Tomato Soup Meatloaf
If you’re looking to spice up your meatloaf, try this tomato soup meatloaf recipe with shredded cheddar cheese for a tasty twist.
- 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
- Heat the oven to 350 F.
- Mix 1/2 cup of the tomato soup with ground beef, pork, bread crumbs, onion, cheese, egg, salt, and pepper.
- Shape the meat mixture into a loaf and place in a shallow baking pan.
- Bake for about 1 hour and 15 minutes.
- 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.
- 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.