Condensed cream of mushroom soup and dry onion soup mix team up in this super tasty, 'souped-up' meatloaf.
1 (10.75-ounce) can cream of mushroom soup - divided use
1 (2.4-ounce) package dry onion soup mix
2 pounds lean ground beef
1/2 cup dry bread crumbs
1 large egg
1/4 cup water
- Preheat oven to 350°F (175°C).
- Mix 1/2 can of soup with dry onion soup mix, ground beef, dry bread crumbs and egg. Press firmly into a baking dish. Bake for 1 1/4 hours, or until done. Drain, reserving 2 tablespoons of the drippings.
- In a saucepan, combine remaining soup, water and reserved drippings. Cook over low heat, stirring occasionally, just long enough to heat it up, should be no more than 5 minutes.
- Spoon gravy over individual servings of meatloaf.
Makes 8 servings.
Tip: Reduce calories and sodium intake by using fat-free cream of mushroom soup.