Meat Loaf Campbells Tomato Soup Recipe 425

BEST-EVER MEATLOAF

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.

MEAT LOAF CAMPBELLS TOMATO SOUP RECIPE - (4.2/5)

Steps:

• How to Make It 1 Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. 2 Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing. 3 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, stirring occasionally. Serve the soup mixture with the meatloaf.

BEST-EVER MEATLOAF

Steps:

• Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg.
• Shape firmly into 8x4 inch loaf baking pan.
• Bake at 350°F for 1 1/4 hour or until done.
• Mix 2 T drippings, remaining tomato soup and water in saucepan; heat through.
• Serve with meatloaf.

TOMATO SOUP MEATLOAF

Steps:

• 1. *80/20 makes for a more moist loaf or I've found that replacing 1 lb of ground beef with 1 lb of ground turkey also makes for a moist and tender meatloaf, with less fat.
• 2. Heat oven to 350 F and spray a 13x9 pan with Pam.
• 3. Mix all ingredients together (saving aside 1/4 to 1/3 can of soup). For this, I remove all my rings and dig in with both hands. It's the best way to get all the ingredients mixed together properly.
• 4. You want the mixture to be moist, but you also want it to stick together. You can adjust this by adding more crackers if it's too wet, or add more soup if it's too dry. (If you don't have enough extra soup to add to the meatloaf, you can add a splash or two of milk. Just be sure to have enough soup left over to spread on top.) I tend to be a little heavy handed with the soup, so I try to have an extra can on hand. It makes for a moist and flavorful meatloaf.
• 5. Press meatloaf mixture evenly into your 13x9 pan. Spread remaining soup over the top of the meatloaf and bake for 45 min - 1 hour.
• 6. If you have a lot of grease in the bottom of that pan at the end of cooking time, you can CAREFULLY drain this off into an empty soup can.
• 7. Let meatloaf sit for about 10 minutes then cut into desired servings and enjoy. This recipe can feed 4-6 with a little bit for leftovers. The leftovers are great eaten cold with a little mayo between a couple of slices of bread. MMMMM, meatloaf sandwiches!!
• 8. VARIATIONS: Go Italian with spaghetti sauce instead of tomato soup, Italian bread crumbs instead of crackers, add Italian seasonings, mozzarella, and Parmesan cheeses. Or go Mexican with salsa instead of tomato soup, tortilla chips instead of crackers, add taco seasoning and Mexican blend cheese.