This is another one of my late father's recipes. It's a different twist on meatloaf, as it's not the traditional tomato based one. The soup makes it really moist and flavorful.
2 lbs. ground beef
1 package onion soup mix
1 onion - chopped
12-16 crackers - crushed
1/8 tsp. pepper
1 can cream of celery soup
Combine ground beef, soup mix, onion, crackers, egg, pepper, and half the can of celery soup together. Shape into a meatloaf pan. Bake at 325 degrees F for 30 minutes. Drain fat, then put the remaining 1/2 can of celery soup on the top, smoothing it around like frosting, to cover the entire top. Put back in oven and bake for another 15-30 minutes. The soup on the top should be a golden color, but be careful not to burn it.
By Deb from Mankato, MN
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I make meatloaf pretty much the same way, but I use regular raw oatmeal instead of crackers. I also cook it in the microwave in a microwaveable bundt pan. I cover it with a plate or regular microwave cover and cook it on high for about 10 minutes, drain the grease off and if needed, microwave for additional 5 minute increments.