Easy Recipe For Potato Soup Recipe For Meatloaf

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LEFTOVER MEATLOAF SOUP



Leftover Meatloaf Soup image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

6 cups chicken broth or stock
6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups)
2 cups leftover mashed potatoes, warmed
1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans
1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots
1/2 cup frozen cipollini or pearl onions, thawed
1/4 head escarole, chopped
2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish

Steps:

  • In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
  • Top with the chopped fresh herbs and serve.

"MEAT & POTATOES" MEATLOAF



Make and share this "Meat & Potatoes" Meatloaf recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups refrigerated shredded hash brown potatoes
3/4 cup chopped onion
3 eggs, lightly beaten
2/3 cup Italian style breadcrumbs
2/3 cup ketchup, divided
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 1/2 lbs lean ground beef

Steps:

  • Heat oven to 375 degrees.
  • In large bowl, combine potatoes, onion, eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper; mix well.
  • Add ground beef; mix lightly but thoroughly.
  • On rack set over broiler pan, shape beef mixture in to 8 x 4-inch loaf.
  • Spread remaining 1/3 cup ketchup over top of loaf.
  • Bake 1 1/4 hours or until center is no longer pink and of medium (160ºF) doneness.
  • Let stand 5 minutes; cut into slices.

POTATO MEAT LOAF



Potato Meat Loaf image

We're a family of meat-and-potato lovers-and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!-Sandra Fenn, Quincy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound potatoes
1 large egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Steps:

  • Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.

Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

MOM'S 'BEST EVER' MEATLOAF



Mom's 'Best Ever' Meatloaf image

Mom's recipe.

Provided by Natasha

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 6

Number Of Ingredients 7

2 pounds ground beef
¾ cup bread crumbs
2 (10.75 ounce) cans golden mushroom soup, divided
1 egg, beaten
1 tablespoon dried minced onion
1 teaspoon salt
⅓ cup water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish.
  • Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Stir remaining soup with hot water in a saucepan; bring to a simmer. Ladle soup mixture over meatloaf.

Nutrition Facts : Calories 406 calories, Carbohydrate 18.4 g, Cholesterol 129.6 mg, Fat 22.6 g, Fiber 1.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1306.1 mg, Sugar 1.9 g

VEGETABLE SOUP MEAT LOAF



Vegetable Soup Meat Loaf image

I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

2 slices white bread, torn
1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
1 small onion, chopped
1 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce

Steps:

  • In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8x4-in. oval. , Line an 11x7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing.

Nutrition Facts :

LEFTOVER MEATLOAF SOUP



Leftover Meatloaf Soup image

Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I'm really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.

Provided by JesseandRayye

Categories     Clear Soup

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 basic meatloaf, chopped (left over)
1 (26 ounce) can diced tomatoes
2 quarts beef broth
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 potato, diced
2 -3 cups frozen vegetables (peas, corn and green beans)
1/4 cup pearl barley (more if you like it thick)
1/4 cup alphabet pasta (or any other small noodles)
2 cups baby spinach leaves (optional)
1 pinch salt and pepper, to taste

Steps:

  • Sauté onions and garlic in a small amount of oil.
  • Add carrots and potatoes, and cook for another minute.
  • Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
  • Add stock and bring to a boil.
  • Add frozen vegetables, barley and pasta, and meatloaf.
  • Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
  • Toss in a few handfuls of baby spinach leaves (optional).
  • Add salt and pepper to taste.

ONE DISH POTATO, MEATLOAF AND VEGGIE BAKE



One Dish Potato, Meatloaf and Veggie Bake image

An easy one-dish meal for family dinner nights.

Provided by Kate

Categories     Main Course

Time 1h15m

Number Of Ingredients 12

2 large russet potatoes
1 lb ground beef
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup diced onion
1 egg (lightly beaten)
1/2 cup crushed tomatoes
1/2 cup crushed saltine crackers
1/3 cup ketchup
2 tbsp brown sugar
1 tbsp yellow mustard
2 Libby's® Vegetable Pouches (your choice of vegetable)

Steps:

  • Preheat oven to 375.
  • Lightly grease the bottom and sides of an 8x8 or 9x9 square baking dish.
  • Thinly slice the potatoes (about 1/8 inch slices) and layer them on the bottom of the pan, sprinkling each layer with salt and pepper.
  • In a separate bowl, combine the ground beef, salt, pepper, onion, egg, tomatoes, and crushed saltines.
  • Spread the meat mixture evenly over the top of the potatoes.
  • Mix the ketchup, brown sugar, and mustard and spread over the meatloaf.
  • Cover with foil and bake for one hour.
  • When the meatloaf is done cooking, microwave your vegetable(s) of choice and drain the liquid. Spread vegetables across the top of the meatloaf.
  • Slice and serve!

Nutrition Facts : Calories 327 kcal, Carbohydrate 27 g, Protein 16 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 80 mg, Sodium 883 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

BEST-EVER MEATLOAF



Best-Ever Meatloaf image

Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 1h30m

Yield 8

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
2 pounds ground beef
1 envelope dry onion soup and recipe mix
½ cup dry bread crumbs
1 egg, beaten
¼ cup water

Steps:

  • Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
  • Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
  • Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 13.2 g, Cholesterol 91.3 mg, Fat 17.4 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 6.7 g, Sodium 632.7 mg, Sugar 4.3 g

POTATO-TOPPED MEATLOAF CASSEROLE



Potato-Topped Meatloaf Casserole image

Fluffy mashed potatoes with broccoli tastefully top homemade meatloaf.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

1 lb extra-lean (at least 90%) ground beef
3 tablespoons Progresso™ plain bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
1 1/2 cups frozen chopped broccoli, thawed
1/2 cup shredded sharp Cheddar cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
  • In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
  • Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1/2 g

DAD'S MEATLOAF



Dad's Meatloaf image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

1 1/2 pounds ground beef
1 1/2 pounds ground pork
3/4 cup grated carrots
1/2 cup chopped shallots
1/2 cup grated pecorino cheese
2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough
2 tablespoons fresh thyme leaves
2 large eggs
1/2 cup whole milk
2 teaspoons kosher salt
6 to 8 twists of a pepper grinder
1/2 cup packed light brown sugar
3/4 cup ketchup
1 tablespoon Dijon mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
  • For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
  • Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.

POTATO MEATLOAF SOUP RECIPE



Potato Meatloaf Soup Recipe image

Provided by phoenixrises75

Number Of Ingredients 11

4 tbsp butter
1/3 c. flour
4 c. skim or 2% milk
1/2 tsp garlic salt
1/2 tsp black pepper (or red pepper if you prefer spicy)
2 cups cooked, peeled, diced potato
1/4 cup shredded cheddar cheese
3 or 4 scallions, chopped
2 tbsp Greek yogurt
2 tbsp light sour cream
1 1/4 cup cubed meatloaf

Steps:

  • Melt the butter in a large saucepan. Stir in flour and cook for about 30 seconds. Whisk in the milk and stir in salt and pepper. Cook over medium heat, stirring occasionally until it thickens. Stir in potato, cheese, scallion, yogurt and sour cream. Cook until it begins to bubble. Stir in the meatloaf and cook for about 3 minutes until heated through. This recipe serves 4 people.

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