Skillet Meatloaf

Skillet Meatloaf

80
TJ Johnson 2

"A very easy to prepare meatloaf that is always very juicy and flavorful."

Ingredients

55 m {{adjustedServings}} servings 311 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 871 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
  2. Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
  3. Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.
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Reviews

80
  1. 98 Ratings

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I didn't change the ingredients, but after browning the loaves I put them in a crock pot, poured the soup mixture over everythnig and cooked on low for 3 hours. I served everything over cooked ...

I would have given it 5 stars, but I changed a couple things. I added a teaspoon of Worcestershire sauce as suggested by others and used a small jar of Marinara Sauce instead of the Tomato Soup...

I found this recipe very good. I changed it a little and instead of sing condensed tomato soup, I substituted condensed cream of mushroom soup and it came out delicious.