| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds ground chuck (80 percent beef, 20 percent fat)
- 1 1/2 cups Italian-style breadcrumbs
- One 14.5-ounce can diced tomatoes
- One 11-gram packet French onion mushroom soup/dip mix
- 1/4 cup finely grated (like sand baby!) Parmesan
- Kosher salt and freshly ground black pepper, if needed
- 1 egg, whisked
Instructions
- Preheat the oven to 350 degrees F.
- Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
- In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.
- Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!
- Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 40 g |
| Cholesterol | 126 mg |
| Sodium | 611 mg |
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 40 g |
| Cholesterol | 126 mg |
| Sodium | 611 mg |
Reviews
My regular meatloaf recipe is very similar, without tomatoes. I used one of Sunny’s suggestions for leftover meatloaf and put an egg on it. After grilling some some fresh flatbread in a skillet, I grilled a slice of meatloaf (with bacon fat, which gave an additional layer of flavor), then put that on the flatbread. I then poached a perfect microwave egg and put hat on the meatloaf, seasoned with fresh course ground pepper and flake sea salt, and garnished with chives. A delicious application of leftover meatloaf.
Nice and easy recipe. Not a fan of meatloaf with ketchup glaze, so I like that this one has a tomato sauce instead and the meatloaf was nice and moist. The only complaint I have is that the onion soup mix gave it too strong of a dehydrated onion flavor, so I probably wouldn’t make again.
My absolute favorite meatloaf! I have also substituted Rotel for the diced tomatoes for a little variety. It is a family favorite!
This is delicious and my go to for meatloaf from now on! Mixing the soup with the tomatoes evenly distributes the seasoning.
Very moist. Will make again!
I’m not much for meatloaf, but my husband is……so I saw Sunny make this, and it sounded pretty good! Let me tell ya, it was AWESOME! I made 2 loaves out of this recipe, and froze one……….I think I could eat this once a week! Easy and delicious!
As a meat loaf virgin and someone who does not eat meatloaf usually, i thought this was amazing! I added a can of diced tomatoes with Italian seasoning for more flavor. Yummy, making it again tonight!
Yummy and easy! What more could you ask for?!
Insanely good and insanely EASY! My very picky family loved this meatloaf.
This is the best meatloaf I’ve ever had!!!! Followed recipe and added dried basil and I was in love. So moist and flavorful and the soup was easier than chopping an onion. Love love love