Meatloaf with Tomato Soup

  • Yield 8 servings
  • Prep 15 minutes
  • Cook 60 minutes

Tomato soup adds just a touch of sweetness to a super-moist meatloaf.

Meatloaf with Tomato Soup
Mark Boughton/styling: Teresa Blackburn


2 pounds ground chuck
2 eggs
1/2 teaspoon Worcestershire sauce
1/3 cup old-fashioned oats
1/2 cup copped onion
1 (10-ounce) can condensed tomato soup, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, cut into eighths
4 medium red-skin potatoes, cut into quarters
2 carrots, peeled and cut into 1 1/2-inch pieces


  1. Preheat oven to 325F.
  2. Mix meat, eggs, Worcestershire, oats, onion, and 1/2 can soup. Add salt and pepper. Form into one or two loaves. Pour remaining soup over loaves.
  3. Place onions, carrots and potatoes around meatloaf. Bake 1 hour and 20 minutes. Serves 8.



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