Over a Cup of Coffee: Making a frosted meat loaf | CraigDailyPress.com

Over a Cup of Coffee: Making a frosted meat loaf

Diane Prather

Diane Prather

This week's recipe comes from Geraldine Coleman of Craig. She sent me a packet of recipes the other day, which included a recipe for "Best Ever Meat Loaf" and then how you can make a "Frosted Meat Loaf" from it. I love meat loaf, and this recipe is a little different because it calls for cream of mushroom soup. I haven't made it yet because I discovered that I don't have any mushroom soup in the pantry. Next week!

Best Ever Meat LoafBest Ever Meat Loaf

Best Ever Meat Loaf

1 can (10 ¾ ounces) condensed cream of mushroom or golden mushroom soup

1/3 cup finely chopped onion

2 pounds ground beef

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1 egg, slightly beaten

½ cup fine dry bread crumbs

1 teaspoon salt

1/3 cup water

Mix thoroughly ½ cup soup, beef, bread crumbs, onion, egg, and salt. Shape firmly into a loaf (8×4 inches); place in a shallow baking pan. Bake at 375 degrees for one hour, 15 minutes. Blend remaining soup, water, and two to three teaspoons drippings. Heat; stir occasionally. Serve with loaf. Makes 6 servings.

Frosted Meat LoafFrosted Meat Loaf

Frosted Meat Loaf

4 cups mashed potatoes

Shredded Cheddar cheese

Prepare loaf as above. Bake for one hour. Frost the loaf with the mashed potatoes. Sprinkle with cheddar cheese. Bake 15 minutes more. Serve with sauce (as above).

Meat Loaf WellingtonMeat Loaf Wellington

Meat Loaf Wellington

1 package (8 ounces) refrigerated crescent dinner rolls

Prepare "Best Ever Meat Loaf." Bake at 375 degrees for 1 hour. Spoon off fat. Separate 1 package of refrigerated crescent dinner rolls; place crosswise over top and down the sides of the meat loaf, overlapping slightly. Bake 15 minutes more. Serve with sauce from "Best Ever Meat Loaf."

Recipes courtesy of Geraldine Coleman of Craig.

Halloween is coming. So is Thanksgiving. Do you have favorite recipes for these holidays that you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.

Thanks again, Geraldine. (I can hardly wait until spring so that I can share her rhubarb recipes with you!)

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