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If you are a longtime reader (or heck, even a new reader) of this site, you will know by now that I love using canned soup in recipes. I have also been known to eat mushroom soup from the can. Yah, I admit it; I love that stuff and it does have to be ONLY Campbell’s Mushroom soup, no other will do.
So when an opportunity came up to be a Campbell’s Ambassador and cook with their soup for the next six months, you can guess how fast I said YES, please and thank you!
I am going to be short on cooking time this coming year, thanks to my first cookbook being in the works. I am going to be baking all day long and I am sure that my cooking is going to fall to the wayside. So this ambassadorship is so absolutely perfect at this point in my life that I could weep with exhausted-working-on-my-cookbook joy.
I am SO in for easy meals for dinner time because that’s all I am going to have time for during the next year.
My recipe today came straight from the Cook With Campbell’s website which is full of easy recipes and come to mention it, their motto Simple To Make. Easy to Love pretty much fits the bill.
We also need easy because Mr K is learning to cook and I mean COOK. Not just scrambled eggs, this boy is in the kitchen prepping, chopping and generally learning kitchen skills.
He looks so impressed with me, doesn’t he?
Now I (Mr K, actually) chopped the onion and added seasoning to the top, but other than that, the recipe is true to form.
Most important of all, the entire family ate it. I was shocked. I actually convince The Rose to eat it by telling her it was exactly like spaghetti ground beef, except baked into a pan. She bought it, hook, line and sinker and ate everything except the soup on top, of course.
It was even better cold the next day. Anyone else a cold meatloaf fan? In a sandwich? Oh..yum!
So every three weeks or so I will be featuring a new Campbell’s recipe and I am seriously so excited to be part of this! I’m just waiting for my mushroom soup recipe!
Love,
Karlynn
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Our Favorite Meatloaf
- Prep Time
- 17 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 17 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 6
- Calories
- 384
- Author
- Karlynn Johnston
Ingredients
- 1 1/2 pounds ground beef
- one 284 millilitres can CAMPBELL'S Condensed Tomato Basil and Oregano Soup
- 1/2 cup onion grated
- 1/2 cup dry breadcrumbs
- 1/2 cup parmesan cheese grated
- 2 eggs
- 1/2 teaspoon black pepper ground
- 2 cloves garlic minced
Instructions
- Preheat oven to 325 °F Combine the beef, 1/2 can of soup, onion, breadcrumbs, Parmesan, eggs, black pepper, and garlic.
- Transfer to a nonstick 9x5 inch (2 L) loaf pan. Spread remaining soup over top. Sprinkle with Italian seasoning if wanted.
- Bake for 60 minutes or until instant read thermometer registers 165 °F when inserted into the center of the meatloaf. Let stand for 5 minutes before serving.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
“Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”
Leslie Houser says
Just put mine in the oven, making mashed potaoes, peas and garden carrots. Mmmm, can’t wait to try it, thank you for the recipe. I’ll let you know how it turns out. 🥰
SP says
Oh now that was awesome meatloaf! Best one yet! Even the 3 teenagers loved it and that’s rare! It wasn’t in the least bit dry and was delicious with white rice and Mac n cheese. So glad I found this recipe. Always something good to me made from Campbell’s soup! !
Suzanne says
My Aunt Maria, a true 50s cook, made meatloaf with Campbell’s Alphabet Vegetable soup. We kids loved it, and searched for words in the letters that came up. It gave new meaning to “Stop playing with your food!”
SUSAN GRUSZKA says
Suzanne: Do you have the recipe for meatloaf using Alphabet soup ? I made it years ago and loved it…
Dawn Sharafi says
I see there is no salt in the recipe. Is that because there is enough salt in the can of soup and the parmesan cheese?
Also, I love that you say you’d rather burn down your house than clean it–I can identify with that!
Karlynn says
Yes, this should be salted to taste when eating as there is a LOT of sodium already in the soup and cheese! Just salt and pepper when serving!
Troy says
You will have to excuse me, I’m new to this cooking stuff and I don’t want to mess this up.. it says 4 hour+ prep time and I’m thinking that it should only be 1+ hr prep but if not, where is the other 3 hours? Am I missing some basic cooking secret? Lol
Thank you for this recipe!
Denise Clanton says
I’m wondering what the difference is between beef consume and beef broth. And are they interchangeable?
Matthew M Crew says
Beef Consume is a broth that is fully rendered and has all of the excess fat content removed from it and then cooked longer to get the extra water content out as well. Where as Beef Broth is basically is meat cooked in water with Herbs and is used as is with no extra cooking step to thicken and clarify it. And as for them being interchangeable. Not always. Sometimes a recipe is very specific about what it is that you use and don’t use but in general in most recipes you CAN interchange them.
Arlene Shearn says
My mom made a pan meatloaf recipe she had gotten from the back of a Cream of Mushroom can. You made it on top of the stove. This was around the late fifties. I have searched Campbell recipe books and can’t find anywhere. Could you please help me. Thank you for your time.
Victory says
I just made Chicken fettuccini with Campbell’s low sodium cream of chicken soup and it was fantastic!
Mary P Hoffman says
My mother used to make meatloaf with tomato sauce that looked just like the picture! It was awesome!
The Kitchen Magpie says
Retro meatloaf like this is always the best!
Heather Pollock says
Yummm…. Comfort food! I love to put leftover meatloaf with cheese in a soft tortilla \U0001f44d
The Kitchen Magpie says
I looooove meatloaf sandwiches!
Rhonda Blundell says
Definitely going to try this and YAY to you and Campbell’s. I can’t wait to see what recipes you come up with I LOVE cooking with soup!
Diane Grace says
My favorite meat loaf has molasses and oatmeal in it. I guarantee, you will never try a better meatloaf!
Amy Young says
Trying this tonight!