Best meatloaf ever. The title doesn’t lie. It’s my very favorite meatloaf recipe of all times. And it’s super easy, too! You know what’s even more awesome? I got it right off the back of the Campbell’s soup can.
I adapted it a bit because I was out of breadcrumbs, so I used cooked bulgur instead. Worked out so well. I might just change up the recipe from now on. I also doubled the recipe and popped a few cooked ones in the freezer for a quick weeknight dinner.
Ingredients
1 1/2 pounds ground beef
1 can condensed tomato soup
1/2 cup plain dry bread crumbs {or cooked bulgar}
1 egg, beaten
1 small onion, finely chopped {about 1/4 cup}
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Preheat oven to 350F. In a large mixing bowl, combine the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and pepper. Place the into a shallow 3-quart baking pan {here’s the one I use} and shape firmly into a loaf.
Bake for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
In a small sauce pan, heat 2 tablespoons of pan drippings, remaining soup and water over medium-high heat until the mixture is boiling. Serve the soup mixture over the meatloaf. Enjoy!
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Deborah says
Have you ever made a meatloaf using 1 lb ground beef and 1/2 lb pork sausage? And the usual other ingredients? It is awesome! It makes me want to make one soon. We love meatloaf. I don’t put sauce on the meatloaf, just in it.
Teckla says
Mom used to add sausage to her meatloaf at times. Made it extra special! I don’t particularly like oats in mine as it seems to make it too sweet, but bread crumbs or crushed saltine crackers work fine for me. And my husband always liked mixed ketchup, mustard and brown sugar on top. We’re all different and that’s okay!
Deborah says
I have also made a chili/cheese loaf. You mix chili into the meat, eggs, bread crumbs and other wanted ingredients. Take half the mixture and pat it into a pan, place cheese of choice on top to within 1-inch of edge. Place other half of meat mixture on top, and seal edges. Bake as you would any meatloaf. This is really good, too?
Mavis says
Um, a resounding yes to chili/cheese loaf. Genius!
Deborah says
I wish I could remember where I got this recipe, but it’s been 25-30 years. It is real good. I now use mild chili. Getting old is no fun on your digestive system.
Brianna says
I use regular rolled oats instead of bread crumbs. I love simple recipes for old fashioned classics like meatloaf. I tried so many meatloaf recipes for years with those 15-20 ingredient lists and noting was ever satisfying. Finally I found one with 5 ingredients to add to my meat mixture and I love it. Simple.
Karin says
This was the only way I ever had meatloaf growing up, minus the onions, I was a persnickety child. My Mom was a wonderful and brilliant woman, but was the first to admit that she wasn’t a great cook, This was one of the things she made that always turned out awesome. She passed 10 years ago and though I miss her all the time, the days that its especially rough I make this meatloaf and a batch of her sugar cookies and its like a big hug : ) Definitely comfort food!
Joanna says
I’ve never had it with tomato soup, just a lot (A LOT) of ketchup. I don’t know how much, I just eyeball it until the meat mix is moist enough. My recipe is just 1 egg and 1 cup bread crumbs per 1lb, 1tbsp of Worcestershire sauce, salt, pepper, and a lot of ketchup.
Sometimes I will grate an onion into the mix. I stopped putting diced raw onions in as the onions remained crisp and didn’t blend with the meat mixture well.
Emily says
Made this last night—huge hit!! Doubled the recipe, using 2lb ground beef and 1lb medium Italian sausage. So good!! Thanks for sharing.
Mavis says
I’m so glad you liked it! It’s a favorite around here as well!