Tomato soup adds moistness and great flavor to this everyday meatloaf. The loaf includes shredded cheddar cheese, giving it an extra boost of protein and flavor.

Recipe Variations

  • Cheese: Replace the cheddar cheese with pepper jack for a spicy surprise, or use Swiss or Monterey Jack.
  • Meat: Use all ground beef or replace the beef and pork with ground turkey.
  • Breadcrumbs: Instead of plain breadcrumbs, us garlic or Parmesan flavored crumbs, or use finely processed fresh breadcrumbs or panko.
  • Seasonings: Spice it up with 2 teaspoons of chili powder and dash of cayenne or add 1 to 2 teaspoons of Italian seasoning or a French blend like herbes de Provence.
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Tomato Soup Meatloaf

A sliced loaf of tomato soup meatloaf on a platter.

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If you’re looking to spice up your meatloaf, try this tomato soup meatloaf recipe with shredded cheddar cheese for a tasty twist.

  • Author: Diana
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Category: Meatloaf
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 10.75-ounce can condensed tomato soup
  • 1 pound ground beef (80% to 85% lean)
  • 1/2 pound ground pork
  • 1/2 cup fine dry bread crumbs, unseasoned
  • 1/3 cup finely chopped onion
  • 4 ounces cheddar cheese, large shreds or diced into small cubes
  • 1 large egg, slightly beaten
  • 1 teaspoon salt
  • dash pepper
  • 1/4 cup water

Instructions

  1. Heat the oven to 350 F.
  2. Mix 1/2 cup of the tomato soup with ground beef, pork, bread crumbs, onion, cheese, egg, salt, and pepper.
  3. Shape the meat mixture into a loaf and place in a shallow baking pan.
  4. Bake for about 1 hour and 15 minutes.
  5. Put the remaining tomato soup in a saucepan; add the water and two tablespoons of the meatloaf’s drippings. Bring the soup mixture to a simmer.
  6. Transfer the meatloaf to a serving platter. Pour some of the tomato soup sauce over the meatloaf, or serve all of the sauce in a separate dish.

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