Back-Of-The-Box Meatloaf

"I know, I know...there are a ton of meatloaf recipes out there (and I have made quite a few of them). But, once again, this just turns out to be my family's favorite. It is extraordinarily simple, yet very satisfying. For the soft bread crumbs, I generally run a few slices of bread through the food processor. Believe it or not, hot dog rolls work great too! I have also used the drippings and made a delicious gravy to serve alongside it."
photo by twissis photo by twissis
photo by twissis
Ready In:


  • 1 (1 ounce) envelope onion and mushroom soup mix
  • 12 cup water
  • 1 12 lbs ground beef
  • 1 cup soft breadcrumbs
  • 1 egg
  • 14 cup ketchup


  • In a medium bowl, combine the soup mix, water, ground beef, bread crumbs, egg, and ketchup.
  • In a shallow baking pan, shape into a loaf and bake on the middle level of a preheated 350 degree oven for 45 minutes or until done.

Questions & Replies

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  1. This was great meatloaf and so, so easy. My husband has been asking for meatloaf for weeks, so I spent over an hour looking at meatloaf recipes and decided that simple would probably be best. I decided to try this one and am very glad I did. I broke up 3 slices of white bread into small pieces and it measured 1 cup. I'm sure more could be added, because my mixture was very wet, but I wanted to follow the recipe as written (except I did add a little black pepper). I placed it in a 10 x 7 glass dish and shaped into an ovalish loaf. After about 30 minutes baking, I drained the grease and squirted some BBQ sauce over the top. I baked for 15 more minutes and then drained the grease again. It wasn't quite done, so I baked another 10 minutes or so. All in all, the ease of this recipe, the small amount of ingredients needed and the overall taste and texture warrants 5 stars. (It also sliced easily without breaking apart.) Thanks for posting!
  2. Except for adding garlic + a simple ketchup & brown sugar glaze, this was made as written for your Wk 5 Football Pool win. I gave DH a ton of options from your recipes & this is what he chose. It was an easy-fix, very flavorful using the dry onion soup mix & sliced easily. IMO all ready-made mixes have their place in the modern kitchen & I served this meatloaf w/another recipe like it (Recipe #407681 by Kimosabe). Both were in the oven in a flash & the combo made for a great comfort food meal. Thx for sharing this recipe w/us. :-)


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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