Posted by: Erica Retrochef | January 7, 2013

Roll-in-one Meatloaf

Remember the Beef Pinwheels? Apparently more than one recipe decided to roll green stuff into brown stuff…

1 can (10 3/4 oz.) Campbell’s Tomato Soup
1 1/2 pounds ground beef
1/2 cup fine dry bread crumbs
1/4 cup minced onion
2 tablespoons chopped parsley
1 egg, slighly beaten
1 teaspoon salt
Dash pepper
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 12×9-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 350˚F. for 40 minutes. Spoon off fat. Pour remaining soup over loaf. Bake 10 minutes longer. Makes 6 servings.

Our ingredients look quite meatloafy, except for those green beans.

Did I forget to put that parsley in the ingredient picture? Whoops.

Meanwhile, the green beans steamed for a few minutes to thaw out. I love easy vegetables like that.

After mixing, Buzz flattened the meat.

Look, it’s a rectangle!

Look, it’s a rectangle covered with green beans!

I assume that the recipe instructs you to “pat” the beans into the meat so they’re less likely to roll around and fall out of your meatroll. Buzz made sure to really PAT them into place.

After all this rolling, we’re probably ready to make an actual jelly roll sometime.

I was amused to see the meatroll is too long for a casserole dish, although it fit on a diagonal instead.

More soup — oh, sorry, sauce — is only added on top when baking is almost finished.

After baking, there was a big puddle of tomato soup and grease in the bottom of the dish. YUM. (not)

Since it looks so bizarre, and I’m not a fan of tomato soup, I didn’t really expect this to work. Oddly, it did work! The kids absolutely loved the result, and it actually gave me some insight into why you might decide to cram vegetables into meatloaf — because your kids will accidentally eat the beans while they’re stuffing their faces with meatloaf. I’m not entirely sure whether Middle Child even noticed there were green beans on his plate… next time I’ll have to put some mushrooms in the filling and see if he notices that!

Via Shelf Life Taste Test and Hey, My Mom Used To Make That!


  1. It sounds rather bland, but it looks pretty good!

  2. Sounds a great plan for veg-phobics! If in doubt disguise the veggies!

  3. Huh. Mushrooms and spinach in the middle with a little Swiss… okay, not that THAT would make the grease puddle any less… I’m really kind of excited that it was good. Yay for a new way to hide veggies!

  4. This was pretty good – maybe the best meatloaf I’ve ever had, for whatever that’s worth. Using Amy’s tomato bisque instead of Campbell’s seemed to make a big difference.

    • Cool! Glad you tried it, and even more glad you could improve it somewhat — maybe I’ll use Amy’s in future Tomato Soup recipes 🙂

  5. This is sort of like a hamburger pie I used to make my kids! Just brown the meat and onion in a large skillet then add the beans and soup. Put the whole glop in a casserole dish and cover with mashed potatoes. Put into the oven until it browns a little. My kids loved it!

  6. Some of your mandoline-sliced potatoes layered in the vacant triangles at the side…maybe with a little grated cheese on top?…would absorbe some of that grease&tomatosoup excess? And be tasty?

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