Family Classic Meatloaf

Prep Time
Cook Time
1h 5m
Ready In

"A different twist on the normal meatloaf recipes. After the reviews I received about this being too dry w/o adding liquid, I did an edit and added in 1/2 cup of milk."

Original recipe yields 6 servings


  • Serving Size: 1 (248.6 g)
  • Calories 458.1
  • Total Fat - 21.4 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 137.9 mg
  • Sodium - 661.5 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 5.7 g
  • Sugars - 5.6 g
  • Protein - 35.1 g
  • Calcium - 75.4 mg
  • Iron - 5 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Mix first 6 ingredients together and then add 1/2 cup soup, mixing well.

Step 3

Press into a greased 8x4 inch loaf pan.

Step 4

Bake 55 minutes or until done (160 degrees)

Step 5

About 10 minutes before the meatloaf is done, cook remaining soup and chili sauce in a saucepan on medium heat until heated through.

Step 6

Remove meatloaf from pan and top with soup mixture.

Tips & Variations

No special items needed.

2 Reviews


This had a lot of flavor from the stuffing mix (I found Stove Top Lower sodium version) but I didn’t read the previous review about adding some liquid, and the meatloaf did turn out dry. I will add some milk next time, as suggested. I liked the idea of using the stuffing mix and the sauce was great.


review by:
(9 Feb 2019)

Chef shapeweaver

This recipe was made on 8/20/13 for WEEK 13,the Tomato Recipe portion of the " SUMMER VACATION " Tour. Everything up to STEP 3 was done according to the recipe. I've made several Meatloaves in my time and realized this meatloaf was going to be really dry if extra moisture wasn't added.So,I added about 3/4 cup of milk. Then to compensate for the dilution of spices from the stuffing mix, I added about 1/2 tsp. more of thyme.Also,I added some pepper and garlic powder.I really prefer free-forming the loaf instead of using a pan.I left the amount of the topping ingredients just as they were.After baking for an hour,the meatloaf was drained.Then topping was poured over the loaf and baked for another 15 minutes. My SO isn't a big fan of meatloaf,but he gave this 4 *'s. I too enjoyed it enough to give it a 4* rating. Also, I'm very pleased to be the first one to rate & review this recipe. " Keep Smiling :) "


review by:
(21 Aug 2013)