"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Top-Stove Meat Loaf Recipe

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This recipe for Top-Stove Meat Loaf, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julianne Dixon
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell’s Tomato Soup (or Campbell’s Cream of Mushroom or Tomato Rice Soup)
1-1/2 lb. ground beef
1/2 cup fine dry bread crumbs
1 egg
1/3 cup onion, finely chopped
1 tsp. salt
Generous dash pepper
1 tbsp. shortening
1/4 cup water
1/2 to 1 tsp. horseradish

Directions:
Directions:
Mix thoroughly 1/2 can soup with beef, bread crumbs, egg, onion, salt and pepper. Shape firmly into two loaves. In skillet, brown on both sides in shortening. Cover and cook over low heat for 25 minutes. Spoon off fat. Top with remaining soup, water and horseradish. Cook uncovered 10 minutes. Makes 6 servings.

Personal Notes:
Personal Notes:
Oven method. Place loaves in shallow baking pan. Bake at 350 degrees for 40 minutes. Top with remaining soup and horseradish (omit water). Bake 5 minutes more or until done.

 

 

 

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