Best Easy Meatloaf
Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.
Yield
8 servingsPrep
10 minCook
1⅓ hrsReady
1⅔ hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | ounces |
cream of mushroom soup
cream, 1 can |
*
|
| 2 | pounds |
ground beef
|
|
| ½ | cup |
bread crumbs
dried |
|
| ½ | each |
onions
minced |
|
| 1 | large |
eggs
beatem |
|
| ¾ | teaspoon |
salt
or as needed |
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
cream of mushroom soup
cream, 1 can |
*
|
| 907.2 | g |
ground beef
|
|
| 118 | ml |
bread crumbs
dried |
|
| 0.5 | each |
onions
minced |
|
| 1 | large |
eggs
beatem |
|
| 3.8 | ml |
salt
or as needed |
|
| 79 | ml |
water
|
|
Directions
Preheat the oven to 375℉ (190℃).
Thoroughly mix ½ cup mushroom soup, beef, bread crumbs, onion and egg in a large bowl.
Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
Bake until the meatloaf is cooked through about 1⅓ hours. Reserve 3 to 4 tablespoons of juice from the pan.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
