THANKSGIVING SIDES (32)
LIBBY'S® PUMPKIN (20)
QUICK BREADS (29)
MORTON® SALT (13)
|EVERY FEW MINUTES|
|BEST EVER MEATLOAF|
1 can (10 1/2 oz.) cream of mushroom or golden mushroom soup
2 lb. ground beef (save 2-3 tbsp. juice after meat is done)
1/2 c. dry bread crumbs
1/3 c. finely chopped onion
1 egg, slightly beaten
1 tsp. salt
1/3 c. water
Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into loaf; place in shallow baking pan. Bake at 375 degrees for 1 hour and 15 minutes. Blend remaining soup, water and drippings. heat, stir now and then. Serve with loaf.
Variations: Frosted meat loaf: Prepare loaf as above, bake 1 hour. Frost loaf with 4 cups mashed potatoes, sprinkle with shredded cheese. Bake 15 minutes more to heat potatoes and melt cheese. Crescent rolls (refrigerator).
Prepare loaf as above. Bake at 375 degrees for 1 hour. Spoon off fat. Separate 1 package (8 ounce) refrigerated crescent dinner rolls. Place crosswise over top and down sides of loaf, overlapping slightly. Bake 15 minutes more.
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