“I find Meatloaf is a very personal dish. Adults tend to like the meatloaf they grew up with as a kid. Well, this is the meatloaf I grew up with - It is the best! I serve it with mashed potatoes and sweet baby peas for a comforting, hearty meal that says 'home'!”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375-degrees F.
  2. Pound crackers in ziplock with mallet or mortar & pellet to crumble up - not too fine.
  3. Mix condensed cream of mushroom soup with 1/3 can of milk, keeping it thick. I use a hand-blender for ease.
  4. Mince 1/2 onion in a mini-chopper.
  5. Crack egg in a cup & make sure there are no shells. Beat the egg with the 2 tbsp of milk, Worcestershire sauce , garlic powder, cumin, and pepper.
  6. In a large bowl, place the meat in first, then the crackers and onions. Create a well. Add egg mixture into the well. Then add about 2 tablespoons of the soup sauce into the well.
  7. Wash your hands.
  8. Mix with your hands! Mix well! But don't don't make the meat too dense, keep it light.
  9. Place meatloaf in nonstick meatloaf pan.
  10. Bore holes on top with finger (not too far - you do not want to go to the bottom or soup sauce will drain out of the meatloaf). This step is the secret to how moist the meatloaf stays!. Pour the rest of the soup sauce on top.
  11. Bake at 375-degrees F for 1 hour.

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