Nutrition Facts

Serving Size
Amount Per Serving
Calories 396
% Daily Value
Total Fat 13.1g
Saturated Fat 2.9g
Cholesterol 68mg
Sodium 590mg
Total Carbohydrate 47.9g
Dietary Fiber 4.9g
Protein 20.1g
Vitamin A 23%
Vitamin C 5%
Calcium 14%
Iron 14%
Total Time

80 min.

Serving & Size


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Baked turkey meatloaf made with Campbell's® Classic Tomato Soup.  Sliced and served on whole wheat bread, topped with a tomato-mayonnaise spread and lettuce.

Recipe Yields:

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Ingredients Weight Measure
Campbell's® Condensed Tomato Soup
vegetable oil tbsp.
sweet onion 20 oz. cups
garlic tbsp.
paprika 1 1/2  tbsp.
water cups
ground red pepper 0 1/2  tsp.
light mayonnaise 1 1/2  cups
plain nonfat Greek yogurt 4 oz. 0 1/2  cups
vegetable cooking spray
ground turkey
panko 18 oz. cups
pasteurized liquid egg cups
whole wheat bread 72  slices
romaine lettuce 10 oz. cups
Tomato Sauce:

1. In a skillet over medium-high heat, heat oil.

2. Add onions. Sauté 5 minutes.

3. Stir in garlic and smoked paprika. Cook 2 minutes.

4. Mix in Campbell's® Condensed Tomato Soup, water and red pepper.

5. Bring to a simmer. Cook 10 minutes. Remove from heat. Cool to room temperature. Chill. Reserve. (Yields 2 quarts)
CCP: Hold for cold service at 41°F until needed.


Creamy Tomato Spread:

1. Mix mayonnaise, low-fat yogurt and 1 cup tomato sauce until smooth. Reserve remaining tomato sauce.

2. Cover and chill.  
CCP: Hold for cold service at 41°F until needed.


1. Coat 3 loaf pans (9X5-inch) with non-stick cooking spray.

2. In a large bowl, combine turkey, crumbs and egg. Mix well to combine thoroughly.

3. Stir in 3 cups reserved,chilled tomato sauce. Mix well.

4. Distribute meat mixture evenly and pat into loaf pans.

5. Top each loaf pan with 1-1/3 cups (4 cups total) remaining tomato sauce.

6. Bake in 350°F oven for 50-60 minutes, or until top begins to darken. Remove from heat. Cool to room temperature. Cover and chill.

7. Slice each loaf of meatloaf into 12 slices or 36 total slices/4-oz. per slice.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.



1. Lay 2 slices whole wheat bread flat on surface.

2. Using a #100 scoop, spread each slice with 2 teaspoons Creamy Tomato Spread.

3. Place 1 x 3/4-inch 4-oz. meatloaf slice on one bread slice.  

4. Top with 1/4 cup shredded lettuce.

5. Top with second bread slice. Serve immediately.
CCP: Hold for cold service at 41°F until needed.

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