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.
This came out very good. Easy to put together
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!
* 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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