Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.
YIELD
8 servingsPREP
10 minCOOK
1⅓ hrsREADY
1⅔ hrsIngredients
Directions
Preheat the oven to 375℉ (190℃).
Thoroughly mix ½ cup mushroom soup, beef, bread crumbs, onion and egg in a large bowl.
Place the mixture into a 13×9×2-inch baking pan and firmly shape into an 8×4-inch loaf.
Bake until the meatloaf is cooked through about 1⅓ hours. Reserve 3 to 4 tablespoons of juice from the pan.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
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