Old Fashioned Meatloaf

Mix meat together in a large bowl. Add ½ can of soup (save the other half for gravy). Add all the rest of the ingredients and mix well. Use a loaf pan as a mold – if you lay a piece of Saran wrap over the opening and then add the meat, the loaf will drop right out when you invert it.

You can leave the loaf in the pan for several hours in the refrigerator if you want to get this ready ahead of time.

Preheat oven to 350. Invert the loaf onto a shallow baking dish, remove plastic wrap if used. Cook 1¼ hours (You might need to add 15 minutes to cooking time if the pre-assembled loaf is refrigerated). Allow loaf to sit at least 10 minutes before slicing.

Gravy

When loaf is almost done, begin warming the other half can of soup in a small saucepan. Season with pepper and Herbes de Provence. Dissolve 1 beef bouillon cube in ¾ cup of water and add to the soup. If desired, you can add some of the meat drippings from the meatloaf to add additional flavor.

Mix about a tablespoon of flour in 1 cup of water. When the soup mixture is hot, begin adding flour water slowly, stirring while adding. Add small amounts at a time and keep stirring until the gravy is the right thickness for your preference.