Monday, July 7, 2014

Grandma's Tomato Soup Meatloaf

Grandma's Tomato Soup Meatloaf Recipe- Comfort food at its finest!

My grandmother passed away a few years ago, and besides my mother it's been one of the hardest losses of my life.  I butted heads with that stubborn and sometimes ridiculous old bat more times than I can count growing up, but when I think back to the people who have impacted my life the most she is by far at the top of the list.  She was my mother's mother, and I see so much of both of them in my sisters and myself that it's hard to refute certain genes among us.  I learned many of my recipes from her, and this meatloaf is the first thing she ever taught me to make.  So that's why I've lovingly named this recipe Grandma's Tomato Soup Meatloaf, just as most of us in the family lovingly referred to her as the old bat.  Her son started it, so you can't blame that one on me!

Cooking is often rooted deep in family traditions and experiences in the kitchen together, and the times I would watch my grandmother cook is no exception.  My sons love to watch and "help" me cook in the kitchen, even if as young as they are they can't really do much more than pour or stir.  Hopefully this recipe can be a new tradition in your family and be the spring board for many happy memories.  In fact, my seven year old hated meatloaf until I made this for the first time in forever a few weeks ago.  We'd been making my husband's version of meatloaf, made in the oven in a loaf pan, and apparently he didn't like that recipe!  My son looked right at me and goes, "Mom, you can make your meatloaf anytime!"  Maybe not the memory my husband would rather have, but it did make me beam a bit.  Especially when "K" asked me to teach it to him so he could make it for his kids some day.  Hope your family likes it as much as mine.  Enjoy!


  • 1 lb of ground beef, 80/20 chuck is fine
  • 1/4 of a large Vidalia onion, chopped fine
  • 3/4 c bread crumbs
  • 1 egg
  • salt and pepper to taste (I use about 1/8 tsp of each)
  • 1 tbs olive oil
  • 1 can of tomato soup concentrate
  • 1 soup can of water


1.  Combine your ground beef, egg, bread crumbs, onion, and salt and pepper in a large mixing bowl until thoroughly blended.  Ingredients should form together without crumbling.  Mold into a football shape.
2. In a deep frying pan {like this one }, heat olive oil over medium heat and add your meatloaf.
3. Brown on all sides evenly, but do not cook more than a few minutes on each side.  You're not cooking this all the way through.
4. Pour your can of tomato soup {I use good ol' fashioned Campbells} and then fill the can up with water and add to your pan.
5. Reduce heat to medium-low and cover.  Cook for 30 minutes, occasionally basting the top of the meatloaf with your soup mixture.  Flip once during cookin.  Be sure to keep an eye on it that your soup isn't starting to coagulate and form a crust on the bottom of your pan or meatloaf.  If that starts to happen, add a tablespoon or two of water and turn down your heat.

I usually serve this with some form of redskin potatoes, either mashed with parsley and butter or like in the photo crispy smashed with asiago cheese!  Don't worry, a full step by step tutorial for those delicious morsels is in the works!  It's amazing as is, with lots of moisture and flavor, but personally I like to spoon a bit of the "sauce" that's been cooking in the bottom of the pan over the top.  I try not to use too lean a cut of ground beef, as the fat really adds to the flavor of the meatloaf and the sauce.  It also keeps it nice and moist.  What's your trick for keeping a meatloaf moist?

Grandma's Tomato Soup Meatloaf Recipe- Comfort food at its finest!

Thanks so much for reading!  Don't forget to PIN this recipe for future reference and of course check out more of my delicious recipes and crafts on the blog.  See you next time!

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