1. Meatloaf with Hard-Boiled Eggs Inside
In the ’60s, meatloaf was a staple, but cooks often gave it a quirky twist by hiding hard-boiled eggs inside. When you sliced into it, you’d see a neat row of eggs running through the middle. It was meant to impress guests and add some surprise to a simple dish.
While creative, the combo could be a bit heavy, especially when paired with mashed potatoes and gravy. Still, families loved it because it stretched ingredients and made dinner feel special. Today, it might seem like an odd mix, but back then it was seen as both thrifty and decorative.
2. Aspic Molds
Gelatin wasn’t just for dessert in the ’60s—it was everywhere. People suspended vegetables, meats, and even seafood in shimmering towers of Jell-O. These colorful creations were often shaped into ornate molds and proudly served at dinner parties. The idea was that it looked elegant, but most of us today would hesitate before digging into green beans trapped in lime gelatin.
It wasn’t only about presentation, though. Many homemakers embraced aspics because they were convenient, could be made ahead, and were easy to slice and serve. The glossy look was considered stylish, almost futuristic, in line with the space-age fascination of the decade. While it might have wowed the neighbors, the taste was another story.
3. Tomato Juice Cocktails
Before smoothies and green juices, the ’60s had tomato juice cocktails. Served as a refreshing beverage, they were often garnished with celery stalks or lemon wedges. Some versions added Worcestershire sauce or even raw eggs for “extra protein.” They were a mix between a health fad and an appetizer.
Today, tomato juice is mostly associated with Bloody Marys or airplane drinks, but back then it was seen as wholesome. Nutritionists of the era praised it as a vitamin-packed alternative to soda. While it may sound nutritious, the heavy salt and odd combinations turned off plenty of people.
4. Baked Alaska
This dramatic dessert was the height of sophistication in the ’60s. A sponge cake topped with ice cream was covered in meringue and baked just long enough to brown the outside. The result was a hot-and-cold marvel that made for great dinner party theater.
People loved the wow factor of slicing into it and finding ice cream still intact inside. But it wasn’t easy to pull off at home, requiring perfect timing and a steady hand. Many attempts ended in melted disasters, but that didn’t stop it from becoming a trend that symbolized “gourmet” cooking.
5. Pineapple and Ham Pairings
The ’60s were all about canned pineapple, and one of the most popular ways to serve it was with ham. Pineapple rings baked on top of a ham roast became a centerpiece for Sunday dinners and holiday gatherings. The sweet and savory combination was considered tropical and adventurous.
It was also heavily marketed in magazines, making it one of those dishes every homemaker felt she should try. While some people still enjoy the pairing today, many find the sugary glaze overpowering. It remains one of the more divisive food trends from the era.
6. Fondue Parties
Nothing screamed modern entertaining in the ’60s like fondue. Hosts would set out pots of melted cheese or chocolate with long skewers, and guests dipped bread, fruit, or meat right into the bubbling pot. It was interactive, fun, and social—perfect for the cocktail-party culture of the time.
Of course, the idea of everyone sharing the same pot now raises some eyebrows. Double-dipping was inevitable, and hygiene wasn’t top of mind. Still, fondue gave parties a lively atmosphere, and for many, it felt like a little taste of European sophistication.
7. Jell-O Salads with Mayonnaise
One of the stranger combinations from the ’60s was mixing sweet Jell-O with mayonnaise or cottage cheese. These “salads” often included chopped vegetables, canned fruit, or even shrimp. They were served chilled in fancy molds and considered suitable for luncheons and potlucks.
The mix of tangy, sweet, and savory could be confusing for the palate. But it reflected the era’s fascination with experimenting and pushing boundaries. While mayonnaise and lime gelatin might sound off-putting today, back then it was cutting-edge creativity.
8. TV Dinners
The ’60s were the golden age of TV dinners. Families would pop aluminum trays into the oven and sit down in front of the television with compartmentalized meals of Salisbury steak, mashed potatoes, and a brownie. It felt futuristic and convenient, especially for busy households.
They were marketed as modern miracles of technology, aligning with America’s obsession with space travel and innovation. Of course, the quality wasn’t always great, and the portions were small. But the novelty made them hugely popular and shaped how we think of convenience foods.
9. Tang
This powdered orange drink became a household name after NASA used it on space missions. Suddenly, kids everywhere wanted to drink what the astronauts were drinking. It was sweet, tangy, and easy to prepare by just adding water.
Moms loved it because it didn’t spoil and was fortified with vitamins. It quickly became a breakfast staple in many homes. Today, people look back with nostalgia, but many are surprised at how artificial it actually tasted.
10. Deviled Ham Spread
Canned deviled ham spread was a go-to snack in the ’60s. It came in a small paper-wrapped can and was often spread on crackers or white bread. With its salty, tangy flavor, it was both cheap and convenient.
Many considered it a quick solution for entertaining guests without spending much. It wasn’t glamorous, but it was reliable. While you can still find it on shelves today, it has nowhere near the same cultural cachet it once did.
11. Liver and Onions
Though not unique to the ’60s, liver and onions had its peak during the decade. It was touted as a nutritious, iron-rich meal that families should embrace. Moms often served it fried with onions and gravy.
But many kids dreaded seeing it on the dinner table. The strong taste and chewy texture weren’t easy to love. Still, it lingered as a “healthy” option in a time when organ meats were more common.
12. Crown Roast of Frankfurters
Yes, hot dogs got a makeover in the ’60s. Cookbooks suggested arranging frankfurters in a circular “crown” with mashed potatoes or sauerkraut piled in the middle. It turned an everyday food into something that looked fit for a special occasion.
While it was more novelty than gourmet, it showed the creativity of the decade. Homemakers wanted to transform ordinary items into impressive displays. Today, it feels more like a retro joke, but back then, it was proudly served at family gatherings.
13. Ambrosia Salad
Ambrosia salad, made with canned fruit cocktail, mini marshmallows, shredded coconut, and whipped cream, was a ’60s favorite. It appeared at church suppers, picnics, and holiday tables. Sweet, colorful, and light, it was billed as both a dessert and a salad.
The texture was unusual, combining chewy marshmallows with juicy fruit. But the presentation was festive and easy to prepare in large batches. While still loved in some parts of the U.S., many today would see it as a sugar overload.
14. Percolator Coffee
Before drip machines and pods, the percolator was the king of kitchen counters. Coffee brewed this way bubbled and gurgled until it was piping hot, often with a slightly bitter taste. It was as much about the ritual as the beverage itself.
Families gathered around the kitchen while the percolator did its thing, filling the air with aroma. It symbolized comfort and routine. Though coffee lovers today prefer more refined methods, percolators remain a quirky reminder of the ’60s morning table.
