Ingredients
1 ½ pounds ground beef
1 can (10 ¾ ounces) condensed tomato soup
½ cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about ¼ cup)
1 tablespoon worcestershire sauce
⅛ teaspoon ground black pepper
¼ cup water
Directions
Thoroughly mix the beef, ½ cup soup, bread crumbs, egg, onion, worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350F for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture in hot and bubbling. Serve the soup mixture with the meatloaf.
Makes 6 servings