Recipe by Miss Kitty
This REALLY is my Mom's meatloaf recipe!!! I remember helping make this as a child, and hearing Mom say, "keep squeezing"!! When it was "squeezed" enough, we plopped it into an old glass casserole dish, and put it in the oven. This recipe is good for folks who can't have, or don't like, the chunks of peppers and onions that you find in most meatloaf. We even served it, listed on the menu as "Mom's Meatloaf", at my brother's restaurant. Our customers loved it! Simple AND tasty!
Top Review by Merlot
This is a wonderful meatloaf! So quick and easy to make. The Lipton Onion Soup Mix gave it a great flavor and everyone loved it. Thank so so much Miss Kitty (and Miss Kitty's Mom). I will be making this over and over again. :-)
- 3 lbs hamburger
- 3 -4 eggs, depending on size
- 2 packets lipton onion soup mix
- 3 cups oatmeal, not instant
Directions See How It's Made
- Empty soup mix packets into a small bowl and add 1/2 to 3/4 cup WARM water, stir with fork until well dissolved.
- Set aside.
- Place hamburger in large bowl.
- Add eggs.
- Work eggs into hamburger with your hands, squeezing handsful until eggs are well mixed with the hamburger.
- The more you work the mixture, the better the meatloaf texture.
- Add oatmeal and continue working the mixture until the oatmeal is mixed evenly throughout.
- Pour the set aside soup mix over hamburger mixture, and again, work through with your hands.
- Place mixture in baking dish of your choice, and form into a loaf.
- Cover with lid or foil.
- Bake at 350*, BASTING OFTEN, until done.
- Bake covered for at least 1 hour.
- Check if done by slicing down the middle, if there is no pink meat, it's done.
- Note: If baking in a metal pan or roaster, grease the pan-- or the bottom of the meatloaf will, as Mom says,"get like shoe leather"!