Souper Meat Loaf
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 1 | package |
onion soup mix
|
*
|
| 2 | pounds |
ground beef
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 1 | package |
onion soup mix
|
*
|
| 907.2 | g |
ground beef
|
|
| 118 | ml |
bread crumbs
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
water
|
|
Directions
Mix thoroughly ½ cup mushroom soup, onion soup mix, beef, crumbs and egg. In 2 quart oblong baking dish , firmly shape into 8x4 inch loaf.
Bake at 350℉ (180℃) for 80 minutes or until done. Spoon off fat; reserve 1 to 2 tablespoon drippings.
In 1 quart saucepan, combine remaining mushroom soup, water and reserved drippings. Over low heat, heat through, stirring occasionally. Use as a gravy over meatloaf.
Serves 8.
