Vintage Vegetable Soup Meatloaf

raw meatloaf in pan
Diana Rattray
Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
310 Calories
15g Fat
7g Carbs
34g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 310
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 28%
Cholesterol 124mg 41%
Sodium 490mg 21%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 34g
Vitamin C 1mg 5%
Calcium 40mg 3%
Iron 4mg 23%
Potassium 555mg 12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (10 1/2-ounce) can condensed vegetable soup

  • 1 large egg, beaten

  • 1/2 cup fine breadcrumbs, or 2 or 3 slices bread, shredded

  • 1/2 cup chopped onion

  •  1/4 to 1/2 cup chopped green bell pepper, optional

  • 1 tablespoon prepared mustard

  • 1 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Preheat oven to 325 F.

  2. In a large bowl, mix all ingredients together gently. Shape into a loaf.

  3. 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.

Recipe Variations

  • 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.