Behind the Lace Curtains-Sunday Dinner, Meatloaf

One of my favorite movies is A Christmas Story.  I have it on DVD but it is now tradition in my home to watch 24 Hours of A Christmas Story every year.  I don’t care if I’ve seen it 1,000 times, it’s still funny and evokes fond memories of youth.

One of the scenes involves dinner, and it’s clear brother Randy doesn’t like meatloaf.  I love meatloaf.  There are many different ways to make it and I’ve never had a bad one.  Best of all are leftovers.  Cut a thin slice of cold meat loaf and put it between two pieces of white bread slathered with Miracle Whip and you’ve got one of the best sandwiches man ever created.

Here’s how I make my meatloaf:

1 can tomato soup
2 lbs. ground beef (super lean)
1 pouch dry onion soup mix
1/2 c. dried bread crumbs
1 egg, beaten
1/4 c. water

Mix 1/2 c. soup, beef, soup mix, bread crumbs and egg thoroughly. In medium baking pan, shape firmly into 8×4 inch loaf.  Bake at 350 degrees F. for 1 1/4 hours or until meat loaf is no longer pink (160 degrees F. on meat thermometer).  In small saucepan mix 2 T. drippings, remaining soup and water. Drizzle on meatloaf for last 10 minutes of roasting.  Serves 8.

Sometimes for an Italian twist, I add 1/2 t. dried Italian seasoning and Italian style bread crumbs.  I love to serve this with mashed potatoes and buttered green beans, or if I have them sweet and sour beets.

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