I don’t love meatloaf. Since childhood, the dreaded “Loaf of Meat” made me turn up my nose.
However, I have now made it TWICE in our marriage! The first time I made Mini Loaves, which were delicious! (Despite Paxton’s watery eyed photo, he liked it too)
This time, I was hungry and I didn’t want to scrub all those muffin tins after dinner, so I decided to brave THE LOAF.
I have to say, it was delicious and everyone gobbled it up. Papa Don always said he didn’t like meatloaf, but even he enjoyed this one, because it didn’t hide the meat flavor like some. And he is right, this is the only meatloaf recipe I have found that doesn’t call for binders like bread crumbs or oatmeal!
I couldn’t leave the recipe as is, that is just not me. It comes from the back of Christian Fiction called The Potluck Supper Club. Cute book, amazing recipes! Anyhow, so I replaced and added and fixed so that I could incorperate our absolute FAVORITE meatball sauce.
Check it out!
Cheese & Onion Meatloaf
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Ingredients
- 1 can (10 Ounces) Condensed Tomato Soup
- 1 teaspoon Dry Mustard
- ¼ cups Vinegar
- ⅓ cups Brown Sugar
- 6 ounces, weight French Fried Onions
- 2 pounds Ground Beef
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 2-½ Tablespoons Worcestershire Sauce
- 1 whole Egg
- ½ cups Cheddar Cheese
Preparation Instructions
In a small bowl, combine tomato soup, dry mustard, vinegar and brown sugar. Set aside.
In a large bowl, crumble all but 1/2 cup of fried onions, then add meat, salt, pepper, worcestershire sauce, egg, cheese and all but 1/2 cup of your reserved tomato soup mixture. Knead ingredients with hands until it is mixed well.
Shape into a large long loaf shape in a shallow baking pan.
Bake at 350* for 1 hour.
Drain meatloaf carefully, then spoon over remaining tomato soup mixture, and sprinkle with 1/2 cup of french fried onions. Return to oven for 5 additional minutes to crisp onions and bake glaze in.
Serve with Gourmet Mashed Potatoes {below} and steamed veggies!
This is my Momma’s FAMOUS Mashed potato recipe! She makes it every Christmas and Easter.
The key here, in addition to all the fabbo dairy products, is that you mash then BAKE the potatoes. This creates a buttery, crispy outer shell, hiding soft creamy homemade mashed potatoes under the surface. Mmmmmm! I could eat bowls and bowls of these!
Gourmet Mashed Potatoes
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- 12 whole Fist Sized Yukon Gold Potatoes
- ½ cups Butter, Divided Use
- 8 ounces, weight Cream Cheese, Divided Use
- 1-½ cup Sour Cream, Divided Use
- 2 teaspoons Garlic Powder, Divided Use
- 3 Tablespoons Butter, For Topping
- Paprika, For Topping
Preparation Instructions
Scrub, peel and cube 12 fist sized Yukon Potatoes. In a large skillet or pot, cover with water and boil until tender, usually 20 minutes. Check with a fork.
Drain water, and place half of the potatoes in your upright mixer. Cover remaining potatoes to keep warm.
Beat potatoes with your paddle attachment until no lumps remain, the add 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup of sour cream and 1 tsp of garlic powder.
Beat until combined, then scrape into a 9×13 casserole dish. Repeat with remaining half batch of potatoes, 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup sour cream and 1 tsp garlic powder.
Finish filling 9×13 pan with second batch of potatoes, then top with pats of butter and a healthy sprinkle of paprika.
Bake at 350* for 1 hour or until top is golden brown and bubbly. Serve piping hot, and prepare to hear nothing but Ooo’s and Ah’s as everyone takes a bite…it’s THAT good!
Enjoy!
~T
4 little Fergusons 