Shawn L. Bird

I made the best meatloaf I’d ever made and so I preserve here the recipe for future reference. As usual, all measurements are approximate, as I throw together meals with some casualness!

In your blender, puree one large (4″ diameter) onion, 2 stalks of celery, 1/2 can cream of mushroom soup, and the liquid from a 10 0z can of sliced mushrooms.

Pour the puree into a large frying pan and simmer 4 or 5 mins.

In a large mixing bowl, break up one kg  (2+ lbs) of lean ground beef, pour the puree over, and stir, add 2 eggs, the canned mushrooms, seasoning salt, parsley, majoram, black pepper, garlic flakes (say 1/2 tsp of each spice), add bread crumbs to get a firm consistency- about a cup to 1.5 c-

Oil a 9X12 pan.  Form 3 loaves and place them short ways in the pan, 2 against the sides, one in the middle, so there is about 1-2″ between them.  (Each will be about 9X3)

Bake, covered in foil, in a 325 F oven for an hour.

Add 1/4 c of milk to the remaining 1/2 can of mushroom soup.  Mix well.

Remove meatloaves from oven, and baste each liberally with the soup mix.  Return to oven to bake for another 30-45 mins uncovered.

These are flavourful and moist.  I served 4 with one loaf, one went into the freezer, and one went into the fridge for leftovers. Very good in sandwiches!

I baked russet potatoes to go along with these.  I put a skewer through the centre of each potato, and placed it directly on the rack.  They were added a few minutes after the loaves went in, so they were baking about 90 mins total.