Christine's Meat Loaf

Christine's Meat Loaf

Candice 123

"A hearty, juicy, full-bodied meat loaf recipe developed by my eldest daughter. Good enough for Sunday dinner and it makes excellent meat loaf sammiches!"

Ingredients 1 h 25 m {{adjustedServings}} servings 298 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix ground beef, ground turkey, Italian sausage, vegetable soup, eggs, bread crumbs, barbeque sauce, ketchup, yellow mustard, garlic, Worcestershire sauce, browning sauce, seasoned salt, and black pepper in a bowl until thoroughly combined. Form into a loaf and place meat loaf into a 9x13-inch baking dish.
  3. Bake in the preheated oven until meat loaf is browned and no longer pink inside, 60 to 75 minutes. An instant-read meat thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Let meat loaf rest for 10 minutes before cutting into 1/2-inch thick slices.
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Reviews 12

  1. 13 Ratings

Sarah Jo

I made this recipe EXACTLY according to recipe only subbing an additional pound of sausage in place of the ground turkey and running the soup through the blender to make the soup smooth. I did have to add additional breadcrumbs to thicken up the mixture. Even with a half cup of additional breadcrumbs, the meat loaf mixture was REALLY wet. The amount of liquids seemed to be quite excessive for meat loaf, in my opinion. I had my doubts this would hold together at all but after almost two hours of cooking, it did mostly hold together though it was very crumbly. The flavor was good but the texture was not something my family cared for. Slam me if you must for veering off from what the recipe called for meat wise but I think had I used the meat called for, it still would have been too wet.


I made this recipe according to the directions with the exception of needing to add more of the Progresso Italian bread crumbs (almost half a cup more). I probably added more yellow mustard, too--like a big squirt. The next time I make this I'll puree the vegetable soup because I didn't like seeing the little chunks of veggies in the meat (I know, I'm just so picky!). This will make great sandwiches for our lunch today. Thanks for the recipe.


Wonderful. I doubled the recipe and baked it in a 12" cast iron skillet. I was worried about the top wing black but it was really tasty crust.