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Hey Ma, the meatloaf - My mother gave me this meatloaf recipe years ago and I still use it today. It stands on its own or can be varied. For example, add diced vegetables like celery, corn, peas and carrots.
In the meatloaf pictured, I added sriracha to the topping and caramelized ½ cup of corn kernels and sauteed one medium sized onion with three stalks of celery to add to the meatloaf mixture.
Ingredients
1 ½ pounds ground beef
1 can of tomato soup (mushroom soup can be substituted)
2 pieces of bread (broken up well)
½ medium onion finely chopped
1 egg slightly beaten
½ tsp salt
½ tsp pepper or to taste
3 tablespoons of ketchup (ingredient for sauce or topping)
¼ cup water
Mix thoroughly -- 2/3rds of can of tomato soup (reserve 1/3 of soup for topping or sauce), broken-up bread, diced onion, slightly beaten egg and salt and pepper. Place the mixture in a loaf pan. Bake in a 350-degree (F) oven for an hour and fifteen minutes.
To make the sauce blend remaining soup, ¼ cup water, pan drippings (2-3 tablespoons) and ketchup. BBQ sauce can be substituted or even a dash or two of sriracha sauce. Blend the ingredients and heat to serve over the loaf.
This recipe makes 4-6 servings.
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