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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I found this recipe years ago in the Best Recipes from the backs of boxes, bottles, cans and jars cookbook. It's still my husband's favorite meatloaf. I usually add another can of soup for the gravy so that we have plenty to pour over mashed potatoes too. Most times I also add some sauteed mushrooms to the gravy. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
2 lbs ground beef |
1/2 cup breadcrumbs or 1/2 cup oats |
1 egg, beaten |
1/3 cup onion, finely chopped |
1 teaspoon salt |
1/3 cup water |
Directions:
1. Mix thoroughly 1/2 cup soup, beef, breadcrumbs, egg, onion, and salt.
2. Shape firmly into loaf (8x4-inch); place in shallow baking pan.
3. Bake at 375ºF for 1 hour, 15 minutes.
4. In saucepan, blend remaining soup, water, and 2 to 3 tablespoons drippings.
5. Heat, stirring occasionally.
6. Serve with loaf.
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