From the kitchen of One Perfect Bite...Meatloaf isn't glamorous, but like most of you who have raised, or are raising a family, I can make one in my sleep. I have at least a dozen recipes for loaves of one type or another. Some are fancy and can rival the finest of French pates, but this effortless creation is the one that I relied on when I was working and all the chairs around my table were still occupied. It is one of the few recipes in my collection that relies on a dehydrated soup mix. I gave myself absolution for using it years ago and I'm unapologetic about its use in this particular recipe. It simply works better than fresh onions in this meatloaf. I suspect the recipe originally came from the Lipton's test kitchens, but I have not been able to verify that or identify who else might have been responsible for its creation. It you can fill in the blanks, please let me know so I can properly credit the source. The loaf takes about 10 minutes to mix, and if you form it into mini-loaves as I have here, you can have dinner on the table in just a bit over 30 minutes. If you prefer to bake it as a single loaf, use a 9 x 5 x 2-inch loaf pan to form it, but turn it onto a baking pan to bake for about 50 to 60 minutes. The freestanding loaf allows all surfaces of the meatloaf to be glazed and helps keep it from sitting in the drippings that are released as it bakes. This recipe will make 6 servings. It can be doubled or tripled if you are feeding a gang. This makes an nice entree for a family meal. I know those of you who try it will appreciate the ease with which this comes together. It's a great recipe to make in the kitchen of a vacation rental. Here's how the meatloaf is made.
Bob's Notes: If I can make this, so can you. Dinner tonight was meatloaf, baked potatoes and salad. It was pretty good. You can find the recipe here.
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