Golden Mushroom Meatloaf

This meal is a comfort food for me.  My stepmom taught me how to make this when I was about nine years old, and it was one of the first meals I was able to make all by myself.  This is perfect to make for dinner that night, or for the freezer. Even meatloaf haters will love this meatloaf.  One of our friends who hates mushrooms loves this meatloaf.

This recipe makes a double batch.  You will need 2 cans of the golden mushroom soup - one for the recipe, one for the "gravy" and the top of the meatloaf. If you make a single recipe, you'll just use the other half of the can of soup to top the meatloaf and make the "gravy".

Golden Mushroom Meatloaf
3 lbs ground beef
2 eggs
1 can golden mushroom soup
~2 c italian seasoned breadcrumbs (I have never actually measured, this is an approximation)
salt and pepper to taste (I use garlic salt)

 Mix it all together in a large bowl, until the mixture could hold its shape if you formed it into a ball.  

Bake now directions: Place in a loaf pan, bake at 425 for about an hour.  During the last 15 minutes, top with half of leftover soup (if you kept the recipe doubled, open a new can and use 1/4 of that can).  Warm remaining soup in small saucepan with a small amount of water.

Freezer directions:  Separate mixture between two gallon-sized bags, squeeze out air, and flatten.  Label with baking directions and freeze.  Follow directions above on cooking day.

Enjoy!