Natalie's StoryThis is a family favorite but the magic comes in where there is no greasy flavor. I was turned off by meatloaf for so many years because I grew tired of removing the pan and draining the grease. Problem solved! No more grease and the meatloaf disappears. If any left it's better the following day in sandwiches. The Ritz crackers give it a nice buttery flavor. If you want to change it up sometimes I take a handful of green olives chop and mix into meat mixture. However you slice it - it's Meatloaf gone country.
mixture of garlic powder, black pepper & salt
onion, chopped (optional)
bell pepper, chopped
crushed ritz crackers
seasoned salt (lawry's)
white or any other bread
10 3/4 oz. of cream of mushroom soup
1 1/2 c
1Preheat oven to 350 degrees.
Mix all ingredients together except bread slices and sauce. Shape into a loaf. Line a 1 1/2 qt. loaf pan bottom with bread slices. Place the meatloaf on top.
2Bake for 45 mins. The bread absorbs the grease and should be discarded immediately after removing from oven.
1 Can of condensed Cream of Mushroom soup
1 c. Milk
1 1/2 c. Grated Cheddar
Heat the soup and milk over medium heat, add the cheese. Pour gravy into gravy boat. Serve over the sliced meatloaf.