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Best-Ever Meatloaf

Best-Ever Meatloaf

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Campbell's Kitchen

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

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
  3. 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.
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Reviews

gbrenda
106
10/19/2011

I have been making it this way for 49 years. I usually add an extra egg and 1 to 1-1/2 lbs extra lean ground beef. I also put a layer of catsup on the top before cooking. The tomato soup makes a great tasting sauce. I still have my old Campbell Soup cookbook that I received as a shower gift almost 50 years ago.

ladeeda82
62
6/17/2009

My husband LOVES meatloaf but complains that I put too much onion in it. The onion soup mix eliminated that problem! Delicious! We put ketchup on top instead of the tomato soup.

KKH3
37
5/12/2011

I made this as written except that I mixed all of the tomato soup in with the meatloaf. The recipe lives up to its name.