Yummy, moist meatloaf with an Italian twist.



Recipe Summary

15 mins
1 hr
1 hr 15 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix beef, pork, 1 cup spaghetti sauce, and dry soup mix together in a bowl. Add bread crumbs and eggs; stir to incorporate. Divide meat mixture between two loaf pans.

  • Stir remaining 1 cup spaghetti sauce and condensed cream of mushroom soup together in a bowl.

  • Bake meat loaves in the preheated oven for 30 minutes. Pour cream of mushroom soup mixture over the top of each loaf and return to oven. Continue baking loaves until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Cook's Note:

You may want to reduce cooking time by 10 minutes if you make this into small loaves.

Nutrition Facts

407 calories; protein 30.3g 61% DV; carbohydrates 18.8g 6% DV; fat 22.6g 35% DV; cholesterol 131mg 44% DV; sodium 880.6mg 35% DV. Full Nutrition

Reviews (1)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My boyfriend loved this and I will make it again. I did make a couple of changes and when I do make it again I'll make one or two more. This time I added real mushrooms because it's hard for me to call something "mushroom meatloaf" if the only mushrooms are in canned soup. So I added chopped cremini mushrooms to the meat mixture and sliced ones to the sauce. I omitted the onion soup mix because I thought it would be too salty (and I don't like the ingredients in those mixes) but as a result it wasn't quite salty enough.:-) So next time I'll add some Italian seasoning garlic powder salt and pepper. But as I said even without those I liked it and the BF thought it was really really good. Read More