1 can (10 3/4 ounces) Tomato or Cream of Mushroom
2 pounds ground beef
1 pouch dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
In large bowl, mix thoroughly 1/2 cup tomato soup,
beef, onion soup mix, bread crumbs and egg. In 2-quart oblong baking dish, firmly
shape meat mixture into 8- by 4-inch loaf.
Bake at 350 degrees for 1 hour and 15 minutes or
until meat loaf is no longer pink (160 degree F internal temp). Spoon off fat,
reserving 1 to 2 tbsp. drippings.
In 1-quart saucepan over medium heat, combine
remaining tomato soup, water and reserved drippings. Heat through, stirring
occasionnally. Serve with meat loaf.