There are a million ways to make meatloaf, heck I don’t even think I’ve made the same meatloaf twice! There are so many options for what you can mix in the loaf itself or what to top it with (I can’t stand when people ruin a good meatloaf by serving it topped with tons of ketchup, ew!).
When I make meatloaf I always use crackers, egg, and seasonings. Some optional things I add are cheese, fresh garlic, onions, and anything else that looks interesting in the fridge. Ok, so I know what you’re thinking, that doesn’t sound like anything spectacular, but then I add the awesomeness.
I let the meatloaf cook for 45 minutes at 350 in a loaf pan. Meanwhile, I make a batch of instant mashed potatoes (the 6 servings amount works good for this).
Once the meatloaf has cooked for 45 minutes take it out of the oven and transfer it to a glass cake dish (or in this case I was fancy and used my Rachel Ray Bubble and Brown stoneware).
Coat that meatloaf with a thick layer of mashed potatoes. Spread a can of golden mushroom soup on top, put it back in the oven for 15 minutes and you’ll have yourself the best meatloaf you’ve ever tasted.
The best part is you don’t even have to serve it with a side dish if you don’t want to because the potatoes are built in to the meal!
Meatloaf with glazed carrots, yumm!