Tomato Mushroom Meatloaf

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Lisa 1

"Yummy, moist meatloaf with an Italian twist."
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1 h 15 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 881 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix beef, pork, 1 cup spaghetti sauce, and dry soup mix together in a bowl. Add bread crumbs and eggs; stir to incorporate. Divide meat mixture between two loaf pans.
  3. Stir remaining 1 cup spaghetti sauce and condensed cream of mushroom soup together in a bowl.
  4. Bake meat loaves in the preheated oven for 30 minutes. Pour cream of mushroom soup mixture over the top of each loaf and return to oven. Continue baking loaves until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


  • Cook's Note:
  • You may want to reduce cooking time by 10 minutes if you make this into small loaves.



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