Souped-Up Meat Loaf
This recipe requires a little more time and effort. Once baked, the meat loaf is sliced and then simmered in an easy mushroom sauce. Consider making the meat loaf the day before, as it will slice much easier chilled.
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
1 large egg
1 cup milk
1/4 cup chopped onion
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sage
1/8 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1/2 cup ketchup
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
- Mix together ground beef, dry bread crumbs, egg, milk, chopped onion, salt, dry mustard, pepper, sage, garlic powder, and Worcestershire sauce. Spoon into an ungreased loaf pan and top with ketchup.
- Bake in a preheated oven at 350°F (175°C), uncovered, for 1 to 1 1/4 hours, or until done; drain. When cool, cut into 1/2-inch slices.
- Mix cream of mushroom soup and milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the sliced meatloaf in the skillet, turning to coat all sides with the sauce. Cover and simmer until hot, about 10 to 15 minutes.
Makes 6 servings.