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Meat Loaf Stew

 Meat Loaf Stew
Cooking hearty vegetables alongside makes this meat loaf an easy meal in one. I've made the recipe many times since I received it from a friend years ago. - Marian Tobin, Underhill, Vermont
6 ServingsPrep: 35 min. Bake: 1-1/2 hours


  • 6 medium potatoes, peeled
  • 6 medium onions, peeled
  • 6 medium carrots, halved lengthwise
  • 1/2 cup milk
  • 1 egg, beaten
  • 1/2 cup dry bread crumbs
  • 1 tablespoon chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground mustard


  • Place potatoes, whole onions and carrots in a Dutch oven. Cover with
  • water. Bring to a boil; boil for 15 minutes.
  • Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped
  • onion, salt and pepper. Crumble beef over mixture and mix well.
  • Shape into a loaf in a large roasting pan. Drain vegetables; arrange
  • around loaf. Combine the soup, water, brown sugar and mustard; pour
  • over meat loaf and vegetables.
  • Cover and bake at 350° for 1-1/2 hours or until a thermometer

2 of 2

Meat Loaf Stew (continued)

Directions (continued)

  • reads 160° and vegetables are tender. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 487 calories, 11 g fat (4 g saturated fat), 107 mg cholesterol, 674 mg sodium, 67 g carbohydrate, 8 g fiber, 30 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now