Reviewed: Apr. 27, 2012

I'll be using tomato soup and french fried onions on my meatloaf from now on.

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1 user found this review helpful

Reviewer:

kcs

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Cooking Level: Expert

Reviewed: Apr. 20, 2012

Delicious! My new favorite. Will definitely make again

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Reviewer:

Monique E

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Stratford, Connecticut, USA

Reviewed: Apr. 2, 2012

I found this recipe to be very bland. I think that if I make it again, I would jazz it up with some Tobasco Sauce or other spices. I did find that it was a quick and easy way to make a meatloaf. And I liked that the potatoes cook along side it.

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Reviewer:

Barb

Reviewed: Apr. 2, 2012

This recipe was amazing. I have been making a traditional meatloaf for years but I just had the urge to try something new. I am glad I did. It was very easy to make. The french fried onions were a delightful touch. I also really enjoyed the roasted potatoes. The only change I made was that I added a meatloaf seasoning packet to the meatloaf because my husband is very big on seasoning. I am glad I did, it would have been pretty bland without it. That is why I only gave it 4 stars instead of 5. I will definitely make this again.

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Reviewer:

Renee

Cooking Level: Intermediate

Reviewed: Mar. 31, 2012

Great recipe! I have been using tomato soup in mine also for years! I use a whole can of tomato soup with my hamburger. I also use 2 pounds of hamburger along with the egg and worcestershire sauce. Very tasty. It beats catsup by far.

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2 users found this review helpful

Reviewer:

Lori

Cooking Level: Expert

Home Town: Webberville, Michigan, USA

Living In: Williamston, Michigan, USA

Reviewed: Mar. 28, 2012

I have always used tomato soup Sooo Good, but found you should add it the last 10 min. or it pretty much disappears. For health Try no salt tomatoe sauce and add agave sweetner, you can hardly tell the difference. Also I just add catsup to the meat to start same oloe same ole Ciau

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7 users found this review helpful

Reviewer:

locbasketball

Reviewed: Feb. 10, 2011

My family really liked this. The only thing I did differently was to mix an 8 oz. can of tomato sauce together with the tomato soup before topping the meatloaf. I'm glad I did, because it would've cooked down too much to give the potatoes any sauce I think. Plus, the tomato soup alone is a bit sweet for my taste. Just a side note, we have two teenage boys, an older girl, my husband and myself. This was *just* enough to feed us. If one of the boys had been really hungry we wouldn't have had enough. Next time I will use 2 lbs. of meat.

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68 users found this review helpful

Reviewer:

angelasunshine

Cooking Level: Intermediate

Living In: Rancho Palos Verdes, California, USA

Reviewed: Oct. 18, 2010

This was a decent meatloaf recipe. However, next time, I would not roast potatoes in the same pan. I'll just make mashed potatoeson the side, as I usually do when serving meatloaf.

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20 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 21, 2010

I think this was a good start but needed something more to be a 4 or 5 star rating. I will try to modify it to my liking next time by adding more of the onions and tomato sauce.

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11 users found this review helpful