We made this childhood recipe in honor of Daniel’s beloved late mom. Because he couldn’t remember exact proportions, we followed these basic guidelines: https://orgasmicchef.com/mains/beef/meatloaf-recipe-from-the-last-century/
Our modifications: first, we preheated the oven to 350. Then we lined a rimmed baking sheet with foil; we recommend lightly spraying the foil with oil. Second, for the meatloaf mixture, we used 1 lb minced beef, ½ cup plus 1-2 Tbsp breadcrumbs, 1 tsp each minced sage and thyme, 1 egg, and 5 ½ oz (which is half a standard 11 oz can) of cream of mushroom soup. (We omitted butter, salt, and black pepper.) After molding the meatloaf (flat, about 2 inch tall) onto the foil-lined rimmed baking sheet, we sprinkled a heavy layer of breadcrumbs (up to ¼ cup) on top of the meatloaf. We baked at it in the middle rack of the oven at 350 for an hour. We heated the remaining 5 ½ oz cream of mushroom soup concentrate for gravy, diluting with about 2 Tbsp milk while simmering. (Aug. 2018)
We served the meatloaf with a side of oven-roasted broccolini, which we placed on the lower rack at 350 for the remaining 30 mins of the meatloaf baking. Basic recipe here: http://piglettedc.tumblr.com/post/177041048526/oven-roasted-broccolini-preheat-the-oven-at-450 Note that due to the lowered oven temperature, we doubled the roasting time.
Cooking Adventures 