Souper Meat Loaf Recipes

MEAT LOAF SUPPER

Steps:

• In a bowl, combine the egg and milk. Stir in the bread crumbs, 1/2 teaspoon salt, onion, tarragon, thyme, garlic powder and pepper. Crumble beef over mixture and mix well., On a piece of heavy-duty foil, pat beef mixture into a 9-1/2x6-1/2x1/2-in. rectangle. Top with ham and cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place in an 11x7-in. baking dish coated with cooking spray., Arrange potatoes and carrots around meat loaf. Bake, uncovered, at 350° for 30 minutes. Turn potatoes and carrots. Bake 15-20 minutes longer or until a thermometer reads 160° and vegetables are tender.

LEFTOVER MEATLOAF SOUP

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.

VEGETABLE SOUP MEAT LOAF

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.

LIPTON SOUPERIOR MEATLOAF RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. In large bowl, combine all ingredients. In 13x9-inch baking or roasting pan, shape into a loaf. For best results, line pan with aluminum foil and use a non-stick cooking spray before adding meatloaf to the pan. Bake 1 hour or until cooked through. Let stand 10 minutes, then serve.

SLOWER COOKER MEATLOAF

Steps:

• In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.

SUPER EASY SUPER TASTY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine meat, bread crumbs, onion, ketchup, eggs, and onion soup mix.
• Use your hands to squish all of the ingredients together until all of the ingredients are well combined.
• Form the meat mixture into two "loaves." At this point, I usually wrap one of the loaves in press and seal freezer wrap and toss it in the freezer. However, if you have a larger family, you'll probably want to cook both.
• Put the two loaves in a 13x9 baking pan and bake for 45 minutes.
• While the loaves are baking, mix up the sauce by stirring the ketchup, the brown sugar, and the mustard together until smooth. Set aside.
• After 45 minutes, take the meat loaves out and spread the sauce over the tops.
• Placed the sauced loaves back in the oven and bake for another 15 minutes or until cooked through.
• Let the meat loaves cool for 5 - 10 minutes before cutting them.
• Enjoy!
• P.S. To cook a frozen meatloaf, take the frozen meat loaf out the day before you want to cook it and let it thaw in the refrigerator. Cook as stated above.
• P.S.S. This meatloaf pairs wonderfully with my super yummy corn casserole!

SOUPER EASY MEATLOAF AND GRAVY

Steps:

• Mix beef, garlic and dry soup mix thoroughly.
• Shape into a loaf and place on sheet of heavy duty aluminum foil that has been sprayed with Pam to prevent sticking.
• Spread the mushroom soup over the top.
• Fold foil loosely over the loaf from the sides and then the ends, sealing the openings tightly.
• Place in a jelly roll pan in case the foil leaks.
• Bake at 350° for 1 hour and 15 minutes.
• Be careful opening it since the steam is very hot.

INDIVIDUAL FREEZER MEATLOAF

Steps:

• In a large bowl, gently combine ground beef, ketchup, onion, garlic, milk, breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, and salt and pepper to taste. Do not over mix.
• Transfer mixture to two 1- or 2-cup Souper Cubes trays.
• Brush on BBQ sauce.
• Cover the Souper Cubes with foil. Bake at 350ºF until an instant-read thermometer registers 160ºF in the center of the meatloaf, about 25 minutes for the 1 cup tray or about 45 minutes for the 2 cup tray.
• Once baked, transfer the cooked meatloaves to freezer-safe bags or containers.
• To reheat the frozen meatloaf, place in the 2-cup stoneware, or an 8-by-8 baking dish. Cover with foil bake at 350ºF until hot, about 35 minutes for 1 cup portions or 1 hour for 2 cup portions. You can also thaw the meatloaf in the fridge overnight then reheat in the microwave for 3 to 5 minutes.
• To freeze the meatloaf raw, freeze the unbaked meatloaves in your Souper Cubes trays until frozen solid, at least 4 hours.
• Once frozen, transfer the individual meatloaves to a freezer safe bag.
• Raw frozen meatloaf must be thawed in the refrigerator overnight before baking. To bake the thawed, raw meatloaf, place in the 2-cup stoneware, or 8-by-8 baking dish, and cover with foil. Bake at 350ºF until an instant-read thermometer registers 160ºF in the center of the meatloaf, about 25 minutes for the 1 cup portion or about 45 minutes for the 2 cup portion.

SOUPER MEAT LOAF

Steps:

• Mix thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8x4-inch loaf in baking pan.
• Bake at 350 degrees F for 1 hour 15 minutes or until done.
• Mix 2 tablespoons drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.