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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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As it seems like eveyone's else's recipie is, this recipe was passed down through my mom. I like to use a combination of lean and not-so-lean ground beef for this recipe. Personally, I use a 2:1 ratio of 90% lean and 80% lean ground beef. I suppose some may prefer to include mushrooms in the meatloaf, but that has never suited me. Although it's a lot messier, mixing the recipe with your hands provides an even consistency. I always serve this meatloaf with my version of Beef Succotash. Ingredients:
2 1/2 lbs ground beef |
2 -3 large eggs |
1 teaspoon lawry's seasoned salt (heaping) |
1/2 teaspoon onion salt (heaping) |
1/2 teaspoon black pepper |
1 dash garlic powder |
6 ounces mushroom gravy, heinz home style rich mushroom gravy (strained) |
1 1/4 cups breadcrumbs |
black pepper (optional) |
Directions:
1. In a large bowl, mix ground beef and eggs.
2. Using a screen, add mushroom gravy to meat. I use a screen to strain mushrooms out of the gravy. Try to add as much gravy as possible without adding mushrooms.
3. Add season salt, onion salt, black pepper, and garlic powder. Mix well.
4. Add bread crumbs until meat forms a ball that doesn't stick to the bowl.
5. Shape into a loaf and place in a greased 3 quart loaf pan.
6. For a crispier crust (and more flavor) sprinkle top of loaf with black pepper.
7. Bake for 75 minutes at 375°F.
8. Remove meatloaf from pan, place on platter, and serve.
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