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No matter how you slice it, meatloaf is a classic comfort food dish that makes an appearance on family dinner tables night after night, with wildly varying ingredients. The budget-friendly main (cold leftover meatloaf sandwich, anyone?) is different from its cousins meatballs and hamburgers in both simplicity of preparation and size, and most of all, personalization.

Savory Meatloaf:


1 1/2 pound ground beef

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup

1/2 cup dry bread crumbs

1 egg , beaten

1 small onion , finely chopped (about 1/4 cup)

1 tablespoon Worcestershire sauce

1/9 teaspoon ground black pepper

1/4 cup water


Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper. Place the beef mixture into a shallow 3-quart baking pan and firmly shape into an 8×4-inch loaf.

Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the gravy with the meatloaf.

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