Campbell’s Soup Meatloaf

My wife’s favorite meatloaf and a staple for families for years.

2 pounds ground meat (beef, beef/pork, turkey)*
1/2 + 1/2 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Divided Use)
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
1/2 cup plain dry bread crumbs
1 egg, beaten

1/2 can tomato soup
1/4 cup water
2 Tsp drippings

* I like to do 50/50 ground beef and ground pork. But you can use 100% beef or substitute ground turkey. It’s all good.


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 8×4-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.