Vegetable Soup Meat Loaf Recipe

5 7 5
Vegetable Soup Meat Loaf Recipe
Vegetable Soup Meat Loaf Recipe photo by Taste of Home
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Vegetable Soup Meat Loaf Recipe

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5 7 5
Publisher Photo
I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing

Ingredients

  • 2 slices white bread, torn
  • 1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
  • 1 small onion, chopped
  • 1 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (8 ounces) tomato sauce

Directions

In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval.
Line an 11-in. x 7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce.
Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Vegetable Soup Meat Loaf in Reminisce April/May 2007, p48

  • 2 slices white bread, torn
  • 1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
  • 1 small onion, chopped
  • 1 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (8 ounces) tomato sauce
  1. In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval.
  2. Line an 11-in. x 7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce.
  3. Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Vegetable Soup Meat Loaf in Reminisce April/May 2007, p48

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Reviews forVegetable Soup Meat Loaf

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Dave F User ID: 2708151 246930
Reviewed Apr. 11, 2016

"This is excellent . The only meat loaf my wife will eat."

MY REVIEW
JerimiahM User ID: 7319750 154034
Reviewed Jun. 29, 2013

"Me and my wife are ground turkey eaters. I only modified this recipe a little bit.

Instead of just bread, I used a cup of GFS croutons. And instead of a can of tomato sauce, I combined about 3 Tbs Ketchup, 3 Tbs brown sugar and 1 Tbs A1 sauce.
The meatloaf came out of the oven in a color only slightly lighter than beef and the flavor/moisture/tenderness was amazing."

MY REVIEW
flowers40 User ID: 4490921 166087
Reviewed Feb. 10, 2013

"very good....lve the veggies in the meat loaf....thanks...."

MY REVIEW
dschultz01 User ID: 1076910 151395
Reviewed Nov. 13, 2012

"Tasted good, but did not hold together well."

MY REVIEW
Isolda User ID: 2915263 154032
Reviewed Feb. 24, 2010

"I first made this as a home economics cooking assignment back in the 1960s! It still makes a tasty meat loaf."

MY REVIEW
lindaw02 User ID: 2842097 151639
Reviewed Apr. 2, 2009

"I have been looking for this recipe for years and even asked my mother if she remembered it but found nothing. I am so excited to find this and remember this from my childhood and will definitely try this and see if it is as good as I remember. Thanks so much, Linda, Woodstock, Ga."

MY REVIEW
elainesawyer User ID: 3830772 167732
Reviewed Jan. 25, 2009

"I know how to substitute meat substitutes for meat but this does not sound like a vegetarian dish. Some people may not know what to use in place of ground beef."

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