Selma Sorkin’s Famous Meatloaf Recipe
2 pounds ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2 inch baking pan and firmly shape into an 8×4 inch loaf.
Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1 quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
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Wait! You forgot the best part and I think a correction is due here so please read below
Recipes like family stories often take on a life of their own with various people remembering different things.
That being said, having been the one person who consistently makes Selma’s meatloaf and who has introduced the tasty dish to crew and cast alike, I feel compelled to set the record straight.
I know the recipe may have appeared in a much earlier newsletter back in the day when we posted “Elmwood Recipes” but the signature to Selma’s Meatloaf is the sauce and that did not appear in the recent Footlights version. Below is the recipe in its entirety.
Please note that this recipe has been doubled as I usually make it for a large group. And by the way, to my knowledge it is tomato sauce, not tomato soup that is used.
1½ – 2 lbs of ground beef
1 medium onion grated
1 15 ounce can of tomato sauce (use 6 oz. for the meat mixture and rest for the sauce)
1 ½ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
½ cup of bread crumbs
1 beaten egg
*Mix and make loaf. Bake at 350 for 15 minutes.
Remaining tomato sauce (about 9 oz)
1 cup of water
2 tbsp. of Dijon mustard (or brown mustard)
2 tbsp. of brown sugar
2 tbsp. of white vinegar
**You could add a little extra brown sugar and/or white vinegar
Pour sauce mixture over meatloaf and bake for 1 and ¼ hours. Basting occasionally.