Souperior Meatloaf
Elevate your classic comfort food game with Souperior Meatloaf, a moist and flavorful twist on the traditional meatloaf recipe that's sure to become a family favorite. This easy-to-make dish combines savory ground beef with the rich creaminess of cream of mushroom soup, ensuring every bite is packed with unbeatable flavor and tenderness. A tangy glaze of ketchup, brown sugar, and Dijon mustard caramelizes beautifully on top, while a final layer of soup adds a luscious, velvety finish. With just 15 minutes of prep and a one-hour bake time, this crowd-pleasing dish is perfect for busy weeknights or cozy weekend dinners. Serve it alongside creamy mashed potatoes or roasted vegetables for a satisfying and hearty meal your loved ones will crave. Try Souperior Meatloaf tonight—comfort food never tasted this good!
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Recipe Information
Ingredients
- 2 pounds ground beef (80/20)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 large egg
- 1 can (10.5 oz) cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup ketchup (for topping)
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, milk, egg, half of the cream of mushroom soup (reserve the other half for later), Worcestershire sauce, parsley, salt, and black pepper.
Use your hands or a sturdy spoon to gently mix the ingredients until they are evenly combined, being careful not to overwork the mixture to avoid a dense meatloaf.
Transfer the meat mixture to the prepared loaf pan and shape it into a compact loaf, smoothing out the top.
In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard to create a tangy glaze.
Spread the glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 45 minutes.
After 45 minutes, remove the meatloaf from the oven and spread the remaining cream of mushroom soup over the top. Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute and makes slicing easier.
Carefully transfer the meatloaf to a serving platter, slice, and serve warm. Pair it with mashed potatoes or your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 7729 mg | 336% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 72.4 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 714 mg | 55% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3754 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
