From my trusty Campbell's cookbook. I love this recipe. Since it takes two pounds of ground beef, if I have any elk or deer hamburger, I substitute one pound with it. Because of the low fat content it doesn't usually stay in it's slices very well. I could easily buy ground beef with higher fat content to help that but our house doesn't buy beef with more than 7% fat in it...I try to only buy 4% fat. :o)
1 can (11 oz.) Campbell's condensed Italian Tomato Soup (regular works just as well, it's a matter of taste)
2 lb. ground beef
1 pouch Campbell's Dry Onion Soup & Recipe Mix
1/2 c. dry bread crumbs
1 egg, beaten
1.4 c. water
1. Mix 1/2 c. tomato soup, beef, soup mix, bread crumbs and egg thoroughly. In a baking pan, shape firmly into 8x4 loaf.
2. Bake at 350 degrees for an hour and 15 minutes or until meatloaf is done.
3. In a saucepan, mix 2 tbsp. drippings, remaining soup and water. Heat through. Serve with meat loaf.
Serves: 8
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