Savory Meatloaf and Vegetables |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Another favourite Campbell's Soup recipe. For years, I thought this soup was no longer on the market and I was so sad because this is the best meat loaf I've ever tasted. Just for the heck of it, I recently asked my mom to look for it in the big city and guess what? It IS still available, just not out in the boonies where we live! I was so excited. You can bet this will be a regular in our home once again, now that I've seriously stocked up on Golden Mushroom Soup!!!! For a slightly different flavour, substitute 1/4 cup of the water for Burgundy or other dry red wine. Ingredients:
2 (10 3/4 ounce) cans campbell's golden mushroom soup |
1 1/2 lbs ground beef |
1/2 cup dry breadcrumbs |
1/4 cup finely chopped onion |
1 tablespoon worcestershire sauce |
1/8 teaspoon pepper |
1 egg, beaten |
6 medium potatoes, quartered |
6 medium carrots, cut into 2-inch pieces |
3/4 cup water |
fluted fresh mushrooms (optional) |
fresh rosemary sprig (optional) |
Directions:
1. In a large bowl, mix thoroughly HALF A CUP of soup, beef, bread crumbs, onion, Worcestershire sauce, pepper and egg.
2. In a 3-quart oblong baking dish, firmly shape meat into 8x4-inch loaf. Arrange potatoes and carrots around meat loaf.
3. Bake at 375°F for 45 minutes. Spoon off fat.
4. Meanwhile, in a small bowl combine remaining soup and water. Pour soup mixture over vegetables and meat loaf.
5. Bake 30-45 minutes longer or until vegetables are fork-tender and meat loaf is no longer pink. (160-170°F internal temp.).
6. To serve, arrange meat loaf with vegetables on platter. Spoon some sauce over meat loaf; pass remaining sauce.
7. Garnish with fresh rosemary and mushrooms, if desired.
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