Tip 1: Meatloaf is dry and crumbly if
Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
For the Meatloaf, combine all of the ingredients
In saute pan, heat up a little bit of oil and brown meat until no longer pink. Add the onion and saute another 2-3 minutes.
Add the entire can of **UNDILUTED** soup to the meat along with the ketchup. Stir and heat through.
Serve over warmed or toasted hamburger buns. For hungry boys if might be necessary to double or even triple this recipe.
Pass the carton of milk and fight over who is doing the dishes!
NOTE: If by chance the sloppy joe mixture is too watery, stir in about 1/2-1 tablespoon flour and incorporate well.
MEATLOAF:
Combine all meatloaf ingredients except the milk in
Cut the meatloaf into 1 inch thick slices, once thawed.
Beat the egg and barbecue sauce together.
Crush the Cheez-Its in a plastic bag with your rolling pin.
Dip each slice of meatloaf into the egg and barbecue mixture and then into the cheez-Its.
Fry them in a hot skillet with the vegetable oil.
Cook on each side, approximately 3 minutes, until browned on each side, and hot all the way through.
Top with swiss cheese. And throw em on a bun, and enjoy!
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.
Bake in preheated oven for 1 hour.
Preheat oven to 350\u00b0F (180C\u00b0).
Blend together soup mix, eggs, ketchup, Worcestershire sauce, and bread crumbs Add ground beef and combine well.
Press into a 2L loaf pan (9x5-inch).
Pierce rows with fork to make little holes (for sauce to drip into as there is A LOT of sauce lol).
Mix all sauce ingredients together.
Coat loaf well with sauce.
Bake for 70 minutes.
In a large bowl, soak bread in soup for 5 mintes.
Stir in the onion, egg, salt and pepper.
Crumble beef over mixture and mix well.
Shape into an 8 in x 4 in loaf.
Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil.
Place meatloaf in pan; top with tomato sauce.
Bake uncovered at 350 for 50-60 minutes or until a meat thermometer reads 160.
Let stand for 10 minutes before slicing.
oodles in bottom of soup bowl and ladle soup over noodles.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
ngredients EXCEPT cream of mushroom soup/sauce in a large mixing
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg.
Shape firmly into 8x4 inch loaf baking pan.
Bake at 350\u00b0F for 1 1/4 hour or until done.
Mix 2 T drippings, remaining tomato soup and water in saucepan; heat through.
Serve with meatloaf.
Mix ground beef, bread crumbs and egg. Shape the mixture into an 8 X 4 inch loaf and place in baking pan.
Bake at 350 for 30 minutes. Top meatloaf with half a can of Golden Mushroom Soup and bake for another 30 minutes or until meatloaf is done. Remove meatloaf and let sit for 10 minutes before slicing.
Heat 2 tablespoons of meatloaf drippings, the rest of the soup and the water and bring to a boil. Slice the meatloaf and pour soup gravy on top of meatloaf.
Mix beef, bread crumbs and egg thoroughly.
In medium baking pan shape firmly into 8- by 4-inch loaf.
Bake at 350\u00b0F.
for 30 minutes.
Spread 1/2 can soup over top of meat loaf.
Bake 30 minutes more or until meat loaf is no longer pink.
In small saucepan mix 2 tablespoons drippings, remaining soup and water.
Heat through.
Serve with meat loaf.