Someone asked me for my meatloaf recipe tonight, so here goes... My meatloaf is truly nothing terribly special, but it agrees with DH. It is not greasy and has no oatmeal in it, which he hates in meatloaf. It started out as the meatloaf recipe on the Lipton onion-mushroom soup packet! Now, it pretty much the following:
1 1/2 to 2 pounds ground beef (usually the 80/20 stuff)
1 packet onion or onion-mushroom soup mix
2 to 3 eggs (more beef = more eggs)
3/4 to 1 cup italian bread crumbs (again, more beef = more bread crumbs)
Break the beef up in your bowl.
Pour in the soup mix packet and bread crumbs. Break in the eggs. Add about 1/3 cup ketchup and about 1/2 to 3/4 cup water. Mix well with a fork OR your hands. Bake at about 350 degrees till just almost done. Take the pan out and pour off any fat/grease (hence why it is not greasy!). Then, top with a nice coating of ketchup and bake again till done in the middle. A 1 1/2 to 2 pound meatloaf takes about an hour to bake completely.
Now I will also note that I sometimes add extra shredded/dried onion. I have also added a bit of salsa when I didn't have ketchup on hand. That makes for sort of a tex-mex meatloaf! And, I've added shredded cheese before too... Just things you can do to switch it up for a change.
We LOVE meatloaf and there is rarely any left after a day or two. We get dinner, lunch and the occasional snack out of it. I sometimes make a really large meatloaf (I'm talking 3+ pounds of beef) and freeze some in smaller pieces so I can have it for lunch once in a while when I'm not planning a meatloaf for dinner any time soon... You can also make it in a few of the little loaf pans or even in pot pie tins for smaller servings. It helps to add a bit of ketchup or salsa when reheating in the microwave if you need a really moist food to go down well.
I've never figured nutrition info on this recipe, so no help there!