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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side. Ingredients:
1 (10.75 ounce) can campbell's® condensed tomato soup (regular, healthy request® or 25% less sodium) |
2 pounds ground beef |
1 envelope dry onion soup and recipe mix |
1/2 cup dry bread crumbs |
1 egg, beaten |
1/4 cup water |
Directions:
1. Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
2. Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
3. Heat 2 tablespoons pan drippings, remaining tomato 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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