Tomato Soup Meatloaf
This recipe for Old-Fashioned Tomato Soup Meatloaf takes the normal meatloaf recipe to the next level by combining both traditional and modern ingredients. The tomato soup adds an extra layer of flavor and moisture to the loaf, making it even more delicious than traditional recipes.
Servings 8
Equipment
- cutting board
- Knife
- Large bowl
- loaf pan
Ingredients
- 2 ½ pounds 80/20 ground beef
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 cup dry powdered milk
- 1 large egg
- 10.75 ounces tomato soup one can
- 1 small onion diced
- ½ cup panko or other dry breadcrumbs
Optional
- 1 cup ketchup
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 400° degrees.
- Mix together all of the ingredients into a large bowl.
- Mix all of the ingredients together until everything is combined. You may want to use your hands to do this.
- Place the meat mixture into a loaf pan and place into the oven.
- Bake for 45 minutes.
- Remove the meatloaf from the oven. Mix the ketchup and brown sugar together in a small bowl and top the meatloaf with the ketchup mixture. Place back into the oven and bake for another 5 to 10 minutes. Or until the meatloaf is cooked to 160° degrees.
- Remove from the oven when it's done and let it sit for 5 to 10 minutes before slicing it so the meat has time to rest and for the juices to further be absorbed into the meatloaf.
Notes
Please use your favorite nutrition calculator when determining your nutrition facts. We all use different ingredients so it's best to use your own.