Yield: 4 servings
|¼ teaspoon||Black pepper|
|½ cup||Mushroom soup concentrate, canned|
|½ cup||Onion, chopped|
|½ cup||Bread crumbs|
|⅓ cup||Marinara sauce (or spaghetti sauce or pizza sauce)|
|2||Garlic cloves, minced|
|2 teaspoons||Seasoned salt (or use a mixture of salt, pepper, cayenne and celery seed)|
|8 ounces||Canned mushroom soup concentrate (use the rest of the can)|
|3 ounces||Mushrooms, sliced|
|½ cup||Sour cream|
|¼ cup||Drippings (from baking the loaf)|
Preheat oven to 425 degrees F. Mix all ingredients together well, shape into loaf and put into a pan. If you use a roasting rack instead of a bread pan, the loaf will be less greasy and you can use some of the drippings to make the sauce. Bake 20 minutes uncovered at 425 degrees F. Turn down the oven to 375 degrees F. and continue baking, uncovered, for 55 more minutes.
MAKE THE SAUCE: Fry the mushrooms in the drippings and then combine the drippings and mushrooms with the mushroom soup and sour cream.
Heat this mixture in a sauce pan. When meatloaf is done, put on a plate, cover with sauce, slice and eat.
* A quick and flavorful meat loaf -- This is my own adaptation of a recipe I got many years ago from a Campbell's soup cookbook. It usually gets rave reviews from guests. Yield: serves 4-6.
: Difficulty: easy.
: Time: 15 minutes preparation, 1½ hours cooking.
: Precision: approximate measurement OK.
: Steven A. Minneman
: Fujitsu America Inc, San Jose, Ca : ihnp4!pesnta!fai!stevem
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