Our best meatloaf recipe gets exceptional flavor and moistness from a can of tomato soup and onion soup mix. With only 10 minutes of prep and 6 ingredients, this family favorite is easy to get into the oven then you can do other things as it bakes. Looking for more meatloaf ideas? Check out our collection of meatloaf and potato recipes here: Meatloaf & Potato Recipes.
cost per recipe: $10.48
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 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°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.
Tasty! but mine didn't hold up well, and the oven temp in video different form recipe?
This came out great! But maybe I used wrong meat? I used ground beef (chuck, or round, I think), with an 80% - 20% lean to fat ratio. But my meatloaf wasn't as firm a loaf when it was done, it kind of crumbled a bit when I tried to slice it. Would more breadcrumbs or maybe even oats have helped my loaf keep it's shape and stay together a little more firmly? Also, the video on this site for this recipe says to "pre-heat oven to 425", but the recipe itself calls for baking the loaf at 350 degrees (which is what most other meatloaf recipes call for, that I've seen). Should I really be baking this at 425?! like the video says?
Very good basic recipe
I used beef onion dry soup mix also chopped up 2 stalks celery 1/2 onion and 1/3 green pepper put in bowl & softened them up in microwave.. let cool a few minutes then added to meatloaf mix Hubby really liked it and said it was the best he had eaten
This was good but fell apart easily. The next time I made it I used 3 eggs and 1 1/2 sleeves Ritz crackers, adapted from another recipe using 2 lbs. gr. meat. It held together much better and wasn't as dense. I also added 1/2 c. diced bell pepper for more flavor.
Great recipe, I only made a few substitutes. Instead of hamburger I used ground veal and pork with tofu. Instead of Campbell’s Tomato soup I used Progresso Vegetable soup and instead of bread crumbs I used Malto Meal.... OK, you get my point! If you are going to review a recipe, make the darn recipe and review that! Sheesh, some of the reviews posted here barely resemble the real recipe! Anyways, I made this meatloaf exactly as provided and it’s easy and terrific. Used 85/15 ground sirloin and it held up well.
When I was a kid my mom use to make Meatloaf using Campells tomato soup. A comfort food dish I couldn't find anywhere. Last night I made this dish. I changed it just a touch and used a package containing ground hamburger, veal, and pork. I also used the left over half, and another full can, of the straight condensed tomato soup with the drippings and then ladeled it on top and cooked for an additional 15 minutes. Came out fantastic!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.