9 July, 2019
Grandma’s Meatloaf Recipe – The Best Meatloaf Around!
I have to confess, meatloaf is not a favorite with all of my family. Some really like it and other’s tolerate it. I have tried to teach my kids to eat and be thankful for whatever is put before them and I have never catered to picky eaters. I do allow my kids to have some likes and dislikes, but since there are so many of us, they have to realize that they will get one of their “not so liked” meals once in a while. Now, if ALL of them said they do not like it, I would probably not make it again. In this case, Grandma’s Meatloaf Recipe, is one of my husband’s favorites!
This recipe has been passed down from my mom to me and I think my grandma passed it on to her. I believe the recipe came off the back of a Campbell’s soup can, back when they used to put recipes right on the can. I’m sure my recipe is not exactly like the original, because I do not remember my mom using measurements, and I don’t use them either when I make this. I did make myself measure things out for this post!
In my pictures, if you notice things are bigger, it is because I doubled this recipe. I do have 8 or more mouths to feed!
Grandma’s Meatloaf Recipe
2 pounds ground beef
1 medium onion – chopped
1/2 cup oatmeal or crushed crackers
Salt and Pepper to taste
1 – 10 ounces can Campbell’s Cream of Mushroom soup
Preheat oven to 375 degrees.
In a loaf pan or a square 8 X 8 pan, I used a glass 10 X 13 because I doubled it, mix together your ground beef, onion, eggs, oatmeal or crackers and your salt and pepper.
Make sure everything gets mixed in very well and your egg is distributed through out the meat. Add in half of you can of mushroom soup and mix in well. I use my hands to do this or you could mix everything up in you stand mixer then put into you baking dish.
Next, spread the rest of the can of mushroom soup onto the top of the meatloaf.
Bake at 375 degrees for 1 hour or until meat is thoroughly cooked in the middle.
I like to serve parsley potatoes and peas with this and of course ketchup to put on top of my meat!
To make the parsley potatoes, cut up one potato per person you are going to feed. Cut it into bite size pieces. Put into a sauce pan and cover potatoes with enough water to cover them. Bring potatoes to boiling and let boil till potatoes are tender but not mushy. Drain water from potatoes and add 4 tablespoons butter, salt to tastes, and 2 Tablespoons dried parsley. Toss till butter is melted. This really makes a nice side dish!
I can get into a rut with my side dishes. I would love to hear what you serve as a side dish to meatloaf! Leave me a comment below to help me with suggestions. Thanks!