Beef Meatloaf

Online recipe · as published / commonly shared

Servings 4 · Prep 10 min · Cook 1 hr 10 min · Passive 15 min · Total 1 hr 35 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A weeknight meatloaf seasoned with soup mix and topped with tomato soup.

Preheat the oven to 350ºF.

In a large bowl, add:

1 ½ lbs. (750 g) lean ground beef

1 packet (about ¼ cup) Dry Onion Soup Mix see Recipe

2 large free-run eggs, beaten

½ cup Panko® breadcrumbs

¼ cup ketchup

½ tsp. Turkish oregano (substitute regular oregano)

½ tsp. chipotle chili powder

½ tsp. freshly ground mixed peppercorns, or more to taste

½ cup very hot water but not boiling

Mix very well.

Transfer the meat mixture to a 9x5x3 loaf pan and level it out. Cover the top with:

1 can (10 oz./284 ml) cream of tomato soup see Recipe

Transfer to the preheated oven and cook for 1:10 hours. That is 1 hour and 10 minutes.

Remove from the oven and let it rest for 15 minutes before slicing. Serve with mashed potatoes and veggies.

Citations

Cookbook ancestor

Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.

We put this together for personal use. See the citations. This is not a cookbook reprint.