Vegetable Soup Meatloaf

"From Reminisce Magazine, submitted by Lola Miller."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr
Ingredients:
8
Serves:
6
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ingredients

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directions

  • In a large bowl, soak bread in soup for 5 mintes.
  • Stir in the onion, egg, salt and pepper.
  • Crumble beef over mixture and mix well.
  • Shape into an 8 in x 4 in loaf.
  • Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil.
  • Place meatloaf in pan; top with tomato sauce.
  • Bake uncovered at 350 for 50-60 minutes or until a meat thermometer reads 160.
  • Let stand for 10 minutes before slicing.

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Reviews

  1. Mine was soup ?? Not sure what I did wrong, but I ended up draining the liquid, and serving it crumbled ?????. Flavor was good! Just didn't turn out as a meatloaf.
     
  2. I first tasted this meatloaf when I was 10 years old at camp. I liked it so much that I asked the cook for the recipe. You really have to make this as written. It is very good. Thanks for posting a childhood favorite.
     
  3. Pretty good meatloaf, kinda like my Mom used to make, she always used Campbell's vegetable soup. I left out the egg and used dried breadcrumbs with catshup for the topping because that was what i had around. Tuned out tasty but a little looser than i like for slicing. Thanks for posting.
     
  4. This turned out rather well, though I did make a few changes. I pureed the soup (tomato base, pasta, vegetables) and added dried parsley (1tbls) and oregano (1tsp), I also added 1/2c of dried bread crumbs to bring it together (in addition to the fresh bread). Next time I think I will add an extra 1/4-1/2tsp of salt and either more bread crumbs or leave out the fresh bread altogether, as it was a little softer than I would prefer. I also omitted the tomato sauce topping.
     
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