This is a print preview of "Grandma's Tomato Soup Meatloaf" recipe.

Grandma's Tomato Soup Meatloaf Recipe
by Patricia Stagich

Many years ago, my mother 'invented' our family's favorite gravy for meatloaf. This classic meatloaf is baked in the tomato soup surrounded by potatoes that soak up the meat juices and soup and turn into a delicious gravy.

The potatoes are the best part! We never knew what to call these potatoes, so they wound up being called "tomato potatoes" - Meatloaf with Tomato Potatoes. I hope you'll give it a try. It's going into "My Favorites" folder for my comfort food fix.

If you have your favorite meatloaf recipe, please use it. This is just a Diner-Style Meatloaf recipe that I have used for years.


Preheat oven to 375 degrees F. Heat olive oil in a non-stick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; saute 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup (or soup), and remaining ingredients in a large bowl.

Form meatloaf into an oval and place in a 11 x 14 inch baking pan. Add quartered potatoes around meatloaf mixture. Sprinkle potatoes lightly with salt.

Combine 2 cans of tomato soup and water as directed, in a medium saucepan and mix well. Bring to a simmer and pour over potatoes and meatloaf mixture. (If you used the 1/2 cup of soup in the meatloaf, just add one can plus one half can water and remaining soup).

You might not use the entire 2 cans, just be sure the potatoes are covered. I know what you're thinking....but just wait!

Bake, uncovered at 375 degrees F. for 1 hour and 15 minutes. After an hour, stir potatoes to evenly coat with sauce. Continue baking another 15 minutes. If the potatoes are not tender, remove meatloaf and cook the potatoes an additional 10 to 15 minutes or until tender.