Grandma’s Old Fashioned Meatloaf

Made this for dinner and it just like the ones my Mom made growing up! Absolutely amazing and so tender! For the person that said it burned on the bottom it’s probably because you got tomato stuff under the meat. You can’t have that. Mine came out perfect!

Ingredients

2 eggs
1/4 cup milk
2 Tbl ketchup
1/4 cup minced onions
1 tbl garlic, minced
1 15-ounce can tomato soup, divided
1 Tbl Worcestershire sauce
1 pound ground beef, 80/20
1 Tbl Montreal Steak Seasoning
1 1/4 cups old fashioned rolled oats (regular or gluten free oats)

Instructions

First, Preheat oven to 350F, rack in the middle.

Then, Line a rimmed baking sheet with parchment paper and lightly spray.

In a large bowl add the oats and milk and gently mix.

Set aside for 15 minutes to allow the oats to soak in the milk.

After 15 minutes strain out the milk into a separate container but do not discard. *If there is no milk left, it’s OK. Some brands of olds suck up all the milk while other’s do not.

In the bowl the oats are in add the ground beef, eggs, Worcestershire sauce, steak seasoning, garlic, onions, ketchup, and 3 Tbl of tomato soup.

Just combine but try not to overwork it as it will get tough. If the mixture is too wet, add in 1-2 more Tbl of oats (don’t worry if they aren’t soaked). If too dry, add in the milk 1-2 Tbl at a time. If you have no milk left as your oats sucked it all up just add more milk or water. You want the mixture to be pretty moist but firm enough to hold a shape.

In the bowl gently press together.

Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.

Bake for 30 minutes, remove from the oven and spread the remaining tomato soup on top of the meatloaf.

Continue baking for another 30 minutes.

Remove from the oven and allow to rest for 10-15 minutes before serving.

Happy Cooking TimeJ