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Meatloaf Baked in Tomato Soup | DonalSkehan.com
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Meatloaf Baked in Tomato Soup

June 21

A nostalgic take on the American classic meatloaf. Here it’s baked Andy Warhol style with a tin of tomato soup to replace the ketchup coating on its outside.

  • serves Serves 4
  • time 75mins

Method

  1. 1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
  2. 2. Mix the mince with the streaky bacon, mushrooms, half the tin of soup, the breadcrumbs and oregano. Season well and tip into an 1lb enamel dish or loaf tin.
  3. 3. Transfer to the oven and cook for 40 minutes. Once cooked, drain off the juices from the dish into a pan placed over a medium high heat. To this, add the remaining tomato soup and allow to bubble until a thick glaze is formed and pour over the top of the meatloaf. Return to the oven for a further 20 minutes until sticky.
  4. 4. Serve in slices with steamed rice or new potatoes and seasonal veggies.

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Ingredients

17oz beef mince (10-12% fat)

3.5oz streaky bacon, finely chopped

2oz button mushrooms, finely chopped

1 x 10oz tin cream of tomato soup

2.5oz fresh breadcrumbs

1 tsp dried oregano

Sea salt and freshly ground black pepper

500g beef mince (10-12% fat)

100g streaky bacon, finely chopped

50g button mushrooms, finely chopped

1 x 300g tin cream of tomato soup

75g fresh breadcrumbs

1 tsp dried oregano

Sea salt and freshly ground black pepper

You'll Need

1lb enamel dish or loaf tin