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Vegetable Soup Meat Loaf

 Vegetable Soup Meat Loaf
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.
6 ServingsPrep: 15 min. Bake: 50 min. + standing


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 1 can (8 ounces) tomato sauce


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.