Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: My son Adam, loves meat loaf. He will eat this hot, or cold. Whether on a plate, or on a sandwich with ketchup. This is his comfort food. My hubby liked this with spinach mashed potatoes. Adam liked plain potatoes,( Mashed or baked) and a veggie, with a salad. Did I not mention that this kid was cheaper to cloth than feed. More of the Backstory after the recipe…
- 2 lbs. Kosher ground beef
- 1 large egg beaten
- 1/2 tsp black peppers
- 1/2 tsp. garlic power
- 1/2 tsp. onion flakes
- 1 tbsp. Worcestershire sauce
- 1/3 cup plain dried bread crumbs
- 5-6 ounces water
- 1/2 can Cream of Mushroom soup hold the rest in reserve
- 1-2 tsp. vegetable oil to be divided
Preheat oven to 350 degrees
Coat loaf pan with 1 teaspoon oil. Reserve rest of oil to put into meat mixture
Mix egg, pepper, garlic powder, onion flakes, oil, Worcestershire sauce, bread crumbs together
Mix water and mushroom soup together.
Add all the mixtures to the bowl with the ground beef. Mix well.
Add the meat mixture to the loaf pan.
Bake uncovered for 1 hour and 10 minutes. (70 minutes).
Let rest for 10 minutes, then slice into desired portions.
Heat leftover soup, you may have too add water to thin out the soup a little. Serve in a gravy boat.
…The Backstory continues: When he went off to college my food bill decreased substantially. I also was able to eliminate the snack aisle at the market. When he came home from school. he sure made up for all he missed. I cooked for days and froze a lot of meals and soups. So, here is the food he always wanted first. I should note that I got this recipe from a 1960 Campbell’s cook book. I remember sending some labels and a small fee for handling. I made some changes but the Mushroom Soup is still in the meat loaf. I was a Campbell’s kid years ago, and now I am still a Campbell’s, well not a kid, just an adult who still indulges in their soups.