Recipe by Campbell's Kitchen
"This perfectly flavored meatloaf creates plenty of savory pan drippings for a tasty gravy."
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1 1/2 pounds
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
dry bread crumbs
onion, finely chopped
ground black pepper
I happened to be out of bread crumbs and didn't have enough day old bread to make my own--I used an equal amount crushed Texas Toast garlic butter croutons. I did add a couple spices to the meat loaf (garlic powder, onion powder, homemade italian seasoning) but other than that, I kept to the recipe. I baked this in my Perfect Meatloaf Pan--an hour was spot on. This was a decent meat loaf, helped along with spices. It held together well. I'd make it again in a pinch. This was really helpful for me to use on hand ingredients when money is tight. NOTE: To help with the "mushy meat loaf" issue, I like to make the meat loaf as far in advance before baking it as I can. At least a couple hours. For me, that seems to make the loaf more........loafy.
This was just not to our liking. We found it to be a little mushy. Perhaps seasoned bread crumbs would have given it more flavor. Through the years I had always used Campbell's tomato soup on top of my meatloaf so I really thought we would enjoy this recipe. I will continue to use it, just not inside the meatloaf.
This meatloaf turned out very good! I added 2 cloves of chopped garlic to the meatloaf mixture. For the tomato sauce, I added a little bit of Worcestershire along with the water and pan drippings. It was tasty and flavorful-will definitely make again!
My fiancee said this is a "make it again" recipe.
This was an easy recipe with items I had on hand. We use cheese on everything so I added shredded cheese to the mix which gave the meatloaf more flavor.
Didn't care for this meat loaf at all. So sloppy I couldn't even get it out of the pan in one piece.
Delicious and so easy to prepare! I was out of worchestershire so mine was a tiny bit bland but the recipe is a keeper!
This came out very good. Easy to put together
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 134
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