Mom’s Meatloaf

Mom's MeatloafMy Mom’s meatloaf recipe was one of my favorites growing up.  It was years since I had it, or even thought about it, and then a couple weeks ago, it popped into my head and I had to make it.

This is definitely for all the meat and potato lovers out there.  I suggest serving it with green beans or broccoli so there’s at least some color on the plate.  Colorful meals always seem to taste better; not to mention they look more appetizing, too.

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I wanted to make a huge batch so there would be leftovers.  Also, because my husband likes taking hot lunches to work.  I just pack individual meal size portions and he can pull them out of the freezer to pack in his lunch.  So, you’ll see the full size recipe listed below using 6 lbs of ground beef, but you can easily cut it down.

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I do recommend using a very lean ground beef since it’s a one pot meal and you don’t want too much grease floating in your gravy.  If you already have your beef in the freezer and it’s not lean, you can always cook your meatloaf separate so you can pour off the grease, then cut your potatoes with the cream of mushroom soup in a separate casserole dish.  Either way you prepare this, you’ll be surprised how easy and delicious it is with just a few basic ingredients.

I made a few changes to my mother’s recipe.  I believe she used bread crumbs, but I really like oatmeal in my ground beef.  Also, she added blue cheese to the ground beef.  It adds a musty flavor and, although I like it that way, it really is an acquired taste.  So, I’m leaving the blue cheese out of the recipe.  If you happen to like blue cheese, try adding small 1/2″ chunks to the mixture before forming your meatloaf.


Mom’s Meatloaf | Recipe

6 lbs. lean ground beef
2-3 eggs
1 c. oatmeal
2 T. salt
1 tsp. pepper
2 cloves garlic, crushed — (optional)
6 medium potatoes
2 cans cream of mushroom soup
4 c. water

In a large bowl, combine ground beef, eggs, oatmeal, salt & pepper, and garlic.  Mix thoroughly.  I find the easiest way is to mix with your hands.

Meatloaf Ingred

When all ingredients are completely incorporated, form into 1 large loaf.  You can shape this to fit your casserole dish whether round, square, or oblong.  I had to use the ceramic dish from my crock pot since it was the largest dish I had that could be put in a hot oven.  Or you can divide it and make 2 separate meatloaf dishes.

Scrub (or peel) the potatoes and chop into 1″-2″ size pieces.  Put all around the meatloaf in your casserole dish.

Mix cream of mushroom soup and water and pour over all other ingredients.

Meatload w cr of mush soup

Bake for 2 hours at 375 degrees.  If you have cut this recipe in half or decided to make 2 separate, you can reduce your cooking time to 1 or 1-1/2 hrs.

Mom's Meatloaf

Please post a comment and as always….Enjoy!



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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+


  1. Laura Poucher says:

    This recipe looks delicious! We’ll have to try it out. You are doing a great job with this blog. It’s personal, educational and fun all at the same time! Love you!

    • Thanks Laura,
      That’s sweet of you. Personal, educational, and fun is my aim. Plus some good recipes. I’m having fun building this site. It’ll be a while till I accumulate enough recipes/blogs to look official, but I’m trying. Still have a lot to learn. There’s more to blogging than just jotting down some recipes. LOL

  2. Love the addition of adding the potatoes to cook with the meatloaf – this would help solve my liquid/grease pool issue that always happens with meatloaf! I need to give that a try the next time I make meatloaf…
    Javelin Warrior recently posted…Homemade MeatloafMy Profile

    • I know what you mean about the grease pool issue. If I make a meatloaf without sauce, I can use any kind of meat and just cook it on a rack so the grease drains. But when it’s cooked right in a sauce I have to make sure the meat is lean. The oatmeal in the meatloaf helps, too. Thanks for stopping by.

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