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Mom's Meatloaf

This is my very favorite home food recipe. I ask for it whenever mom offers to cook. No one makes meatloaf anymore. Why is that? It is an absolutely delicious meal.
Course Main
Cuisine Canadian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 -6
Author Valerie Lugonja via Helen McKinney (aka MOM)

Ingredients

Ingredients for meatloaf:

  • one onion , finely chopped
  • 3 stalks of celery , finely chopped
  • 1 tablespoon olive oil
  • 3/4 cup fine homemade bread crumbs or soda crackers , crumbed
  • 1/2 tsp sage
  • 1 cup milk
  • 1 pound lean "know your farmer" ground beef
  • 1 teaspoon salt and lots of freshly ground pepper

Ingredients for topping:

  • 1 can tomato soup
  • 2 generous tablespoons golden brown sugar
  • 1 tablespoon dry mustard

Instructions

Instructions for the Meatloaf:

  1. Saute the onions and celery in oil; pour milk over both and cool
  2. Combine meat, seasonings and crumbs; add milk mixture to tmeat mixture
  3. Combine all well; place in casserole dish

Instructions for Topping:

  1. Combine all ingredients well
  2. Spread evenly on top of meat in casserole dish

Baker:

  1. Bake at 350°F for 90 to 120 minutes

Recipe Notes

Note from My Mom: "I probably 4 or 5 times the recipe and put it in casserole dishes with or without the topping to freeze before baking (depends if I have tomato soup at the time)"
I have also made the recipe without frying the aromatics first, and just baked the meatloaf a little longer. It was delicious. The baking time is key. If underbaked, it is soggy and crumbly. When baked properly, the topping should be dark around the edges and the loaf releasing from the edges of the casserole dish.