Creamy Mushroom Meatloaf

Tired of meatloaf smothered in ketchup?

Why not try our new Creamy Mushroom Meatloaf !!! 

This recipe makes enough to serve 8 people.  Scale amounts accordingly.

2.5 lbs of ground beef
4 eggs
1 cup bread crumbs (approx)
chopped onion
garlic powder
2 10.4 oz cans cream of mushroom soup

olive oil (to grease the pan)

In case you were wondering what is in the pink flower bowl in the picture ...

I didn't have any bread crumbs in the pantry so I made some by combining some Stuffing bread (dried bread used as a base for making stuffing), oregano, basil, parsley, and ground sage.

Combine the following in a large mixing bowl

Meat
eggs
bread crumbs
garlic
onion

Mix it all together.

grease the cooking pan

put in your meatloaf mix

Add the cream of mushroom soup on top of the meatloaf.  I poked several holes into the meatloaf to get the soup down into the meat as well as on top of it. 

The pan that I used ended up being too small and I had a small overflow problem.  I transferred the meatloaf to a larger pan and finished cooking it. 
Learn from my mistake ... if your soup is up to the top of your pan,  your pan is too small ... get a bigger one BEFORE you put it in the oven.

375 degrees for about 45 minutes.


I made two different gravies to go with the meal.  The first gravy was a basic beef gravy made from beef broth and Roux.  The second gravy was a mixture of the basic beef gravy and the liquid from the meatloaf baking pan.

I served the meatloaf with some Cheesy Garlic Mashed Potatoes, and Creamed Spinach.