Meatloaf Recipe with Onion Soup Mix and Cream of Mushroom Soup | I fess up. I did before buy those powdered French onion dip mixes during the 70s, add a small amount of soured cream, throw some casino chips in any bowl and serve that at parties. Alright, so bruschetta and guacamole took centre stage at present, but that doesn’t mean I cannot have a nice nostalgic yen for chips and dips of yore. Still, I refrain from processed foods, so those powdered chemical concoctions don’t entice me. Except the other day I was a student in my local vitamin store, as well as a table with free samples of chips and dip were just present, begging me in an attempt some. One dip then one chip and before very long, I am venturing into a package in the stuff along at the cashier. It had been an organic mix, mind you, most surely, knowing my being addicted to chips, and dozens of calories out of your soured cream I’d interest to make the dip, I believed my hips would thank me if I produced a further plan to the package.
Easy Meatloaf Recipe with Onion Soup Mix and Cream of Mushroom Soup
Then another idea from earlier times found mind – meat loaf – a hearty meal for these snowy days that never apparently end. I remembered making meat loaf prohibited using oatmeal and the ones packaged soup mixes too, and so they added an abundance of flavor. With the organic soup mix, I could truthfully practice it without adding artificial ingredients.
Bake it in any loaf pan or shape it into individual portions. Halfway through baking, finish it with a blend of ketchup and brown sugar. I forgot to smear it outrageous until about 15 minutes before removing it out of your oven. But in the event you remember to find a deal earlier, say a 30 minutes to 45 minutes ahead of the meat loaf is practiced, they’ll give you more of a caramelization in the sugar above that’s challenging to resist. Line your loaf pan with a few aluminum foil that can help get rid of it out of your pan several weeks done.
I’ve made this meatloaf once or twice, since I first posted it. It’s such a comforting dish. It’s a new photo, where I made individual “mini meatloafs” rrn order that I is able to reduce the cooking to 20 minutes.
I had no idea that your meatloaf recipe would become my #1 most viewed blog post however! Regular, people internet trying to find “The Best Meatloaf Recipe” and thats usually where they end up. I’m so glad you found me! May very well made range meatloaf recipes, on the years.
Cardio, I made the Quaker Oats version, with canned cream of mushroom soup. Truth be told… I think it’s yummy. But that’s BEFORE I swore off processed foods and canned cream soups.
- 1 can(10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium
- 1 pound ground beef
- 1 pouch Campbell’s® Dry Onion Soup and Recipe Mix
- 1/2 cup dry bread crumbs
- 1 egg , beaten
- 1/4 cup water
- MIX thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8″x4″ loaf in baking pan.
- BAKE at 350°F. for 1 hr. 15 min. or until done.
- MIX 2 tbsp. drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.