Cream of Mushroom Meatloaf uses cream of mushroom soup, Lipton Onion Soup mix, oatmeal, and hamburger. Cook in an iron skillet to release delicious juices for creamy gravy!
GRANNY'S CREAM OF MUSHROOM MEATLOAF
Cream of Mushroom Meatloaf is a meatloaf recipe my Mother used to make as an alternative to the traditional meatloaf recipes made with tomato sauce or ketchup.
Mother made her meatloaf with hamburger, a can of Campbell's Cream of Mushroom Soup, a package of Lipton Onion Soup Mix, and oatmeal.
I used half of a can of soup to create a moist and flavorful meatloaf, and we prefer crushed saltine crackers instead of oatmeal, but you are welcome to use oatmeal if you prefer.
I spread the rest of the soup over the meatloaf and baked it uncovered.
This recipe is as scrumptious as the Old Fashioned Meatloaf recipe I make all the time, and there were leftover meatloaf sandwiches made from this one, too.
TIPS AND TIDBITS TO MAKE THE BEST CREAM OF MUSHROOM MEATLOAF
Hamburger. For a flavorful meatloaf, use a high-fat hamburger. I go to the middle ground and use an 85/15 ratio.
Moist meatloaf. To get a moist meatloaf, use vegetables that release juices, such as onions, bell peppers, and garlic. Add milk to the cracker crumbs and allow all to absorb with the eggs while mixing with the hamburger.
Seasoning correctly. Use straightforward seasoning like salt, pepper, garlic powder, and ground coriander not to mask the flavorful flavors of the meatloaf.
Mix with care. Once all the ingredients are in the bowl, use a light touch to mix them all together. Overmixing will yield a crumbly meatloaf that breaks down as it cooks.
Rest the meatloaf. It is essential to rest the meatloaf before slicing and serving. The wait time allows the juices to stay sealed inside, giving the meatloaf that perfect bite.
WHAT YOU NEED TO PREPARE CREAM OF MUSHROOM MEATLOAF
Ground hamburger (80/15)
Saltine cracker crumbs
Lipton Onion Soup Mix
Coarse black pepper
Bell pepper
Eggs
Evaporated milk (whole milk or half and half)
Cream of mushroom soup
Whole milk
HOW TO PREPARE CREAM OF MUSHROOM MEATLOAF
Preheat oven to 350 degrees F. Spray a large baking dish with a nonstick cooking spray; set aside.
In a large bow, combine the saltine cracker crumbs, onion soup mix, black pepper, bell peppers, eggs, milk, and half a can of soup, and mix all together until well blended.
Be careful not to handle the meat mixture too much. Shape into a round bun and place in the prepared dish.
Bake in the oven for 1 hour or until the meatloaf is done. Spoon the remainder of the soup over the meatloaf and return to the oven for another 15 minutes. Cool for 15 before slicing.
To make the gravy for the meatloaf, heat one can of mushroom soup and add enough milk to thin out for the right consistency for gravy.
Hi Kay,
ReplyDeleteI just love this meatloaf, it is similar to a recipe that I have, makes me hungry. Thank you so much for sharing this awesome post with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen