|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular recipe dates back to the 1950s when convenience foods were becoming the rage and back-of-the-box recipes were popular. Obviously, the addition of a can of vegetable soup in a meatloaf mixture made for a delicious dish, as this recipe is still seen—and loved—today. This recipe is made with lean ground beef and condensed vegetable soup, along with onion and seasonings.
The green pepper adds a nice texture and the mustard a bit of tang. The bell pepper and mustard are optional, but if you have in the fridge, consider using them for a more impressive dish.
- 1 1/2 to 2 pounds lean ground beef
- 1 can (10 1/2 ounces) condensed vegetable soup
- 1 egg (beaten)
- 1/2 cup fine breadcrumbs, or 2 or 3 slices of bread (shredded)
- 1/2 cup onion (chopped)
- Optional: 1/4 to 1/2 cup green bell pepper (chopped)
- Optional: 1 tablespoon prepared mustard
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Preheat oven to 325 F.
In a large bowl, mix all ingredients together gently. Shape into a loaf.
Place loaf in a shallow baking dish and bake for 1 hour to 1 hour and 15 minutes or until done.
- This recipe may be so well-liked that leftovers won't be an issue, but just in case you have a little extra on your hands, you may want to keep a few leftover meatloaf recipe ideas in mind. From meat sauce for pasta to a filling for shepherd's pie, there are many ways to savor meatloaf besides just simply in a sandwich.
- Meatloaf gets a bad rap because it is often overcooked and dried out. To avoid this disappointment, use a meat thermometer to make sure you are removing it from the oven at the right time—the internal temperature should be 160 F. There are a few other tips you can follow to achieve a perfectly moist meatloaf every time.
- To make this a complete meal, surround the meatloaf with cut-up potatoes and other vegetables such as carrots. The fat from the meatloaf will help caramelize the vegetables and keep them moist during the cooking time.
- A tightly wrapped meatloaf—whether raw or cooked—will stay fresh longer in the freezer and may taste like you just made it when reheated.
- Add 1/2 cup of chopped mushrooms to the meatloaf for additional texture and flavor.
- Add 1/2 cup of shredded cheddar cheese or about 1/3 cup of grated Parmesan cheese.
- Place slices of cheddar or mozzarella cheese on the loaf about 5 minutes before it's ready to come out of the oven.