Tomato Soup Meatloaf Recipes

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.

TOMATO MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour., Arrange tomato slices over loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.

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.

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.

MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup, and mustard in a large bowl. Mix well.
• Shape into a loaf, and pat into a loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour.

SAVORY MEATLOAF WITH TOMATO

Steps:

• Preheat oven to 350 degrees.
• Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
• Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
• Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
• While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.

HEARTY LEFTOVER MEATLOAF SOUP

Steps:

• In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
• Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
• Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.