Meatloaf with Tomato Soup

Meatloaf with Tomato Soup
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 minutes
  • Cook: 60 minutes


2pounds ground chuck
2 eggs
1/2teaspoon Worcestershire sauce
1/3cup old-fashioned oats
1/2cup copped onion
1 (10-ounce) can condensed tomato soup, divided
1/2teaspoon salt
1/4teaspoon black pepper
1medium onion, cut into eighths
4medium red-skin potatoes, cut into quarters
2 carrots, peeled and cut into 1 1/2-inch pieces


  1. Preheat oven to 325F.
  2. Mix meat, eggs, Worcestershire, oats, onion, and 1/2 can soup. Add salt and pepper. Form into one or two loaves. Pour remaining soup over loaves.
  3. Place onions, carrots and potatoes around meatloaf. Bake 1 hour and 20 minutes. Serves 8.

Nutritional Info *per serving

  • Calories 389
  • Fat 22g
  • Saturated Fat 8g
  • Cholesterol 131mg
  • Sodium 460mg
  • Carbohydrate 22g
  • Fiber 3g
  • Sugars 6g
  • Protein 24g