Best-Ever Meatloaf Recipe

Name: Best-Ever Meatloaf
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 8
Ingredients: 2 pounds ground beef; 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium); 1 envelope dry onion soup and recipe mix; 0.5 cup dry bread crumbs; 1 egg, beaten; 0.25 cup water

Cook Time: 80 minutes

Meatloaf with Tomato Soup Sauce

This delicious meatloaf recipe is easy to prepare and is packed with flavor. The combination of ground beef, tomato soup, and onion soup mix gives it a savory taste, while the rich sauce adds a perfect finishing touch. Serve with a side of steamed vegetables and enjoy a wholesome meal.

Ingredients

2 pounds ground beef
1 (10.75 ounce) can Campbell's Condensed Tomato Soup (Regular, Healthy Request or 25% Less Sodium), divided
1 envelope dry onion soup and dip mix
cup dry bread crumbs
1 large egg, beaten
cup water

Directions

Preheat the oven to 350F (175C).
In a large bowl, combine the ground beef, cup of the condensed tomato soup, onion soup mix, bread crumbs, and beaten egg.
Shape the mixture into a loaf, approximately 8x4 inches, and place it on a large, rimmed baking sheet.
Bake in the preheated oven for about 1 hour 15 minutes, or until the meatloaf is no longer pink in the center and the internal temperature reaches 160F (70C).
While the meatloaf is baking, prepare the sauce. In a saucepan, combine 2 tablespoons of the drippings from the baking sheet, the remaining tomato soup, and cup of water. Heat over medium heat until the mixture is hot and bubbling.
Once the meatloaf is done, slice it and serve with the hot tomato sauce.

Cook's Note

Serve the meatloaf with a steamed vegetable blend for a complete meal. For dessert, try pairing it with brownies for a perfect finish.

Nutrition Facts (per serving)

Calories	17g Fat	13g Carbs	21g Protein
297	17g	13g	21g

Nutrition Breakdown

Total Fat: 17g (22% Daily Value)
Saturated Fat: 7g (34% Daily Value)
Cholesterol: 91mg (30% Daily Value)
Sodium: 633mg (28% Daily Value)
Total Carbohydrate: 13g (5% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 4g
Protein: 21g (41% Daily Value)
Calcium: 31mg (2% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 195mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Meatloaf is one of the quintessential comfort foods in American kitchens. This classic "Best-Ever Meatloaf" recipe, using a combination of ground beef, tomato soup, and onion soup mix, delivers a dish that is as simple as it is satisfying. But what makes it the *best-ever* meatloaf? Lets dive into the history, regional variations, and unique qualities of this beloved dish.

History of Meatloaf

Meatloaf has a rich history dating back centuries, with its origins traced to early European cooking. The concept of mixing minced meat with fillers such as bread crumbs or rice was common in various countries. In the United States, meatloaf became a household staple during the Great Depression as it allowed families to stretch their meat supply. Over the years, it evolved into a dish that could be customized with different ingredients, from ketchup and tomato soup to creative spice mixes.

Regional Variations

While the concept of meatloaf is universal, different regions in the U.S. have developed their own versions. In the North, its not uncommon to find meatloaf served with mashed potatoes and gravy. Meanwhile, in the Midwest, meatloaf is often paired with hearty vegetables like peas or corn. In Southern states, it may be served with a tangy barbecue sauce instead of traditional tomato soup. Each region adds a personal touch, turning this humble dish into a culinary expression of its local flavors.

What Sets It Apart?

This particular recipe stands out because it incorporates both tomato soup and onion soup mix, creating a flavor-packed loaf that is tender and moist. The combination of these ingredients infuses the meatloaf with a savory, slightly sweet sauce that enhances the flavor of the beef. Many traditional meatloaf recipes use ketchup for a glaze, but this version offers a richer, more complex flavor profile. It also stands apart due to the addition of bread crumbs and an egg, which help bind the meat together and ensure a juicy, tender result.

Where Is It Typically Served?

Meatloaf is a versatile dish commonly found in American homes, diners, and even upscale restaurants that offer comfort food. It is often served as a weeknight dinner, paired with mashed potatoes, a side salad, or roasted vegetables. Due to its hearty nature, meatloaf is also a favorite for family gatherings and potlucks, where large servings are appreciated. Its also a go-to meal for meal prepping, as leftovers reheat beautifully and can be transformed into sandwiches or served with a fresh side dish.

Interesting Facts

Meatloaf became a national favorite in the U.S. in the early 20th century, thanks to the rise of canned ingredients like tomato soup.
The term "meatloaf" first appeared in the United States in the 1890s, but the dish itself was likely known in some form much earlier.
In the 1960s, meatloaf gained a reputation for being a "TV dinner" meal, thanks to its inclusion in frozen food offerings.
Though it's often associated with beef, meatloaf can be made with ground pork, turkey, or even lamb, depending on personal taste and regional preferences.

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FAQ about Best-Ever Meatloaf Recipe

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing to avoid condensation.

Yes, you can freeze meatloaf. Once it's cooked and cooled, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It will stay fresh for up to 3 months in the freezer. To reheat, bake it at 350°F (175°C) until heated through.

Yes, you can prepare the meatloaf mixture ahead of time and store it in the fridge for up to 24 hours before baking. You can also shape it into a loaf, cover it, and refrigerate it until you're ready to bake it.

Yes, you can substitute breadcrumbs with crushed crackers, croutons, or even stale bread. Just make sure the texture works in the mixture.

To make this meatloaf gluten-free, use gluten-free breadcrumbs or substitute with crushed rice crackers or oats. Ensure the soup mix is gluten-free as well.

Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based ground meat alternative if you prefer a vegetarian or leaner option.

The meatloaf is done when it reaches an internal temperature of 160°F (70°C). You can use an instant-read thermometer to check the temperature in the center of the meatloaf.

Yes, you can adjust the seasoning to your taste. Adding garlic powder, onion powder, Worcestershire sauce, or other herbs and spices is a great way to customize the flavor.

This meatloaf pairs well with mashed potatoes, steamed vegetables, a fresh salad, or even roasted potatoes. You can also serve it with a side of gravy or tomato sauce.

Yes, you can divide the mixture into individual portions or patties and bake them for a shorter time, about 30-40 minutes at 350°F (175°C), depending on the size.

Comments

gbrenda

10/06/2025 01:52:54 PM

I have been making it this way for 49 years. I usually add an extra egg and 1 to 1-1/2 lbs extra lean ground beef. I also put a layer of catsup on the top before cooking. The tomato soup makes a great tasting sauce. I still have my old Campbell Soup cookbook that I received as a shower gift almost 50 years ago.

Sarah Jo

02/20/2013 12:35:25 PM

I added a few spices to the meat loaf (italian seasoning, onion powder, garlic powder, worchestershire sauce, red pepper flake) and because I'm out of croutons, I used equal amounts Texas Toast croutons that I ran through the food processor. When I made the gravy, I sauteed some chopped onion and fresh garlic in a little butter until browned, then added the water, tomato soup and some dried basil and dried oregano. This was good, I think if I hadn't added spices, it would have been very bland. That said, this was a very moist meat loaf.

Julia

12/18/2017 12:36:44 AM

I made this without the water and used 3/4 of the can of soup. I also added a few dried spices and some brown sugar to the mixture. When the meatloaf was done, I mixed the remaining soup with some more brown sugar and a pinch of dried mustard and brushed in on top of the meatloaf. Not only was it delicious, but has the added bonus of being quick and easy. Thank you for sharing this recipe.

KRANEY

02/08/2012 04:31:24 PM

This was awesome, and I mistakenly used regular tomato soup instead of low sodium. I wish I had used 2 eggs as another person suggested because it did need a little more 'binding' material. I omitted the water, and just used the entire can of soup, then spread ketchup on the top after baking. This was so easy & fast compared to my standard one in which I have to cut and saute' onions and bell pepper. Thanks for the recipe!

Terri Robinson

04/17/2017 09:51:38 PM

Excellent recipe. I enhanced using 1 envelope onion/mushroom soup mix, regular tomato soup, and added chopped onions, garlic powder and a dash of worcestershire. It was very tasty! Gobbled up the leftovers too!

Valkira

04/09/2014 12:47:11 PM

Simple is the best!!! I hate ketchup so I was happy to find this recipe. I used french onion soup mix, msg and preservative free. Extra lean organic ground beef and two eggs. Also I used my home made low carb bread that I toasted and turned into breadcrumbs. It was very delicious served with fresh garden salad and homemade dressing.

Jeffrey

12/06/2011 07:08:32 AM

This was awesome!! made it as written, but, instead bred crumbs I used crushed seasoned croutons left over from a Thangsgiving stuffing mix. I also used 2/3 of the soup in the mix, and laid 1 full strip of apple smoked bacon, along w/remaining 3rd of the soup across the top before baking. Moist and delicious! I served it w/oven mac and cheese and steamed veggies. It created a perfect, hearty Wisconsin winter plate!

etherrien

11/21/2011 04:26:48 PM

I made this for the first time tonight, and I was wary at first because my husband has been really picky lately and we were having company. I served it with Au Gratin potatoes and mixed vegetables, and brownies for desert. It was a huge success! My husband had two helpings and requested that I save the leftovers for his lunch tomorrow! The only things I did different were to add some ketchup to the mix, and use ketchup as a glaze rather than the tomato soup and water combination. I didn't use the onion soup because neither of us like onions, and the meatloaf still had plenty of flavor! I will definitely be making this dish again!

danihughes

01/18/2012 11:15:02 AM

Delicious!!! My toddler rarely eats meat of any kind no matter how I prepare it. I made this for dinner last night with a side of steamed veggies and he cleared his plate! I did add cubes of cheese to the meat mixture because my family loves cheese in meatloaf. I also tried a sauce based on another review. I mixed the leftover tomato soup with a few tablespoons of honey and some ketchup then poured it over the top with about twenty minutes left. It tasted fantastic. Nice and moist and full of flavor. I will definitely make this again.

Jennifer Periard

02/12/2016 10:26:23 PM

This was a very easy to make meatloaf. I made just a couple of change: I didn't make the sauce, I just mixed the rest of the soup with the water and poured it on top of the loaf and baked it. I added salt, pepper, garlic salt and minced garlic. So yummy. I made it bigger and just added some ketchup and extra breadcrumbs. My family loved it and my daughter's friends too. I will make this again.

Mr D

01/14/2014 10:22:20 AM

Love this recipe. I substitute 1/4 cup of ketchup for the tomato soup. You can also divide it into patties and cook for around a half hour for delicious meatloaf burgers.

Matthew Smith

03/14/2025 09:46:51 PM

Everyone complimented it.

Trisha Schoonover

07/28/2023 12:52:52 AM

Loved it!

Rebecca Metcalf

09/09/2022 06:35:50 PM

Delicious! It is flavorful and easy to make. I made mine with crackers, since I didn't have bread crumbs. I also put it in muffin tins and add cheese.

Sarah E

01/10/2021 11:30:21 PM

Simple, easy and always delicious

Lisa

10/26/2019 02:20:24 AM

This is a simple recipe and it’s delicious! My husband loved it and he is very picky about other meat loaf recipes that’s not his. Thank you for this recipe we really enjoyed it.

miss chickadee

10/13/2019 08:11:01 PM

Made as directed- easy and delicious!

Angela loeb

06/27/2018 06:18:58 PM

Delicious

Annette Clark

01/11/2018 11:44:33 PM

I will make again , when I did make it , the only changes I made was that I changed the portion of what all went in , but it was an excellent meatloaf.

Anne Collins

02/06/2017 11:54:15 PM

Made a few adjustments to the recipe; I did add a little garlic and some bell pepper to the mixture.. The tomato soup was really good in this recipe and I did only used about half of the onion soup mix because it can be very salty but I will be making this again.

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Best-Ever Meatloaf Recipe