Tomato Soup Meatloaf

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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