Not just meatloaf, but mashed potatoes and a green vegetable! There was something comforting about seeing our favorite dinner on the table.
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Mom was not a great cook; she would pressure cook the broccoli so it couldn't stay on a slotted spoon ("I think it needs one more minute!"). My father cooked the liver when he got home so the kids could chew it. She regularly scorched the boiling potatoes.
But mom had a meatloaf recipe that worked for her, and there were never left-overs.
The person who posted this said:TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing, YIELD: 6 servings
I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.
2 slices white bread, torn
1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
1 small onion, chopped
1 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds 90% Lean Ground Beef
1 can (8 ounces) tomato sauce
In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval.
Line an 11-in. x 7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce.
Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing.
Originally published as Vegetable Soup Meat Loaf in Reminisce April/May 2007, p48
Do you have a family favorite meal?