Best 7 Meatloaf Soup Recipes

LEFTOVER MEATLOAF SOUP

Steps:

• Sauté onions and garlic in a small amount of oil.
• Add carrots and potatoes, and cook for another minute.
• Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
• Add stock and bring to a boil.
• Add frozen vegetables, barley and pasta, and meatloaf.
• Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
• Toss in a few handfuls of baby spinach leaves (optional).
• Add salt and pepper to taste.

HEARTY LEFTOVER MEATLOAF SOUP

Steps:

• In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
• Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
• Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.

MEATLOAF WITH GOLDEN MUSHROOM SOUP

Steps:

• Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else.
• Use hands to mix all toghther.
• After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind.
• Bake in a 350* oven for an hour or until it is done.
• While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove.
• Use this to put on each cut piece of meatloaf for a gravy.

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF

Steps:

• For the onions: 1.Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. 2.Add thyme, sauté for minute or two, then add the wine and beef broth. 3.Reduce until very little liquid remains. 4.Set aside. For the meatloaf: 1.Preheat oven to 350°F. 2.In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. 3.On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. 4.Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. 5.Sauce - whisk together, bring to boil, simmer till thickened. 6.Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). 7.Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. 8.Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. 9.Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: 1.Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. 2.Reduce to a simmer until reduced and thickened

MEATLOAF (CREAM OF MUSHROOM SOUP 2) RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. 2 Mix together all ingredients thoroughly except for soup. 3 Press into a loaf pan. 4 Bake uncovered for 30 minutes; drain grease. 5 Put the can of cream of mushroom on top. 6 Bake for another 30-45 minutes. 7 Enjoy. 8 Goes good with mashed potatoes and green beans. Submit a Correction

MEATLOAF SOUP

Steps:

• 1. combine all ingredients in a pan except pasta.
• 2. bring to a boil and turn down to a simmer, let cook until onions are tender.
• 3. add pasta and heat through.
• 4. serve with Mistaken Biscuits for an added comfort.

LEFTOVER MEATLOAF SOUP

Steps:

• In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
• Top with the chopped fresh herbs and serve.