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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Reminisce Magazine, submitted by Lola Miller. Ingredients:
2 slices white bread, torn |
1 (10 1/2 ounce) can condensed vegetarian vegetable soup, undiluted |
1 small onion, chopped |
1 egg, beaten |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 lbs lean ground beef |
1 (8 ounce) can tomato sauce |
Directions:
1. In a large bowl, soak bread in soup for 5 mintes.
2. Stir in the onion, egg, salt and pepper.
3. Crumble beef over mixture and mix well.
4. Shape into an 8 in x 4 in loaf.
5. Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil.
6. Place meatloaf in pan; top with tomato sauce.
7. Bake uncovered at 350 for 50-60 minutes or until a meat thermometer reads 160.
8. Let stand for 10 minutes before slicing.
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