Souperior Italian Meat Loaf

Dry Italian herb tomato vegetable soup mix is the shortcut that makes this meatloaf work with almost no effort. One packet delivers all the herbs, dried vegetables, and seasoning you’d normally add individually: oregano, basil, garlic, onion, tomato, all pre-blended and ready to go.

Six ingredients, one bowl, one pan. Mix the ground beef with soup mix, bread crumbs, eggs, water, and ketchup, shape into a loaf, and bake for an hour. The water keeps the loaf moist during the long bake, and the ketchup forms a sweet, tangy glaze on the outside as it caramelizes.

The bread crumbs absorb the moisture from the water and eggs, creating a tender interior that doesn’t crumble when sliced. Without them, the loaf would be dense and dry.

Kitchen Tips

• Don’t overwork the meat mixture. Mix just until combined. Compacting the beef makes a tough, rubbery loaf instead of a tender one.
• Shape the loaf in a baking pan, not a loaf pan. A freeform shape lets the fat drain away and the outside crisps up all around.
• Let the meatloaf rest 10 minutes after baking. It firms up and slices cleanly instead of falling apart.

Variations

• Top with extra ketchup or marinara sauce in the last 15 minutes for a thicker, saucier glaze.
• Mix in shredded mozzarella and fold the loaf around a pocket of cheese for a stuffed Italian meatloaf.
• Use a blend of ground beef and Italian sausage for a more complex, spicier flavor.