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Vegetable Soup Meat Loaf

Total Time

Prep: 15 min. Bake: 50 min. + standing

Makes

6 servings

I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.

Ingredients

  • 2 slices white bread, torn
  • 1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
  • 1 small onion, chopped
  • 1 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (8 ounces) tomato sauce

Directions

  1. In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8x4-in. oval.
  2. Line an 11x7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce.
  3. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing.

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