Tomato Soup Meatloaf Recipes

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BEST-EVER MEATLOAF



Best-Ever Meatloaf image

Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 1h30m

Yield 8

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
2 pounds ground beef
1 envelope dry onion soup and recipe mix
½ cup dry bread crumbs
1 egg, beaten
¼ cup water

Steps:

  • Thoroughly mix 1/2 cup tomato soup, beef, 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 8x4-inch loaf.
  • Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
  • 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. Serve the sauce with the meatloaf.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 13.2 g, Cholesterol 91.3 mg, Fat 17.4 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 6.7 g, Sodium 632.7 mg, Sugar 4.3 g

BEST EVER MEATLOAF I



Best Ever Meatloaf I image

This is a very quick and easy meatloaf!!

Provided by MYSST

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 ½ pounds lean ground beef
1 cup tomato juice
¾ cup rolled oats
1 egg
¼ cup chopped onion
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
  • Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 7 g, Cholesterol 87.1 mg, Fat 18.7 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 7.4 g, Sodium 216.6 mg, Sugar 1.4 g

BEST-EVER MEATLOAF



Best-Ever Meatloaf image

This is my family's favorite meatloaf. It is seasoned with tomato and onion and comes out very moist and flavorful. Recipe is from Campbell's Kitchen.

Provided by CookingONTheSide

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can Campbell's condensed tomato soup
2 lbs lean ground beef
1 (1 1/4 ounce) envelope dry onion soup mix
1/2 cup dry breadcrumbs
1 egg, beaten
1/4 cup water

Steps:

  • Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg.
  • Shape firmly into 8x4 inch loaf baking pan.
  • Bake at 350°F for 1 1/4 hour or until done.
  • Mix 2 T drippings, remaining tomato soup and water in saucepan; heat through.
  • Serve with meatloaf.

Nutrition Facts : Calories 271.9, Fat 12.8, SaturatedFat 5, Cholesterol 100.4, Sodium 700.5, Carbohydrate 12.7, Fiber 1.1, Sugar 4.5, Protein 25.3

TOMATO SOUP MEATLOAF



Tomato Soup Meatloaf image

I know most people use ketchup and bread crumbs to make their meatloaf. I grew up learning to make it with tomato soup and crushed saltines. It is always moist and yummy.

Provided by Michelle Jackson

Categories     Meatloafs

Time 1h15m

Number Of Ingredients 8

2 lb ground beef (or you can mix half beef w/ half turkey or pork)
2 small onion finely chopped
1 can(s) campbell's tomato soup (lrg)
1/2 sleeve, crushed saltine crackers
1 egg
salt and pepper to taste
garlic powder
couple dashes worcestershire sauce

Steps:

  • 1. *80/20 makes for a more moist loaf or I've found that replacing 1 lb of ground beef with 1 lb of ground turkey also makes for a moist and tender meatloaf, with less fat.
  • 2. Heat oven to 350 F and spray a 13x9 pan with Pam.
  • 3. Mix all ingredients together (saving aside 1/4 to 1/3 can of soup). For this, I remove all my rings and dig in with both hands. It's the best way to get all the ingredients mixed together properly.
  • 4. You want the mixture to be moist, but you also want it to stick together. You can adjust this by adding more crackers if it's too wet, or add more soup if it's too dry. (If you don't have enough extra soup to add to the meatloaf, you can add a splash or two of milk. Just be sure to have enough soup left over to spread on top.) I tend to be a little heavy handed with the soup, so I try to have an extra can on hand. It makes for a moist and flavorful meatloaf.
  • 5. Press meatloaf mixture evenly into your 13x9 pan. Spread remaining soup over the top of the meatloaf and bake for 45 min - 1 hour.
  • 6. If you have a lot of grease in the bottom of that pan at the end of cooking time, you can CAREFULLY drain this off into an empty soup can.
  • 7. Let meatloaf sit for about 10 minutes then cut into desired servings and enjoy. This recipe can feed 4-6 with a little bit for leftovers. The leftovers are great eaten cold with a little mayo between a couple of slices of bread. MMMMM, meatloaf sandwiches!!
  • 8. VARIATIONS: Go Italian with spaghetti sauce instead of tomato soup, Italian bread crumbs instead of crackers, add Italian seasonings, mozzarella, and Parmesan cheeses. Or go Mexican with salsa instead of tomato soup, tortilla chips instead of crackers, add taco seasoning and Mexican blend cheese.

MEATLOAF WITH TOMATO SAUCE



Meatloaf with Tomato Sauce image

Provided by Metro

Time 1h10m

Yield 6

Number Of Ingredients 11

1/2 lb (225 g) lean ground beef or ground veal
2 egg
1 cup (250 mL) fresh or commercial breadcrumbs
2 tsp. (10 mL) Dijon mustard
1 Tbsp. (15 mL) chopped parsley
Salt and pepper to taste
1 1/2 oz (45 g) onion soup mix
1 large shallot, minced
2-3 Tabasco
2 tsp. (10 mL) basil
1 cup (250 mL) tomato sauce

Steps:

  • Preheat oven to 350°F (180°C).In a bowl, mix 1/2 cup (125 mL) tomato sauce with all other ingredients until just combined.Do not mix overmuch or the meatloaf will be too compact.Line a 9 x 5 x 3 in. (23 x 13 x 8 cm) loaf pan with parchment paper.Shape mixture into a loaf and place it in the pan, patting it even.Pour remaining tomato sauce over the meatloaf and bake for 1 hour or until a meat thermometer registers 160°F (71°C).Tent with foil and let stand 10 minutes.Taking hold of parchment paper, lift meatloaf out of pan. Slice and serve with mashed sweet potatoes and butter-fried mushrooms.

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