American Meatloaf Recipe

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“The Campbell’s Treasury of Recipes” and it is, sure enough a trove of ideas, ALL of them with soup; Double Decker Chicken Mould, Pork Chops with Party Hats and Sprig O’Spring Soup. There is also Meat-Shell Pie which I don’t really want to visualise.

I have an Australian version edited by Margaret Fulton. I ‘m guessing it’s from about 1962

Here is my family’s favourite from the three versions of meatloaf:

1 can Campbell’s condensed cream of tomato soup
approx 850g minced beef (you could do it with a kilo but this is the minum)
1.5 cups of cornflaks lightly crushed
half an onion finely chopped
herbs of your choice, dry or fresh, e.g. parsley or oregano
1 tablespoon of worcestershire sauce
1 egg slightly beaten
1 teaspoon of salt

1 2lb loaf tin lined with baking parchement
roasting tin half filled with boiling water
oven at 180 degrees C
serves 6

Combine all ingredients: mix thoroughly (hands are best, you know that, right? Press in to loaf tin and place bain marie (the roasting tin with water) and bake in oven for 1 hour. When it comes out let it sit for 10 minutes before slicing, and tip the juices out too as this is where a lot of the fat will be.

Campbell’s gives the following serving suggestion: Serve with additional cream of tomato soup sauce, if desired. Blend about 1/4 cup dirppings with 1 can soup; heat.

  • Anna | Aug 3, 2010 at 12:04

    aw thanks! I will give it a try once I actually have some food in my fridge!!

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