Mushroom Soup Meatloaf

In the beginning before the newness had worn off our marriage, I continually tried to please my husband with food.  It wasn’t that hard because his mother’s food was more plentiful than interesting and her mother came from Ireland in 1910 almost 100 years before the Irish developed a cuisine; corned beef and cabbage is Jewish.  The plate and the pitcher are a part of the first set of dishes I bought, over 40 years ago 🙂

My husband, no lie, thought black pepper made food “spicy”, didn’t like fish and ate his steak well done.  My mother was from Texas and our family menu included well spiced and tasty southern dishes,  Mexican, Asian, Italian and anything she found of interest in homemaking magazines.  We preferred flavor over quantity.

For the first 5 years I made the dishes he grew up with but my way, easing in the herbs, spices and black pepper, while adding those he wasn’t familiar with but keeping the ingredients recognizable and non-threatening, encouraging him to taste the food first before pouring on the salt and threatening divorce if he ever put ketchup on my meatloaf 😀  In fact the reason I first made the Campbell Soup mushroom meatloaf recipe was to demonstrate that no meatloaf ever had to be cooked so dry and tasteless that ketchup was needed to wash it down.

After the loaf is baked for an hour, the mushroom sauce is added and baked with the loaf for 30-40 minutes, creating an attractive, light brown sauce for mashed potatoes or rice and for the slices of meatloaf, if wanted.

This picture reminds me of the food pictures in old Sunset magazines.  Notice the “not dryness” of the inside of the meatloaf 🙂  Perfect for sandwiches.

Mushroom Soup Meatloaf

2 lbs ground round

1 tsp salt

1/2 tsp black pepper

1 onion, chopped

3 garlic cloves, minced

2 eggs, beaten

1/2 cup fine bread crumbs

2 cans Campbell’s Cream of Mushroom Soup, mixed with 2 cans of water

Place the ground round, salt, pepper, onion, garlic, eggs and bread crumbs in a large bowl.  Add 1 cup of the soup and water mixture, then mix well by hand.

Oil a baking pan, add the meat and form into a loaf in the pan.  Preheat the oven to 325 F and bake the meatloaf for 1 hour.  Pour over the remaining soup and water mixture, return to oven and continue to bake for 30-4o minutes.



About cookinginsens

An American living in Burgundy, France
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15 Responses to Mushroom Soup Meatloaf

  1. Mad Dog says:

    Ha ha – I’m sure his taste buds are grateful! Ireland’s the only place I’ve been to that has shops dedicated to selling fried potatoes (no fish, chicken or other side dishes).
    I’ve just been up to my elbows in similar sticky ingredients making meat balls.

  2. Gaz says:

    Meatloaf isn’t a big thing in Australia. At least it wasn’t when I was growing up. We’d hear about it watching American TV. You’rs looks nice and moist. I’ve had meatloaf now a few times and enjoy it, especially if it’s spicy and full of flavour.

    • Meatloaf has never been a “big thing” in the U.S. either. It was an economical way to stretch meat. If you grew up eating meatloaf, you probably like it and through the years cooks have created numerous variations. Germany has all types of meatloaves. I think we got it from them.

  3. Looks delicious! I had to take the same approach with Big Man who was initially very suspicious of anything that wasn’t salt being added to food 😀

  4. miakouppa says:

    This looks so great! We are always looking for new ways with meatloaf! It’s a family favourite and a great way to feed a crowd!

  5. Thanks for reminding me how much I used to enjoy meatloaf – I must make some again!!

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