I played around with my mom's meatloaf recipe until I came up with this one that I like a lot. In fact, we had it for dinner last night. And it's really easy, so there's no reason why a non-cooking type person (you know who you are) couldn't make it, too!
My Mommy's Meatloaf
2 lbs ultra-lean ground beef (or chicken, or turkey)
1 can cream of something soup (I used mushroom last night)
1 cup rolled (non-instant) oats
1/4 cup dehydrated onions
2 large eggs
garlic powder to taste
italian seasoning to taste
dash black pepper
Normally I would also include a dash of salt, but the cream of whatever soup has lots of sodium in it to begin with!
Preheat over to 350 degrees. Put onions in small custard bowl and add just enough hot water to remoisten. Set aside.
Keep plenty of paper towels on hand for this one! (There's lots of mixing by hand!)
In large mixing bowl, combine meat, soup, eggs. Squish together with your bare hands until all items are well mixed. Dump in the oats, squish with hands some more until well mixed. Add in onions, squish with hands more until well-mixed. Add your spices and - you guessed it - squish with hands until well mixed.
For a large loaf, shape ingredients into large loaf pan (approximately 9 x 5 x 3 inches - glass or metal works). Some people like to make a pretty pattern on the top of the loaf with ketchup. I chose not to . Cook for about 1 1/4 hours.
Or, if you want to divide into two smaller loaves, you can use two smaller loaf dishes and cook for only about 45-60 minutes.
Just to be safe, though, cut through the middle and check done-ness before serving. You don't want the meatloaf to "moo" at you!
P.S. Left-over meatloaf makes YUMMY cold-meatloaf sandwiches the next day!!!