VEGETABLE SOUP MEATLOAF

Oh, those Texas skies! These have been our afternoons here at home!

Thunder rolls, dark clouds darken the house and cool winds blow those giant cottonwoods!

 

I love days like this, especially in the summer! It is not unusual for the early summer to bring  rain and believe me, our lakes need this water desperately. All the plants are thriving and the lawn is a beautiful deep green! It's all good, because the dog days of summer will surely appear all too soon!

The darling loves to come home from a day of work and smell some good home cooking! This is pure comfort food....it always reminds me of my family and how much we miss them!
This is one of his favorite dinners...meatloaf with green beans, scalloped potatoes and homemade biscuits....a southern meal indeed!  You know that old saying...."the lovin' don't last, but the cookin' do!" 

VEGETABLE SOUP MEATLOAF

This is one of my all- time favorite recipes from Aunt Carolyn in Ohio! She made this meatloaf for as far back as I remember. It was also often served when we went camping in the Smokey Mountains!

 

MEAT LOAF

1 ½ lbs of ground chuck
½ cup finely chopped onion
5-6 slices of white bread
½ cup milk
½ sleeve of soda crackers
1 (10.5 ounce can) vegetarian vegetable soup, undiluted
1 large egg
1 t. Worcestershire sauce
¼ cup catsup
½ t. salt
½ t. pepper

 

THE SAUCE
½ cup catsup
2 T. brown sugar
1 t. Worcestershire sauce
1 T. yellow mustard

 

In a small bowl, mix together all of the above ingredients. Pout over the meatloaf during the last 10 minutes of baking.

 

Preheat oven to 325 degrees F. Lightly grease a 7” x 11” loaf pan. Place the ground chuck in a mixing bowl. Tear the bread into pieces, along with the soda crackers which have been crushed. Pour the milk over this mixture and allow the milk to soak into the bread and crackers. Add the chopped onion. Mix until well combined. Add the remaining ingredients and mix with your hands. Place this mixture into your loaf pan. Bake for 1 hour. Pour the sauce over the meatloaf and return to the oven to bake for an additional 10 minutes. Let the meatloaf rest for 10 minutes prior to slicing.