  1. yinzerella February 13, 2013 at 12:40 pm - Reply

    Well played. Well. Played.

  2. Jenée Libby February 13, 2013 at 4:39 pm - Reply

    My cat yacked this up last night. Seriously. She did. 😉

    • RetroRuth February 13, 2013 at 6:12 pm - Reply

      You know, I think you maybe right!

  3. Cindy February 13, 2013 at 6:04 pm - Reply

    What is the purpose of aspic, anyway? Assuming there is one …

    • RetroRuth February 13, 2013 at 6:11 pm - Reply

      My theory is that it keeps things moist and fresh longer. In addition, it ads another layer of flavor if you can stand to eat it. As far as vintage cooking, I think it was the fashionable thing to do at the time in terms of food styling for a variety of reasons.

  4. Cindy February 13, 2013 at 7:18 pm - Reply

    LOL Your husband certainly is a good sport!

  5. fifi February 13, 2013 at 8:58 pm - Reply

    Now I understand why WW worked (the food was hideous) or did not work (the food was hideous).

  6. SusanD February 14, 2013 at 11:26 am - Reply

    What Cindy said! Your husband really is such a good sport in trying these absolutely unappetizing dishes. Brave soul.

  7. veg-o-matic February 19, 2013 at 12:09 pm - Reply

    I love the fact that Tom looks a little afraid of it. I don’t think he’s ever done that before.

  8. Mimi February 20, 2013 at 4:05 pm - Reply

    Holy crap. How in the HELL did I miss this???? I swear I just about died when I saw you actually made this.

    Girl. Seriously – I love the bejesus out of you.

    Mad, MAD respect.

    And Tom…I’m sorry. Again.

  9. Vanessa Heart February 26, 2013 at 4:53 pm - Reply

    Your husbands reaction was hilarious. lol. “Why is it cold? Is it suppose to be cold”. lol.

    I was very curious if the jello would taste okay, and it’s kind of refreshing to know that cold jello meat is not good. I was sorta hoping it was amazing and the look/sound of it was just gross.

    So thanks for doing that research and saving me some sort of cooking disaster.

  10. Tipsykit June 20, 2013 at 2:23 am - Reply

    Ack. That looks like cat food cake with Vaseline frosting. I’m guessing that a cat would be more likely to enjoy eating that than a human would.

  11. Karen Friesen May 28, 2014 at 2:07 am - Reply

    Oh my goodness! I ended up on your blog through an article in The Week. I laughed so hard that tears were streaming down my face. Hysterical!!! Love the shot of your husband being introduced to the loaf.

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