Kalyn's Best Meatloaf
A hearty beef and sausage meatloaf with savory onion, mushroom and garlic flavors, baked into two comforting loaves with plenty for later.
Prep 15 min · Cook 55 min · Total 1 hr 40 min · Makes 2 meatloaves (8 servings)
Ingredients
- 2 pounds lean ground beef
- 12 oz package pork sausage
- 1 cup whole wheat bread crumbs
- 1 pkg. Lipton onion soup mix, dried mix
- 1 can Campbells cream of mushroom soup
- 1 egg
- 1 T garlic powder
- Salt-pepper to taste
Directions
- Heat the oven to 375F/190C. Coat a Broiler Tray with non-stick spray so the drippings have somewhere to go while the meatloaf bakes.
- Break up the ground beef and sausage into a bowl, then let the meat warm to room temperature. Add the breadcrumbs, onion soup mix, mushroom soup, egg, garlic powder, salt, and pepper.
- With clean hands, combine everything by gently squeezing and folding the mixture until it comes together evenly. Stop once it is mixed, since working it too much can make the meatloaf dense.
- Separate the mixture into 2 portions and form them into 2 loaves. If you want the decorative top, use a knife to cut diagonal grooves across the loaves.
- Bake for 50-60 minutes, until the meatloaf feels firm, is nicely browned, and an Instant Read Meat Thermometer shows an internal temperature of at least 160F/70C. Serve hot. This also freezes very well for an easy dinner later.