Skillet Meatloaf Recipe -
Skillet Meatloaf Recipe
  • READY IN 55 mins

Skillet Meatloaf

Recipe by  

"A very easy to prepare meatloaf that is always very juicy and flavorful."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
  2. Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
  3. Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2008

I didn't change the ingredients, but after browning the loaves I put them in a crock pot, poured the soup mixture over everythnig and cooked on low for 3 hours. I served everything over cooked rice. This is a great comfort food dish even during the hot afternoons when you don't want to sweat over an oven or stove.

Most Helpful Critical Review
Feb 07, 2006

Meat was just delicious, juicy & tender but I didn't care for the sauce too much of an intense tomato soup flavour. Will make it again but alter the sauce with maybe a little extra water and some Worcestershire sauce

Jun 18, 2008

I would have given it 5 stars, but I changed a couple things. I added a teaspoon of Worcestershire sauce as suggested by others and used a small jar of Marinara Sauce instead of the Tomato Soup. It made the meatloaf richer and spicier. I also browned the meat on top of the stove, then put it in the oven for 45 minutes uncovered. It was delicious with mashed potatoes and green beans. Will make it again soon. Thanks for the recipe.

Oct 10, 2007

I found this recipe very good. I changed it a little and instead of sing condensed tomato soup, I substituted condensed cream of mushroom soup and it came out delicious.

Mar 27, 2007

My meatloaf loving husband gives this 5 stars. I thought it was toooo salty but he's the expert so I'll go with his evaluation. I used Italian bread crumbs and omitted the cheese. It was so easy and no need to heat up the kitchen by baking it in the oven. Left overs great in sandwiches too!

Feb 03, 2005

try using pizza sauce instead of tomato soup mmmmm

Jun 18, 2008

We loved this easy meatloaf! I used Italian seasoned bread crumbs and a can of pizza sauce instead of the soup. There's only two of us, so we have the second loaf for leftovers. Thanks for the recipe!

Jan 14, 2007

A definite family favorite! My husband loves this recipe, you don't even have to tweek it to make it any better. It tastes great how it is.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 871 mg
  • 35%

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

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