Total Time
Prep 5 mins
Cook 40 mins

My Mom made this as we were growing up. It's not meatloaf as we think of it in the traditional form, but it sure is good. Serve with a salad and some rolls and your all set. A real budget saver as well!

Ingredients Nutrition

  • 1 12 lbs chop meat
  • 1 cup breadcrumbs
  • 1 onion, chopped
  • 1 can tomato soup
  • 1 cup boiling water


  1. Place in greased casserole dish, bake 40 minutes.


Most Helpful

I was a little worried when I was mixing this since it had a little more liquid than my old standby meatloaf but it cooked up okay. I let it stand a few minutes before I put it in the baking dish and it firmed up a litte. The meatloaf was nice and moist. The leftovers made a pretty good sandwich. Thanks Tweeky. Bullwinkle

bullwinkle November 13, 2005

Wanting meatloaf and no having no eggs, this recipe fit the bill. I just added the meat with the breadcrumbs and soup (omitted the water entirely because of Blueberry's review)and added 2 tsp of Nature's Seasoning (from Morton). I bake meatloaf in muffic pans and the children "ice" with ketchup. We thought it was pretty good and cooking time of 30 minutes (I cooked at 375 since there was over stuff in the oven) and it was good. I will make it this way from now on. Thanks

carolyn lynch September 17, 2003

I chose this recipe because it didn't call for eggs, which we can't eat. It was easy and the taste was ok. I used ground turkey and added quite a bit of garlic salt, salt and pepper. I also added ketchup on top at the end of cooking. It took at least twice as long to cook as the recipe suggested, and all the water just made it runny and had to be drained off.

Blueberry March 29, 2003

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