VEGETABLE SOUP MEAT LOAF
I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8x4-in. oval. , Line an 11x7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing.
Nutrition Facts :
VEGETABLE MEAT LOAF
I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.
Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.
VEGETABLE SOUP MEATLOAF
Make and share this Vegetable Soup Meatloaf recipe from Food.com.
Provided by Recipe Junkie
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, soak bread in soup for 5 mintes.
- Stir in the onion, egg, salt and pepper.
- Crumble beef over mixture and mix well.
- Shape into an 8 in x 4 in loaf.
- Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil.
- Place meatloaf in pan; top with tomato sauce.
- Bake uncovered at 350 for 50-60 minutes or until a meat thermometer reads 160.
- Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 266.2, Fat 12.9, SaturatedFat 5, Cholesterol 109, Sodium 707.5, Carbohydrate 10.8, Fiber 1.1, Sugar 3.3, Protein 25.4
LEFTOVER MEATLOAF SOUP
Steps:
- In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
- Top with the chopped fresh herbs and serve.
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