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Mom's Best Ever Meatloaf

Mom's recipe for meatloaf made with condensed golden mushroom soup. Serve it with or without the gravy — it's great both ways!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3015.2 kcal

Equipment

  • 1 Large Mixing Bowl For combining meatloaf ingredients without overworking the mixture.
  • 1 Baking Dish Preferably a loaf pan or similar size for shaping and baking.
  • 1 Instant-Read Thermometer Crucial for ensuring the meatloaf reaches a safe internal temperature of 160°F (70°C).
  • 1 Saucepan For preparing the golden mushroom soup gravy.
  • 1 Whisk To ensure a smooth, lump-free gravy from the condensed soup.

Ingredients
  

Main

  • 2 pounds ground beef
  • ¾ cup bread crumbs
  • 2 10.5 ounce cans condensed golden mushroom soup, divided
  • 1 large egg beaten
  • 1 tablespoon dried minced onion
  • 1 teaspoon salt
  • ⅓ cup hot water

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix ground beef, bread crumbs, 1/2 can condensed soup, egg, dried onion, and salt together in a bowl until well combined. Shape mixture into an 8x4-inch loaf and place into a baking dish.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • When the meatloaf is almost finished, stir remaining 1 1/2 cans soup and hot water together in a saucepan over medium-low heat until well combined and simmering. Ladle over meatloaf slices.

Notes

To achieve optimal texture, avoid overmixing the meatloaf ingredients; mix just until combined. Overworking the meat can result in a tough, dense loaf. For a richer flavor and a slightly crisper exterior, consider adding a tablespoon of Worcestershire sauce or a dash of smoked paprika to the meat mixture. Ensure the internal temperature reaches 160°F (70°C) for food safety. Resting the meatloaf for 5-10 minutes after baking allows the juices to redistribute, resulting in a more moist and tender slice. For enhanced presentation, you could brush a thin layer of ketchup or a glaze (e.g., balsamic glaze) over the loaf during the last 15 minutes of baking.