|by Sharon Moore|
Following in the best-selling tradition of Muffins and Biscuits and Scones, this one-of-a-kind cookbook will delight millions of meatloaf lovers.
1 - 10 of 121 for tomato soup meatloaf
Mix all ingredients together, reserving 1/2 can of tomato soup for topping. Pat into loaf pan. Top with rest of tomato soup. Bake at 350 degrees for 1 hour.
Mix hamburger, soup, oatmeal and ... in loaf pan. Bake at 350°F for 30 minutes. Top with ketchup mixed with Worcestershire sauce. Bake 5 minutes longer.
Combine ingredients and shape into a loaf. Bake at 350 degrees for 1 1/2 hours.
Combine beef, soup, onions, chili ... (plain - not sugar frosted). Form the mixture into a loaf and brush the top with ketchup. Bake for 1 hour at 350°F.
Lightly mix all of the ingredients except the tomato soup and brown sugar. ... along side of meatloaf and mix with ... caramelize, so watch for burning.
All are optional: ... degrees. Soak onion, soup mix in water ... Pour sauce over top. Bake 1 hour and 15 minutes. Serve with mashed potatoes and a salad.
Top loaf with remaining 1/4 can of tomato sauce. Combine all ... loaf pan. Cover. Bake at 350 degrees for 1 1/2 hours. Remove cover to brown for 15 minutes.
Combine everything except ... 1/2 of the soup. Roll out ... 5 minutes before taking out of pan. Put meat in tight fitting pan to help keep cheese inside.
Peel carrots and ... After 15 minutes of baking, spread soup on top of the meatloaf. During last minutes of baking, place cheese slices on top of meatloaf.
Mix thoroughly; put into loaf pan. Cover with two strips bacon (if desired). Pour tomato sauce over this. Bake 1 hour at 350 degrees. Serves 6.
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