Back-Of-The-Box Meatloaf
photo by twissis
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (1 ounce) envelope onion and mushroom soup mix
- 1⁄2 cup water
- 1 1⁄2 lbs ground beef
- 1 cup soft breadcrumbs
- 1 egg
- 1⁄4 cup ketchup
directions
- In a medium bowl, combine the soup mix, water, ground beef, bread crumbs, egg, and ketchup.
- In a shallow baking pan, shape into a loaf and bake on the middle level of a preheated 350 degree oven for 45 minutes or until done.
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Reviews
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This was great meatloaf and so, so easy. My husband has been asking for meatloaf for weeks, so I spent over an hour looking at meatloaf recipes and decided that simple would probably be best. I decided to try this one and am very glad I did. I broke up 3 slices of white bread into small pieces and it measured 1 cup. I'm sure more could be added, because my mixture was very wet, but I wanted to follow the recipe as written (except I did add a little black pepper). I placed it in a 10 x 7 glass dish and shaped into an ovalish loaf. After about 30 minutes baking, I drained the grease and squirted some BBQ sauce over the top. I baked for 15 more minutes and then drained the grease again. It wasn't quite done, so I baked another 10 minutes or so. All in all, the ease of this recipe, the small amount of ingredients needed and the overall taste and texture warrants 5 stars. (It also sliced easily without breaking apart.) Thanks for posting!
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Except for adding garlic + a simple ketchup & brown sugar glaze, this was made as written for your Wk 5 Football Pool win. I gave DH a ton of options from your recipes & this is what he chose. It was an easy-fix, very flavorful using the dry onion soup mix & sliced easily. IMO all ready-made mixes have their place in the modern kitchen & I served this meatloaf w/another recipe like it (Recipe #407681 by Kimosabe). Both were in the oven in a flash & the combo made for a great comfort food meal. Thx for sharing this recipe w/us. :-)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!