Meatloaf with tomato soup

By mhyde

Ingredients

• 1 1/2 pounds ground beef
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 1/2 cup plain dry bread crumbs
• 1 egg, beaten
• 1 small onion, finely chopped (about 1/4 cup)
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon ground black pepper
• 1/4 cup water

Preparation

Step 1

Thoroughly mix the beef, 1/2 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.
2 Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
3 Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.