Best Ever Meatloaf
How did Best Ever Meatloaf get its name? Because what's better than a recipe that your family will love, that can be oven-ready in 10 minutes and uses only a few on-hand ingredients? The tomato soup adds moisture and tangy sweetness that balances the savory onion soup mix- it's a ton of flavor without a lot of work. Best. Ever. Meatloaf.
Ingredient
- 2 pounds ground beef
- 1 can (10 3/4 ounces) Condensed Tomato Soup or Heart Healthy Tomato Soup
- 1 envelope (about 1 ounce) dry onion recipe soup & dip mix
- 1/2 cup plain dry bread crumbs
- 1 egg, beaten
- 1/4 cup water
Direction
- Heat the oven to 350°F. While the oven is heating, season the beef with salt and black pepper. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
- Bake for 1 hour 15 minutes or until the meatloaf is done. Reserve 2 tablespoons pan drippings. Let the meatloaf stand for 10 minutes before slicing.
- Stir the reserved pan drippings, remaining tomato soup and water in a 1-quart saucepan and cook over medium heat until hot. Serve the gravy with the meatloaf.
