My long-time favorite "go to" meatloaf recipe...
I also like this for my "make ahead" meals.
It was "way back when" that I first saw this recipe on a container of Quaker rolled oats-- since then, it has been my most favorite "go to" recipe.
Preheat oven to 350-degrees.
INGREDIENTS:
1 and 1/2 lb. med. lean ground beef
3/4 cup quick oats
1/4 finely chopped onion
1/4 teaspoon pepper
1 egg, beaten
1 can Campbell's ABC vegetable soup (undiluted)
1 teaspoon salt (I usually skip this because of the salt that's already in the ABC soup)
1/2 cup milk
DIRECTIONS:
Mix together, pack (not too tightly) into a loaf pan*, or lightly flatten out in a 9x13" pan* for a meal in less time. If desired, spread a bit of ketchup-based sauce on top (recipe below). Baking time: Bake in a loaf pan at 350-degrees for about 1 hour, or bake in a more flat pan for about 30 minutes OR until done.
* More recently, instead of putting the combined/prepared meat into a loaf pan, I just put scoops (about 2/3 cup each) of the meat mixture into each well of a larger-sized muffin tin that I've sprayed with "non-stick" oil. Bake in a 350-degree oven for about 35 minutes, or until done. Serve immediately. Or, for serving later, ...
When done and slightly cooled, I remove each "ball of goodness" from the muffin tin and put them into a "non-stick sprayed" glass baking dish; cover tightly and refrigerate until closer to serving time.
To prepare for serving: I first spread a little of the ketchup-based sauce on top of each "ball" of the meat mixture (see recipe below, or use whatever sauce you prefer). Re-heat at 325-degrees for about 30-35 minutes (or until hot all the way through). Sometimes I cover for only the first half of the re-heating time. Do whatever works best for you.
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MEATLOAF SAUCE:
Blend together: 1/2 cup tomato ketchup, 5 tablespoons brown sugar, 1 teaspoon dry mustard, dash of Worcestershire sauce, and a dash of hot sauce (IF you like a little "heat").
