Fast Meatloaf
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 352, total fat 11 G., saturated fats 5 G., proteins 40 G., carbohydrates 23 G., fiber 3 G., cholesterol 126 mg, sodium 611 mg, sugar 4 G.
Calories 352, total fat 11 G., saturated fats 5 G., proteins 40 G., carbohydrates 23 G., fiber 3 G., cholesterol 126 mg, sodium 611 mg, sugar 4 G.
A traditional, delicious, and juicy meatloaf recipe typically includes a huge list of ingredients, including vegetables, herbs, spices, and cheese. But in her quick recipe, Sunny Anderson replaced most of the ingredients with a can of canned tomatoes and a packet of instant mushroom soup. She added some of this mixture to the ground beef along with breadcrumbs and Parmesan cheese, and used the rest as a topping in place of ketchup. The result is amazing!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of ground beef with 20% fat content
- 1.5 tbsp. Italian breadcrumbs
- 1 can (400 g) of canned chopped tomatoes
- 1 packet (11 g) of instant mushroom soup with fried onions
- 1/4 tbsp. grated parmesan
- 1 egg, beaten
We recommend
Recipes with similar ingredients: ground beef, pureed tomatoes, breadcrumbs
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the ground beef in a large bowl. Sprinkle evenly with breadcrumbs.
- In a medium bowl, combine the tomatoes, soup mixture, and Parmesan. Use a potato masher to mash the large tomato chunks. Taste and season with salt and pepper if needed (keep in mind that the soup itself is salty). Add the egg and mix well.
- Pour the tomato mixture over the minced meat, reserving 0.5 cups for topping. Mix with your fingers spread out like a pitchfork, without compacting the minced meat, to ensure all ingredients are evenly distributed.
- On a parchment-lined baking sheet, form the meat mixture into a loaf. Top with the remaining tomato mixture.
- Bake until the meatloaf reaches an internal temperature of 155°F (68°C), 50-65 minutes. Remove the meatloaf from the oven and cover it carefully with foil for 10 minutes, or until the internal temperature reaches 165°F (71°C). Then slice and serve.
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