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.
- 1 tsp. olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 tsp. dried oregano
- 1 clove garlic, minced
- 1/2 cup ketchup (or 1/2 can tomato soup)
- 1-1/2 lbs. ground beef, lean
- 1/2 cup Italian Style bread crumbs
- 2 Tbsp. prepared mustard
- 1 tsp. Worcestershire sauce (or 1 tsp. McCormick Steak Seasoning) swap either one
- Salt and pepper to taste
- 2 large eggs
- 2 cans (10-3/4 oz.) Tomato Soup
- 1 lb. new potatoes, quartered(use any potatoes)
Combine onion mixture, 1/2 cup ketchup (or soup), and remaining ingredients in a large bowl.
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.
Hopefully, you'll have some leftovers for a cold meatloaf sandwich!
Think Mac and Cheese or Meatloaf - not Goat Cheese Stuffed Ravioli
Put on your 20 year old slippers and enjoy!