This popular recipe dates back to the 1950s when convenience foods were becoming the rage and were often ingredients in familiar recipes. 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—both ingredients 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 chopped onion
- Optional: 1/4 to 1/2 cup chopped green bell pepper
- 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.
Tips and Variations
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.
Using Leftover Meatloaf
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 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. And whether you have made two and plan to save one for another meal, or you want to package up the leftovers for later on, you need to make sure you are storing it properly to maintain the texture and flavor. 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.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|