Meals & Beverages

RECIPES

SWEET N’ SAVORY MEATLOAF

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

Campbell's® Healthy Request® condensed Tomato soup offers the rich traditional flavor of tomato soup with a more nutritious profile.

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Tip

Meatloaf may be made in advance of day of service: After baking, drain off fat. Cover meatloaf, label, date and place in the refrigerator.

CCP: Cool to 70°F within 2 hours, and continue to cool to 40°F or lower within an additional 2 hours.

Slice cooled meatloaf according to directions above on day of service.

Place slices in serving pans, cover pans, and heat in a 350 degree F oven and heat to 165 degrees F for 15 seconds.

Portion size = 1, ¾" slice (1/25 pan).

Nutrition Facts
Serving Size
1 SLICE (¾” THICK, 1/25 PAN)
Amount Per Serving
Calories 277
% Daily Value
Total Fat 14.5g
22%
Saturated Fat 4.5g
23%
Cholesterol 65mg
22%
Sodium 417mg
17%
Total Carbohydrate 19.8g
7%
Dietary Fiber 2.1g
8%
Protein 16.2g
32%
Vitamin A 23%
Vitamin C 9%
Calcium 3%
Iron 13%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 0.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 SLICE (¾” THICK, 1/25 PAN)

Yields

Try our mouthwatering Sweet N' Savory Meatloaf recipe made with Campbell's® Healthy Request® Condensed Tomato Soup.  This twist on a classic dish is the perfect entre for any menu!

Nutrition Facts

Nutrition Facts
Serving Size
1 SLICE (¾” THICK, 1/25 PAN)
Amount Per Serving
Calories 277
% Daily Value
Total Fat 14.5g
22%
Saturated Fat 4.5g
23%
Cholesterol 65mg
22%
Sodium 417mg
17%
Total Carbohydrate 19.8g
7%
Dietary Fiber 2.1g
8%
Protein 16.2g
32%
Vitamin A 23%
Vitamin C 9%
Calcium 3%
Iron 13%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 0.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
85% lean ground beef, raw, bulk 126 oz.
frozen liquid egg, thawed 8 oz. 1  cups
rolled oats 15 oz. 5  cups
carrot, shredded 54 oz. 10  cups
minced onion, dehydrated 333/1000  cups
salt 1  tbsp.
granulated garlic 1  tbsp.
black pepper 1  tbsp.
Italian seasoning 1  tbsp.
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

View Product
Campbell's® Healthy Request® Condensed Tomato Soup, 50 oz ea 100 oz. 2  cans
To Prepare Meatloaf:

1. Place ground beef, eggs, oats, carrots, onions, garlic, pepper, and Italian seasoning in a mixing bowl or pan.

2. Add 1 qt. of condensed soup. Mix well to combine. Reserve remaining soup for later steps.

3. Place mixture into steam table pan (12” x 20”x 2 ½”). For 50 portions, use 1 pan. Divide the mixture in each pan in half, and form into 2 equal sized loaves.

4. Spread 1 cup + 2 tablespoons condensed soup over the top of each loaf. Bake: Conventional oven at 350 °F for 1 ½ hours OR convection oven at  275 °F for 1 ¼ hours.

CCP: Heat to 155 °F or higher for at least 15 seconds.

5. Drain fat from pans. Let meatloaf rest for 20 minutes.

6. Slice each loaf into 25 slices, approximately ¾” thick.

7. Place cut slices in serving pans.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
light brown sugar, packed 1/2  cups
lemon juice 1/2  cups
canola oil 1/2  cups
Worcestershire sauce 1/4  cups
mustard 1/4  cups
granulated garlic 1 1/2  tbsp.
black pepper 1  tbsp.
To Prepare Sauce:(while meatloaf is baking):

1. Combine the remaining condensed soup,brown sugar, lemon juice, oil, Worcestershire sauce, mustard, garlic, and black pepper in a stock pot. Wisk together.

2. Cook over medium heat for approximately10 minutes, stirring frequently.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold hot at 140 °F.

To Serve:

1. Using tongs, plate one slice of meatloaf. Using  a 1 oz ladle, portion 2 tablespoons sauce over meatloaf slice. Serve immediately.

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