I’ve tried them all. Found them in cookbooks, on the backs of boxes, recipe swaps, you name it. Meatloaves come in countless shapes, sizes and compositions. But I always come back to the one my mom made when I was a kid. It was my absolute favorite meal, the one I requested for every birthday dinner, even though we had it regularly anyway. And it’s so totally easy, it’s almost like cheating: doesn’t even require an egg or breadcrumbs!
My Mom’s Meatloaf
1 lb.+ meatloaf mixture (I use beef & pork)
1 small onion, diced
1 small green pepper, diced
Lawry’s Seasoned Salt, to taste
1 can tomato soup
Preheat oven to 375. Combine first four ingredients, and mix well. Form into a loaf in a 9×9 pan (I prefer glass, and I never make meatloaf in a loaf pan because it takes forever to cook through to the middle). My loaves tend to look more like giant hamburgers, nearly filling the 9×9, with a moat all around the edges. Cover with tomato soup. Bake uncovered for one hour.
I love to serve this with corn and baked potatoes, using the gravy created by the soup. I am not kidding you even a little bit when I say that the most anticipated part of this meal for me is the very last bite, when I eat the remaining remnants of meatloaf, corn and potato all at once in a final forkful. The fact that all of my children eat this without complaint is a special happy bonus (ah, a peaceful, whine-free dinner!), but honestly, I don’t care whether they eat it. I make it for me, and I’ll just eat what they won’t! Here’s what it looks like:0