Moist,mushroomee Meatloaf |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 3 |
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I've made this recipe for years,passed down from my mother. I make my loaf free standing, in a slightly larger pan, and then add enough water to surround the base of the loaf. This gives me enough liquid to make a delicious gravy. Ingredients:
1 1/2 lbs ground beef |
3/4 cup soft breadcrumbs |
1 large egg, slightly beaten |
1 medium vidalia onion, minced |
1 teaspoon garlic powder |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 cup ketchup, divided |
1 (10 3/4 ounce) can cream of mushroom soup |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 7 ingredients, along with 1/2 cup of the ketchup and 1/2 of the can of soup, undiluted. Mix well.
3. Form into loaf, either in loaf pan, or form free standing, in a slightly larger pan.
4. Dilute remaining soup (right in the can) to a 'saucy' consistency.
5. Pour over loaf, and then drizzle remaining ketchup over top of soup.
6. Bake for 1 hour to 1 hour and 15 minutes.
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