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“Another favourite Campbell's Soup recipe. For years, I thought this soup was no longer on the market and I was so sad because this is the best meat loaf I've ever tasted. Just for the heck of it, I recently asked my mom to look for it in the big city and guess what? It IS still available, just not out in the boonies where we live! I was so excited. You can bet this will be a regular in our home once again, now that I've seriously stocked up on Golden Mushroom Soup!!!! For a slightly different flavour, substitute 1/4 cup of the water for Burgundy or other dry red wine.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix thoroughly HALF A CUP of soup, beef, bread crumbs, onion, Worcestershire sauce, pepper and egg.
  2. In a 3-quart oblong baking dish, firmly shape meat into 8x4-inch loaf. Arrange potatoes and carrots around meat loaf.
  3. Bake at 375°F for 45 minutes. Spoon off fat.
  4. Meanwhile, in a small bowl combine remaining soup and water. Pour soup mixture over vegetables and meat loaf.
  5. Bake 30-45 minutes longer or until vegetables are fork-tender and meat loaf is no longer pink. (160-170°F internal temp.).
  6. To serve, arrange meat loaf with vegetables on platter. Spoon some sauce over meat loaf; pass remaining sauce.
  7. Garnish with fresh rosemary and mushrooms, if desired.

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