Meatloaf with Tomato Soup

Meatloaf with Tomato Soup
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 minutes
  • Cook: 60 minutes


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