Mare's Most Delicious Meatloaf
photo by Heather ND
- Ready In:
- 1hr 50mins
1 nice sized loaf
- put meat, bread (broken up in large pieces), both eggs beaten with the milk, onion, garlic powder, salt, and pepper.
- in a large bowl.
- then mix about 1/2 the can of soup into meat mixture (if you are using 2 small cans mix 1 can into meat mixture).
- mix thoroughly with VERY clean hands.
- shape into a loaf (it will be soft, very mushy to be exact, a friend told me to say it is the consistancy of"tuna salad" or canned cat food") don't worry, it is a sort of flatter than most meat loafs.
- Mix about 1 cup of water with remaining soup (if you are using the large can) and pour over loaf (or mix 1 cup water with the other small can and pour over loaf).
- Bake at 375 degrees about 1 hour and 30 minutes (adding water periodically).
- if the gravy looks too light -- cook for another 30 minutes -- it will never be too dry -- but the gravy will have a little more flavor -- keep scrapping down the sides.
- It will be golden brown on top and you will have delicious gravy to use over rice or potatoes.
- It is the best meat loaf you will ever eat (it is VERY moist and so delicious).
Questions & Replies
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Sorry, but unfortunately my family and I did not care for this meatloaf recipe. I don't know what went wrong since I followed the recipe exactly as was stated, but the end result was way too MUSHY and the meatloaf just fell apart. I am giving this recipe 3 stars since My daughter and I thought that the flavor was just alright. My husband and son did not like it at all. I thought that the cream of chicken soup would give the meatloaf a different twist, but I actually think that may have been what ruined this recipe for us. Sorry.
GREAT FLAVOR!! i used a pound of charolais and a pound of angus. My cream of ckn was a 15oz can so i guesstimated. used about 1/4t. minced garlic (jarred) instead of powder. didn't have bread available so used the last 2/3c of plain bread crumbs i had on hand. i used a wide bread pan (think orowheat/arnold bread width) and it BARELY fit. baked for 45min then thinned a little bit of the remaining soup with some milk and smeared on top. ended up being REALLY salty...i think with the fresh bread it would probably be a good ratio of salty-goodness, but if you go another route, i'd recommend reducing the salt. we don't do meatloaf often (i can get ten meals out of the same amount of ground beef), but if I end up making it this same way as tonight i'll only do 3/4t-1t of salt.