Grandma’s Cream of Mushroom Meatloaf Recipe Tastes Like the Good Ol’ Days

Juicy, moist meatloaf is pure comfort on a dinner plate – and there are so many ways to make a meatloaf. Growing up, we never had meatloaf with the traditional ketchup on top. My mom would always pour a can of cream of mushroom soup on top of her meatloaf. This easy recipe reminds me of her classic meatloaf.

The meatloaf is a mixture of ground beef, half a can of cream of mushroom soup (save the remaining for the top), onion, an envelope of dry onion soup mix, fresh breadcrumbs, an egg and milk. Season with black pepper. Because of the soup mix, you really don’t need to add additional salt. Pack the meatloaf into a meatloaf pan, loaf pan or shape into a loaf in a casserole dish. Bake the meatloaf until cooked through, topping it with the remaining soup during the last 10 to 15 minutes of cooking time.

Serve this ground beef meatloaf for dinner with your favorite side dishes. I made roasted brussels sprouts, stir-fried zucchini and mashed potatoes. The leftovers heat up well for lunch the next day or for meatloaf sandwiches.

Ingredients

1 can (10 ounces) cream of mushroom soup (divided)
2 pounds ground beef
1 small onion, chopped small
1 envelope (1 ounce) dry onion soup mix
1/2 cup fresh breadcrumbs (see Recipe Notes)
1 egg
1/4 cup milk, half and half or water

1. Combine half the can of cream of mushroom, ground beef, onion, dry soup mix, breadcrumbs, egg and milk in a bowl. Mix until just combined. Season with black pepper.

1. Put the mixture into a meatloaf pan, loaf pan or shape into a loaf in a baking dish. Bake in a preheated 350-degree F oven for about 1 hour to 1 hour and 15 minutes, or until cooked through.