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 Time10minutes
Cook Time1hour30minutes
Total Time1hour40minutes
Servings4-6
AuthorValerie Lugonja via Helen McKinney (aka MOM)
Ingredients
Ingredients for meatloaf:
one onion, finely chopped
3stalks of celery, finely chopped
1tablespoonolive oil
3/4cupfine homemade bread crumbs or soda crackers, crumbed
1/2tspsage
1cupmilk
1poundlean "know your farmer" ground beef
1teaspoonsalt and lots of freshly ground pepper
Ingredients for topping:
1can tomato soup
2generous tablespoons golden brown sugar
1tablespoondry mustard
Instructions
Instructions for the Meatloaf:
Saute the onions and celery in oil; pour milk over both and cool
Combine meat, seasonings and crumbs; add milk mixture to tmeat mixture
Combine all well; place in casserole dish
Instructions for Topping:
Combine all ingredients well
Spread evenly on top of meat in casserole dish
Baker:
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.