Onion Meatloaf

I grew up on meatloaf smothered in this sweet, red sauce that was mostly ketchup. I mostly just hated it. So when people would talk about how meatloaf was their comfort food, I never got it.

Then I realized there were other ways to make meatloaf, and they didn't have to be sweet.

This recipe is a little cheater, because it uses powdered soup mix. You could probably do it with your own blend of spices, but I'm very ok with this shortcut, and it tastes amazing.

Also, since I don't use breadcrumbs, it's pretty keto friendly, if that matters to you. Also, you can substitute various meats, depending on what you eat. I suggest trying to keep it at three different kinds, and make at least 1 of them fairly fatty meats, but it's flexible. I've done it with beef/chicken/turkey, and beef/lamb/chicken for example.

This makes about 2 loaf pans worth, you could halve it if you didn't want that much, but since it keeps and reheats well, I always make more.

(I am not including pictures, because lets face it, even delicious meatloaf does not look appealing.)

Onion Meatloaf

Ingredients
Meatloaf: 
1 lb ground pork
1 lb ground turkey or chicken
3 lbs ground beef
2 packets onion/mushroom soup mix (or just onion soup mix, if you prefer)
1 block cream cheese
4 tbsp onion flakes
3 tbsp garlic powder (or 3 cloves garlic, crushed)
6 eggs

If you're going to make gravy:
1 c chicken or beef broth
1-2 tbsp butter
3-5 tbsp flour
1/2-1/3 c. heavy cream

How to:
Meatloaf:
- Preheat oven to 350.
- In a large bowl, mix everything together. Mix really well, the better integrated everything is, the better it will cook and taste.
- Divide into 2 loaf pans, and pack gently down
- Bake for about 1.5 hours, or till internal temperature registers 175.
- Let sit 5 minutes to firm up, slice and serve.

If you want gravy:
- After the meatloaf sits, pour the excess oil out of the loaf pans into a skillet. Add 1-2 tbsp butter.
- Whisk in flour equal to amount of oil in pan (usually about 4 tbsp). Cook until raw flour smell is gone.
- Slowly whisk in broth till fully incorporated, should get very thick.
- Slowly whisk in cream.
- Add additional cream or broth till gravy is desired thickness.
- Add salt and pepper to taste.