3 lbs ground chuck
3/4 cup Italian seasoned bread crumbs
2 large eggs
1 can Campbell’s Golden Cream of Mushroom Soup
1/4 cup water
Preheat oven to 350°. In a large bowl, combine beef, bread crumbs and eggs until well combined. Form into rounded loaf and place in a casserole dish. Bake for thirty minutes.
Remove from oven, cover with 1/2 can of soup. Place back in oven and continue cooking for another thirty minutes.
Remove from oven and let cool for approximately ten minutes. While cooling, collect 2 tbsp of drippings from casserole pan. Add the drippings, 1/4 cup of water and the remaining soup in a sauce pan. Heat over medium heat and stir until well combined.
My opinions on this recipe: More seasoning. Next time I will add in garlic, minced onion, some jalapenos and maybe a few other spices. Overall, I would give this recipe a three out of five stars. That is because I am a marinara type of meatloaf person. However, my husband loved this!
If you make any alterations to this recipe, or have any suggestions for me to try, leave a comment! 🙂