Vegetable Soup Meat Loaf Recipes

VEGETABLE MEAT LOAF

Vegetable Meat Loaf image

I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 pound ground beef
1 slice bread, torn into small pieces
1 large egg, beaten
1/4 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped celery
1/2 teaspoon salt
Dash each pepper and garlic powder
5 tablespoons chili sauce or ketchup, divided

Steps:

In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.

Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.

LEFTOVER MEATLOAF SOUP

Leftover Meatloaf Soup image

Provided by Nancy Fuller

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups chicken broth or stock
6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups)
2 cups leftover mashed potatoes, warmed
1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans
1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots
1/2 cup frozen cipollini or pearl onions, thawed
1/4 head escarole, chopped
2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish

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.

BEEF VEGETABLE SOUP

Beef Vegetable Soup image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Time 9h20m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

BEST-EVER MEATLOAF

Best-Ever Meatloaf image

Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 1h30m

Yield 8

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
2 pounds ground beef
1 envelope dry onion soup and recipe mix
½ cup dry bread crumbs
1 egg, beaten
¼ cup water

Steps:

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.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 13.2 g, Cholesterol 91.3 mg, Fat 17.4 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 6.7 g, Sodium 632.7 mg, Sugar 4.3 g

LEFTOVER MEATLOAF SOUP

Leftover Meatloaf Soup image

Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I'm really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.

Provided by JesseandRayye

Categories Clear Soup

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 basic meatloaf, chopped (left over)
1 (26 ounce) can diced tomatoes
2 quarts beef broth
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 potato, diced
2 -3 cups frozen vegetables (peas, corn and green beans)
1/4 cup pearl barley (more if you like it thick)
1/4 cup alphabet pasta (or any other small noodles)
2 cups baby spinach leaves (optional)
1 pinch salt and pepper, to taste

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.

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