Fire Roasted Meatloaf

30 Min.
75 Min.
6
Ingredients
1
package Shore Lunch® Fire Roasted Vegetable Soup
1 package Shore Lunch® Fire Roasted Vegetable Soup
1
cup warm milk
1 cup warm milk
2
pounds lean ground beef
2 pounds lean ground beef
2
cups 1 inch sliced bread cubes
2 cups 1 inch sliced bread cubes
2
eggs, beaten
2 eggs, beaten
1
tablespoon minced garlic
1 tablespoon minced garlic
2
tablespoons freshly chopped parsley
2 tablespoons freshly chopped parsley
2
teaspoons black pepper
2 teaspoons black pepper
1
cup panko
1 cup panko
teaspoons Better Than Bouillon® Low Sodium Beef Base
1½ teaspoons Better Than Bouillon® Low Sodium Beef Base
1
cup hot water
1 cup hot water
2
cups marinara sauce
2 cups marinara sauce
Directions

  1. Preheat the oven to 350 ºF.
  2. Grease a 13x9 inch baking pan.
  3. Combine the soup with the milk in a medium sized mixing bowl and cover. Let rest for 30 minutes.
  4. Drain the excess milk out of the soup mix.
  5. Add the eggs, garlic, parsley and black pepper to the bowl of a food processor fitted with the steel blade. Pulse 3-4 times. Add the soup mix and bread cubes to the bowl and process for 30 seconds.
  6. Add the mixture to a large mixing bowl. Add the ground beef and panko to the bowl and mix to combine.
  7. Add the mixture to the baking dish and form the meat into a loaf. Place the pan directly into the oven and bake for 1 hour.
  8. Whisk the beef base and the water together in a small bowl. Using a pastry brush baste the meatloaf with the bouillon every 15 minutes.
  9. After 1 hour pour the marinara sauce over the meatloaf and cook for 15 minutes more or until the internal temperature reaches 165 ºF.
  10. Remove the meatloaf from the oven and let rest for 10 minutes before serving.