Mom's Famous Meatloaf Recipe (7 Ingredients, 31 Grams of Protein Per Serving) by Donna John

Juicy, moist meatloaf is pure comfort on a dinner plate – and there are so many ways to make a meatloaf. Growing up, we never had meatloaf with the traditional ketchup on top. My mom would always pour a can of cream of mushroom soup on top of her meatloaf. This easy high-protein meatloaf recipe reminds me of her classic meatloaf. (Check out the health benefits of protein.)

The budget recipe is a mixture of ground beef, half a can of cream of mushroom soup (save the remaining for the top), onion, an envelope of dry onion soup mix, fresh breadcrumbs, an egg and milk. Season with black pepper. Because of the soup mix, you really don't need to add additional salt. Pack the meatloaf into a meatloaf pan, loaf pan or shape into a loaf in a casserole dish. Bake the meatloaf until cooked through, topping it with the remaining soup during the last 10 to 15 minutes of cooking time. 

An alternative way to make this easy cream of mushroom meatloaf recipe is to serve the meatloaf with the gravy. To do that, pour the pan drippings into a saucepot. Add the remaining cream of mushroom soup to the drippings and bring to a boil. Taste and season, if necessary, and serve it with the meatloaf.

Serve this ground beef meatloaf for dinner with your favorite side dishes. I made roasted brussels sprouts, stir-fried zucchini and mashed potatoes. The leftovers heat up well for lunch the next day or for meatloaf sandwiches.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour to 1 hour and 15 minutes (ovens vary)
Total Time: 1 hour and 25 minutes
Servings: 6 

Ingredients

• 10 ounces (1 can) cream of mushroom soup (divided)
• 2 pounds ground beef
• 1 small onion, chopped small
• 1 ounce (1 packet) dry onion soup mix
• 1/2 cup fresh breadcrumbs 
• 1 egg
• 1/4 cup milk, half and half or water

Here's how to make it:

1. Combine half the can of cream of mushroom, ground beef, onion, dry soup mix, breadcrumbs, egg and milk in a bowl. Mix until just combined. Season with black pepper. (For breadcrumbs, I grated two slices of white sandwich bread.)&
   
2. Put the mixture into a meatloaf pan, loaf pan or shape into a loaf in a baking dish. Bake in a preheated 350-degree F oven for about 1 hour to 1 hour and 15 minutes, or until cooked through.
   
3. Top the meatloaf with the remaining soup during the last 10 to 15 minutes of cooking time, basting occasionally with the meat drippings. (You could sauté some fresh mushrooms and add them to the top!)
   
4. Let the meatloaf rest about 5 minutes before slicing.
   
5. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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