“This is my personal recipe that I have perfected over the last year or so. My kids and husband love it so much that they WANT it to be meatloaf night! They request this often, because it isn't the Cliche' dreaded meatloaf that no one likes. I hope that you and your family enjoy it as much as we do! Preparing your homemade bread crumbs: Preheat the oven to 300 degrees. Place bread on 2 baking sheets (as many as you can fit on each sheet in a single, flat layer.) Do not over lap. Bake both pans in the oven, one on each oven rack for 8 minutes. Flip over each piece of bread on each baking sheet. Bake for 7 minutes. Cool the bread on cooling racks or on a serving plate. The reason for this is that you want the bread to be cooled off before you use your food processor. Once they are completely cooled, place the toasted bread in the food processor and pulse until the bread crumbs are the texture you prefer. Place all the bread crumbs into a gallon size freezer bag and freeze it!”
1hr 45mins

Ingredients Nutrition

  • 1 lb ground sirloin (I use 92/8)
  • 5 ounces healthy tomato soup (fat free or low sodium, 1/2 of a can)
  • 1 -2 cup homemade breadcrumbs (use any whole wheat bread that is 35 calories)
  • 2 egg whites
  • 12 cup finely chopped onions or 1 tablespoon minced onion
  • 14 teaspoon garlic powder
  • 18 teaspoon salt (there is salt in the soup, we just add a little extra for added flavor.)
  • 18 teaspoon ground black pepper


  1. Preheat the oven to 350 degrees.
  2. Spray a loaf pan with olive oil. Use the refillable sprayer you can buy at Bed Bath and Beyond.It is the healthier way to spray pans for cooking. The sprays that you buy in the stores have propellants and chemicals in them.
  3. Separate 2 egg whites. Throw the yolks away and set the whites aside.
  4. In a bowl mix chopped onion, garlic powder, salt and pepper.
  5. Add the ground meat. Mix until well combined.
  6. Add the tomato soup and egg whites. Mix until well combined.
  7. Add the homemade bread crumbs. I suggest adding them 1/2 C ar a time. The above amount is my preference, but yours may be different from mine. Just remember that if you add too much the meatloaf will dry out. Only add enough to bind and hold good shape. So that it still remains moist.
  8. Shape the meat into a loaf and place into your loaf pan. Be sure that the meatloaf is shaped evenly for even cooking.
  9. Bake for 45-55 mins until the meat is cooked through, to an internal temperature of 165 degrees. (test the temperature in the middle of the loaf, not the edges.).
  10. Makes 4 servings.

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