It seems fitting that I post a meatloaf recipe on the eve of my mom’s birthday as it was one of her specialties and a dish that never disappointed. Unfortunately, we don’t have an official record of her recipe as this was one that she always threw together with some meat, ketchup, bread crumbs, and eggs. On meatloaf nights your plate was packed with creamy mashed potatoes, buttery green beans, warm glazed carrots, and a sturdy piece of meatloaf with an obligatory side of ketchup. Mom nailed it – every time – and we let her know.
My father took our unwavering support of mom’s non-recipe driven consistent crowd pleaser as a challenge. If she could throw a bunch of ingredients in a bowl, call it a loaf and receive rave reviews he could do the same. His goal was for no one to notice that anything had changed and for us to believe that our plate was again filled with our beloved family meatloaf. So, over the years he slowly adjusted one tiny ingredient at a time and closely monitored our unconscious reactions. It wasn’t until I was in college that we learned we had been eating meatloaves with bbq sauce, oatmeal, worcestershire, diced veggies and honestly – who knows what else!
When I met my husband I was excited to learn that meatloaf also had a special place in his heart. At first I wouldn’t entertain the fact that this was a meatloaf. It was full of mushrooms and covered with a gravy. But, once I tried it I must say that my definition for meatloaf has been expanded.
This recipe here we doubled and ended up enjoying for lunches for several days. The dish is loaded with cream of mushroom soup and then topped with a mushroom and white wine gravy. We served it with garlicky cauliflower puree and cider-braised brussels sprouts with bacon.
Now, here is my real question for the blog world. How the heck do you take a beautiful picture of meatloaf?!
- 1.5 pounds of meat (ground beef – 80 to 80% lean)
- 1 diced onion
- 2 eggs – whisked
- 1.5 Tablespoons of worcestershire
- 1/2 cup bread crumbs
- Some mushrooms – apx 1 cup
- 2 Tablespoons parsley
- 3/4 can cream of mushroom soup
- A few splashes of white wine (optional)
Steps and Notes:
- Mix half the can of soup with all of the ingredients and the meat. Mix well with hands
- Spray a baking dish and form the meat into a loaf shape
- Bake at 350 for 1.5 hours
- Blend the remaining soup with 1/4 cup of water adding wine as you wish
- With 20 minutes remaining pour the sauce over the meat and bake for 20 more minutes
Thoughts for Next Time:
- Make an asian style with a hoisin glaze
- Make individual meatloaves in muffin tins