1 can (10 3/4 ounces) Tomato or Cream of Mushroom soup

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.