Meatloaf Recipe

I skipped the soup altogether and sautéed half an onion before mixing it in. I really enjoyed this recipe with rolled oats! For next time, I'll explore ways to reduce the moisture content, as I prefer a slightly firmer texture.

I love experimenting with this recipe using whatever ingredients I have on hand. I substituted half of the steel cut oats with garlic and herb bread crumbs. Since I only had Costco's creamy basil soup available, I used 3/4 cup of it. I used Worcestershire sauce instead of steak sauce and added salt, pepper, and plenty of fresh minced parsley. The dish turned out to be a hit tonight as the snow was accumulating outside!

I substituted ground bison and refrigerated it overnight before reheating it before serving. This prevented it from becoming too mushy. The result was excellent - the best meatloaf I have ever had.

Here is your rewritten review: The meatloaf recipe was fantastic! I made some adjustments to suit my family's tastes. I used only half a can of soup, one egg, half an onion, omitted rolled oats completely, added 2 tablespoons of Worcestershire sauce, one tablespoon of prepared mustard, and half a tablespoon of coarse black pepper. For the glaze, I combined the remaining half of the tomato soup, a 15oz can of tomato sauce, one tablespoon of brown sugar, one tablespoon of Worcestershire sauce, a teaspoon of prepared mustard, and a sprinkle of black pepper. After baking the loaf at 350°F for about 40 minutes, I drained off the excess grease and then poured the glaze on top. I continued baking until the sauce was simmering, approximately 15-20 minutes. The result was excellent!

Review rephrased: I have cooked this dish several times and absolutely adore it. It's now my go-to meatloaf recipe, and I can't recommend it highly enough. In my latest rendition, I included McCormick Beef Stew powder (1 packet), 1 teaspoon of minced garlic, 1 pound of ground lamb, 1/2 pound of ground pork, and 1/2 pound of ground beef. The result was absolutely fantastic. The secret lies in the core ingredients shared by the chef who created the recipe. Additionally, I want to mention that this recipe also works wonderfully with ground turkey instead of beef. Trust me, you won't be disappointed.

This dish is even better than the one my mom used to make when I was a kid. Thank you for sharing the recipe! :)

I only made one change, substituting a can of Cream of Mushroom soup. The flavor was good, but the texture turned out quite loose. The dish didn't hold together well at all. I ground my own meat just before cooking, but the grind was a bit coarse. Perhaps I should have ground it finer; that might have been the issue. I haven't seen any recommendations about meat grind in recipes before.

This is my favorite choice, but make sure to use affordable meat - it comes out great! We didn't have any issues slicing it, and everyone enjoys the oatmeal in it instead of breadcrumbs.

I absolutely adored the flavor and texture of this meatloaf after making some adjustments based on the feedback. The blend of oats and breadcrumbs resulted in a wonderfully light consistency.

I'm awarding this recipe 5 stars because I enjoyed all of the ingredients. It's currently in the oven, so I can't say for certain how it will turn out, as the instructions didn't specify what to do with the soup. I decided to pour it on top before cooking. The only alteration I made was substituting breadcrumbs for oats since I didn't have any on hand. It's been baking for 30 minutes and the aroma is fantastic!

Honestly, when I prepared this dish, I had to set the oven to 400°F and bake it for an additional 40 minutes. Despite nearly 2 hours of baking, the meatloaf turned out quite mushy. My daughter and husband also tried it, but they weren't particularly keen on the flavor. I did follow the recipe but added salt to it. If I were to make this dish again, I would consider using only 1 egg, cutting the amount of soup in half, and omitting the mustard. Additionally, I might increase the quantity of oats to make the meatloaf denser.