Vintage Vegetable Soup Meatloaf

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/3/21
raw meatloaf in pan
Diana Rattray
Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 6 to 8 servings

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.

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Ingredients

  • 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.

Tips

  • 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.
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.)