Souper Meat Loaf
Submitted by cpo1998
Moist meatloaf made with cream of mushroom soup and onion soup mix for built-in flavor, plus a quick mushroom gravy from the pan drippings. Comfort food that practically seasons itself.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsIf you’ve ever struggled with dry, bland meatloaf, this recipe is about to change your whole game.
Cream of mushroom soup goes right into the meat mixture, keeping the loaf incredibly moist from the inside out while adding savory, earthy depth.
Onion soup mix handles all the seasoning so you don’t have to measure a single spice.
And here’s the kicker: the rest of that can of mushroom soup gets mixed with the pan drippings to make a quick, silky gravy that you spoon right over each slice.
This is old-school, no-fuss comfort food at its finest.
Pro Tips
- Don’t overwork the meat mixture. Mix just until everything is combined. Heavy-handed mixing leads to a dense, tough loaf.
- Let the meatloaf rest for 10 minutes after pulling it from the oven. It firms up and slices much cleaner.
- Spoon off the excess fat before making the gravy. A tablespoon or two of drippings adds flavor, but too much makes the sauce greasy.
Ingredients
Directions
Mix thoroughly ½ cup mushroom soup, onion soup mix, beef, crumbs and egg. In 2 quart oblong baking dish , firmly shape into 8×4 inch loaf.
Bake at 350℉ (180℃) for 80 minutes or until done. Spoon off fat; reserve 1 to 2 tablespoon drippings.
In 1 quart saucepan, combine remaining mushroom soup, water and reserved drippings. Over low heat, heat through, stirring occasionally. Use as a gravy over meatloaf.
Serves 8.
Comments
