Clam Chowder Meatloaf recipe

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Ingredients

cooking spray
2 pounds lean ground beef
1 (19 ounce) can ready-to-serve New England clam chowder
1 large onion, chopped
2 eggs
1 stalk celery, finely chopped
3 tablespoons bread crumbs
1 pinch dried parsley, or to taste
salt and ground black pepper to taste

Nutrition Info

237.1 calories
carbohydrate: 7 g
cholesterol: 104.2 mg
fat: 13.3 g
fiber: 0.6 g
protein: 21.1 g
saturatedFat: 5.1 g
servingSize: -
sodium: 294.6 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a small roasting pan with cooking spray.

  2. Combine ground beef, 1/2 can chowder, onion, eggs, celery, bread crumbs, parsley, salt, and pepper in a bowl, mix until smooth. Mound meatloaf mixture in the prepared roasting pan. Cover pan with aluminum foil.

  3. Bake in the preheated oven until no longer pink in the center, about 1 hour.

  4. Remove from oven, pour remaining 1/2 can chowder over top and sides of meatloaf. Return uncovered pan to the hot oven, bake until an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes more.

Recipe Yield

10 servings

Recipe Note

A nice, tender, creamy meatloaf! My husband is fairly picky, and he said it's the best meatloaf he's ever tasted! I originally based it on my mother's recipe, which called for cream of mushroom soup, but had to change it due to my mushroom allergy.

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