This is the meatloaf Mom always made and it’s the only recipe I use. I’ve tried other recipes and in my opinion most are highly disappointing. Meatloaf should be dense, not fluffy and it shouldn’t have weird things stuffed inside. Putting bundles of carrots, asparagus or hard boiled eggs in the center do nothing to improve the taste of a meatloaf. One of the best reasons to make a meatloaf is so you can have sandwiches for a couple days.
- 2 lbs. of hamburger
- 1 ½ cups of rolled oats (not instant)
- 2 beaten eggs
- 1 cup of milk
- ¼ cup of diced onion
- 2 ½ teaspoons of salt
- ¼ teaspoon of black pepper
- 1 teaspoon of dry mustard
- 1 can of tomato soup
Heat the oven to 375 degrees F. Grease a loaf pan or use pan release spray.
Put the meat and other ingredients, except the can of soup, into a large bowl. Mix well using either a spoon or clean hands. Press into the loaf pan and smooth the top. Cover the top of the meatloaf with ½ of the can of tomato soup.
Sit the loaf pan on a baking sheet or pan to catch any drips. Bake the meatloaf for 1 hour. Let the meatloaf sit in the pan for about 15 minutes before removing from the pan.
Gravy – Take the drippings and fat from the pan and pour into a frying pan. Add about 3 tablespoons of flour and make a roux. Cook until slightly browned. Stir in the ½ can of tomato soup and some water with beef bouillon dissolved in it. Add more water as needed, simmer until the gravy is the thickness you want.
Some diced or thinly sliced onions can be added to the gravy.
You can use condensed milk in this recipe. I believe the original called for it.
The meatloaf mixture can be used for hamburgers or meatballs.
Slice cold meatloaf for use in making sandwiches.