Calling this meat loaf is a bit misleading because the first time I made it it was more like a soup than a meatloaf… I used to drizzle spoonfuls of chicken stock on it periodically, and it already has cream of chicken soup in it, so it’s pretty moist.
But nowadays I add more bread crumbs and an egg which kind of binds it a little, so while it’s still pretty crumbly, it can actually be shaped into a loaf.
Ingredients
1 lb ground beef, 80% lean
one can cream of chicken or cream of mushroom soup
tarragon
parsley
panko bread crumbs (1/2 cup?)
1 egg
salt
onion, minced fine.
Cook for 45 minutes at 350. Serve with gravy if that’s your thing, or ketchup, or be a rebel and use A-1 bold and spicy. Maybe even a little Duke’s mayonaisse. Live a little!
