My Cousin's
Never-Fail Meatloaf

I grew up on this one, which my mother "borrowed" from one of my many cousins (who also was an extraordinary self-taught Italian cook)!

About this recipe

Canned soups were something of a staple in recipes from the mid-fifties.  This one is no exception.  I generally prefer to minimize the use of processed ingredients in my recipes, but as I note above, I have been enjoying this meatloaf since I was a toddler.  It still brings back wonderful memories for me.

Ingredients

  • 1½ pounds ground beef
  • 1 cup unseasoned bread crumbs
  • 1 large egg
  • ½ cup onion, minced
  • ¼ cup catchup
  • ¼ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon prepared mustard
  • 10¾ ounces Campbell’s Tomato Soup
  • ¼ cup water

Directions

  1. Combine all ingredients except the tomato soup and water, and mix well.  Place in a loaf pan and bake at 350° F for one hour.
  2. Mix the Campbell’s Tomato Soup and water, pour over the meat loaf, and continue baking for an additional thirty minutes.
Never-Fail Meatloaf, prepared and photographed by a favorite cousin who is primarily responsible for my beginning this blog.  Mille grazie Mary Ann!

Notes

  • I've learned that using ground beef that is about 85% lean produces the best result.  You can always remove any excess fat just before adding the tomato soup.
Posted: February 2014.