Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb ground beef (80/20 preferred)
- 1 cup plain breadcrumbs
- 2 large eggs
- 1 small yellow onion, finely grated or minced (about 3/4 cup)
- 1 can (10.5 oz) condensed tomato soup, undiluted (divided)
- 1/4 cup milk
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce (optional but recommended)
Do This
- 1. Heat oven to 350°F. Line a sheet pan with foil (or use a loaf pan).
- 2. Mix breadcrumbs + milk + eggs + onion + 1/2 cup tomato soup + seasonings.
- 3. Gently mix in ground beef just until combined; don’t overwork it.
- 4. Shape into a loaf on the pan (or pack into a loaf pan).
- 5. Bake 40 minutes.
- 6. Spoon remaining tomato soup over the top; bake 20–25 minutes more (to 160°F internal).
- 7. Rest 10 minutes, slice, and spoon extra tomato-y juices over each serving.
Why You’ll Love This Recipe
- Classic comfort food: Tender meatloaf with that familiar tomato-forward flavor.
- Extra moist: Condensed tomato soup in the mix keeps the loaf soft, not dry.
- Easy “glaze”: Tomato soup on top turns glossy and savory-sweet without extra steps.
- Weeknight friendly: Simple ingredients, straightforward method, and great leftovers.
Grocery List
- Meat: 2 lb ground beef
- Produce: 1 small yellow onion
- Dairy: 2 large eggs, milk
- Pantry: plain breadcrumbs, 1 can (10.5 oz) condensed tomato soup, kosher salt, black pepper, garlic powder, Worcestershire sauce (optional)
Full Ingredients
Meatloaf
- Ground beef: 2 lb (80/20 preferred for best moisture)
- Plain breadcrumbs: 1 cup
- Milk: 1/4 cup
- Eggs: 2 large
- Yellow onion: 1 small, finely grated or very finely minced (about 3/4 cup)
- Condensed tomato soup: 1/2 cup, undiluted (from a 10.5 oz can)
- Kosher salt: 1 1/2 tsp
- Garlic powder: 1 tsp
- Black pepper: 1/2 tsp
- Worcestershire sauce (optional but recommended): 1 tbsp
Tomato Soup Topping
- Remaining condensed tomato soup: about 3/4 cup (the rest of the 10.5 oz can), undiluted
Optional for Serving
- Mashed potatoes, buttered egg noodles, or roasted green beans
- Extra warm tomato soup from the pan drippings, spooned over slices
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange a rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with foil for easy cleanup, or lightly grease a standard 9 x 5-inch loaf pan.
Sheet pan method: gives more browned edges. Loaf pan method: holds shape neatly and keeps it very moist.
Step 2: Make a moist breadcrumb mixture
In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 2 minutes so the crumbs absorb liquid.
Whisk in the eggs, grated/minced onion, 1/2 cup undiluted condensed tomato soup, salt, garlic powder, black pepper, and Worcestershire sauce (if using) until evenly mixed.
Step 3: Mix in the ground beef gently
Add the ground beef to the bowl. Using clean hands or a fork, mix just until everything is evenly combined and you no longer see dry breadcrumbs.
Tip: Stop as soon as it comes together. Overmixing compacts the meat and can make the loaf tough instead of tender.
Step 4: Shape the loaf
If using a sheet pan, pile the mixture in the center and shape into a loaf about 9 inches long, 4 inches wide, and 2 1/2 to 3 inches tall. Smooth the top so the soup topping spreads evenly later.
If using a loaf pan, pack the mixture in firmly but gently and smooth the top.
Step 5: Bake the meatloaf (first stage)
Bake at 350°F for 40 minutes. The loaf should look set on the outside but not fully finished.
If you see excess fat pooling on the pan, carefully spoon off a little (optional). Leaving a small amount helps keep the meatloaf juicy.
Step 6: Spoon on the tomato soup topping and finish baking
Remove the meatloaf from the oven. Spoon the remaining undiluted condensed tomato soup over the top, spreading it into an even layer from end to end. It will look thick at first; that’s perfect.
Return to the oven and bake for 20 to 25 minutes more, or until the center reaches an internal temperature of 160°F on an instant-read thermometer.
Step 7: Rest, slice, and serve
Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so the slices hold together and stay moist.
Slice into 6 thick slices. Spoon a little of the tomato-y juices from the pan over each slice for the soft, savory-sweet finish that makes this version so comforting.
Pro Tips
- Grate the onion: Grated onion almost “melts” into the meat, adding moisture and flavor without big chunks.
- Don’t dilute the soup: Use condensed tomato soup straight from the can for the thickest, glossiest topping and best flavor.
- Avoid overmixing: Mix only until combined to keep the texture tender.
- Use a thermometer: Pull the meatloaf when it hits 160°F in the center for safe, juicy results.
- Sheet pan for more glaze: Shaping free-form exposes more surface area, so you get more of that soup topping in each bite.
Variations
- Turkey or chicken version: Swap in 2 lb ground turkey. Keep the soup mixed in and on top, but add 2 tbsp extra milk for moisture and bake to 165°F.
- Extra onion-forward: Add an additional 1/2 cup finely minced onion (or sauté it first for a sweeter flavor).
- Heartier texture: Replace 1/2 cup of the breadcrumbs with 1/2 cup rolled oats for a rustic, old-fashioned bite.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store tightly covered in the refrigerator for up to 4 days.
Reheat: Warm slices in a covered baking dish at 325°F for 15–20 minutes (add a spoonful of tomato soup or a splash of water on top to keep it moist), or microwave in 60–90 second bursts until hot.
Freeze: Wrap cooled slices (or the whole loaf) tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: Mix and shape the loaf up to 24 hours in advance. Cover and refrigerate. Bake as directed, adding 5 minutes to the first bake if the loaf goes into the oven very cold.
Nutrition (per serving)
Approximate, based on 6 servings: 390 calories; 27 g protein; 23 g fat; 18 g carbohydrates; 2 g fiber; 6 g sugars; 820 mg sodium.
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