Mom's Cream of Mushroom Meatloaf Recipe Is a Classic (8 Ingredients) by Donna John
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My freezer is full of ground beef, so the search for ground beef recipes is on. This easy mushroom soup meatloaf recipe caught my eye because I had all the ingredients – and my husband loves meatloaf. The quick and easy meatloaf was moist and the mushroom gravy so simple to whisk up after the meatloaf comes out of the oven.
Here is your shopping list for this easy, low-carb, high-protein recipe: ground beef, a can of cream of mushroom soup, fresh breadcrumbs, dried minced onion, garlic powder, onion powder, an egg and either water or milk. (Check out the health benefits of protein.)
The original meatloaf recipe called for a packet of dry onion soup mix. Because my husband and I watch our salt, I opted to omit it and use dehydrated onion, garlic powder and onion powder instead. I served this delicious meatloaf recipe with potatoes and a salad.
This is one high-protein, ground beef recipe you'll want in your dinner recipe box for a satisfying comfort meal.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour (approximately)
Total Time: 1 hour and 10 minutes
Servings: 6
Ingredients
- 1 1/2 pounds ground beef
- 10 ounces (1 can) cream of mushroom soup (divided)
- 1/2 cup fresh breadcrumbs
- 1 tablespoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg
- 1/4 cup water or milk (I used water)
Here's how to make it:
- Combine the ground beef, half the can of cream of mushroom soup, breadcrumbs, dried minced onion, garlic powder, onion powder and egg in a bowl. Season with salt and pepper, to taste. You could use ground turkey in this meatloaf recipe in place of the ground beef. For a gluten-free dinner, use gluten-free cream of mushroom soup and gluten-free breadcrumbs.
- Using a spoon or your hands, mix well to combine.
- Lightly pack the mixture into a loaf pan.
- Bake in a preheated 350-degree F oven for about 1 hour or until cooked through.
- Remove the meatloaf from the oven. Carefully pour the juices from the pan into a small saucepot. Add the remaining cream of mushroom soup and water or milk. Season with salt and pepper. Bring to a boil, stirring, then turn off the heat. Add some fresh cooked mushrooms to the gravy!
- Slice the meatloaf spoon the mushroom gravy over the top. Store any leftover meatloaf in an airtight container in the fridge. I like to reheat in the microwave.
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