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Tomato-Glazed Beef and Zucchini Meatloaf

An image of prepared Tomato-Glazed Beef and Zucchini Meatloaf made with ground beef, zucchini and Campbell's Condensed® Tomato Soup.
  • prep time: 15 min
  • total time: 1 hr
  • serves: 4 people
  • calories: 301 1 serving

Is there anything more quintessentially home-cooking than a perfectly baked meatloaf? With our Savory Meatloaf recipe, you’re just a few pantry staples away from a delicious dinner that promises to bring comfort to the table. This foolproof dish, richly flavored with Campbell’s® Condensed Tomato Soup, will leave everyone asking for seconds. Not only is it incredibly easy to prepare, but our simple steps ensure that even beginner cooks can achieve meatloaf mastery.


  • 1/2 cup grated zucchini
  • 1 large egg
  • 1 can (10.75 ounces) Campbell’s® Condensed Tomato Soup
  • 2/3 cup panko breadcrumbs
  • 1 small carrot, peeled and grated (about 1/2 cup)
  • 1 tablespoon grated yellow onion
  • 4 tablespoons chopped fresh parsley, divided
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound 90% extra lean ground beef
  • 1 tablespoon cider vinegar


  • Step 1

    Heat the oven to 375°F.

  • Step 2

    Spread the zucchini between 2 layers of paper towels and press to squeeze out excess moisture.

  • Step 3

    In a large bowl, beat the egg and 1/3 cup Campbell’s® Condensed Tomato Soup together with a fork. Add the panko, zucchini, grated carrot, onion, 2 tablespoons of the parsley, salt, and pepper to the bowl. With a silicone spatula, mix well to combine all the ingredients. Add the ground beef in walnut-size pieces to the bowl and mix with your hands until well blended.

  • Step 4

    Form the meat into a football shape that is approximately 8- by 4-inches  and place it in a shallow baking dish.

  • Step 5

    In a small bowl (or in the can), mix the remaining soup with the vinegar. Set aside 1/4 cup to glaze the baked meatloaf.  Spread the rest of the mixture over the meatloaf.

  • Step 6

    Bake for 45 minutes. Remove and let rest for 10 minutes. Brush the reserved 1/4 cup soup mixture over the top, sprinkle with the remaining 2 tablespoons parsley, and serve.

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Calories 301
Total Fat 11 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 479 mg
Total Carb 23 g
Dietary Fiber 2 g
Sugar 9 g
Protein 26 g
Vitamin D 2 %DV
Calcium 3 %DV
Iron 18 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.