Recipe by Sue Lau
I'm sure Beaver and Wally made it home for dinner every night to watch dear old mom cook this up in a prom dress and pearls. You too can impress your family with a tasty and hearty meal. Just ask Ward!
Top Review by Jadelabyrinth
This was very good. I am not much of a meatloaf person, but I wouldn't have turned away seconds of this one. :) DH liked it too. I served it with baked potatoes and cantaloupe. I took Lisa Gardner's idea and substituted tomato paste and water for the tomato soup. I skipped the Worcestershire sauce altogether as we never have any. Thanks for posting, and I love it's name!
- 2 lbs ground chuck
- 2 eggs
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1 1⁄2 tablespoons dried onion flakes
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup saltine crumbs
- 1⁄4 cup milk
- 1 (10 3/4 ounce) can condensed tomato soup
- 1⁄2 cup smoky barbecue sauce
- 1 tablespoon Worcestershire sauce
Directions See How It's Made
- Preheat oven to 375°F.
- Mix ground beef with eggs, celery seed, onion powder, dried minced onion, salt and pepper until thoroughly combined.
- Soak cracker crumbs for a few minutes with milk, then blend into beef mixture.
- Mix together condensed soup, barbecue sauce and Worcestershire sauce until smooth.
- Add half of sauce mixture to beef (reserve remaining half for later) and work sauce in until it is evenly incorporated.
- Place beef mixture into 9x5-inch loaf pan and form into a loaf.
- Place into a preheated oven and bake for 45 minutes.
- Drain any accumulated fat from the loaf pan.
- Spread reserved sauce mixture over meat loaf and cover with foil.
- Bake an additional 30 minutes.
- Allow meat loaf to rest for 10-15 minutes before slicing.