Auntie’s Meatloaf Recipe
Tags
cream of celery, ground beef, meatlaof, onion soup, Ritz crackers
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Growing up meatloaf meant lots of ketchup, lots.The only reason I liked meatloaf was that it meant there would be mashed potatos on the table. It wasn’t that it was terrible, I think I was just too young to appreciate flavored ground beef. Ground beef meant a bun, a pickle and ketchup!
One day I was trying to use up some ground beef and mentioned meatloaf to my husband. I figured he’d turned up his nose but instead he told me to call his mother up and get Auntie’s recipe. I was a little suspicious since it called for Cream of Celery soup, which I’ve never tasted before.
I’m so glad I gave this a try, it’s so good. The Cream of Celery soup ensures no dry, tasteless meat. The Ritz crackers create a buttery taste rather than dry breadcrumbs. The ingredients are simple, the recipe easy and the taste classic. It’s meatloaf, the way it should have always been! I never got to meet Aunty, but she made a mean meatloaf
(Can’t seem to get a picture of it finished because it’s either too dark or it’s all gone. Figured it was better to have the recipe then wait for a picture since it’s getting cold outside)
Auntie’s Meatloaf
- 1 lb. ground beef
- 1 sleeve of Ritz crackers
- 1-2 eggs (depending on how it’s combining)
- 1/2 can Cream of Celery soup
- 1 packet of Lipton Onion soup (I use half)
Pre-heat oven to 350F.
Combine all ingredients in a large bowl. Form a football shaped loaf on a small broiler pan (let’s drippings go down rather than forming an iicky crust around the bottom). If you don’t have one a cookie sheet will work. Putting the beef into a loaf pan tends to dry meatloaf out though. Make sure when you form your beef that you don’t pack it down too much, you want little crevices to allow air and heat to go in and to allow the meat to expand.
Bake for 1 hour.