My Mom's Meatloaf
Recipe: My Mom's Meatloaf
This is my mother's meatloaf recipe. I serve this with mashed potatoes and corn when I want comfort food. I grew up in a "food-conservative" Irish family, so the only condiment we ate with this was ketchup. I keep a bottle in my refrigerator just for meatloaf and French fries. Otherwise I don't even eat ketchup anymore.
You can jazz up this meatloaf several ways. You can use flavored bread crumbs. You can add extra spices or horseradish. You can even pour salsa on top at the end of cooking, instead of the can of tomato soup.
One of the times my husband was out of town, I had a "meatloaf dinner party." I served this exact meal to a bunch of friends. Boy, were they surprised! All comfort food on the menu. But boy, did they love it! And the conversation through the night was all about their favorite comfort foods and childhood favorites. Try it some night. It's a fun time.
1-1/2 pounds of ground beef (quality level is your choice)
1 cup dry bread crumbs
1/2 cup minced onion
1 tsp salt
1 Tbl Worcestershire sauce
1 small can of tomato soup
In a large bowl, toss in all ingredients except the soup. Mix thoroughly with your clean hands. (You get to get all gooey doing this one.) Spread the mixture in an ungreased loaf plan. You can mound the meatloaf on top so it looks like a bread loaf, if you like.
Bake at 350 degrees for 1 hour. At the 1-hour point, open the can of tomato soup and pour a layer on top. If you like lots of soup, you can use the whole can. I usually only use about half of the can and use the rest for something else. Bake 15 minutes more.
It's ready to serve.
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