Savory Meatloaf

Savory Meatloaf

11 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Recipe by  Campbell's Kitchen

“This perfectly flavored meatloaf creates plenty of savory pan drippings for a tasty gravy.”

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Adjust Servings

Original recipe yields 6 servings



  1. Thoroughly mix the beef, 1/2 cup of the soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper. Put the mixture into a 13x9 inch baking pan and firmly shape into an 8x4 inch loaf.
  2. Bake at 350 degrees F for 1 hour or until the meatloaf is cooked through. Remove the meatloaf with a pancake turner from the pan to a cutting board.
  3. Heat 2 tablespoons of the pan drippings, the remaining soup and water in a 1 quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve with the meatloaf.

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Reviews (11)

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Sarah Jo

Sarah Jo

I happened to be out of bread crumbs and didn't have enough day old bread to make my own--I used an equal amount crushed Texas Toast garlic butter croutons. I did add a couple spices to the meat loaf (garlic powder, onion powder, homemade italian seasoning) but other than that, I kept to the recipe. I baked this in my Perfect Meatloaf Pan--an hour was spot on. This was a decent meat loaf, helped along with spices. It held together well. I'd make it again in a pinch. This was really helpful for me to use on hand ingredients when money is tight. NOTE: To help with the "mushy meat loaf" issue, I like to make the meat loaf as far in advance before baking it as I can. At least a couple hours. For me, that seems to make the loaf more........loafy.



This meatloaf turned out very good! I added 2 cloves of chopped garlic to the meatloaf mixture. For the tomato sauce, I added a little bit of Worcestershire along with the water and pan drippings. It was tasty and flavorful-will definitely make again!



My fiancee said this is a "make it again" recipe.

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Amount Per Serving (6 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 461 mg
  • 18%

Based on a 2,000 calorie diet



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Campbell's(R) Slow Cooker Savory Pot Roast


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Savory Vegetable Stuffing Bake