How can you get your family to eat their vegetables? Hide them inside this roll-in-one meatloaf! This mid-sixties recipe for a rolled, stuffed meatloaf was created by the Campbell’s soup company to promote their tomato soup (in place of a traditional tomato sauce.) The idea was that by filling the traditional, family-favorite dinner with green beans, you could save the work of creating a separate side dish.
Roll-in-one stuffed meatloaf
A new one-dish meat and vegetable dinner — and soup makes it great!
Make your meatloaf with tomato soup — Roll up your vegetable course in the loaf!
1 can (10-3/4 ounce) Campbell’s Tomato Soup
1-1/2 pounds ground beef
1/2 cup fine dry breadcrumbs
1/4 cup minced onion
2 tablespoons chopped parsley
1 egg, slightly beaten
1 teaspoon salt
1 package (9 ounces) frozen cut green beans, cooked, well-drained
Combine 1/2 cup soup with all ingredients except beans. Mix well.
On waxed paper, pat into a 12 x 9-inch piece. Spread beans to within 1 inch of all edges; pat into meat. With aid of waxed paper, roll meat tightly, jelly-roll fashion, starting at long edge. Seal ends; use waxed paper to transfer to baking dish.
Bake at 350F for 40 minutes. Spoon off fat. Pour remaining soup over loaf. Bake 10 minutes longer.