Meatloaf With Golden Mushroom Soup Recipes

GOLDEN MUSHROOM MEAT LOAF

Steps:

• 1, Preheat the oven to 400 F 2. In a small bowl, stir together ½ can soup and ¼ cup water; set aside. 3. Mix remaining ingredients with the other half of can of soup. 4. Form the mixture into a loaf and placed into a greased 9 by 5 inch loaf pan. 5. Bake, COVERED, for 30 minutes. 6. Uncover and drain the fat from the pan, then slice the meat loaf while still in the pan. 7. Pour the reserved soup and water mixture evenly over the meat loaf. 8. Bake, UNCOVERED, for an additional 30 minutes.

MEATLOAF WITH GOLDEN MUSHROOM SOUP

Steps:

• Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else.
• Use hands to mix all toghther.
• After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind.
• Bake in a 350* oven for an hour or until it is done.
• While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove.
• Use this to put on each cut piece of meatloaf for a gravy.

MOM'S 'BEST EVER' MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish.
• Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Stir remaining soup with hot water in a saucepan; bring to a simmer. Ladle soup mixture over meatloaf.

FLAVORFUL MEAT LOAF WELLINGTON

Steps:

• In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into a 9x5-in. rectangle and place in a greased 15x10x1-in. baking pan., Bake, uncovered, at 375° for 40 minutes. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 12-15 minutes longer or until a thermometer reads 160° and crust is golden brown. Let stand for 5 minutes., Meanwhile, in a small microwave-safe bowl, combine sour cream and remaining soup. Cover and microwave on high for 30-40 seconds or until heated through. Serve with meat loaf.

MUSHROOM IN THE MIDDLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well.
• Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan.
• Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.

SAVORY MEATLOAF AND VEGETABLES

Steps:

• In a large bowl, mix thoroughly HALF A CUP of soup, beef, bread crumbs, onion, Worcestershire sauce, pepper and egg.
• In a 3-quart oblong baking dish, firmly shape meat into 8x4-inch loaf. Arrange potatoes and carrots around meat loaf.
• Bake at 375°F for 45 minutes. Spoon off fat.
• Meanwhile, in a small bowl combine remaining soup and water. Pour soup mixture over vegetables and meat loaf.
• Bake 30-45 minutes longer or until vegetables are fork-tender and meat loaf is no longer pink. (160-170°F internal temp.).
• To serve, arrange meat loaf with vegetables on platter. Spoon some sauce over meat loaf; pass remaining sauce.
• Garnish with fresh rosemary and mushrooms, if desired.

EASY MEAT LOAF

Steps:

• In a large bowl, combine the egg, onion soup and cracker crumbs. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30 minutes., Pour mushroom soup over loaf. Bake 1 hour longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.