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READY IN 1½ hrs

Best-Ever Meatloaf

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Read Reviews (55)

"Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side." — Campbell's Kitchen

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Original recipe makes 8 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
2 pounds ground beef
1 envelope dry onion soup and recipe mix

1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 20 mins
READY IN 1 hr 30 mins

Footnotes

Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.

ADVERTISE WITH US

I have been making it this way for 49 years. I usually add an extra egg and 1 to 1-1/2 lbs extra lean ground beef. I also put a layer of catsup on the top before cooking. The tomato soup makes a great tasting sauce. I still have my old Campbell Soup cookbook that I received as a shower gift almost 50 years ago.

—gbrenda

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Most Helpful Critical Review

Jan 16, 2012

I tried eating it , but i accidently stabbed myslef! Thanks alot "BEST MEATLOAF"

—Ramsee

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74 Ratings

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Jun 17, 2009

My husband LOVES meatloaf but complains that I put too much onion in it. The onion soup mix eliminated that problem! Delicious! We put ketchup on top instead of the tomato soup.

—ladeeda82

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May 12, 2011

I made this as written except that I mixed all of the tomato soup in with the meatloaf. The recipe lives up to its name.

—KKH3

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Dec 07, 2009

This meatloaf was pretty good. I mostly followed the recipe. I only had 1.5 lbs of ground beef and I added a one chopped up bell pepper. Also, I didn't use the other half of the soup for the topping because I used ketchup instead.

—gtrchick82

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Oct 20, 2011

Love this meatloaf and so does my 7 year old picky eater! Only change I make is in the sauce. I use the remaining condensed soup but mix with ketchup and honey and drizzle over the meatloaf when there's about 20 minutes remaining of cook time.

—CookingChristi

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Aug 30, 2011

This was incredible! It was the first time I ever made meatloaf and it was surprisingly simple. It came out extremely moist and my husband and son completely inhaled it! Definitely recommend!

—Jessica

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Nov 18, 2010

Everyone loved this meatloaf. It was a little salty for me though. But, it was still really good. It had good flavor. I will make this again.

—lynnshamrock

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Nutrition

Calories
297 kcal
15%

Carbohydrates
13.2 g
4%

Cholesterol
95 mg
32%

Fat
17.4 g
27%

Fiber
0.8 g
3%

Protein
20.5 g
41%

Sodium
633 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best-Ever Meatloaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 297
Calories from Fat: 157

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 6.7g 34 %
Cholesterol 95mg 32 %
Sodium 633mg 25 %
** Potassium 195mg 5 %
Total Carbohydrates 13.2g 4 %
Dietary Fiber 0.8g 3 %
Protein 20.5g 41 %
Sugars 4.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 24 %
** Thiamin 9 %
** Niacin 61 %
** Vitamin B6 12 %
** Magnesium 6 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.