Souper Meatloaf
Yield
servingsPrep
15 minCook
90 minReady
105 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 1 | envelope |
onion soup mix
dry |
*
|
| 2 | pounds |
ground beef
|
|
| ½ | can |
bread crumbs
|
*
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 1 | envelope |
onion soup mix
dry |
*
|
| 907.2 | g |
ground beef
|
|
| 0.5 | can |
bread crumbs
|
*
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
water
|
|
Directions
Mix thoroughly ½ cup mushroom soup, packet of onion soup mix, beef, bread crumbs, and egg.
In 2 quart oblong baking dish , firmly shape into 8x4 inch loaf.
Bake at 350℉ (180℃) F for 1¼ hour.
Spoon off fat and reserve ½ tablespoon for drippings.
In 1 quart saucepan, combine remaining mushroom soup, water and reserved drippings.
Over low heat, heat through, stirring occasionally.
Pour over meatloaf slices on plates or over entire meatloaf.
