Friday, November 2, 2012

Michelle's Meatloaf

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I think I just got the best compliment a Mom could get the other night.  My son said "Mom I don't know why all the other kids say they hate meatloaf.  This is the best meatloaf ever!"  To which I said "Honey, not all Mom's cook meatloaf the same way."  To which he said "Ya, but if they used your recipe, I bet all their kids WOULD eat meatloaf."  Such a sweetie.  He sure loves his Mama's cookin'.  He has gone so far as to say "Mom, when I get married I'm going to have my wife come over and learn to cook from you, okay?"  and this is from a 16-1/2 year old.

Okay, enough braggin' from me :)

I have been making my meatloaf the same way for the last 20 years.  I was at my Mother-in-laws one night for dinner and she was trying out a new recipe from some magazine for meatloaf and it was Deeeeelish!  I promptly wrote down the recipe and have made it the same ever since.  I believe if you have a winner, don't change the recipe. 

The funny thing is every time my in-laws are in town and I make meatloaf my mother-in-law asks me how I made it and I always say "Norma, I got this recipe from you 20 years ago." lol  So it probably should be Norma's meatloaf but I'm claiming it because she only made it once. hehe

First I'm going to share with you the most important part of this meatloaf process.
This pan makes all the difference in the world for a NOT greasy meatloaf.  You can also use two slices of bread on the bottom of your meatloaf if you don't want to buy a special pan.  The insert does come out so you can still use it as a regular loaf pan.

Here's what you need:

1-1/2 pounds ground beef, I use an 80/20 fat ratio for the most flavor (1/2 the beef may be substituted for ground turkey and it tastes the same)
1 egg
1/2 cup Panko bread crumbs
8 oz. tomato sauce
1 packet onion soup mix
1 can cream of chicken soup
1 - meatloaf pan, I use the Goldtouch 10 x 5 x 3, but I'm sure there are many brands

In a medium bowl mix the hamburger with the egg, cream of chicken soup, onion soup mix, bread crumbs, and 1/2 the can of tomato sauce.  Mix until combined but mix gently.
Here is the inside of the meatloaf pan.  See all those holes?  The grease drips through so your meatloaf doesn't just sit in grease.  If you don't have a pan with the holes use two slices of bread in the bottom of the pan to catch all the grease.
Place the meatloaf mixture in the pan and evenly pour the remaining 1/2 can tomato sauce on top.
Bake for 1 hour to 1-1/2 hours or until done (180 degrees internal temp).
This is the juiciest, tastiest meatloaf ever!  Serve with mashed potatoes, mmm.

Serves 6 - 8 

Here's the handy printable - Michelle's Meatloaf
You can find me each week linking up to these wonderful blogs


  1. Ok- love new meatloaf recipes! Thank you Michelle!!! And I am loving that pan- yes I am!

  2. I never would have thought to add cream of chicken soup! Doesn't it just melt a mama's heart when her kiddo says such things?! Too sweet! Pinning this.

  3. I dig that pan...I usually don't use loaf pans because of all the grease accumulation, but that pan would work great!

  4. Sounds like you are blessed with a wonderful son AND mother in law! I'll have to try this out! Thanks for linking on printabelle!

  5. Michelle, I love how this recipe uses onion soup, because I've never heard of it!
    This recipe won a spot on my Wall of Fame - from the Wednesday Extravaganza Link Party! I will contact you with more information on Facebook!
    Congratulations, and I hope to see you again this week to link up ;)


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