Clam Chowder Meatloaf

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 237 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 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.